Cá Kho Tộ
Caramelized Clay-Pot Catfish
Noodle Soups · Hà Nội
Phở Bò
Hanoi-Style Beef Noodle Soup
There's a particular hour in our house — just before dawn — when the whole kitchen smells of charred ginger and star anise. That's phở morning. Mom would start the broth the night before, and by the time we woke the pot had been whispering for hours.
This is her Hanoi-leaning recipe — a clear, clean broth that tastes of beef and spice and almost nothing else. No cloudiness, no shortcuts. It takes a while, but almost all of it is the pot doing the work while you sleep.
Step by step
The method
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Parboil the bones
Cover the bones with cold water, bring to a hard boil for 5 minutes, then dump and rinse every bone. This single step is what gives you a clear broth — don't skip it.
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Char the aromatics
Blacken the onion and ginger directly over a flame until fragrant and spotted. Toast the spices in a dry pan for 60 seconds until they bloom.
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The long simmer
Return the bones to a clean pot with 6 litres of water, the charred aromatics and spices. Bring to a bare simmer — never a boil — and let it go 5–6 hours, skimming the foam often.
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Season and build the bowl
Season the strained broth with rock sugar and fish sauce. Blanch the noodles, pile into warm bowls, lay shaved raw beef on top, then ladle the screaming-hot broth over to cook it. Garnish at the table.
Mom’s tips
- A bare simmer is everything. A rolling boil emulsifies the fat and clouds the broth — keep it at a lazy bubble.
- Char, don't burn. You want smoky-sweet onion and ginger, not ash. Spotted black is perfect.
- Make it ahead. The broth is better on day two and freezes beautifully for three months.
