Vietnamese Rare Beef Noodle Soup (Phở Bò Tái)

Vietnamese Rare Beef Noodle – Pho Bo Tai – is a perfect mix of soft rice noodles, tender rare beef, and a warm, fragrant broth, topped with fresh herbs. For me, this dish is the ultimate comfort food, a beautiful blend of simple ingredients and bold flavours.

Pho in Hanoi: A bowl for any time

In Hanoi, my hometown, Pho is more than a meal – it’s part of daily life. Wherever you go, you’ll find Pho shops tucked into every corner. Morning, afternoon, or late at night, the aroma of simmering broth drifts through the streets, calling people to stop for a bowl, and the sound of ladles tapping against bowls brings the whole experience to life.

For many, starting the day with a bowl of Pho Bo Tai is a ritual that’s been part of their lives for years. This dish isn’t just food – it’s a comforting tradition that brings people together.

What makes Vietnamese Rare Beef Noodle Soup – Pho Bo Tai- special?

The secret is in the broth. Made by simmering beef bones with charred ginger, onions and warming spices like cinnamon, star anise and black cardamon, it’s deeply flavourful but not too heavy. The thinly sliced raw beef is cooked very briefly in the simmering broth and added just before serving, staying tender and juicy. Paired with soft noodles and fresh garnishes, every bit is a perfect balance of savoury, sweet and fresh flavours.

Recreating Pho Bo Tai at home

Since moving to the UK, I’ve brought this iconic dish into my own kitchen. The broth takes a bit of patience, but the rest is straightforward, and the result is worth every minute. This recipe will show you how to create 4-6 bowls of authentic Vietnamese beef noodle soup that will transport you straight to the bustling streets of Hanoi.

Let’s get cooking and bring the taste of Vietnam to your table!

How to create the perfect Vietnamese Rare Beef Noodle Soup: step-by-step guide

Making an authentic Pho Bo Tai starts with the broth, the heart and soul of this dish. Each step is designed to layer flavours, from the rich beef bones to the aromatic spices, and create a base that’s comforting and deeply satisfying. Let me walk you through how to make this iconic Vietnamese beef noodle soup, on step at a time.

Building the flavourful broth

The secret to a great bowl of Pho lies in the broth. Here’s how to get it right:

1. Start with the bones

To create a reach and savoury broth, use a mix of marrow bones and oxtail. These give the broth its deep, meaty flavour. Before cooking, it’s important to clean the bones properly. Boil them in water for a few minutes, then drain and rinse under cold water. This removes impurities and gives you a clear, clean broth.

2. Add charred aromatics

To achieve that signature smoky flavour in the broth, the aromatics – onion and ginger – need to be charred. Traditionally, this is done on an open flame or under a grill, but I’ve started using my air fryer for this step, and it works wonderfully!

Simply halve onions and slice ginger lengthwise. Place them in the air fryer basket and set the temperature to 200°C (390°F). Let them char for 10-12 minutes, turning the ginger slices once halfway through. The result is beautifully blackened edges and a smoky aroma that adds depth to the broth.

Using the air fryer not only simplifies the process but also keeps the kitchen smoke-free. Once charred, add the onion and ginger directly to the broth pot for the first layer of rich Pho flavour.

3. Toast the spices

Pho is known for its fragrant, warming spices. You’ll need cinnamon sticks, star anise, black cardamom pods and coriander seeds. Toast these in a dry pan over medium heat for 2-3 minutes. You can place the toasted spices in a spice bag or tea infuser to make them easy to remove later. For me, I simply add them directly to the pot and strain the broth at the end.

4. Cook the broth

In a large pot, combine the rinsed oxtail, marrow bones, 4-5 litres of water and salt. Add the toasted spices, charred onions and ginger slices. Bring to a boil, skim off any foam and reduce to gentle simmer. Cover with a lid and cook for 3-4 hours.

For a quicker option, I use a pressure cooker, set it to “Stock” mode and the broth will be ready in about an hour.

5. Season the broth

Once the broth is ready, bring it back to boil and add fish sauce to taste, sugar (rock sugar works best but caster or granulated sugar work just fine too) to balance the flavours. Taste the broth and adjust as needed, it should be deeply savoury, with a hint of sweetness.

Preparing the beef

The beef in Pho Bo Tai is added just before serving, cooking gently in the hot simmering broth for a tender, rare texture.

• Choose the right type of beef

Tenderloin, sirloin, or fillet are the best choices for their softness, but rare beef shin can add a bit more bit if you prefer. It’s the winner in our family for its balance of crunchiness and tenderness that makes every bite a delight.

• Slice thinly

To achieve those delicate, thin slices, partially freeze the beef for about half an hour before cutting. This makes it firmer and easier to slice with a sharp knife.

• Marinate lightly

Mix the sliced beef with fish sauce, thinly sliced ginger and a dash of oil. Let it sit for 15 minutes while you prepare the rest of the dish. This adds a subtle layer of seasoning without overpowering the nature flavour of beef.

Cooking the noodles

Pho is traditionally made with fresh rice noodles (bánh phở), but dried noodles are a convenient alternative, especially outside of Vietnam.

Place dried noodles in a pot of boiling water, ensuring the water covers them completely. Boil for 2 minutes, turn off the heat, cover with a lid, and let sit for 5 minutes. Drain using a colander and rinse with cold water to stop the cooking process.

For the garnishes

Thinly slice a small onion or shallot into paper-thin rounds. Shred the white parts of spring onions and finely chop the green parts. Chop a handful of coriander leaves and if you like, a bit of mint for an extra layer of freshness.

Assembling the perfect bowl

Once everything is ready, it’s time to bring it all together:

• Noodles first: place a portion of cooked noodles into each bowl.
• Beef next: quickly dip the marinated beef slices into the boiling broth for about 30 seconds to lightly cook them, then lay them over the noodles.
• Add your garnishes: onion slices, chopped spring onions and coriander, mint if using.
• Ladle the broth: pour the hot broth over the beef, noodles and garnishes. The heat will finish cooking the beef to tender, rare perfection.

A taste of Vietnam in every spoonful

Serve your Vietnamese Rare Beef Noodle Soup immediately with lime wedges, fresh chillies and sriracha on the side, allowing everyone to customise their bowl to their liking. Each bite will transport you straight to the vibrant streets of Hanoi, with its rich broth, tender beef and fresh herbs perfectly capturing the spirit of Vietnamese cuisine.

The detailed process might seem long, but trust me, the effort is worth it. The result is a comforting, flavour-packed dish that’s perfect for any occasion. Give it a try and let me know how it turns out!

Check out this blog post to explore more variations of Vietnamese Beef Pho Noodle Soup (Pho Bo).

Best Pho Bo Shops in Hanoi.