Main Courses > International Cuisine > Asian Mains > Vietnamese Pho

Classic Beef Pho (Phở Bò)

Experience the comforting warmth of traditional Vietnamese Pho with this detailed recipe. Learn how to create a rich and flavorful broth, perfectly tender beef, and all the essential toppings for an unforgettable Pho experience.

Prep Time
30 minutes
Cook Time
3-4 hours
Servings
6-8
Ingredients
  • 2 kg Beef bones (marrow and knuckle bones)
  • 500 g Beef chuck or brisket
  • 1 large Yellow onion
  • 5 cm piece Ginger
  • 5 whole Star anise
  • 1 large Cinnamon stick
  • 5 whole Cloves
  • 1 tsp Fennel seeds
  • 1 tsp Coriander seeds
  • 3 tbsp Fish sauce
  • 1 tbsp Rock sugar
  • 300 g Rice noodles (banh pho)
  • 2 cups Bean sprouts
  • 1 bunch Thai basil
  • 1 bunch Cilantro
  • 3 stalks Green onions
  • 1 large Lime
  • to taste Hoisin sauce
  • to taste Sriracha sauce

Preparing the Broth

1. Char the Aromatics: Char the onion and ginger directly over an open flame (gas stove or grill) until slightly blackened. This enhances their flavor. Wash them and peel the charred skin.
2. Toast the Spices: In a dry pan, toast the star anise, cinnamon stick, cloves, fennel seeds, and coriander seeds over medium heat for 2-3 minutes, until fragrant. Be careful not to burn them.
3. Blanch the Bones: Place the beef bones in a large pot and cover with cold water. Bring to a boil and simmer for 10-15 minutes. This removes impurities. Drain the bones and rinse them thoroughly.
4. Simmer the Broth: Fill the pot with fresh water (about 4-5 liters). Add the blanched bones, charred onion, charred ginger, and toasted spices. Bring to a boil, then reduce heat to a very low simmer. Skim off any foam or impurities that rise to the surface. Simmer for at least 3 hours, or up to 6 hours for a richer flavor.

Cooking the Beef

1. Prepare the Beef: If using beef chuck, cut it into large chunks. If using brisket, leave it whole.
2. Add to Broth: After the broth has simmered for at least 2 hours, add the beef to the pot. Ensure the beef is submerged in the broth.
3. Simmer the Beef: Continue simmering the beef until it is very tender, about 1-2 hours. Remove the beef from the pot and let it cool slightly. Shred or thinly slice the beef against the grain. Set aside.

Seasoning the Broth

1. Strain the Broth: Strain the broth through a fine-mesh sieve lined with cheesecloth to remove all solids. Discard the bones, spices, onion, and ginger.
2. Season the Broth: Return the broth to the pot. Add fish sauce and rock sugar. Start with the recommended amounts and adjust to taste. The broth should be savory, slightly sweet, and well-balanced.
3. Final Simmer: Simmer the broth for another 15-20 minutes to allow the flavors to meld.

Preparing the Noodles and Toppings

1. Cook the Noodles: Cook the rice noodles according to package directions. They should be tender but not mushy. Rinse with cold water to prevent sticking. Drain well.
2. Prepare the Toppings: Wash and dry the bean sprouts, Thai basil, cilantro, and green onions. Thinly slice the green onions. Cut the lime into wedges. Have hoisin sauce and sriracha sauce readily available.

Assembling the Pho

1. Assemble the Bowls: Place a portion of cooked rice noodles in each bowl. Top with shredded or sliced beef. Add bean sprouts, Thai basil, cilantro, and green onions.
2. Ladle the Broth: Ladle the hot broth over the noodles and beef.
3. Serve: Serve immediately with lime wedges, hoisin sauce, and sriracha sauce on the side, allowing each person to customize their Pho to their liking.

Nutrition Facts Estimated per 100g of product

Please note that these are estimations only. Actual values will vary based on specific ingredients and portion sizes.
Estimated values:
Calories: 50-70
Protein: 5-7g
Fat: 2-4g
Carbohydrates: 5-8g

Other Considerations for Nutrition

Pho can be a relatively healthy meal, providing protein and essential nutrients. However, it can be high in sodium due to the broth and fish sauce. To reduce sodium, use low-sodium broth and fish sauce, or reduce the amount used. Consider using leaner cuts of beef. Adjust the amount of noodles to control carbohydrate intake.

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FAQ

  • Can I make Pho in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Blanch the bones as described. Then, place all the broth ingredients (bones, aromatics, spices, water) in the slow cooker. Cook on low for 8-10 hours. Follow the remaining steps for cooking the beef and seasoning the broth.
  • Can I use beef broth instead of making my own?

    While homemade broth is highly recommended for the best flavor, you can use store-bought beef broth in a pinch. Choose a high-quality, low-sodium broth. You'll still need to char the aromatics and toast the spices to infuse the broth with the authentic Pho flavor.
  • How do I store leftover Pho?

    Store the broth, noodles, beef, and toppings separately in airtight containers in the refrigerator. This prevents the noodles from becoming soggy. The broth can be stored for up to 3 days. Reheat the broth and beef separately. Cook the noodles fresh before serving. Assemble the Pho just before eating.