Vietnamese Pho Recipe

Vietnamese Pho recipe is a popular Vietnamese noodle soup consisting of beef broth, rice noodles, herbs, and meat, usually beef or chicken. It is often served with a variety of garnishes such as bean sprouts, basil, jalapeno, and sliced chili peppers for added flavor and texture.

The secret to a tasty pho is the broth and the balance of spices.

If you want some added kick to your soup, add sriracha sauce.

A former Filipino co-worker, who was married to a Vietnamese, introduced me to Vietnamese cuisine, and pho soup quickly became one of my favorites.

Ingredient substitute

1. Chicken: Substitute beef with thinly sliced chicken breast or thigh meat. Chicken is a popular variation of the soup and offers a lighter flavor compare to beef pho. Simply follow the same recipe for the broth and noodles but use chicken instead of beef.

How to make beef pho broth

Using tendons, knuckle, and bones with cartilage and connective tissues can indeed create a rich and flavorful broth, which is a key component of a delicious bowl of pho. Add beef shank for extra flavor as it can enhance the depth of the broth even if you're not simmering it for an extended period.

Note: By incorporating more knuckles and fewer bones with marrow, you maintain a broth that's flavorful without becoming too greasy. Also follow the other suggestions below.

How long to simmer bones for pho

When using plain bones and beef shank, a simmer of 3 to 4 hours on low heat can suffice. However, when incorporating cartilage, connective tissues, and tendons, extending the simmering time until they reach a soft and tender texture is key.

This longer simmer not only enhances their tenderness but also allow the flavors to meld, resulting in a more robust broth. Plus, achieving that satisfying crunch in the cartilage adds an extra layer of texture to your pho.

How to get a clear pho broth

1. Initial Boil and Skimming: Begin by boiling the bones in water. After a few minutes, you'll notice scum or impurities rising to the surface. Allow it to boil for an additional 3 to 5 minutes to extract any remaining impurities. then, turn off the heat and use tongs to transfer the bones to a colander.
2. Washing and Rinsing: Wash all the bones and meat thoroughly. Discard the initial broth and rinse the pot to remove any impurities that may have accumulated. Return all ingredients to the pot and fill it about ¾ full with fresh water. Don't worry about losing flavor during this step.
3. Simmering: Bring the pot to a boil then reduce the heat to a simmer. Allow it to simmer for several hours until the cartilage and tendons become tenderness after about 45 minutes and remove them if they are done.
4. Cooling and Skimming Fat: Once the broth is cooked, let it cool completely. Remove any cartilage and tendons from the bones and set them aside. If desired, remove the bone marrow using a knife.Place the bones back in the pot and refrigerate it for at least half a day or overnight. During this time, excess fat will solidify on the surface of the broth, making it easier to remove. Skim off this fat layer, which will appear white, thick, and greasy.
5. Final Seasoning: When you're ready to assemble your pho soup. bring the broth to a boil again and then reduce the heat to medium-low. Add a sachet of spices along with broiled onion and ginger. Let it simmer for about 45 minutes to an hour to allow the flavors to meld.

Following these steps will result in a clear and flavorful pho broth, perfect for assembling your soup. Enjoy!

How to assemble vietnamese beef pho

1. Cook Rice Noodles: Begin by cooking the rice noodles according to the package instructions. Typically, this involves dipping them in boiling water, then draining them in a colander and setting them aside.
2. Prepare Garnishes: Wash and prepare all the vegetables you'll be using as garnishes or toppings. Common options include Thai basil, bean sprouts, jalapeno, white onion, garlic onion, and Thai chili peppers. Feel free to customize your garnishes according to your preferences.
3. Prepare Meat and Toppings: Slice the cartilage and tendons, and prepare any additional meats you'll be using. If adding thinly slice raw meat like tri-tip, sirloin steak, eye of round, or flank steak, it's best to freeze it first until it's firm and easy to slice. Slice the meat against the grain for optimal tenderness. In this recipe, rib eye steak is used. Refrigerate the sliced meat until ready to serve.
4. Assemble Pho Bowls: In individual serving big bowls, add a portion of the cooked rice noodles, sliced meat, and white onion. Serve the prepared vegetables on the side.
5. Serve Hot: Vietnamese beef pho is best enjoyed when served hot. Ladle hot broth over the assembled bowls of noodles, meat, and vegetables. Enjoy!

Beef pho video

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Recipe

Vietnamese Beef Pho

Vietnamese Beef Pho is a traditional savory soup, simmered for hours with aromatic spices. It features of rice noodles, beef, and a side of basil leaves, bean sprouts, jalapeno, chili, and lime wedge.

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Course: Main Course

Cuisine: Vietnamese

Prep Time: 1 hour hour

Cook Time: 5 hours hours

Total Time: 6 hours hours

Servings: 5

Calories: 747kcal

Ingredients

• 4 - 5 pounds mixed beef leg bones & knuckles I prefer bones with cartilage & tissues attached
• 1 large onion cut in half
• 4 - 5 pieces yellow rock sugar
• 1 large onion quartered
• 2 large ginger about 3 – 4 inches long cut in half lengthwise
• 4 cinnamon sticks
• 6 whole star anise
• 2 tablespoons whole black peppercorn
• 1 tablespoon whole cloves
• 2 sticks licorice optional
• 1 ½ pounds beef shank, brisket or tendons
• ½ pound sirloin steak or tri-tip or eye of round
• ½ to 1 pound rice noodle follow package instructions
• water
• 2 tablespoons salt
• salt or fish sauce to taste

PHO GARNISH

• Thai basil handful
• 2 cups fresh mung bean sprouts
• 1 small white onion sliced thinly & lengthwise
• 1 - 2 jalapeño seeded & sliced
• 4 Thai chili whole
• 1 lime cut into wedges
• sriracha sauce

Instructions

• Wash beef bones & beef shank in a large pot. Add enough water to cover mixture. Sprinkle a tablespoon of salt and let it seat for an hour. This will get rid of the beef blood. After an hour, wash the mixture twice. Again, water to cover the mixture.
• Bring the mixture to a boil over high heat and cook for about 5 minutes until impurities or scum are released. Turn off heat.
• For a clearer broth, wash bones and meat to get rid of impurities. Also, rinse the pot. Put back all the mixture in the pot and fill it with water about ¾ full. I used an 8in x 8in pot.
• Bring to a boil over high heat then lower heat to medium-low and simmer for about 4 hours or more.
• Add halved onion, salt and yellow rock sugar.
• After an hour check if beef shank is already tender. Remove and set aside. Also, if you added any brisket or tendons make sure to check it once in a while if tender.
• Continue to simmer in low heat.
• Meanwhile, broil quartered onion and ginger for about 10 to 15 minutes until charred on all side but not burned. Remove the burned or black areas. Set aside.
• In a pan, toast spices - cinnamon sticks, star anise, peppercorn, cardamom, clove & licorice for about 5 minutes or until fragrant. Remove & set aside.
• Place charred onion, ginger & toasted spices in a sealed sachet.
• When done simmering broth, let it cool completely. Remove any cartilage, tendons or meat attached to the bones using a knife. You will add this when you assemble the beef pho.
• Put back all the bones in the pot and place it in the fridge for ½ a day or best yet overnight. Excess fat will harden and form on top. Skim the top to remove fat.
• Remove the onion.
• When ready to serve, bring broth to a boil at high heat & add the sachet of spices.
• Once boiling, reduce heat to medium-low & simmer for about 45 minutes to an hour.
• Taste and season with salt or fish sauce.
• Wash all the vegetable garnish and place in plate.
• Assemble beef pho.
• In a large bowl, add cooked rice noodle, beef shank, cartilage, brisket or tendons.
• Add raw steak or dip it first in the boiling broth to cook. It’s your preference.
• Pour hot broth. Raw steak will cook and turn pale.
• Serve vegetables & other garnish on the side – bean sprout, Thai basil, jalapeno,Thai chili, lime wedges & sriracha sauce. Enjoy!

Notes

1. This recipe is 4 – 5 servings.
2. You can purchase the spices separately, or if available, consider using a pre-mixed pho spice kit, which often includes a sachet of mixed spice for convenience. The kit I used has a net weight of 1.6 oz (46g) and I only used ½ of the kit. 
3. Note: Too much spices can overpower the taste of soup.
4. For instruction #4, for detailed steps refer to the above post “How Long to Simmer the Bones”

Nutrition

Calories: 747kcal | Carbohydrates: 16g | Protein: 35g | Fat: 60g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 2876mg | Potassium: 745mg | Fiber: 5g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 20.4mg | Calcium: 111mg | Iron: 7.3mg