Vietnamese Beef Pho
A fragrant beef broth simmered with toasted spices, served with rice noodles, thinly sliced beef, herbs and classic pho toppings.
By Cookin' Kitchen
- Total: 3 hours 20 minutes
- Servings: 6 servings
Recipe
Vietnamese Beef Pho
A fragrant beef broth simmered with toasted spices, served with rice noodles, thinly sliced beef, herbs and classic pho toppings.
Cookin' · https://cookin.club/recipes/vietnamese-beef-pho
- Prep
- 20 minutes
- Cook
- 3 hours
- Total
- 3 hours 20 minutes
- Servings
- 6
Ingredients
For 6 servings
Aromatics
Spices
Beef and bones
Seasoning
Noodle soup, per bowl
Toppings
Equipment
- Heavy-based skillet
- Large stockpot
- Pot
Instructions
Aromatics
Step 1: Heat a heavy-based skillet over high heat, without oil, until smoking.
Step 2: Place the onion and ginger cut side down in the pan. Cook for a few minutes until charred, then turn. Remove and set aside.
Step 3: Lightly toast the spices in a dry skillet over medium-high heat for 3 minutes.
Remove impurities
Step 4: Rinse the bones and brisket, then cover them with water in a large stockpot.
Step 5: Boil for 5 minutes, then drain.
Step 6: Rinse each bone and the brisket under running water.
Broth
Step 7: Wipe the pot clean and bring 3.5 litres / 3.75 quarts of water to a boil.
Step 8: Add the bones, brisket, onion, ginger and spices.
Step 9: Add the onion, ginger, spices, sugar and salt; the water should just barely cover everything.
Step 10: Cover and simmer for 3 hours.
Step 11: Remove the brisket, which should be fall-apart tender. Cool it, then refrigerate for later.
Step 12: Simmer the remaining soup uncovered for 40 minutes.
Step 13: Strain the broth into another pot and discard the bones and spices. The broth should yield about 2.5 litres / 2.65 quarts (10 cups); if there is much more, reduce it.
Step 14: Add the fish sauce. Adjust the salt and sugar if needed. The broth should be beefy and fragrant with spices, savoury and barely sweet.
Assemble
Step 15: Prepare the rice noodles according to the packet just before serving.
Step 16: Place the noodles in a bowl and top with the raw beef and brisket.
Step 17: Ladle about 400 / 14 oz of hot broth over the beef; the heat will cook it to medium rare.
Step 18: Serve with the toppings on the side.
Notes
Ingredient options
Boneless beef short ribs can replace the brisket.
More meaty beef bones can replace the marrow bones, though the broth may be less rich.
Light soy sauce can replace the fish sauce; the flavor will be a little different.
Use any medium-width flat rice noodles. Avoid very thin vermicelli or very wide noodles.
To slice the beef very thinly, partially freeze it for about 30 minutes first. If you prefer not to add raw beef to the bowl, dunk it in the hot broth before serving.
Refrigerate the cooked brisket for later use. The broth can be frozen for months.
About this recipe
This Vietnamese beef pho pairs a long-simmered broth infused with cinnamon, star anise and cardamom with rice noodles, brisket and thinly sliced beef. Serve the herbs and other toppings on the side.
The broth uses both beef and bones for its depth of flavor. Char the onion and ginger, toast the spices, and simmer the broth with brisket before finishing it with fish sauce.
A large stockpot is needed for the broth. Prepare the noodles just before serving, then ladle hot broth over the raw beef to cook it to medium rare.
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