Vietnamese Beef Noodle Soup | Pho

Pho is the most iconic of all Vietnamese noodle soups, renowned for its fragrant, rich broth, made with tender slices of beef brisket, served with Pho rice noodles, and garnished with fresh herbs and lime.

Instructions

Parboil Bones and Beef:

Parboil beef bones, bone marrow and beef brisket to remove all the impurities. Do this by using a large pot big enough to fit them all in.
Add water, the beef bones, bone marrow and brisket, and bring to a boil.
Let it boil until you see all the foam of impurities float to the top. Then remove from heat and rinse with water. This will later make the pho broth nice and clear.

Broth:

Place beef bones in 24 quart pot.
Charbroil ginger and 2 whole onions until they’re charred. Add to the pot.
Add leeks, rock sugar, salt and mushroom powder to pot.
Top pot with water. Bring it to a boil, turn heat down and let it simmer for 3 hours.
While the pot is simmering, prep pho noodles as per the instructions on the bag.
Periodically, scoop off the scum off the top of the broth, as you want your pho broth to be as clear as possible. That’s the key to a good pho!
After 3 hours, remove everything from the broth and discard, except for the brisket.
Transfer brisket to a bowl of ice cold water for 10 minutes.
Remove brisket from water and put in fridge for it to cool. Once cool, cut into slices (this way you can cut the brisket without it falling apart).
Heat up a pan, then add cinnamon sticks, star anise, fennel seeds, cloves, coriander, nutmegs, cardamom pods and dry fry it (do not add oil) for a couple of minutes until its fragrant. Do not burn the spices. If you do, then start with a new batch.
Put spices in a teabag or cheesecloth and add to pot.
Add pho teabag along with cut daikons and carrots.
Bring to a boil, then turn down heat and let it simmer for an hour before serving.
If using beef balls, add it to the pot in the last 30 minutes. Turn up heat to bring broth to a boil so the beef balls will cook thoroughly.

Bowl of Pho:

Place noodles in a bowl.
Add sliced beef brisket and pour hot broth with carrots, daikon and beef balls into your bowl.
Sprinkle with chopped cilantro, culantro, green onions and thin slices of onions.
Add basil, bean sprouts and slices of jalapeno.
Squeeze lime into your bowl.
Dip beef balls and brisket in ramekin consisting of hoisin and sriracha sauce.

Vietnamese Beef Noodle Soup | Pho

Ingredients

Broth:

Ingredients:

Garnish:

Dipping sauce with meatballs/beef:

Instructions

Parboil Bones and Beef:

Broth:

Bowl of Pho:

Nutrition

Equipment