Vietnamese Pho recipe
Unlock Authentic Flavor: The Science-Backed Guide to Perfect Beef Pho at Home. This recipe is my meticulously tested approach to achieving the perfect bowl of pho in your own kitchen.
Equipment
- Heavy based skillet
- Stock pot
Ingredients
Broth
- 2 large onions halved
- 150 g ginger sliced down the centre
- 10 star anise
- 4 cinnamon quills
- 4 cardamon pods
- 3 cloves (the spice cloves!)
- 1.5 tbsp coriander seeds
- 1.5 kg beef brisket
- 1 kg meaty beef bones
- 1 kg marrow bones (leg, knuckle), cut to reveal marrow
- 3.5 litres water (15 cups)
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml fish sauce (Note 2)
Toppings
- 50 g dried rice sticks (or 120g/4oz fresh) (Note 3)
- 30 g beef tenderloin, raw, very thinly sliced (Note 4)
- 3 - 5 brisket slices (used for broth)
- Beansprouts handful
- 3 - 5 Thai basil sprigs
- 3 - 5 Coriander/cilantro sprigs
- 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 pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.
- Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.
Remove impurities:
- Rinse bones & brisket then cover with water in large stock pot.
- Boil for 5 minutes, then drain.
- Rinse each bone and brisket under tap water.
Broth:
- Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.
- Add bones and brisket, onion, ginger, Spices
- Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.
- Cover with lid, simmer 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 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
This science-backed beef pho recipe is your key to unlocking authentic flavor at home. From the crucial charring of aromatics to the careful selection of beef cuts, every step has been meticulously tested and optimized for repeatable success. Remember, the secret lies in the details: don't skimp on the char, simmer the broth patiently, and adjust the seasoning to your liking.
Tried this recipe?Let us know how it was!