Description
A classic Vietnamese Pho recipe featuring a rich, aromatic beef broth infused with traditional spices, served over tender rice noodles and garnished with fresh herbs and condiments. This slow-simmered soup combines beef brisket, marrow bones, and fragrant spices like star anise, cinnamon, and coriander seeds, resulting in an authentic and flavorful Pho experience.
Ingredients
Scale
Broth 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 cloves)
- 1.5 tbsp coriander seeds
Meat and Bones
- 1.5kg / 3lb beef brisket
- 1kg / 2lb meaty beef bones
- 1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow
Other Broth Ingredients
- 3.5 litres / 3.75 quarts water (15 cups)
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml / 3 tbsp fish sauce
Noodles and Toppings
- 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)
- Handful of 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
- Prepare Aromatics: Heat a heavy-based skillet over high heat without oil until smoking. Place halved onions and sliced ginger cut side down in the pan. Cook for a few minutes until the surfaces are charred, then turn briefly before removing and setting aside.
- Toast Spices: In a dry skillet over medium-high heat, toast star anise, cinnamon quills, cardamom pods, cloves, and coriander seeds lightly for about 3 minutes until fragrant. Remove from heat.
- Clean Bones and Brisket: Rinse beef bones and brisket under cold running water. Place in a large stock pot with enough water to cover them. Bring to a boil and boil for 5 minutes to remove impurities. Drain and rinse bones and brisket again under tap water. Wipe the pot clean before proceeding.
- Simmer Broth: Add 3.5 litres of fresh water to the cleaned pot and bring to a boil. Add the beef bones, brisket, charred onion and ginger, and toasted spices. Also add sugar and salt. Water should barely cover the ingredients. Cover with a lid and simmer gently for 3 hours.
- Remove Brisket: After 3 hours, remove the brisket which should be tender and falling apart. Allow it to cool and refrigerate for serving later.
- Reduce Broth: Continue simmering the broth uncovered for another 40 minutes to concentrate flavors.
- Strain Broth: Strain the broth through a fine sieve or cheesecloth into another pot, discarding bones and spices. The broth volume should be about 2.5 litres (10 cups). If there is excess broth, reduce it down further to concentrate.
- Season Broth: Stir in fish sauce and adjust salt and sugar as needed. The broth should taste beefy, aromatic with spices, savory, and slightly sweet.
- Prepare Noodles: Cook the dried or fresh rice noodles according to package instructions just before serving.
- Assemble Pho Bowls: Place cooked noodles in serving bowls. Top with raw thinly sliced beef tenderloin and slices of cooked brisket. Ladle approximately 400 ml (14 oz) of hot broth over the meat to cook the raw beef to medium rare.
- Serve with Toppings: Serve with fresh beansprouts, Thai basil, coriander, lime wedges, sliced red chili, hoisin sauce, and sriracha on the side for guests to add according to taste.
Notes
- Charring the onion and ginger enhances the smoky flavor of the broth.
- Toasting the spices brings out their essential oils and intensifies the aroma.
- Blanching the bones and brisket removes blood and impurities for a clear broth.
- Simmering uncovered after removing the brisket helps concentrate flavors and remove excess fat.
- Use very fresh beef tenderloin and slice it very thinly to ensure it cooks quickly in the hot broth.
- Adjust sugar, salt, and fish sauce to balance the broth to your preference.
- Serve pho immediately after assembling for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Keywords: Vietnamese pho, beef pho, pho broth, rice noodle soup, Vietnamese soup, traditional pho recipe
