Description
A classic Vietnamese Pho recipe that brings together a deeply aromatic beef broth infused with charred onions, ginger, and a blend of traditional spices like star anise and cinnamon. The broth simmers for hours over stovetop before being served with tender slices of brisket, raw beef tenderloin, rice noodles, and fresh herbs and garnishes for a flavorful, comforting bowl of Pho.
Ingredients
Scale
Aromatics and Spices
- 2 large onions, halved
- 150g / 5oz ginger, sliced down the centre
- 10 star anise
- 4 cinnamon quills
- 4 cardamom pods
- 3 cloves (spice)
- 1.5 tbsp coriander seeds
Meats and Bones
- 1.5kg / 3lb beef brisket
- 1kg / 2lb meaty beef bones
- 1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow
Liquids and Seasonings
- 3.5 litres / 3.75 quarts water (15 cups)
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml / 3 tbsp fish sauce
Noodles and Garnishes
- 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh rice noodles)
- 30g / 1 oz beef tenderloin, raw, very thinly sliced
- 3 – 5 brisket slices (used for broth and serving)
- Beansprouts, handful
- Thai basil, 3 – 5 sprigs
- Coriander/cilantro, 3 – 5 sprigs (or more basil)
- Lime wedges
- Finely sliced red chilli
- Hoisin sauce
- Sriracha (for spiciness)
Instructions
- Aromatics: Heat a heavy-based skillet over high heat without oil until smoking. Place the halved onions and sliced ginger cut side down in the pan. Cook for a few minutes until they are charred, then turn and remove from heat. Set aside.
- Toast Spices: Using a dry skillet over medium-high heat, lightly toast the star anise, cinnamon quills, cardamom pods, cloves, and coriander seeds for about 3 minutes until fragrant.
- Remove Impurities: Rinse the beef bones and brisket under cold water. Place them in a large stockpot, cover with water, and bring to a boil. Boil for 5 minutes, then drain and rinse the bones and brisket again to clean off any impurities.
- Prepare Broth: Wipe the stockpot clean, then add 3.5 litres (3.75 quarts) of fresh water and bring to a boil. Add the cleaned bones and brisket, charred onions and ginger, toasted spices, sugar, and salt. The water should just barely cover everything.
- Simmer: Cover the pot with a lid and simmer gently on the stovetop for 3 hours to develop a rich beef broth.
- Remove Brisket: After 3 hours, remove the brisket from the broth. It should be tender and fall-apart. Let it cool then refrigerate for later use.
- Reduce Broth: Continue to simmer the remaining broth uncovered for 40 minutes to concentrate flavors.
- Strain Broth: Strain the broth through a fine mesh sieve into another pot, discarding the bones and spices. The broth volume should be about 2.5 litres (2.65 quarts). If there is more broth, reduce it further to concentrate flavor.
- Season Broth: Add fish sauce and adjust salt and sugar as needed. The broth should be beefy, fragrant with spices, savory, and lightly sweet.
- Prepare Noodles: Just prior to serving, prepare the rice noodles according to package instructions (soak or boil as directed).
- Assemble Pho: Place cooked noodles in a serving bowl. Top with thinly sliced raw beef tenderloin and slices of cooked brisket.
- Serve: Ladle about 400 ml (14 oz) of the hot broth over the beef and noodles; the hot broth will cook the raw beef to medium rare.
- Accompaniments: Serve the pho with fresh beansprouts, Thai basil, coriander, lime wedges, finely sliced red chili, hoisin sauce, and sriracha on the side for personal customization.
Notes
- Charring the onions and ginger adds a deep smoky flavor to the broth.
- Toasting the spices lightly releases their essential oils enhancing the broth’s aroma.
- Rinsing the bones and brisket after blanching removes impurities for a clearer broth.
- Simmering the broth uncovered for the last 40 minutes concentrates the flavors and reduces excess water.
- Using both cooked brisket and raw beef tenderloin provides textural contrast and freshness.
- Fresh herbs and condiments are vital for authentic Vietnamese Pho experience.
- Prep Time: 30 minutes
- Cook Time: 3 hours 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Keywords: Vietnamese Pho, beef pho, pho recipe, Vietnamese noodle soup, beef broth soup, traditional pho
