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.

Course Main Course

Cuisine Vietnamese

Prep Time 1

Cook Time 5

Total Time 6

Servings

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

This recipe is 4 – 5 servings.
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.
Note: Too much spices can overpower the taste of soup.
For instruction #4, for detailed steps refer to the above post “How Long to Simmer the Bones”

Nutrition