How to Make Pho: A Simple and Delicious Homemade Recipe Guide

Crafting your own Vietnamese pho soup in the comfort of your home is an achievable culinary endeavor that requires nothing more than a simple yet authentic recipe, a handful of well-kept secrets, and a generously sized stockpot. Let's delve into the realm of homemade Vietnamese pho by exploring the step-by-step guide to mastering this delectable dish

Phở in VietNam

Here is a step-by-step guide on how to make pho

Ingredients

To make traditional Vietnamese pho, you will need the following ingredients:

▪️ 2-3 pounds beef bones (knuckle bones or marrow bones)

▪️ 1 large onion, peeled and halved

▪️ 3-inch piece of ginger, sliced

▪️ 3-4 star anise pods

▪️ 2-3 cloves

▪️ 1 cinnamon stick

▪️ 3-4 cardamom pods, crushed

▪️ 1 teaspoon fennel seeds

▪️ 1 pound beef brisket or flank steak, thinly sliced

▪️ 8 cups water

▪️ Salt, to taste

▪️ 8 ounces rice noodles

▪️ Bean sprouts, Thai basil, lime wedges for garnish

▪️ Hoisin sauce and sriracha or chili sauce for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Place the beef bones, onion halves, and ginger slices on a baking sheet. Roast them in the oven for about 30 minutes, or until the bones and onions are nicely browned.

2. In a large stockpot, add the roasted bones, onion, ginger, star anise, cloves, cinnamon stick, cardamom pods, fennel seeds, and water. Bring the pot to a boil over high heat.

3. Once boiling, reduce the heat to low and let the broth simmer for at least 4 hours, but preferably 6-8 hours. Skim off any foam or impurities that rise to the surface.

4. After simmering, strain the broth through a fine-mesh sieve or cheesecloth, discarding the solids. Season the broth with salt to taste.

5. Prepare the rice noodles according to the package instructions. Drain and set aside.

6. Bring a separate pot of water to a boil. Blanch the sliced beef brisket or flank steak in the boiling water for about 1-2 minutes, then drain.

7. To serve, divide the cooked rice noodles among bowls. Top with the blanched beef slices. Ladle the hot broth over the noodles and beef.

8. Garnish each bowl with bean sprouts, Thai basil leaves, and a squeeze of lime juice. Serve hoisin sauce and sriracha or chili sauce on the side for people to add to their taste.

Enjoy your homemade pho while it's hot and flavorful!

Watch the Video "How to make pho"

Unlocking the Hidden Gems: Seven Insider Tips for Crafting Unforgettable Pho Soup

In case you find yourself pondering over the question, "What exactly is pho?" let us enlighten you. Pho is a tantalizing Vietnamese noodle soup that tantalizes the taste buds with its delicate yet captivating flavors. Crafted from a harmonious blend of beef bones, ginger, onions, and an array of aromatic spices, this soup is nothing short of perfection in a bowl. The mesmerizing combination of star anise, cardamom, fennel seeds, and cinnamon is a symphony of flavors that will leave you craving more. The best part? You have the freedom to customize your pho, allowing you to unleash your creativity by adding your preferred condiments and transforming the soup into a unique culinary masterpiece. Discover the secrets to elevating your pho experience with these seven exclusive tips that will make your homemade pho soup truly unforgettable.

Optimal Choices for Crafting Pho: Selecting the Finest Bones

In our kitchen, the aroma of pho permeates at least once every month, ensuring we have ample broth left over for future indulgence. Although the process demands a bit of time, the majority of it involves hands-off simmering. So, let's embark on the journey to create a phenomenal pho right in the comfort of your own home.

When it comes to crafting an exceptional soup, the quality of the beef bones cannot be underestimated. Seek out knuckle and leg bones that boast a rich marrow content, for they hold the key to unlocking the depths of flavor. For our own endeavors, we source beef knuckles from a local Asian market, where they prove to be not only superb in quality but also surprisingly affordable.

Attempting to replace the sublime essence of our homemade beef broth with store-bought alternatives simply won't measure up. We acknowledge that our method may require a bit more time, but believe us when we say that the depth of flavor in this homemade pho broth is unparalleled. The rich rewards it offers will leave you without a trace of regret. Embrace this culinary journey and savor the remarkable difference that homemade broth brings to your pho, for it is an investment that yields incomparable taste and satisfaction.

The Crucial Step: Parboiling and Rinsing for Pristine Bones

During the simmering process, bones release impurities commonly known as "scum." Failure to remove these impurities can result in a cloudy broth, which is far from ideal. To ensure utmost clarity and cleanliness in our soup, we incorporate an additional step into our pho-making process.

Begin by placing the bones into a generously sized stockpot, covering them with cold water, and bringing the pot to a vigorous boil. Allow the bones to boil for a few minutes, and then carefully pour the water and bones into a strainer.

Dispose of the water and proceed to rinse the bones thoroughly to eliminate any lingering impurities. Additionally, don't forget to give the stockpot a thorough rinse as well, as traces of scum may be present on the bottom and sides.

By meticulously parboiling and rinsing the bones, we ensure that our pho broth maintains an immaculate appearance while delivering unparalleled flavor. This crucial step guarantees a satisfying and visually appealing culinary experience.

Enhancing Flavors: Charring the Onion and Ginger

To achieve the distinct and robust flavor that characterizes exceptional pho, take an onion and a generous piece of ginger and place them under the broiler. Allow them to char until they reach a deep, smoky hue. This step not only imparts a delightful flavor but also enhances the visual appeal of your pho broth, adding a rich color to the final creation.

Toasting the Spices: An Essential Step

While the broth simmers with an assortment of spices for several hours, we prefer to take an extra measure to elevate their flavors. Prior to adding them to the pot, we give all the spices a quick toast. This simple yet crucial step helps unlock the aromatic compounds and intensifies their flavors, infusing the broth with an extra layer of complexity.

By charring the onion and ginger and toasting the spices, you embark on a culinary journey that results in a truly remarkable pho. These techniques enhance the taste profile and ensure that each spoonful of your homemade pho is a harmonious symphony of flavors.

Toasting the Spices: A Flavorful Technique T

o unlock the full potential of the spices, place them in a dry pan over medium heat. Stay attentive and give the pan a couple of shakes to ensure even toasting. Once you start to detect their enticing aroma, you'll know they're ready. This process typically takes only two to three minutes, but it significantly enhances the flavors of the spices, lending a delightful depth to your pho broth.

Yellow Rock Sugar: A Game-Changing Ingredient

While it may seem peculiar, opting for yellow rock sugar instead of regular white sugar from your pantry is a pivotal choice. Regular sugar tends to result in a sweet yet flat broth, lacking the desired complexity. Yellow rock sugar, on the other hand, plays a crucial role in harmonizing the flavors and tying all the elements together. Moreover, it's worth noting that any unused rock sugar can be conveniently stored for future pho-making endeavors.

Embrace the Fish Sauce

Fish sauce is an indispensable ingredient in pho soup and various other Vietnamese recipes. It's an essential component that adds depth and umami to your dish. We highly recommend having a bottle of fish sauce within arm's reach of your stove. It's a versatile ingredient that we rely on for enhancing the flavors of our culinary creations, and we firmly believe that pho simply isn't complete without it. When purchasing fish sauce, opt for glass bottles rather than plastic, and consider a mid-high priced option (typically priced around $4 to $5) for superior quality.

Note: We recently discovered and favor Red Boat Fish Sauce 40°N for its clean fish flavor compared to other brands we've sampled.

Optimal Noodles and Condiments

While fresh noodles from Asian markets provide a delightful treat, dried rice noodles work equally well. Regardless of your choice, it's crucial to avoid cooking the noodles directly in the broth. Doing so would result in a cloudy broth, which is far from ideal. Instead, cook the noodles separately in another pot, as they only require a few minutes of cooking time. Once cooked, add the noodles to your bowl just before pouring in the hot broth.

When it comes to condiments, we personally prefer Thai basil (regular basil can be substituted if necessary), fresh mint, crispy bean sprouts, a dash of fish sauce, and a drizzle of Asian chili sauce. While hoisin sauce is commonly used, we tend to avoid adding it ourselves, as it can overpower the delicate and profound flavors of the broth.

Lastly, though not a "secret," it's essential to ensure you have adequate freezer space to store any extra broth. This allows for the convenience of a delectable make-ahead meal, ensuring that you can savor the best of homemade pho on future occasions.