Pho(Beef Noodle Soup)

This beef noodle soup takes the long, honest route: stewing beef and veal bones simmer for two hours with onions, garlic, and white pepper to build a deeply savory broth. Anchovy paste stirred in at the end adds a salty umami punch without any fishiness, and a splash of vinegar brightens the whole pot.

The noodles are made from scratch right at the stove. A simple dough of flour, egg, and water gets kneaded smooth, then forced through the holes of a colander directly into the boiling broth. They cook in about ten minutes, soaking up flavor as they bob in the rich stock. It’s a rustic technique that produces irregular, thick noodles with a satisfying chew.

Strain the broth first, then return it to a boil before adding the noodle dough. The meat gets cut into small pieces and served back in the finished soup.

Kitchen Tips

• Use veal soup bones for the richest, most gelatinous broth. The collagen from veal bones gives the soup a silky body you can’t get from beef alone.
• Knead the noodle dough until very smooth as directed. Under-kneaded dough crumbles instead of forming clean strands through the colander.
• Press the dough through firmly and evenly. The noodles will be different sizes, and that’s fine. The variation in thickness adds rustic character.
• White pepper gives a different, sharper heat than black pepper and is traditional in many Asian and European bone broths.

Variations

• Star anise and ginger broth: Add whole star anise, ginger slices, and cinnamon to the broth for a more Vietnamese-style pho flavor profile.
• Store-bought noodles: Skip the handmade noodles and use dried egg noodles or rice noodles if you’re short on time.