Spicy Vietnamese Beef Noodle Soup

Chef John's spicy pho recipe for the famous Vietnamese beef noodle soup is sure to impress and will be a new family favorite at your dinner table!

• Preparation Time: 20 mins
• Cooking Time: 5 hr 15 mins
• Total Time: 5 hr 35 mins
• Calories: 390 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon vegetable oil
• 1 bay leaf
• 1 cinnamon stick
• 3 quarts water
• 1 tablespoon soy sauce
• 1 teaspoon fennel seed
• 6 cloves garlic
• 2 whole cloves
• 1 onion, halved
• 2 tablespoons fish sauce
• 2 pounds beef oxtail, cut into pieces
• 1 teaspoon whole coriander seeds
• 2 thick slices beef shank
• 1 (6 inch) piece fresh ginger, sliced
• 6 whole star anise
• 1 cardamom pod
• 1 (16 ounce) package fresh rice noodles
• 1 cup fresh bean sprouts, or to taste
• 1 fresh jalapeno pepper, sliced into rings, or to taste

Recipe Instructions

Step 1

Heat oil in a large pot over medium-high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.

Step 2

Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.

Step 3

Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.

Step 4

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.

Step 5

Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles.