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Phở Bò Hà Nội (Vietnamese Herb-Broth Tradition)

Name: Phở Bò Hà Nội (Vietnamese Herb-Broth Tradition)
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: vietnamese-herb-broth
Ingredients: 4.4 lbs grass-fed beef marrow bones, cut into 5cm segments; 200 g yellow onion, halved; 150 g fresh ginger root, halved lengthwise; 6 star anise, whole; 2 cinnamon sticks, whole; 4 whole cloves, whole; 1 tsp coriander seeds, lightly crushed; 1/4 cup organic fish sauce, sourced without additives; 1 tbsp date syrup, pure; 1 lb grass-fed eye of round, partially frozen; 14 oz dried brown rice noodles, soaked per package; 1 bunch fresh Thai basil, leaves picked; 1 bunch fresh cilantro, leaves and tender stems; 1 bunch sawtooth herb (ngò gai), roughly chopped; 2 limes, cut into wedges; 4 fresh bird's eye chilies, sliced

A clear, collagen-rich beef broth infused with charred ginger and star anise, served with rare grass-fed beef slices and fresh herbs. This dish balances savory depth with bright acidity, relying on date syrup instead of refined sugar for subtle sweetness. It is a nutrient-dense meal designed for recovery and longevity.

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Serves

Prep

30 min

Cook

120 min

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Phở Bò Hà Nội (Vietnamese Herb-Broth Tradition) — authentic Vietnamese Herb-Broth recipe from Taste Meridian

Ingredients

Serves

Broth Base

4.4 lbsgrass-fed beef marrow bones, cut into 5cm segments
200 gyellow onion, halved
150 gfresh ginger root, halved lengthwise

Spice Sachet

6star anise, whole
2cinnamon sticks, whole
4whole cloves, whole
1 tspcoriander seeds, lightly crushed

Seasoning

1/4 cuporganic fish sauce, sourced without additives
1 tbspdate syrup, pure

Beef & Noodles

1 lbgrass-fed eye of round, partially frozen
14 ozdried brown rice noodles, soaked per package

Garnishes

1 bunchfresh Thai basil, leaves picked
1 bunchfresh cilantro, leaves and tender stems
1 bunchsawtooth herb (ngò gai), roughly chopped
2limes, cut into wedges
4fresh bird's eye chilies, sliced

Equipment

8L heavy stockpot or pressure cooker — maintains steady simmer for collagen extraction without evaporation
cheesecloth or fine mesh strainer — creates crystal clear broth by removing spice sediment
mandoline slicer — ensures beef is sliced paper-thin for rapid cooking

A little context

Hanoi-style Phở is traditionally savory and clear, unlike the sweeter Southern varieties. We honor this by using only a small amount of date syrup to mimic the traditional rock sugar without spiking blood glucose. All ultra-processed shortcuts like bouillon cubes are replaced with real bones and whole spices, respecting the original craft while optimizing for modern metabolic health.

Why this food

The longevity story

The long-simmered bone broth provides glycine and gelatin, essential for gut lining repair and joint health. Star anise and cinnamon are rich in polyphenols that support metabolic health and reduce inflammation. Fresh herbs like sawtooth and basil add volatile oils that aid digestion, while grass-fed beef offers a superior omega-3 to omega-6 fatty acid ratio compared to grain-fed alternatives.

Method

01
Char the aromatics
Place the halved onion and ginger directly over an open gas flame or under a broiler. Turn frequently until the exterior is blackened but not burnt, about 10 minutes. Rinse briefly to remove loose char and set aside.
02
Blanch the bones
Place the beef marrow bones in the stockpot and cover with cold water. Bring to a rolling boil for 10 minutes, then drain and rinse the bones thoroughly. This removes impurities that cloud the broth.
03
Simmer the broth
Return bones to the clean pot. Add 4 liters (1 gallon) of fresh cold water. Bring to a boil, then immediately reduce to a bare simmer. Skim any foam that rises in the first 30 minutes.
04
Infuse the spices
Add the charred onion, ginger, and the spice sachet (star anise, cinnamon, cloves, coriander) to the pot. If using a stockpot, simmer for 2 hours. If using a pressure cooker, cook on high for 1 hour.
05
Season the liquid
Remove the spice sachet and charred aromatics. Stir in the organic fish sauce and date syrup. Taste and adjust salt if needed. The broth should be savory with a hint of sweetness.
06
Prepare the beef
Slice the partially frozen grass-fed eye of round paper-thin against the grain using a mandoline. Arrange on a plate and cover with plastic wrap to rest at room temperature.
07
Cook the noodles
Boil the rice noodles according to package instructions until tender but chewy. Drain and rinse briefly with warm water to prevent sticking. Divide among 4 large bowls.
08
Assemble and serve
Place the raw beef slices over the noodles. Ladle the boiling hot broth directly over the beef to cook it instantly. Top generously with fresh herbs, lime wedges, and chilies. Serve immediately.

Pro tips

✦Skim the scum aggressively in the first 30 minutes to ensure a crystal clear, non-greasy broth.
✦Source fish sauce that lists only anchovies, salt, and water—avoid brands with caramel color or added sugar.
✦Freeze the beef for 30 minutes before slicing to get paper-thin cuts that cook in seconds.
✦Save the leftover broth in glass jars; it makes an excellent base for ramen or vegetable soups.

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Equipment

Mandoline →Pressure Cooker →Cheesecloth →

Specialty ingredients

Fish Sauce →

Substitutions

grass-fed eye of round → grass-fed sirloin tip (similar lean profile, easy to slice thin)
date syrup → monk fruit sweetener (for zero-calorie sweetness if avoiding fruit sugar)
brown rice noodles → fresh rice noodle sheets (requires steaming but offers better texture)

Storage

Store broth separately from noodles in glass containers for up to 3 days in the fridge. Broth freezes well for up to 3 months; noodles should be cooked fresh.