Phở Đặc Biệt (Beef Specialty Phở)
Aromatic Vietnamese beef noodle soup with rich broth, tender beef brisket, and fresh herb garnish. Built in layers for maximum flavor and texture in under 45 minutes.
- Total time
- 45 min
- Servings
- 2
- Calories
- 420
- Protein
- 34g
Ingredients
- 6 cups beef broth or stock
- ½ medium onion, halved
- 1 piece ginger, 2-inch piece, halved lengthwise
- 3 whole star anise
- 1 2-inch piece cinnamon stick
- 1 teaspoon coriander seeds
- 2 tablespoons fish sauce
- 4 ounces rice noodles (bánh phở)
- 8 ounces beef brisket or sirloin, thinly sliced
- ¼ cup fresh Thai basil
- ¼ cup fresh mint
- 1 whole lime, cut into wedges
- 2 tablespoons sriracha or chili sauce
Instructions
- 1
Cut onion in half; slice ginger lengthwise into two thick pieces.
- 2
Toast star anise, cinnamon, and coriander seeds in a dry pot over medium heat.
- 3
Add beef broth, onion, and ginger to the pot.
- 4
Bring broth to a boil, then reduce heat to low.
- 5
Simmer uncovered for 15 minutes to infuse spices and aromatics.
- 6
Stir in fish sauce and taste; adjust seasoning if needed.
- 7
Bring a separate pot of water to boil for noodles.
- 8
Add rice noodles to boiling water and cook per package directions.
- 9
Drain noodles in a colander and rinse with cool water.
- 10
Slice beef brisket as thin as possible against the grain.
- 11
Strain broth through a fine mesh strainer; discard solids.
- 12
Divide noodles between two large soup bowls.
- 13
Arrange sliced beef over noodles in each bowl.
- 14
Ladle hot broth over beef and noodles until bowls are full.
- 15
Top each bowl with Thai basil and mint leaves.
- 16
Serve with lime wedges and sriracha on the side.
Tools you’ll need
- large pot (6-quart or bigger)
- separate pot for noodles
- fine mesh strainer
- colander
- sharp knife
- cutting board
- two large soup bowls
- ladle
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