Vietnamese Beef Stew Phở Noodle Soup (Phở Bò Sốt Vang)

Although Rare Beef Phở (Phở Bò Tái) and Chicken Phở (Phở Gà) might be the most well-known versions of Vietnamese noodle soup, as I mentioned in my introduction to Vietnamese Phở Noodles, Phở isn’t just one dish, it’s an entire category of food, full of regional variations and stories. Tonight, I made Vietnamese Beef Stew Phở (Phở Sốt Vang) for dinner and I couldn’t wait to share the recipe. It’s a bowl of deep comfort – hearty, aromatic and full of texture.

What is Vietnamese Beef Stew Phở (Phở Bò Sốt Vang)?

Originating from the North of Vietnam, Phở Bò Sốt Vang is a dish that beautifully blends Vietnamese flavours with a French influence – red wine being the most distinctive ingredient.

It’s a bowl of tender, slightly crunchy beef simmered in a richly spiced broth made with star anise, black cardamom, cinnamon, bay leaves, garlic, ginger, tomato and red wine. The result is a deeply fragrant, savoury and peppery soup, ladled over silky flat noodles.

Every spoonful is satisfying – warming you up from the inside out, especially on a cold winter’s evening. Despite its rich flavour, it’s surprising simple to make Vietnamese Beef Stew Phở at home, even without a slow cooker or pressure cooker.

The best beef cut for Phở Bò Sốt Vang

The secret to a good Vietnamese Beef Stew Phở lies in the choice of meat.

The best cut for this dish is beef shin, as it contains just the right amount of tendon and fat. When cooked properly, it becomes tender yet still slightly bouncy to the bite – exactly what you want in a comforting stew like this.

Cut the beef shin into roughly 2.5cm cubes, then marinate them for at least an hour (or overnight if possible) to allow the flavours to deepen.

How to marinate the beef

For the marinade:

• Minced garlic and ginger
• Annatto oil (you can find its recipe here) or substitute paprika with olive oil
• Salt, freshly ground pepper and fish sauce
• Red wine (for flavour and to tenderise the beef)
• Toasted black cardamom, cinnamon sticks and star anise

Mix all ingredients with the beef, cover and let marinate for at least an hour. The longer the marination, the richer and more fragrant the final dish will be.

Ingredients for Vietnamese Beef Stew Phở

You’ll need the following additional ingredients:

• Tomatoes (both finely chopped peeled tomatoes or tinned, plus a few wedges for garnish)
• Minced garlic and ginger
• Butter for stir-frying
• Red wine
• Fish sauce to taste
• Light brown sugar to balance the savoury flavours
• Bay leaves
• Flat rice noodles

How to cook Vietnamese Beef Stew Phở (Phở Bò Sốt Vang)

Now comes the best part – building the layers of flavour.

1. Brown the beef:

In a large pan, melt a knob of butter over high heat. Add minced garlic and ginger and sauté until fragrant. Add the marinated beef in a single layer, toss in the baby leaves and sear on all sides until browned. Transfer the beef to your pot, slow cooker or pressure cooker.

2. Prepare the tomato base:

In the same pan, melt a little more butter and add the finely chopped tomatoes with a pinch of salt. Let them bubble gently for a minute or two then transfer to the same pot with the beef.

3. Simmer the stew:

Add water and the remaining red wine.

• If using a slow cooker, cook on high for 3.5 to 4 hours.
• If using a pressure cooker, cook for about 45 minutes.
• On the stove, bring to a boil then reduce the heat and simmer for about 1.5 hours until the beef is soft but not falling apart.

4. Season and adjust:

Taste the broth then add more fish sauce and a small teaspoon of light brown sugar to balance. Remove the star anise, cinnamon stick and cardamom pods before serving.

Preparing the noodles and garnish

While the beef cooks, prepare your sides and toppings.

• Cook the flat rice noodles according to the packet instructions.
• Quickly sear the tomato wedges with a bit of butter and salt to keep their bright colour and shape.
• Slice spring onions (keep green and white parts separate).
• Finely slice small onions or shallots.
• Prepare fresh coriander and beansprouts for serving.
• Don’t forget siracha.

Assemble a bowl of Phở Bò Sốt Vang

Now the magic happens.

1. Start with a bed of cooked rice noodles in a deep bowl.
2. Add a few seared tomato wedges, sliced onions, spring onion greens and whites.
3. Ladle the tender beef and broth generously over the noodles.
4. Garnish with coriander and serve immediately.

Each bowl of Vietnamese Beef Stew Phở (Phở Bò Sốt Vang) is rich, fragrant and comforting. The broth is slightly thicker and heartier than the clear broth of Rare Beef Phở, thanks to the red wine and tomato base. Every bite – from the tender beef to the silky noodles – delivers warmth, depth and satisfaction.

Tips for perfect Vietnamese Beef Stew Phở

• Use good quality red wine.
• Marinate the beef well in advance for the most flavourful results.
• Don’t skip toasting the spices, it elevates the aroma of the broth.
• Adjust seasoning towards the end, fish sauce and sugar balance each other beautifully.

Enjoy!