No results to search

Phở Saigon (Southern Vietnamese Beef Noodle Soup)

Name: Phở Saigon (Southern Vietnamese Beef Noodle Soup)
Prep time: 75 min
Cook time: 300 min
Total time: 375 min
Yield: 10
Ingredients: For the Broth:; One medium yellow/white onion (8 ounces; 227g), peeled and halved; 2 ounces (60g) peel-on fresh ginger, lightly smashed under the side of a knife; 10 cloves; 5 star anise pods; 2 black cardamom pods, slightly crushed to reveal seeds; 2 cinnamon sticks; 1 teaspoon coriander seeds; 1 teaspoon fennel seeds; 4 pounds (1.8kg) beef leg bones with marrow, cut crosswise or lengthwise; 2 pounds (900g) beef neck bones; 1 1/2 pounds (680g) boneless beef shank; 8 ounces (228g) beef tendon; 8 ounces (228g) book tripe; 3 tablespoons (27g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight; 3 ounces (84g) yellow rock sugar, or more to taste; 6 tablespoons (90ml) fish sauce, or more to taste; For Assembling and Serving:; Thai basil, for serving; Sawtooth herb ( culantro ), for serving; Mung bean sprouts, raw or blanched (see notes), for serving; 1 jalapeño or bird’s eye chile, thinly sliced; 2 limes, cut into wedges; 1/2 cup (26g) thinly sliced red onion; 1/2 cup (22g) sliced scallion, green parts only; 1/2 cup (16g) roughly chopped cilantro leaves and tender stems; 2 pounds (908g) semi-fresh pho noodles; 11 ounces (312g) Vietnamese beef meatballs (see notes), halved; 1 pound (455g) beef round, very thinly sliced (at least 1/8-inch thick; see notes); Freshly ground black pepper, for serving

Prep Time

1h 15m

Cook Time

Total Time

6h 15m

This Pho Saigon, or Southern Vietnamese Beef Noodle Soup, is a flavorful and aromatic dish that uses beef leg bones, shank, tendon, and tripe to create a rich and hearty broth. Served with fresh herbs, lime, noodles, and sliced beef, it's a delicious and comforting meal that's perfect for any occasion.

seriouseats.com

Recipe Options

Ingredients

Servings: 10

Scale:

Scale

0.25

0.5

One medium yellow/white onion (8 ounces; 227g), peeled and halved

2 ounces (60g) peel-on fresh ginger, lightly smashed under the side of a knife

2 black cardamom pods, slightly crushed to reveal seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

4 pounds (1.8kg) beef leg bones with marrow, cut crosswise or lengthwise

2 pounds (900g) beef neck bones

1 1/2 pounds (680g) boneless beef shank

8 ounces (228g) beef tendon

8 ounces (228g) book tripe

3 tablespoons (27g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight

3 ounces (84g) yellow rock sugar, or more to taste

6 tablespoons (90ml) fish sauce, or more to taste

Thai basil, for serving

Sawtooth herb ( culantro ), for serving

Mung bean sprouts, raw or blanched (see notes), for serving

1 jalapeño or bird’s eye chile, thinly sliced

2 limes, cut into wedges

1/2 cup (26g) thinly sliced red onion

1/2 cup (22g) sliced scallion, green parts only

1/2 cup (16g) roughly chopped cilantro leaves and tender stems

2 pounds (908g) semi-fresh pho noodles

11 ounces (312g) Vietnamese beef meatballs (see notes), halved

1 pound (455g) beef round, very thinly sliced (at least 1/8-inch thick; see notes)

Freshly ground black pepper, for serving

Hoisin sauce, for serving

Sriracha, for serving

Phở Saigon (Southern Vietnamese Beef Noodle Soup)

Ingredients

For The Broth

For Assembling And Serving

Steps

Nutrition Facts

Phở Saigon (Southern Vietnamese Beef Noodle Soup)

Ingredients

For The Broth

For Assembling And Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts