Phở Saigon (Southern Vietnamese Beef Noodle Soup)

Name: Phở Saigon (Southern Vietnamese Beef Noodle Soup)
Total time: 375 min
Ingredients: One medium yellow/white onion (8 ounces; 227g), peeled and halved; 2 ounces (60g) peel-on fresh ginger, lightly smashed under the side of a knife; 10 cloves; 5 star anise pods; 2 black cardamom pods, slightly crushed to reveal seeds; 2 cinnamon sticks; 1 teaspoon coriander seeds; 1 teaspoon fennel seeds; 4 pounds (1.8kg) beef leg bones with marrow, cut crosswise or lengthwise; 2 pounds (900g) beef neck bones; 1 1/2 pounds (680g) boneless beef shank; 8 ounces (228g) beef tendon; 8 ounces (228g) book tripe; 3 tablespoons (27g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight; 3 ounces (84g) yellow rock sugar, or more to taste; 6 tablespoons (90ml) fish sauce, or more to taste; Thai basil, for serving; Sawtooth herb ( culantro ), for serving; Mung bean sprouts, raw or blanched (see notes), for serving; 1 jalapeño or bird’s eye chile, thinly sliced; 2 limes, cut into wedges; 1/2 cup (26g) thinly sliced red onion; 1/2 cup (22g) sliced scallion, green parts only; 1/2 cup (16g) roughly chopped cilantro leaves and tender stems; 2 pounds (908g) semi-fresh pho noodles; 11 ounces (312g) Vietnamese beef meatballs (see notes), halved; 1 pound (455g) beef round, very thinly sliced (at least 1/8-inch thick; see notes); Freshly ground black pepper, for serving; Hoisin sauce, for serving; Sriracha, for serving

foryoueats.com

This Pho Saigon, or Southern Vietnamese Beef Noodle Soup, is a flavorful and aromatic dish that uses beef leg bones, shank, tendon, and tripe to create a…

View full recipe on foryoueats.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foryoueats.com.

Share this recipe:

Cooking tools:

Stockpot
Cheesecloth
Fine-mesh sieve
Spider strainer
Stove
Skillet
Chef's knife
Cutting board
Ladle
Slotted spoon
Tongs
Mixing bowl
Serving bowl
Measuring spoon
Colander
Kitchen timer

Ingredients

One medium yellow/white onion (8 ounces; 227g), peeled and halved
2 ounces (60g) peel-on fresh ginger, lightly smashed under the side of a knife
10 cloves
5 star anise pods
2 black cardamom pods, slightly crushed to reveal seeds
2 cinnamon sticks
1 teaspoon coriander seeds
1 teaspoon fennel seeds
4 pounds (1.8kg) beef leg bones with marrow, cut crosswise or lengthwise
2 pounds (900g) beef neck bones
1 1/2 pounds (680g) boneless beef shank
8 ounces (228g) beef tendon
8 ounces (228g) book tripe
3 tablespoons (27g) Diamond Crystal kosher salt; for table or fine sea salt, use half as much by volume or the same weight
3 ounces (84g) yellow rock sugar, or more to taste
6 tablespoons (90ml) fish sauce, or more to taste
Thai basil, for serving
Sawtooth herb ( culantro ), for serving
Mung bean sprouts, raw or blanched (see notes), for serving
1 jalapeño or bird’s eye chile, thinly sliced
2 limes, cut into wedges
1/2 cup (26g) thinly sliced red onion
1/2 cup (22g) sliced scallion, green parts only
1/2 cup (16g) roughly chopped cilantro leaves and tender stems
2 pounds (908g) semi-fresh pho noodles
11 ounces (312g) Vietnamese beef meatballs (see notes), halved
1 pound (455g) beef round, very thinly sliced (at least 1/8-inch thick; see notes)
Freshly ground black pepper, for serving
Hoisin sauce, for serving
Sriracha, for serving