Pho is a celebrated Vietnamese noodle soup, renowned for its deeply flavorful broth, tender beef, and fresh herbs. This iconic dish offers a comforting and aromatic experience, perfect for any time of year.
Why You Will Love This Recipe
This Pho recipe delivers an authentic taste of Vietnam right in your kitchen. The long simmering process extracts maximum flavor from the beef and spices, resulting in a broth that is both rich and fragrant. The combination of tender beef, chewy noodles, and crisp, fresh toppings makes each bowl a symphony of textures and tastes. You’ll love the ability to customize your bowl with various herbs and sauces, making it a delightful and interactive meal.
Ingredients:
Aromatics:
- 2 large onions, halved
- 150g (5oz) ginger, sliced down the center
Spices:
- 10 star anise
- 4 cinnamon quills
- 4 cardamom pods
- 3 cloves
- 1.5 tbsp coriander seeds
Beef & Broth Base:
- 1.5kg (3lb) beef brisket
- 1kg (2lb) meaty beef bones
- 1kg (2lb) marrow bones (leg, knuckle), cut to expose marrow
- 3.5 litres (15 cups) water
- 2 tbsp white sugar
- 1 tbsp salt
- 40ml (3 tbsp) fish sauce
Per Bowl (serves 6):
- 50g (1.5oz) dried rice sticks or 120g (4oz) fresh
- 30g (1oz) raw beef tenderloin, very thinly sliced
- 3–5 brisket slices
Toppings (served on the side):
- Bean sprouts
- Thai basil (3–5 sprigs)
- Coriander/cilantro (3–5 sprigs)
- Lime wedges
- Finely sliced red chili
- Hoisin sauce
- Sriracha
Preparation:
Step 1:
Char the onion and ginger. Place the halved onions and ginger slices in a dry pan over medium-high heat. Char them until blackened on all sides. This step is crucial for developing a smoky depth of flavor in the broth. The charring process enhances the sweetness of the onions and the aromatic intensity of the ginger.
Step 2:
Toast the spices. In a separate dry pan, toast the star anise, cinnamon quills, cardamom pods, cloves, and coriander seeds over medium heat for about 3 minutes. Keep them moving to prevent burning. Toasting the spices releases their essential oils, intensifying their aromas and flavors. This step is essential for creating a complex and fragrant broth.
Step 3:
Prepare the beef and bones. Rinse all the bones and beef brisket thoroughly under cold water to remove any impurities. Place them in a large stockpot and cover with water. Bring the water to a boil for 5 minutes to further remove any remaining impurities. Drain the bones and brisket, and rinse them again. This step ensures a clean and clear broth.
Step 4:
Simmer the broth. Clean the stockpot and refill it with 3.5 liters (15 cups) of water. Add the rinsed bones, brisket, charred onion and ginger, toasted spices, white sugar, and salt to the pot. Bring the mixture to a simmer, then cover the pot and let it simmer gently for 3 hours. This long simmering process is key to extracting the maximum flavor from the beef and bones.
Step 5:
Cook the brisket. After simmering for 3 hours, remove the beef brisket from the pot. Let it cool to room temperature, then wrap it tightly in plastic wrap and refrigerate. This makes it easier to slice the brisket thinly later. Continue simmering the broth uncovered for another 40 minutes to further concentrate the flavors.
Step 6:
Strain the broth. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander to remove all the solids. Discard the bones, spices, onion, and ginger. Skim off any excess fat from the surface of the broth using a ladle or fat separator.
Step 7:
Season the broth. Add the fish sauce to the strained broth and adjust the seasoning to taste. The fish sauce adds a savory umami flavor that is essential to Pho. You may need to add more salt or sugar to balance the flavors according to your preference.
Step 8:
Prepare the noodles. Cook the rice noodles according to the package instructions. Typically, this involves soaking the noodles in warm water until softened, then boiling them for a few minutes until they are tender but still slightly firm. Drain the noodles and rinse them under cold water to prevent them from sticking together.
Step 9:
Assemble the bowls. For each bowl, place a portion of cooked rice noodles in the bottom. Top with a few slices of the refrigerated beef brisket and thin slices of raw beef tenderloin. The hot broth will cook the raw beef instantly.
Step 10:
Serve. Ladle about 400ml (1 2/3 cups) of hot broth over the noodles and beef in each bowl. Serve immediately with a variety of toppings on the side, such as bean sprouts, Thai basil, coriander/cilantro, lime wedges, finely sliced red chili, hoisin sauce, and sriracha.
COOKING Rating:
Intermediate. This recipe requires patience and attention to detail, but the results are well worth the effort.
Serving Suggestions:
Serve Pho as a main course for lunch or dinner. It pairs well with Vietnamese spring rolls or a fresh salad.
Tips:
- For a richer broth, use a combination of beef bones and oxtail.
- If you don’t have beef tenderloin, you can use another cut of beef that is suitable for slicing thinly, such as sirloin.
- Adjust the amount of chili to your preference.
- Make sure to use high-quality fish sauce for the best flavor.
- The broth can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Prep Time: 30 minutes
Cook Time: 3 hours 40 minutes
Total Time: 4 hours 10 minutes
Nutritional Information: (Estimated, per serving)
Calories: 450-550
Protein: 35-45g
Sodium: 1200-1500mg (depending on fish sauce)
Conclusion
Making Vietnamese Beef Noodle Soup (Pho) at home is a rewarding culinary experience. While it requires some time and effort, the end result is a flavorful and satisfying dish that rivals those found in the best Vietnamese restaurants. The combination of aromatic broth, tender beef, and fresh herbs creates a symphony of flavors that will delight your senses. Don’t be intimidated by the long ingredient list or simmering time – follow this recipe carefully, and you’ll be enjoying a delicious bowl of homemade Pho in no time.
5 Questions and Answers About This Recipe
Question 1: Can I make this recipe in a slow cooker?
Answer: Yes, you can adapt this recipe for a slow cooker. Sear the beef brisket and bones before placing them in the slow cooker with the remaining broth ingredients. Cook on low for 8-10 hours, or on high for 4-5 hours. Strain the broth and proceed with the rest of the recipe as directed.
Question 2: What if I can’t find all the spices listed?
Answer: While the full complement of spices contributes to the authentic flavor of Pho, you can still make a delicious broth with a few key ingredients. Star anise and cinnamon are particularly important for the characteristic flavor profile. If you can’t find cardamom or cloves, you can omit them without significantly affecting the overall taste.
Question 3: Can I use pre-made beef broth instead of making my own?
Answer: While making your own broth is highly recommended for the best flavor, you can use pre-made beef broth in a pinch. Choose a high-quality, low-sodium broth and adjust the seasoning accordingly. Keep in mind that the flavor will not be as complex as homemade broth.
Question 4: How do I store leftover Pho?
Answer: Store leftover broth separately from the noodles and toppings to prevent the noodles from becoming soggy. The broth can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Cooked brisket can also be stored in the refrigerator for up to 3 days.
Question 5: Can I add other vegetables to the Pho?
Answer: While traditional Pho is typically served with bean sprouts, Thai basil, and coriander, you can certainly add other vegetables to your liking. Some popular additions include sliced onions, scallions, and jalapeños. Add these to the bowl just before serving so they retain their crispness.
