Description
Authentic Vietnamese Pho is a fragrant, hearty beef noodle soup featuring a clear, aromatic broth simmered for hours with spices and beef bones. Served with tender slices of beef, fresh herbs, lime, and chili, this traditional recipe brings the vibrant flavors of Vietnam to your table.
Ingredients
Scale
Broth Ingredients
- 2 large onions, halved
- 150g / 5oz ginger, sliced down the centre
- 10 star anise
- 4 cinnamon quills
- 4 cardamom pods
- 3 cloves (spice cloves)
- 1.5 tbsp coriander seeds
- 1.5kg / 3lb beef brisket
- 1kg / 2lb meaty beef bones
- 1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow
- 3.5 litres / 3.75 quarts water (15 cups)
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml / 3 tbsp fish sauce
Noodle & Meat Garnish
- 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh)
- 30g / 1 oz beef tenderloin, raw, very thinly sliced
- 3 – 5 brisket slices (used for broth)
Herbs & Condiments
- Beansprouts, handful
- Thai basil, 3 – 5 sprigs
- Coriander / cilantro, 3 – 5 sprigs (or more basil)
- Lime wedges
- Finely sliced red chilli
- Hoisin sauce
- Sriracha sauce (for spiciness)
Instructions
- Prepare the Aromatics: Char the halved onions and sliced ginger under a grill or directly over an open flame until they are blackened. This will add depth and smoky flavor to the broth. Set aside.
- Toast the Spices: In a dry skillet over medium heat, toast the star anise, cinnamon quills, cardamom pods, cloves, and coriander seeds until fragrant, about 2-3 minutes. Place the toasted spices in a spice bag or cheesecloth and tie securely.
- Make the Broth: In a large stockpot, add beef brisket, meaty beef bones, marrow bones, charred onions and ginger, and the spice bag. Pour in 3.5 litres (15 cups) of water and bring to a boil. Lower the heat and simmer gently for about 3 hours, skimming off any scum or impurities. Add sugar, salt, and fish sauce toward the end of the cooking to season the broth. Remove the brisket slices and set aside for serving.
- Prepare the Noodles and Serve: Soak dried rice sticks in warm water until soft if using dried, or rinse fresh noodles. Blanch noodles briefly in boiling water. Thinly slice raw beef tenderloin. Assemble bowls with noodles, brisket slices, and raw beef slices. Pour hot broth over the noodles and meat to cook the raw beef slightly. Garnish with beansprouts, Thai basil, coriander, lime wedges, sliced red chili, hoisin sauce, and sriracha according to taste.
Notes
- Char the onions and ginger for a traditional smoky flavor in the broth.
- Use a spice bag or cheesecloth to easily remove spices after simmering.
- Dried rice sticks can be substituted with fresh rice noodles for a smoother texture.
- Thinly slicing the raw beef allows it to cook quickly in the hot broth at serving time.
- Adjust seasoning with fish sauce, sugar, and salt to balance the broth to your preference.
- Serve with plenty of fresh herbs and condiments for an authentic Pho experience.
