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Savory Vietnamese Pho-Inspired Beef Ramen Bowl

vietnamese pho-inspired beef ramen bowl - featured image
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A comforting and flavorful bowl combining the fragrant spices of Vietnamese pho with the chewy texture of Japanese ramen noodles, featuring tender beef slices in a rich, aromatic broth.

Ingredients

Scale
  • 2 pounds beef bones (marrow and knuckle bones)
  • 1 yellow onion, halved and charred
  • 3-inch piece fresh ginger, sliced
  • 3 whole star anise
  • 1 large cinnamon stick
  • 4 whole cloves
  • 2 crushed cardamom pods
  • 3 tablespoons fish sauce
  • 1 tablespoon rock sugar or brown sugar
  • Salt to taste
  • 12 cups (3 liters) water
  • 8 ounces beef sirloin or brisket, thinly sliced
  • 8 ounces fresh ramen noodles (or dried ramen or pho rice noodles)
  • A handful fresh Thai basil leaves
  • A handful cilantro sprigs
  • 3 green onions, thinly sliced
  • 1 cup bean sprouts
  • 2 fresh lime wedges
  • Thinly sliced jalapeño or Thai bird chiles (optional)
  • Hoisin sauce (for drizzling)
  • Sriracha (for drizzling)

Instructions

  1. Char the halved onion and sliced ginger under the broiler for about 5-7 minutes per side until edges blacken.
  2. In a large stockpot, add beef bones and cover with 12 cups of cold water. Bring to a boil over high heat, then reduce to a simmer. Skim off foam and impurities for the first 15 minutes.
  3. Add charred onion, ginger, star anise, cinnamon stick, cloves, and crushed cardamom pods to the pot. Stir in fish sauce and rock sugar. Simmer gently for 1 to 1.5 hours, tasting occasionally and adjusting salt or fish sauce as needed.
  4. Cook ramen or pho noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
  5. Freeze beef for 15 minutes to make slicing easier. Slice thinly against the grain.
  6. Divide cooked noodles into serving bowls. Arrange raw beef slices on top.
  7. Ladle hot broth over noodles and beef, straining out spices and bones.
  8. Top each bowl with Thai basil, cilantro, green onions, bean sprouts, jalapeño slices, and a squeeze of fresh lime.
  9. Serve hoisin sauce and Sriracha on the side for extra flavor.

Notes

Char aromatics properly for smoky sweetness. Skim broth often to keep it clear. Freeze beef briefly for easier thin slicing. Rinse noodles under cold water to prevent overcooking and clumping. Use fresh herbs and lime to brighten flavors. Broth tastes better after resting overnight. Adjust fish sauce for sodium preference. For gluten-free, use pho rice noodles and check labels on sauces.

Nutrition

Keywords: pho, ramen, beef ramen, Vietnamese pho, beef broth, homemade ramen, comfort food, easy ramen recipe, pho spices, beef noodles

Find it online: https://tempotaste.com/savory-vietnamese-pho-inspired-beef-ramen-bowl-recipe-easy-homemade-guide/