Vietnamese Pho Recipe: Unleash the Flavors of Authentic Pho

Pho is a traditional Vietnamese noodle soup known for its fragrant broth and tender meat. Here's a recipe to help you make this delicious dish at home

 

(Pho Recipe)

Ingredients

For the broth

  • 2 kg beef bones (marrow or knuckle bones)
  • 1 large onion, peeled and halved
  • 5-6 slices of ginger
  • 3-4 cloves of garlic, crushed
  • 2 cinnamon sticks
  • 3 star anise
  • 2 cardamom pods
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon sugar
  • 2 tablespoons fish sauce
  • Salt, to taste

For the soup

  • 400g rice noodles (medium thickness)
  • 300g beef sirloin, thinly sliced
  • Fresh herbs: Thai basil, cilantro, mint
  • Bean sprouts
  • Lime wedges
  • Chili peppers, sliced (optional)
  • Hoisin sauce and Sriracha sauce (optional)

Indulge in the enchantment of an exceptional bowl of Vietnamese Pho, a renowned noodle soup that will captivate your taste buds. This authentic recipe guarantees an exquisite experience, crafted with a homemade broth that embodies the perfect balance of lightness and robust flavor. Immerse yourself in the aromatic blend of spices, including cinnamon, star anise, and cardamom, which elevates each spoonful to new levels of satisfaction. Prepare to be utterly mesmerized by the irresistible allure of this beloved dish, as it leaves you craving another delightful bowl.

 

How to make this Beef Pho

Embarking on the journey of creating homemade Beef Pho may seem daunting, with its requirement of handling a substantial amount of bones and beef. However, you'll be pleasantly surprised by the simplicity of the process. It primarily demands time and a generous-sized pot.

Let's delve into the steps of crafting the remarkable pho soup broth:

 

 

 

  1. Quick Boil: Initiate the process by subjecting the beef to a brief 5-minute boil, effectively eliminating any impurities and setting the stage for a beautifully clear soup.

  2. Skim the Scum: Prepare to be amazed as you witness the extraction of unsightly residue floating to the surface. Skim it off diligently.

  3. Thoroughly Wash the Bones: Give the bones a thorough cleansing, ensuring the removal of any remaining impurities.

  4. Simmer for 3 Hours: Combine the bones, beef, water, onion, ginger, and a blend of aromatic spices like cinnamon, cardamom, coriander, and star anise. Allow this fragrant mixture to simmer for a blissful duration of 3 hours.

  5. Remove the Brisket: Extract a portion of the beef brisket, which will be utilized as a delectable Pho topping. Refer to the subsequent recipe for innovative ways to utilize the remaining brisket.

  6. Continue Simmering: Allow the broth to simmer for an additional 40 minutes, this time solely with the bones.

  7. Strain the Broth: Carefully strain the broth to achieve a smooth and velvety texture.

  8. Assemble the Bowls: Ladle the exquisite broth into individual bowls, generously draping them over a bed of noodles, and get ready to unleash the full potential of Pho by piling on an array of tantalizing toppings.

Embrace the gratifying process of crafting Beef Pho, and let the layers of flavors in each bowl transport you to a realm of culinary bliss.

 

Best beef for Pho soup broth

When it comes to selecting the best beef for Pho soup broth, it's important to choose cuts that contribute to a flavorful and aromatic base. Here are some recommended options:

  1. Beef Bones: Beef bones, particularly marrow or knuckle bones, are essential for creating a rich and gelatinous broth. These bones release collagen as they simmer, resulting in a velvety texture and enhanced depth of flavor.

  2. Beef Brisket: Brisket is a popular choice for Pho broth due to its tender and well-marbled nature. It adds richness and a beefy taste to the soup. You can slice the cooked brisket and use it as a topping for your Pho bowls.

  3. Beef Chuck: Another excellent choice is beef chuck, which offers a balance of tenderness and flavor. It contains enough fat and connective tissue to contribute richness and depth to the broth.

  4. Beef Shank: Beef shank is a tougher cut of meat but, when simmered for an extended period, it becomes tender and imparts a unique richness to the broth. It adds body and a delightful gelatinous texture to the soup.

 

 

It's worth noting that combining different cuts of beef, such as bones, brisket, and chuck, can create a more complex and well-rounded broth. The combination allows for layers of flavors to develop as they simmer together.

Ultimately, the choice of beef depends on personal preference and availability. Opt for cuts that are suitable for slow cooking and have enough connective tissue to enhance the richness and depth of the Pho soup broth.

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