Soups & Stews > International Soups & Stews > Asian Soups & Stews > Pho Recipe (Vietnamese)
Authentic Vietnamese Pho: A Step-by-Step Guide
This recipe guides you through creating a traditional Vietnamese Pho, a flavorful noodle soup with a rich broth, tender beef, and aromatic herbs and spices. Enjoy a taste of Vietnam in your own kitchen!
Ingredients
- 4 lbs Beef bones (marrow and knuckle)
- 1 lb Beef chuck roast
- 1 Yellow onion
- 4 inch piece Ginger
- 5 Star anise
- 1 Cinnamon stick
- 5 Cloves
- 1 teaspoon Fennel seeds
- 1 teaspoon Coriander seeds
- 1/4 cup Fish sauce
- 1 tablespoon Rock sugar
- to taste Salt
- 1 lb Pho noodles (banh pho)
- 2 cups Bean sprouts
- 1 cup Thai basil
- 1/2 cup Cilantro
- 1/2 cup Green onions
- as needed Lime wedges
- as needed Sliced jalapenos
- as needed Sriracha sauce
- as needed Hoisin sauce
Preparing the Beef and Bones
Rinse the beef bones thoroughly under cold water. Place them in a large stockpot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-15 minutes to remove impurities. Drain the bones and rinse them again. Rinse the stockpot as well. This step is crucial for a clear broth.
Charring the Onion and Ginger
Char the onion and ginger over an open flame (or under a broiler) until blackened on all sides. This enhances their flavor. Rinse off the charred skin. Cut the onion in half and slice the ginger into thick pieces.
Simmering the Broth
Return the beef bones to the cleaned stockpot. Add the charred onion and ginger. Add 12-16 cups of fresh water, ensuring the bones are fully submerged. Add the star anise, cinnamon stick, cloves, fennel seeds, and coriander seeds (you can use a spice bag for easy removal). Bring to a boil, then reduce heat to the lowest setting and simmer gently for at least 3 hours, or up to 4 hours. The longer it simmers, the richer the flavor will be. After 1.5 hours of simmering, add beef chuck to the broth.
Preparing the Beef
Remove the beef chuck from the pot (it should be fully cooked). Let it cool slightly, then slice it thinly against the grain. You can also quickly sear thinly sliced raw beef (eye of round) for serving to keep it more tender.
Finishing the Broth
Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot. Add the fish sauce, rock sugar, and salt to taste. Bring to a simmer. Skim off any foam that rises to the surface.
Assembling the Pho
Cook the pho noodles according to the package directions. Drain them well. Divide the noodles among bowls. Top with sliced beef. Ladle the hot broth over the noodles and beef. Garnish with bean sprouts, Thai basil, cilantro, and green onions. Serve immediately with lime wedges, sliced jalapenos, sriracha sauce, and hoisin sauce on the side for customization.
Nutrition Facts Estimated per 100g of product
Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods. Values are approximate.
Calories: 80-120, Protein: 8-12g, Fat: 3-5g, Carbohydrates: 5-8g
Other Considerations for Nutrition
Pho can be tailored to dietary preferences. Use lean beef to reduce fat content. Control sodium levels by using low-sodium broth or adjusting the amount of fish sauce. Whole wheat noodles can be used for increased fiber.
FAQ
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Can I use a pressure cooker to make Pho?
Yes, a pressure cooker can significantly reduce the cooking time. Follow the same steps for preparing the broth, then cook on high pressure for 45-60 minutes, followed by a natural pressure release. -
What is rock sugar and can I substitute it?
Rock sugar (or yellow rock sugar) adds a subtle sweetness to the broth. You can substitute it with regular sugar, but use slightly less as it is sweeter. -
Where can I find Pho noodles?
Pho noodles (banh pho) are available at most Asian grocery stores. They come in dried or fresh forms. Fresh noodles require less cooking time.