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.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve ginger and shallot lengthwise. Slice scallion thin, yellow onion paper-thin, and chilli into rings; quarter limes. Pick herb leaves from stems. Measure spices and place in muslin pouch ready to tie.
Char
Heat a dry skillet over high heat 5 minutes until smoking. Working in batches, lay ginger and shallot cut-side down, char 4 minutes turning until edges blacken. Transfer to a plate to cool.
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.
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.
Simmer
Add charred ginger, shallot, and spice pouch; bring to boil over high heat, then reduce to bare simmer uncovered for 70 minutes, skimming scum every 15 minutes until brisket is fork-tender and broth turns amber.
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; divide between two deep bowls.
Plate
Stir fish sauce, sugar, and salt into broth. Lay brisket slices over noodles in each bowl, scatter onion, scallion, and herbs, ladle hot broth over, and serve with lime, chilli, 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.