Northern vietnamese beef pho (phở bò tái chín) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Vietnam Region / Locale: Northern vietnam Servings: Serves 4
Vietnam Region / Locale: Northern vietnam Servings: Serves 4Northern Vietnamese Beef Pho, known as Phở Bò Tái Chín, is a revered noodle soup hailing from Vietnam. This dish embodies the elegance of Vietnamese cooking, where simplicity meets profound depth of flavor. Originating from Hanoi, this pho is distinguished by its clear, fragrant broth, typically achieved by simmering bones, beef, and spices over several hours. Unlike its southern cousin, the Northern pho is less sweet and has a more subtle aromatic profile, letting the purity of the ingredients shine through. Serving tender slices of beef atop silky rice noodles, Phở Bò Tái Chín is a delightful amalgamation of textures and tastes. It is traditionally served with fresh herbs, lime, and chili on the side, offering a customizable culinary experience.
Ingredients
- Beef bones – 2 lbs / 900 g
- Beef brisket – 1 lb / 450 g
- Sirloin steak – 0.5 lb / 225 g, thinly sliced
- Star anise pods – 3 whole
- Cinnamon stick – 1
- Cloves – 5 whole
- Ginger – 2-inch piece / 5 cm, charred
- Onion – 1 large, charred
- Fish sauce – 1/4 cup / 60 ml
- Rock sugar – 1 tbsp / 15 g
- Rice noodles – 12 oz / 340 g
- Spring onions – 2, chopped
- Cilantro – 1 bunch, chopped
- Lime wedges – To serve
- Bean sprouts – 1 cup / 100 g
- Fresh chili – To serve
Instructions
- Rinse the beef bones and brisket under cold water. Place in a large pot, cover with water, and bring to a boil for 5 minutes. Discard the water and rinse the bones and brisket to remove impurities.
- Refill the pot with 4 quarts (4 liters) of fresh water. Add beef bones, brisket, onion, ginger, star anise, cinnamon, and cloves. Simmer gently for 6 hours, occasionally skimming the surface.
- After 2 hours of simmering, remove the brisket, submerge in cold water to cool, and set aside.
- Strain the broth through a fine sieve, return to the pot, and season with fish sauce and rock sugar.
- Prepare the rice noodles as per package instructions.
- To serve, thinly slice the cooled brisket. Divide the noodles among bowls, top with brisket and raw sirloin slices.
- Pour the hot broth over the noodles and beef to cook the raw slices. Garnish with spring onions, cilantro, lime wedges, bean sprouts, and chili.
Substitutions
- Beef bones -> Pork bones
- Beef brisket -> Chicken breast
- Rock sugar -> Granulated sugar
- Rice noodles -> Glass noodles
Enhancements in the Next Evolution
- Add roasted fennel seeds to enhance the broth’s depth.
- Consider a brief marination of sirloin slices in soy sauce and sesame oil before serving.
- Add a splash of rice vinegar for an extra acidic kick.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
