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Authentic Vietnamese Beef Pho: 3 Hours, Unforgettable Flavor

Vietnamese Beef Pho
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Learn to make authentic Vietnamese Beef Pho, a comforting noodle soup with a rich, aromatic broth and vibrant fresh herbs. This recipe guides you through creating a delicious and satisfying bowl of pho at home.

Ingredients

Scale
  • 2 pounds beef bones (marrow bones, knuckle bones)
  • 1 pound beef brisket or chuck roast
  • 1 large yellow onion, halved
  • 4-inch piece of ginger, halved lengthwise
  • 1 cinnamon stick
  • 4 star anise
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 2 whole cloves
  • 1/4 cup fish sauce
  • 1 tablespoon sugar
  • Salt to taste
  • 1 pound dried pho noodles
  • For Serving: thinly sliced beef (optional), bean sprouts, fresh cilantro, fresh basil, lime wedges, thinly sliced jalapeños

Instructions

  1. Rinse beef bones and brisket under cold water.
  2. In a large stockpot, cover bones and brisket with cold water. Bring to a boil, then drain and rinse the bones and meat.
  3. Wipe the pot clean. Return bones and brisket to the pot.
  4. Char the onion halves and ginger halves directly over a gas flame or under a broiler until browned and fragrant.
  5. Place cinnamon stick, star anise, coriander seeds, fennel seeds, and cloves in a spice bag or cheesecloth.
  6. Add charred onion, ginger, and spice bag to the pot.
  7. Cover with 10-12 cups of fresh water.
  8. Bring to a boil, then reduce heat to a simmer. Skim any foam or impurities that rise to the surface.
  9. Simmer for at least 3-4 hours, or up to 6 hours, for the best flavor.
  10. Remove brisket and let it cool slightly. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.
  11. Return broth to a simmer. Stir in fish sauce, sugar, and salt to taste.
  12. Slice the cooked brisket thinly against the grain.
  13. Cook pho noodles according to package directions. Drain and rinse with cold water.
  14. To serve, divide noodles among bowls. Top with sliced beef. Ladle hot broth over the noodles and beef.
  15. Serve immediately with your favorite fresh herbs, bean sprouts, lime, and jalapeños.

Notes

  • For a deeper flavor, you can toast the spices before adding them to the spice bag.
  • Adjust the amount of fish sauce and sugar to your preference.
  • You can make the broth a day in advance and refrigerate it. Skim off any solidified fat before reheating.
  • Feel free to add thinly sliced raw beef to the bowls before ladling the hot broth; the broth will cook the beef.

Nutrition

Find it online: https://sundayflavor.com/vietnamese-beef-pho-recipe/