Beef Noodle Soup / Pho Bo

Method39 steps · about 3 hr 50 min

1. 1

   Step 1: Put half the beef leg bones in a large colander and rub with 1 tbsp salt. Add the remaining bones and the oxtail (2 lbs) and rub with another 1 tbsp salt. Rinse the pieces thoroughly with cold water and put them in a large bowl. Add 2 tbsp more salt and 1/4 cup white vinegar, then enough cold water to cover. Soak for 10 minutes and rinse thoroughly. These are cleaning liquids, not soup stock.

   Bone-cleaning soak · 10 minUses 6 lbs beef leg bones · 2 lbs oxtail · 4 tbsp salt for the two rubs and cleaning soak · 1/4 cup white vinegar for bones and oxtail · Fresh water as needed for cleaning and rinsing ingredients

2. 2

   Step 2: Fill a stockpot of at least 12-quart capacity halfway with fresh water and bring to a rapid boil. Add the rinsed bones and oxtail from step 1. When the water returns to a boil, stir gently, skim off the foam and boil vigorously for 6–7 minutes, checking from 6 minutes. Discard the liquid. Rinse the bones and oxtail in a colander, removing loose bits of meat or marrow.

   Check parboiled bones · 6 minUses cleaned beef bones and oxtail · Water as needed to fill the stockpot halfway for parboiling · Fresh water as needed for cleaning and rinsing ingredients

3. 3

   Step 3: Wash the emptied stockpot with hot soapy water and rinse it thoroughly before making the soup stock.

4. 4

   Step 4: Rub the brisket with 1 tbsp salt in total over both sides. Rinse off the salt with cold water and pat the brisket dry.

   Uses 2 lbs beef brisket · 1 tbsp salt for cleaning brisket · Fresh water as needed for cleaning and rinsing ingredients

5. 5

   Step 5: Peel the sweet onion (1) and cut it in half. Char the halves and the single 4-inch knob of ginger on a grate over a medium-low burner, turning frequently so they char evenly without scorching; about 10 minutes is the source guide. Remove the charred onion skin, scrape away loose char and rinse. Peel the ginger and halve it lengthwise.

   Uses 1 large sweet onion · 1 ginger knob, about 4 inches long · Fresh water as needed for cleaning and rinsing ingredients

6. 6

   Step 6: Peel the white radish (1/2 lb) and cut it into large chunks.

   Uses 1/2 lb white radish

7. 7

   Step 7: Add the initial 6 quarts (24 cups) of soup water to the clean stockpot and bring to a boil over high heat. Layer some parboiled bones from step 2 on the bottom, then add the radish from step 6, charred onion and ginger from step 5, and cleaned brisket from step 4. Put the remaining bones and oxtail on top to keep the brisket submerged. Add the rock sugar (2 oz) and 1 tbsp salt. Add more water only as needed to cover the bones.

   Uses 6 quarts (24 cups) initial soup water · parboiled and rinsed bones and oxtail · peeled radish chunks · charred and peeled onion and ginger · cleaned and dried brisket · 2 oz rock sugar · 1 tbsp salt for soup stock · Additional water as needed to cover the bones in the stockpot

8. 8

   Step 8: Skim the foam as the stock from step 7 heats up. Once it reaches a gentle boil, reduce to low heat and leave the lid slightly ajar. Begin the first 30-minute gentle simmer, then skim the foam at the alert. The initial simmer needs at least 1 1/2 hours in total, with skimming every 30 minutes. The tendon, spice and vegetable preparation below can be done while the stock simmers; return to each skimming checkpoint.

   First stock simmer interval · 30 minUses beef stockpot ready to simmer

9. 9

   Step 9: After the first 30-minute simmer, skim off the foam. Keep the stock at a gentle simmer over low heat, with the lid slightly ajar, for the next 30 minutes. Avoid a vigorous boil.

   Second stock simmer interval · 30 minUses stock after first simmer interval

10. 10

    Step 10: After the second 30-minute interval, skim the stock again. Simmer gently for at least another 30 minutes, bringing the initial simmer to at least 1 1/2 hours in total. Skim again at the alert. The brisket must also be fully tender before it is removed; continue gently if it needs longer.

    Third stock simmer interval · 30 minUses stock after second simmer interval

11. 11

    Step 11: Put the beef tendon (1 lb) in a bowl. Coat it with 1 tbsp salt and the remaining 1/4 cup white vinegar. Let it rest for 10 minutes before rinsing and pressure-cooking.

    Tendon-cleaning rest · 10 minUses 1 lb beef tendon · 1 tbsp salt for cleaning tendon · remaining 1/4 cup white vinegar for tendon

12. 12

    Step 12: Rinse the rested tendons thoroughly with fresh water. Put them in the Instant Pot and add enough fresh water to cover them by about 1 inch, staying within the cooker’s fill limits. Seal and pressure-cook on HIGH for 30 minutes. Allow a full natural pressure release before opening. Check that a chopstick easily pierces a tendon; if it is still firm, continue pressure-cooking with enough liquid and repeat the natural-release check until tender.

    Uses tendons with cleaning salt and vinegar · Fresh water as needed for cleaning and rinsing ingredients · Water as needed to cover the tendons by about 1 inch in the pressure cooker

13. 13

    Step 13: After the pressure has released fully and the tendons from step 12 are tender, lift them from their cooking liquid into fresh ice water for 1 minute. Drain into a clean covered bowl and refrigerate until slicing time. The tendon cooking liquid and ice bath are not added to the soup.

    Brief tendon ice bath · 1 minUses pressure-cooked tendons · Ice water as needed to cool the cooked tendon, brisket and oxtail

14. 14

    Step 14: Break the two cinnamon sticks into smaller pieces. Put them in a small dry skillet over low heat with the star anise (4), coriander seeds (1 Tbsp), fennel seeds (1 tsp), whole cloves (10) and cardamom pods (3). Toast, stirring occasionally, until fragrant, about 7–8 minutes; watch closely so they do not scorch.

    Uses 2 cinnamon sticks · 4 whole star anise · 1 Tbsp coriander seeds · 1 tsp fennel seeds · 10 whole cloves · 3 cardamom pods

15. 15

    Step 15: Put all the toasted spices from step 14 into a large tea-filter bag and tie it closed with cooking twine.

    Uses toasted pho spices

16. 16

    Step 16: Trim and wash the cilantro (1 bunch), bean sprouts (2 cups), Thai basil (1 bunch) and sawtooth herb (1 bunch). Trim the bean-sprout tails if needed and drain the washed herbs and vegetables.

    Uses 1 bunch cilantro · 2 cups bean sprouts · 1 bunch Thai basil · 1 bunch sawtooth herb · Fresh water as needed for cleaning and rinsing ingredients

17. 17

    Step 17: Wash the bunch of green onions (1 bunch). Separate their white root ends from the green stems and reserve the root ends in a small bowl. Chop the green stems and the washed cilantro from step 16, and mix them in another bowl. Refrigerate both reserved portions until serving.

    Uses 1 bunch green onions · washed cilantro · Fresh water as needed for cleaning and rinsing ingredients

18. 18

    Step 18: Thinly slice the quarter brown onion and reserve it in a small bowl.

    Uses 1/4 small brown onion

19. 19

    Step 19: Thinly slice the two jalapeños.

    Uses 2 jalapeños

20. 20

    Step 20: Cut the two limes into wedges.

    Uses 2 limes

21. 21

    Step 21: Arrange the washed bean sprouts, Thai basil and sawtooth herb from step 16 on a platter with the sliced jalapeños from step 19, lime wedges from step 20 and four red chilies. Refrigerate the platter until serving.

    Uses washed bean sprouts, Thai basil and sawtooth herb · sliced jalapeños · lime wedges · 4 red chilies

22. 22

    Step 22: After the stock has completed the initial simmer through step 10, check that the brisket is fully tender. Lift it from the stock into fresh ice water for 2 minutes, turning it in the water. Drain onto a clean plate, cover and refrigerate while the stock finishes. Keep the remaining bones, oxtail and stock in the pot.

    Brief brisket ice bath · 2 minUses tender brisket from initial stock simmer · Ice water as needed to cool the cooked tendon, brisket and oxtail

23. 23

    Step 23: Immerse the spice bag from step 15 in the stock remaining after the brisket was removed. Continue gently simmering that pot for another 30 minutes.

    Simmer stock with spice bag · 30 minUses remaining stock, bones and oxtail after brisket removal · tied pho spice bag

24. 24

    Step 24: After the spice simmer, remove and discard the bag, vegetables and beef leg bones. Lift the cooked oxtail into fresh ice water for 1 minute, then drain into a covered bowl and refrigerate until serving. Keep the remaining soup stock for straining.

    Brief oxtail ice bath · 1 minUses spiced stockpot before removing bones, aromatics and oxtail · Ice water as needed to cool the cooked tendon, brisket and oxtail

25. 25

    Step 25: Strain the remaining soup stock from step 24 through a cheesecloth-lined strainer into a clean large pot, discarding the strained solids. The author estimates about 22 cups of finished stock; the yield will vary.

    Uses soup stock remaining after lifting oxtail

26. 26

    Step 26: Transfer only the strained stock you intend to serve now into a smaller saucepan. Season that portion to taste with fish sauce from the listed 3 tbsp supply. Leave any reserved stock without fish sauce, and promptly refrigerate it in shallow containers if it will not be served now.

    Uses strained broth for immediate serving · fish sauce to taste, from the 3 tbsp listed supply

27. 27

    Step 27: For this full-batch route, put both 14 oz packages of dry rice sticks in a colander set in a large bowl. Cover with warm water and soak for about 10 minutes, until the noodles are limp. Drain away the soaking water.

    Soften dry rice sticks · 10 minUses 2 packages (14 oz each) dry medium rice sticks / pho noodles · Warm water as needed to soak the dry noodles

28. 28

    Step 28: Bring a large pot of fresh noodle-cooking water to a rapid boil. Add the softened noodles from step 27 and stir. Boil for about 3–4 minutes, checking from 3 minutes, until a strand can easily be pinched in half.

    Check rice noodles · 3 minUses soaked and drained rice sticks · Fresh water as needed for boiling the noodles

29. 29

    Step 29: Drain the cooked noodles from step 28 into a large colander. Rinse with cold water and toss to remove excess water. A salad spinner may be used to drain them further.

    Uses cooked rice noodles · Cold water as needed to rinse the cooked noodles

30. 30

    Step 30: Spread the drained noodles from step 29 on a large plate to shed surface moisture while you finish the meats. Do not leave the cooked noodles sitting out for a prolonged wait; refrigerate them promptly if serving is delayed.

    Uses rinsed and drained rice noodles

31. 31

    Step 31: Take the chilled cooked tendon from step 13, pat it dry and hold it firmly. Halve it lengthwise, then cut it into thin slices. Return it to the refrigerator if it is not being served yet.

    Uses chilled cooked tendon

32. 32

    Step 32: Take the cooked brisket from step 22 and cut it into sections about 3 inches wide, then slice each section thinly across the grain. Refrigerate the slices until needed.

    Uses chilled cooked brisket

33. 33

    Step 33: Take the cooked oxtail from step 24. It can be served on the bone, or you can remove its meat with a small spoon and discard the bones. Keep the prepared oxtail refrigerated until assembly.

    Uses chilled cooked oxtail

34. 34

    Step 34: Arrange the sliced tendon from step 31, sliced brisket from step 32 and prepared oxtail from step 33 on a clean plate. Keep the cooked meats refrigerated until they are reheated for serving.

    Uses sliced cooked tendon · sliced cooked brisket · prepared cooked oxtail

35. 35

    Step 35: Thinly slice the beef eye of round (1 lb) on a separate clean board and put it on a separate plate. Keep these raw slices refrigerated and separate from the cooked meats until they are cooked in the hot stock.

    Uses 1 lb beef eye of round

36. 36

    Step 36: Bring the seasoned broth for serving from step 26 to a gentle boil. Reheat the cooked meat portions you will serve from step 34 in it until they reach 74 °C (165 °F), then lift them out. Put a portion of noodles from step 30 in a soup bowl, add the reheated tendon, brisket and oxtail, a reserved green-onion root end from step 17, and some sliced brown onion from step 18. Keep the serving broth hot for the eye-of-round slices.

    Uses seasoned serving broth · selected cooked meat portions · noodle portion for this bowl · one reserved green-onion root end · brown-onion slices for this bowl

37. 37

    Step 37: Keep the serving broth from step 36 at a gentle boil. Add the raw eye-of-round slices from step 35 that you want for this bowl and cook until no longer pink and at least 63 °C (145 °F). The thin slices cook quickly, but use their doneness and temperature rather than a fixed number of seconds.

    Uses hot serving broth · eye-of-round slices for this bowl

38. 38

    Step 38: Lift the cooked eye-of-round slices from step 37 onto a clean warm plate and let them rest off the heat for 3 minutes. Keep the broth hot during this rest.

    Rest cooked eye-of-round slices · 3 minUses cooked eye-of-round slices · serving broth kept hot during beef rest

39. 39

    Step 39: Add the rested eye-of-round slices from step 38 to the noodle-and-meat bowl from step 36. Ladle in hot serving broth kept hot in step 38, then top with some of the green-onion-and-cilantro mixture from step 17 and ground black pepper from the listed 1/4 tsp supply. Serve with the herb and vegetable platter from step 21, hoisin sauce and Sriracha. Repeat for the remaining bowls as supplies permit. The author gives about 8 large or 10 medium bowls; noodle, meat and broth portions can vary. Promptly refrigerate unused cooked noodles, meats and broth in shallow containers.

    Uses rested cooked eye-of-round slices · assembled noodle-and-cooked-meat bowl · hot serving broth after beef rest · green-onion-and-cilantro garnish portion · ground black pepper, from the 1/4 tsp listed supply · herb and vegetable platter for serving · Hoisin sauce · Sriracha sauce