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–+ servings
Vietnamese Pho recipe

Vietnamese Pho recipe

A delightful Vietnamese Pho recipe offering rich flavors and tender beef, perfect for a satisfying meal.
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Prep Time 20 minutes
Cook Time 3 hours
Simmering Time 40 minutes
Total Time 3 hours 20 minutes
Course Mains, Soup
Cuisine Vietnamese
Servings 6 bowls
Calories 350 kcal

Equipment

  • heavy based skillet
  • large stock pot
  • dry skillet

Ingredients
  

Aromatics

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

Spices

  • 10 star anise
  • 4 cinnamon quills
  • 4 cardamom 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 (leg, knuckle), cut to reveal marrow
  • 3.5 litres water (3.75 quarts)

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

  • 1 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 the pan cut side down. Cook for a few minutes until it’s charred, then turn. Remove and set aside.
  • Toast the spices lightly in a dry skillet over medium high heat for 3 minutes.

Remove impurities

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

Broth

  • Wipe the pot clean, bring 3.5 litres / 3.75 quarts water to a boil.
  • Add bones and brisket, onion, ginger, and spices.
  • Add onion, ginger, spices, sugar, and salt – water should just barely cover everything.
  • Cover with a lid, and simmer for 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 a 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 may include lime wedges and finely sliced red chilli. The other toppings are essential, at least 1 herb.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 1200mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 20mg
Keyword beef broth, noodle soup, soup, traditional recipe, Vietnamese Pho
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