Go Back
–+ servings
Vietnamese Pho recipe

Vietnamese Pho recipe

This Vietnamese Pho recipe features fragrant broth, thinly sliced beef, and fresh toppings for an authentic taste.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Simmering Time 40 minutes
Total Time 4 hours 10 minutes
Course Main
Cuisine Vietnamese
Servings 4 bowls
Calories 450 kcal

Equipment

  • heavy based skillet
  • large stock pot
  • strainer

Ingredients
  

Aromatics

  • 2 large onions halved
  • 150 g ginger sliced down the centre

Spices

  • 10 star anise
  • 4 cinnamon quills
  • 4 cardamon pods
  • 3 cloves the spice cloves!
  • 1.5 tablespoon coriander seeds

Beef Bones

  • 1.5 kg beef brisket
  • 1 kg meaty beef bones
  • 1 kg marrow bones cut to reveal marrow
  • 3.5 litres water (15 cups)

Seasoning

  • 2 tablespoon white sugar
  • 1 tablespoon salt
  • 40 ml fish sauce

Noodle Soup – PER BOWL

  • 50 g dried rice sticks (or 120g/4oz fresh)
  • 30 g beef tenderloin raw, very thinly sliced
  • 3 – 5 brisket slices used for broth

Toppings

  • handful beansprouts
  • 3 – 5 sprigs Thai basil
  • 3 – 5 sprigs coriander/cilantro (or more basil)
  • Lime wedges
  • Finely sliced red chilli
  • Hoisin sauce
  • Sriracha (for spiciness)

Instructions
 

Aromatics

  • Heat a heavy based skillet over high heat (no oil) until smoking.
  • Place onion and ginger in pan cut side down. Cook for a few minutes until it’s charred, then turn. Remove and set aside.
  • Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.

Remove impurities

  • Rinse bones & brisket then cover with water in large stock pot.
  • Boil for 5 minutes, then drain.
  • Rinse each bone and brisket under tap water.

Broth

  • Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.
  • Add bones and brisket, onion, ginger, Spices
  • Add onion, ginger, Spices, sugar and salt – water should just barely cover everything.
  • Cover with lid, simmer 3 hours.
  • Remove brisket (should be fall-apart tender), cool then refrigerate for later.
  • Simmer remaining soup UNCOVERED for 40 minutes.
  • Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.
  • Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.

Assemble

  • Prepare rice noodles per packet, just prior to serving.
  • Place noodles in bowl. Top with raw beef and brisket.
  • Ladle over about 400 / 14 oz hot broth – will cook beef to medium rare.
  • Serve with Toppings on the side!

Notes

Optional toppings include various herbs, which should complement the dish. Brisket adds significant flavor to the broth.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 1500mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 3mg
Keyword beef broth, noodle soup, Pho, quick meals, Vietnamese cuisine, Vietnamese Pho recipe
Tried this recipe?Let us know how it was!