Vietnamese Pho Recipe
why make this recipe
Pho is a beloved Vietnamese noodle soup known for its fragrant broth and fresh ingredients. Making pho at home allows you to customize each bowl to your taste, adding the perfect amount of herbs and spices. Plus, it’s a warming dish that’s great for any time of the year.
how to make Vietnamese Pho
Ingredients :
- 2 large onions, halved
- 150g / 5oz ginger, sliced down the centre
- 10 star anise
- 4 cinnamon quills
- 4 cardamom pods
- 3 cloves (the 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
- 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)
- Beansprouts, handful
- Thai basil, 3 – 5 sprigs
- Coriander/cilantro, 3 – 5 sprigs (or more basil)
- Lime wedges
- Finely sliced red chilli
- Hoisin sauce
- Sriracha (for spiciness)
Directions :
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Aromatics: Start by placing the halved onions and sliced ginger in a dry pan over medium heat. Sear them until they are charred. This brings out the flavors.
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Remove impurities: In a large pot, add the beef brisket and bones. Cover with water and bring to a boil. After a few minutes, discard the water and rinse the meat and bones to remove impurities.
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Broth: Return the meat and bones to the pot. Add the charred onions, ginger, star anise, cinnamon, cardamom, cloves, coriander seeds, water, sugar, salt, and fish sauce. Simmer for at least 3 hours, skimming off the fat from the top.
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Assemble: Strain the broth. Cook the rice sticks according to the package instructions. In serving bowls, place the noodles, beef tenderloin, brisket slices, and ladle the hot broth over them. Top with beansprouts, Thai basil, coriander, and lime wedges. Serve with chilli, hoisin sauce, and Sriracha on the side.
how to serve Vietnamese Pho
Serve your pho hot, with all the garnishes on the side. This allows everyone to customize their own bowl. The lime, herbs, and sauces add freshness and flavor.
how to store Vietnamese Pho
If you have leftover broth, cool it down and store it in the fridge for up to 3 days. The noodles and toppings should be stored separately to keep them fresh. You can reheat the broth and add freshly cooked noodles and toppings when ready to serve.
tips to make Vietnamese Pho
- Use high-quality beef for the broth for a richer flavor.
- Don’t skip the charring of the onions and ginger; it enhances the broth’s taste.
- For a clearer broth, strain it through a fine mesh sieve.
- Adjust the spices according to your preference for a more personalized flavor.
variation
You can make a vegetarian version of pho by using vegetable broth and mushrooms instead of beef. You can also use tofu as a protein source.
FAQs
1. Can I make pho in advance?
Yes, you can prepare the broth in advance. Just store it in the fridge and reheat it when ready to serve.
2. What can I use instead of rice noodles?
If you can’t find rice noodles, you can use other types of noodles, such as ramen or udon, but the taste might be different.
3. How spicy can I make my pho?
You can adjust the spice level by varying the amount of Sriracha or red chili you add to your bowl.
