Vietnamese · Dinner
Hanoi Beef Noodle Soup
Pho Bo Chin
Hanoi-style beef noodle soup with brisket simmered slow until fork-tender then sliced over flat rice noodles in a clear bone broth perfumed with charred ginger and shallot and toasted star anise, cinnamon, and clove.
$$
15 minsPrep
75 minsCook
90 minsTotal
HardLevel
Nutrition per serving
520Calories
38gProtein
16gFat
58gCarbs
8gSugar
4gFiber
1240mgSodium
85mgChol
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Instructions
1
Prep
Halve ginger and shallot lengthwise. Slice scallion thin, yellow onion paper-thin, and chillies into rings; quarter limes. Pick herb leaves from stems. Measure spices and place in muslin pouch ready to tie.
2
Char
Heat a dry skillet over high heat 5 minutes until smoking. Lay ginger and shallot cut-side down in batches if needed, char 4 minutes turning until edges blacken. Transfer to a plate to cool.
3
Toast
Return skillet to medium heat. Add star anise, cinnamon, cloves, cardamom, and coriander seed; toast 90 seconds until deeply fragrant. Tip into the muslin pouch and tie shut.
4
Boil
Bring bones and brisket with 1600ml cold water to a rolling boil over high heat 5 minutes. Drain, rinse both under cold water until clean, return to a clean pot with 1600ml fresh water.
5
Simmer
Add charred ginger, shallot, and spice pouch; bring to boil over high heat, then reduce to bare simmer uncovered for 65 minutes, skimming scum every 15 minutes until brisket is fork-tender and broth turns amber.
6
Build
Lift brisket out and rest 5 minutes, then slice thin against the grain. While brisket rests, drop noodles into boiling water over high heat 4 minutes until just tender. Drain and rinse noodles; pile into deep bowls.
7
Plate
Stir fish sauce, sugar, and salt into broth. Lay brisket slices over noodles, scatter onion, scallion, and herbs, ladle hot broth over, and serve with limes, chillies, hoisin, sriracha, and bean sprouts alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef brisket
- 600g (21.2 oz) beef marrow bones
- 60g (2.1 oz) fresh ginger
- 120g (4.2 oz) shallot
- 6 whole star anise
- 2 cinnamon sticks
- 6 whole cloves
- 2 black cardamom pods
- 2 tsp coriander seed
- 1600ml (6 1/2 cup) cold water
- 2 tbsp fish sauce
- 2 tsp light brown sugar
- 1 tsp fine sea salt
- 300g (10.6 oz) dried banh pho rice noodles
- 40g (large handful) scallion
- 60g (2.1 oz) yellow onion
- 20g (large handful) Thai basil
- 16g (large handful) cilantro
- 120g (4.2 oz) bean sprouts
- 2 fresh red bird chillies
- 2 limes
- 2 tbsp hoisin sauce
- 2 tbsp sriracha