Red-Wine Stewed Beef Phở (Phở Bò Sốt Vang)

Phở Bò Sốt Vang is a classic Northern Vietnamese variation born from French influence. Rich beef shank or brisket is marinated in dry red wine, garlic, and warm phở spices—including smoky black cardamom—then braised into a tender, aromatic stewed base before being combined with clear beef stock and poured over flat rice noodles.

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Step 1

In a large bowl, combine the cubed beef shank with the red wine, fish sauce, minced garlic, shallots, minced ginger, annatto powder (or tomato paste), five-spice powder, and black pepper.

Step 2

Mix thoroughly, cover, and let marinate in the refrigerator for at least 1 hour (or overnight for deeper flavor).

Step 3

Parboil Bones: Place beef marrow bones in a large pot, cover with cold water, and bring to a rolling boil for 8–10 minutes to release impurities. Drain and rinse the bones thoroughly under cold water.

Step 4

Char Aromatics: Heat a dry skillet or cast iron pan over medium-high heat. Char the halved onion and sliced 3-inch ginger piece until blistered and fragrant (about 5–7 minutes).

Step 5

Toast Spices: In a small skillet, toast the cracked black cardamom pod, star anise, cinnamon stick, cloves, and coriander seeds over low heat for 2–3 minutes until fragrant. Transfer them to a spice bag or tea infuser.

Step 6

In a large enameled Dutch oven or heavy stockpot, heat 1 tablespoon of cooking oil over medium-high heat.

Step 7

Add the tomato wedges and sauté for 2 minutes until softened.

Step 8

Add the marinated beef cubes along with all the marinade liquid. Cook for 5–7 minutes until the beef is browned on the outside and the wine reduces slightly.

Step 9

Pour in 8 cups of water (or beef stock), then add the parboiled marrow bones, charred onion, charred ginger, and the spice bag containing the black cardamom.

Step 10

Bring the pot to a boil, then reduce heat to low. Skim off any foam from the surface.

Step 11

Cover and simmer gently for 1.5 to 2 hours, until the beef shank is fork-tender.

Step 12

Discard the marrow bones, charred onion, ginger, and spice bag.

Step 13

Season the broth with rock sugar, 2–3 tablespoons of fish sauce, and salt to taste. The broth should be deeply savory, slightly tangy from the wine and tomatoes, with a smoky, warm spice undertone. Keep warm over low heat.

Step 14

Divide cooked phở rice noodles among warmed serving bowls.

Step 15

Top each bowl with tender stewed beef pieces and tomato wedges from the pot.

Step 16

Sprinkle thinly sliced raw onions, green onions, and chopped cilantro over the noodles.

Step 17

Ladle hot broth over the top to submerge the noodles and soften the raw onions.

Step 18

Serve immediately with lime wedges, fresh chilies, and cracked black pepper on the side.