Vietnamese: Phở (Noodle Soup)
Recipe by Thu Nguyen <hello.thu.nguyen@gmail.com>
(serves about 6-8)
Fragrant, comforting, and deeply nourishing, Phở Bò is one of Vietnam’s most iconic dishes and a cornerstone of its culinary tradition. Built on a slow-simmered broth infused with charred aromatics and warm spices, phở reflects the Vietnamese philosophy of balance—clarity without heaviness, richness without excess. Traditionally enjoyed at breakfast but beloved at any hour, this dish brings together tender beef, fresh herbs, and rice noodles in a bowl meant for lingering and sharing. Preparing phở is both an act of patience and care, transforming simple ingredients into a broth that is restorative, aromatic, and deeply satisfying.
Ingredients:
Ingredients for broth:
- 4 lbs oxtail or beef marrow bones
- 4½ quarts water, divided
- 1 onion, charred
- 1 ginger root, sliced and charred
- 2-inch piece rock sugar (or 1 tbsp sugar substitute)
- 2½ tbsp salt
- 2 tbsp mushroom powder (optional but recommended for depth)
Pho spices (toasted):
- Pho spice blend or whole spices wrapped in cheesecloth
Garnishes:
- Rare steak, thinly sliced
- Shallots, sliced
- Green onion, sliced
- Cilantro, chopped
- Limes, quartered
- Jalapeños, sliced
- Thai Basil
- Culantro
- Bean sprouts (optional)
- Daikon radish, sliced (optional)
Procedure:
- Boil bones to remove impurities: Bring a large pot of water to a rolling boil. Add oxtail and boil for about 10 minutes, until foam rises to the surface. Remove bones, discard the water, rinse bones thoroughly, and clean the pot.
- Roast onion and ginger: Cut onion and ginger in half and roast at 400°F for about 20 minutes, until lightly charred and fragrant.
- Toast the spices: Dry-roast pho spices in a pan for about 30 seconds until fragrant, then place in cheesecloth or a spice sachet.
- Pressure-cook the broth: Add 2 quarts water to the pressure cooker with charred onion, ginger, rock sugar, salt, mushroom powder, and cleaned oxtail. Ensure bones are submerged and below the fill line. Cook on high pressure for 60 minutes, then allow a natural release.