Authentic Vietnamese Beef Pho
Experience the rich flavors of Vietnam with this Authentic Beef Pho recipe! A comforting and aromatic noodle soup, this dish features tender beef, fragrant spices, and fresh herbs. Each bowl is a delightful medley of robust beef broth, perfectly cooked rice noodles, and vibrant toppings, making it an ideal meal for lunch or a cozy dinner. Share with family and friends, or enjoy as a solo indulgence. Perfectly customizable, this pho allows you to personalize each bowl to your taste with fresh herbs and garnishes. Dive into the deliciousness and bring a taste of Vietnam to your kitchen!
N/A
Servings
250
Calories
28
Ingredients
Ingredients
beef bone or oxtail or beef shin
2-3 lbs (cut into pieces)
water
as needed (for broth)
coriander seed
1 tablespoon (whole)
fennel seed
1 tablespoon (whole)
whole black peppercorn
1 teaspoon (whole)
cloves
6 (whole)
star anise
3 (whole)
dried birds eye chilies
4 (optional)
black cardamom pods
3 (whole)
cinnamon stick
1 (whole)
lemongrass
4-5 stalks (bruised)
ginger
3 inches (sliced)
onion
1 large (quartered)
brown sugar or rock sugar
1 tablespoon (to sweeten broth)
fish sauce
2 tablespoons (for seasoning)
salt
to taste (for seasoning)
cooked rice noodles
to serve (prepared according to package directions)
toasted sesame oil
to taste (for finishing)
bean sprouts
for serving (fresh)
raw sirloin steak
for serving (thinly sliced)
spring onion
for serving (sliced)
fresh red chili
for serving (sliced)
fresh coriander
for serving (leaves only)
fresh mint
for serving (leaves only)
fresh Thai basil
optional (for serving)
light soy sauce
to taste (for serving)
fish sauce
to taste (for serving)
lime wedge
for serving (sliced)
Instructions
1
Begin by placing the selected beef cuts and/or bones in a large stock pot. Cover generously with cold water, then cover the pot with a lid and bring to a rapid boil.
2
After boiling for 5 minutes, carefully remove the bones and meat, rinsing them under cold water in a colander. Discard the water and thoroughly clean the stock pot to eliminate impurities for a clear broth.
3
Return the cleaned beef and/or bones to the pot, covering them with fresh water. Set the pot over medium heat.
4
In a dry frying pan, toast the coriander seeds, fennel seeds, black peppercorns, cloves, star anise, and black cardamom pods for 2-3 minutes or until fragrant. Lightly crush the spices using a pestle and mortar, then wrap them in a piece of muslin cloth, tying it securely. Add this spice sachet to the pot.
5
Bruise the lemongrass stalks using the flat edge of a knife before adding them to the stock pot, along with the sliced ginger.
6
Blacken the quartered onion under a hot grill until charred on all sides, then add it to the stock pot.
7
Bring the broth to a gentle boil, then reduce to a barely simmering state. Allow the soup to simmer uncovered for at least 5 hours, ensuring the flavors develop richly.
8
After simmering, strain the broth through a fine mesh sieve or muslin cloth into a large saucepan, discarding the solids. If you wish, you can retain some of the shredded oxtail or shin meat for garnish.
9
To the strained broth, add brown sugar and fish sauce, adjusting the salt to taste. Keep the broth warm on low heat.
10
To assemble, place a serving of cooked rice noodles into deep bowls, followed by a handful of bean sprouts and finely sliced raw sirloin steak. Carefully pour the boiling hot broth over the ingredients to gently cook the steak.
11
Garnish each bowl with sliced red chili, spring onions, fresh coriander, mint, and Thai basil if desired. Serve with additional fish sauce, light soy sauce, sesame oil, and lime wedges on the side for guests to customize their pho just the way they like it.
Nutrition Information
10g
Fat
20g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Pho recipe?
This recipe features tender beef, specifically using beef bones, oxtail, or beef shin for the broth and thinly sliced raw sirloin steak for the final bowl.
How do you ensure the broth is clear?
You must parboil the bones for 5 minutes, rinse them under cold water, and thoroughly clean the stock pot to eliminate impurities before starting the main simmer.
Which spices are toasted for the aromatic base?
The recipe calls for toasting coriander seeds, fennel seeds, black peppercorns, cloves, star anise, and black cardamom pods.
How long should the spices be toasted?
Toast the spices in a dry frying pan for 2-3 minutes or until they become fragrant.
What is the recommended simmering time for the broth?
The broth should simmer gently and uncovered for at least 5 hours to allow the flavors to develop richly.
How is the ginger prepared for the stock?
The ginger should be sliced (3 inches) and added to the stock pot along with the bruised lemongrass.
What is the purpose of blackening the onion?
Charring the quartered onion under a hot grill adds a deep, smoky flavor and color to the Vietnamese broth.
How is the raw sirloin steak cooked?
The sirloin is sliced very thinly and placed raw in the serving bowl; the boiling hot broth is then poured over it to cook the meat gently.
What sweetener is used in the broth?
You can use either brown sugar or rock sugar to add a hint of sweetness to the savory broth.
What type of noodles should be used?
This recipe uses cooked rice noodles, prepared according to the package directions.
What are the key fresh herbs for garnishing?
Fresh coriander, mint, and Thai basil are recommended for garnishing each bowl.
How much protein is in one serving of this Beef Pho?
Each serving contains approximately 20g of protein.
What are the calorie counts for this recipe?
There are approximately 250 calories per serving.
Can I add spice to the broth?
Yes, the recipe includes 4 optional dried bird's eye chilies for those who prefer a spicier broth.
What do I do with the spices after toasting?
Lightly crush them with a pestle and mortar, wrap them in muslin cloth to create a sachet, and tie it securely before adding it to the pot.
How is the lemongrass treated before being added to the pot?
The 4-5 stalks of lemongrass should be bruised using the flat edge of a knife.
What seasonings are added after straining the broth?
Brown sugar, fish sauce, and salt are added to the strained broth to adjust the flavor profile.
What are the recommended side condiments?
Guests can customize their bowls with additional fish sauce, light soy sauce, toasted sesame oil, and lime wedges.
How many ingredients are in this recipe?
This recipe includes 28 different ingredients, including the various spices and garnishes.
Is the cinnamon stick added to the spice sachet?
Yes, one whole cinnamon stick is included in the ingredient list for the aromatic broth base.
What should I do with the bones after the initial boil?
Remove them from the pot, rinse them under cold water in a colander, and discard the dirty boiling water.
Is there any fat in this dish?
Yes, each serving contains approximately 10g of fat.
What is the carbohydrate content?
There are 20g of carbohydrates per serving.
Should the broth be covered while simmering?
No, the instructions specify that the soup should simmer uncovered for at least 5 hours.
What provides the salty, umami flavor in the broth?
Fish sauce is used both in the broth seasoning and as an optional side condiment.
Can I keep any meat from the broth-making process?
Yes, you can retain some of the shredded oxtail or shin meat after straining the broth to use as a garnish.
When are the bean sprouts added?
Bean sprouts are placed in the deep bowls along with the cooked noodles before the hot broth is poured in.
How many star anise pods are needed?
The recipe calls for 3 whole star anise pods.
What kind of chili is used for the fresh garnish?
Sliced fresh red chilies are used for garnishing the finished bowls.
Is this recipe considered a main course?
Yes, it is described as an ideal meal for lunch or a cozy dinner.