Pho Bo (Vietnamese Beef Noodle Soup)

Plan This Recipe Print

Pho Bo (Vietnamese Beef Noodle Soup)

Tricia
The Cook
8 Servings
12 Ingredients
1 Comments
8 Servings
12 Ingredients
1 Comments

Ingredients

  • 2 individual halve Onion
  • ½ cups peel and slice Ginger, Fresh
  • 192 fluid ounces Water, Cold
  • 5 pounds Beef Soup Bones
  • 1 individual Pho Spice Packet
  • 1 pound Boneless Beef Chuck
  • 1 ½ tablespoons Salt
  • 4 tablespoons Fish Sauce
  • 1 tablespoon Chunky Yellow Rock Sugar
  • ½ pounds Flank Steak
Serving Day Ingredients
  • 4 cups Thai Rice Noodles
  • 1 ¼ cups slice Onion

Containers

Supplies

  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place onions and ginger on a baking sheet and cook under the broiler for 10-15 minutes turning once halfway through cooking time. Onion and ginger will be charred, but they don’t need to be completely blackened.
  2. 869782 Upgrade to a paid membership 93501 to unlock all instructions 93372
  3. 272916 Upgrade to a paid membership 80143 to unlock all instructions 19862
  4. 652965 Upgrade to a paid membership 12279 to unlock all instructions 7860
  5. 9484361 Upgrade to a paid membership 54552 to unlock all instructions 37987
  6. 5767626 Upgrade to a paid membership 18242 to unlock all instructions 66716
  7. 2894343 Upgrade to a paid membership 57683 to unlock all instructions 22821
  8. 4428554 Upgrade to a paid membership 70386 to unlock all instructions 68128
  9. 4570788 Upgrade to a paid membership 28072 to unlock all instructions 1220
  10. 1646815 Upgrade to a paid membership 58617 to unlock all instructions 17828
  11. 8461803 Upgrade to a paid membership 71043 to unlock all instructions 37350
  12. 222636 Upgrade to a paid membership 56510 to unlock all instructions 34508
  13. 7249128 Upgrade to a paid membership 4407 to unlock all instructions 37308
  14. 5848743 Upgrade to a paid membership 68317 to unlock all instructions 52819
  15. 9165124 Upgrade to a paid membership 89613 to unlock all instructions 86832
  16. 8532392 Upgrade to a paid membership 85725 to unlock all instructions 83489
  17. 3576258 Upgrade to a paid membership 27376 to unlock all instructions 13443

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 1532846 Upgrade to a paid membership 13591 to unlock all instructions 39907
  3. 940400 Upgrade to a paid membership 99194 to unlock all instructions 83360
  4. 9846710 Upgrade to a paid membership 96217 to unlock all instructions 4205
  5. 6803274 Upgrade to a paid membership 48280 to unlock all instructions 44907
  6. 5180965 Upgrade to a paid membership 97467 to unlock all instructions 60139

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place onions and ginger on a baking sheet and cook under the broiler for 10-15 minutes turning once halfway through cooking time. Onion and ginger will be charred, but they don’t need to be completely blackened.
  2. Set aside to cool.
  3. Fill a large stock pot with water and add beef bones.
  4. Bring the pot to a rolling boil and cook about five minutes to remove all of the impurities. This will not detract from the flavor, but rather will give you a nice clear beef broth.
  5. Drain the bones and rinse with cool water.
  6. Return them to the stock pot and add the indicated amount of water listed in the ingredients.
  7. Return to a boil and skim off any impurities that rise to the top.
  8. Reduce heat to a simmer and add onions, ginger, pho spices, boneless beef pieces, salt, fish sauce, and yellow rock sugar.
  9. Simmer for 1.5 hours uncovered.
  10. Remove boneless beef pieces and place in a bowl of cool water (this will keep the meat tender as it cools).
  11. Continue simmering bones for another 1.5 hours.
  12. Skim off any scum that has risen to the top (and fat according to taste) and taste the broth. Adjust the flavor using fish sauce, salt, and rock sugar. The broth should taste just slightly too strong since when you add in the other ingredients they will soak up the flavor.
  13. Strain all of the bones, solids, and spices from the broth.
  14. When the broth is almost finished place flank steak in the freezer for 15-30 minutes.
  15. Then remove and slice very thinly against the grain. Allow flank steak to thaw out.
  16. Meanwhile, prepare rice noodles according to package directions and divide among bowls.
  17. Top with cooked boneless meat and thawed, uncooked flank steak (it will cook in the boiling broth), divided evenly among the bowls.
  18. Divide onion slices among bowls.
  19. Bring strained broth back to a boil, ladle steaming broth over each bowl.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
498
Total Fat
7g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
55mg
Sodium
1712mg
Total Carbohydrates
84g
Fiber
0g
Sugar
2g
Protein
24g
WW Freestyle
13
  1. What a great coincidence. I just bought a package of soup Pho from Trader Joes supermarket and it smelled great! But no flavor so I was disappointed and made up my mind to try making it myself since it is one of my family favorites. And we just recently moved to an area with a large Vietnamese population so getting the ingredients shouldn’t be a challenge. This recipe give me a lot more confidence.