Vietnamese Pho

A generous serving of beef pho soup topeed with herbs.

5 from 1 vote

All you need is a big pot to make a comforting, authentic Vietnamese pho with rich, clear broth, tender beef, and aromatic toppings!

Prep Time20

Cook Time3 10

Total Time3 30

Course: Main

Cuisine: Vietnamese

Freezer friendly: 3-4 Months

Shelf life: 1 week (broth alone)

Servings:

Author: Samira Kazan

Ingredients

For the pho broth:

4 lb beef bones 50% beef ribs + 50% marrow bones
2 lb beef brisket
17 cups water + more for the first boil
2 onions large, halved
5.3 oz fresh ginger sliced
2 celery stalks
1 carrot
10 Star Anise
4 cinnamon sticks
4 green cardamom pods
3 cloves
1.5 Tbsp coriander seeds
2 Tbsp white sugar
1 Tbsp sea salt
3 Tbsp fish sauce

For serving:

noodles any flat rice noodles work, dry or fresh
beef tenderloin raw, thinly sliced (about 1 oz per serving)
bean sprouts
Thai basil leaves
cilantro
fresh mint leaves
lime wedges 1-2 wedges per serving
red chili sliced

US Customary - Metric

Instructions

Prepare the beef pho broth

Halve the onions and char them in a large skillet over medium-high heat. Cook them for 5-7 minutes, turning occasionally, until charred on all sides.
Toast the spices (star anise, cinnamon, cardamom pods, cloves, coriander seeds) on a dry skillet for 2-3 minutes until fragrant, stirring constantly.
In a large pot, add the bones and brisket and cover them with water. Bring to a boil and cook for 5 minutes. Skim off any scum that comes to the surface.
Discard the first boil. Rinse the meat under running water. Clean the pot thoroughly with hot, soapy water.
Place the pre-cooked meat back in the pot and add the celery, carrot, charred onions, sliced ginger, toasted spices, sugar, and salt. Measure and add the necessary amount of water.
Bring to a boil, then cover the pot and reduce the heat. Simmer for 1.5 hours, skimming the scum occasionally.
At the 1.5-hour mark, remove the beef brisket from the pot and set it aside. Cover the pot and continue simmering the broth for another 1.5 hours.
Prepare the other elements toward the end of cooking. Freeze the tenderloin for 30 minutes, then cut it thinly with a sharp knife or using a mandolin. Cook the noodles according to their package instructions. Slice the chili and prepare the herbs (Thai basil leaves, cilantro, fresh mint) and sprouts. Cut the limes into wedges.
Once the broth has simmered for 3 hours, remove from the heat and add the fish sauce. Taste and adjust any of the seasonings if wanted.
Strain the broth and, optionally, remove the top layer of fat. Remove any meat from the bones.

Assemble the pho

Place noodles, sliced raw tenderloin, and cooked beef chunks into serving bowls. Pour some broth into each bowl (up to 2 cups per person). Top the soup with herbs, bean sprouts, and chili.
Enjoy the beef pho warm!

Video

Notes

Sourcing: Beef bones can be found at butchers, supermarkets (check the frozen aisle), and Asian stores.

Storage: The assembled soup is best enjoyed right away. If you have any leftovers, store them in the fridge for a couple of days. The clear broth can be stored in the refrigerator for up to 1 week or in the freezer for up to 3-4 months.

Storing and using leftover meat: The cooked beef can be stored in the fridge for a few days or in the freezer for 3-4 months. The meat chunks can be used in beef noodle stir fry or dumpling soup. Once warmed through, you can also serve them with a side of rice or potatoes and a sauce of your choice. You can also make beef shawarma using the same method for assembling chicken shawarma.

Check the blog post for more tips!

Nutrition