High Protein Pho Bo (Vietnamese Beef Noodle Soup)

Elevate your weeknight dinner with this hearty and flavorful High Protein Pho Bo, a traditional Vietnamese beef noodle soup packed with rich aromas and wholesome ingredients. Simmered for hours, the nourishing broth is infused with roasted beef bones, charred onion, ginger, and a fragrant medley of spices like star anise, cinnamon, and cloves, creating a deeply savory base. Tender slices of brisket, shank, and raw sirloin are layered over chewy rice noodles, and the dish is finished with fresh herbs, crunchy bean sprouts, and a customizable touch of lime, hoisin, and sriracha. Perfect for a protein-rich meal, this comforting, nutrient-dense soup serves as both a culinary journey and a soothing bowl of warmth.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds beef bones
• 1 pound chuck roast or beef brisket
• 1 pound boneless beef shank
• 1 large yellow onion
• 3 inches ginger
• 5 whole star anise
• 5 whole cloves
• 1 large cinnamon stick
• 1 tablespoon fennel seeds
• 1 tablespoon coriander seeds
• 3 tablespoons fish sauce
• 1 tablespoon salt
• 1 piece rock sugar
• 1 pound rice noodles
• 1 pound thinly sliced sirloin or eye of round
• 2 cups bean sprouts
• 0.5 cup fresh cilantro
• 0.5 cup mint leaves
• 1 cup Thai basil
• 2 lime wedges
• 0 hoisin sauce
• 0 sriracha

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Place the beef bones on a baking sheet and roast in the oven for 20 minutes, turning once until well browned.

Step 3

While the bones are roasting, char the onion and ginger directly over a gas flame or under a broiler until blackened on all sides. Rinse and set aside.

Step 4

In a large stockpot, add the roasted bones, chuck roast, and beef shank. Fill the pot with enough cold water to cover by 2 inches and bring to a boil.

Step 5

Once it's boiling, reduce the heat to a simmer and cook for 10 minutes. Skim off any scum that rises to the surface.

Step 6

Drain, rinse the bones and meat, and clean the pot. Return the bones and meat to the clean pot with the charred onion and ginger.

Step 7

Add star anise, cloves, cinnamon stick, fennel seeds, and coriander seeds into a spice bag and add to the pot.

Step 8

Fill the pot with water to cover the bones and meat (around 7-8 quarts), and add fish sauce, salt, and rock sugar.

Step 9

Simmer uncovered for about 4 hours. Remove the chuck roast and beef shank after 1.5 to 2 hours when tender. Allow to cool and slice thinly.

Step 10

Strain the broth through a fine sieve. Discard the solids and skim off fat from the broth.

Step 11

Prepare the rice noodles according to package instructions; set aside.

Step 12

To serve, divide the noodles between bowls. Top with slices of cooked beef and raw sirloin or eye of round.

Step 13

Ladle hot broth over the top, which will cook the raw beef.

Step 14

Serve with bean sprouts, cilantro, mint leaves, Thai basil, lime wedges, hoisin sauce, and sriracha on the side.

Nutrition Facts

Serving size	(3345.9g)

Amount per serving	% Daily Value*
Calories	5746.3

Total Fat 313.5g	0%
Saturated Fat 125.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1666.8mg	0%
Sodium 13804.8mg	0%
Total Carbohydrate 194.1g	0%
Dietary Fiber 34.4g	0%
Total Sugars 26.0g
Protein 539.1g	0%

Vitamin D 0IU	0%
Calcium 1093.6mg	0%
Iron 79.7mg	0%
Potassium 9275.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 37.5%

Carbs: 13.5%