Beef
Easy Traditional Vietnamese Beef Pho | A Step-by-Step Guide
Pho (pronounced “fuh”) is a Vietnamese noodle soup consisting of broth, rice noodles, herbs, and meat. It originated in northern Vietnam in the early 20th century and has become one of Vietnam’s most popular dishes. Pho is beloved for its complex and well-balanced blend of savory, sweet, spicy, and herbal flavors. The soul of pho comes from its broth, which simmers for hours, extracting rich flavors from beef bones, aromatics, and spices. Making pho at home allows you to control the ingredients and customize it to your taste. While complex, pho’s methodical process makes it very rewarding to create yourself. This guide will walk through pho’s components, flavor profile, broth, assembly, and more to help you master the art of homemade pho.
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The Allure of Homemade Pho
There are many great reasons to make pho yourself at home:
- Freshness – Homemade pho broth and noodles will taste fresher than takeout or packaged.
- Customization – You can tweak and personalize the seasoning and toppings to your liking.
- Potential health benefits – Home cooking allows you to control ingredients and methods. Pho made from scratch may be lower in sodium and MSG.
Understanding the Pho Flavor Profile
Pho showcases a complex interplay of tastes and textures:
- Savory – The long-simmered broth provides a rich, meaty base.
- Sweet – Sugar balances out the savoriness.
- Spicy – Chilies and hot sauces like sriracha bring heat.
- Herbal & Fresh – Loads of herbs like basil, cilantro, and lime brighten it up.
This balance makes each spoonful of pho burst with nuanced umami flavor.
The Soul of Pho: The Broth
The broth is the heart and soul of pho. Mastering it may seem daunting, but following these steps will yield incredible results.
A. Ingredients
- Aromatics – Charred onion and ginger provide a roasted depth. Use 1 large onion and a 3 inch ginger knob.
- Spices – Toast then simmer star anise, cinnamon, fennel, coriander, and cloves to infuse spice aroma. Use about 5 star anise, 1 cinnamon stick, 1 tbsp fennel seeds, 1 tbsp coriander seeds, 3 cloves.
- Beef – Brisket, oxtail, and marrow bones supply rich meat flavor. Use 3 lbs brisket, 3 lbs oxtail, 3 lbs marrow bones.
- Water – Cover bones with 12 cups cold water.
- Seasoning – Finish with 2 tbsp sugar, 2 tbsp salt, 3 tbsp fish sauce.
B. Broth Making Steps
Follow this process for incredible pho broth:
- Char aromatics on open flame until blackened.
- Toast spices in dry pan for 1-2 minutes until fragrant.
- Blanch bones in boiling water for 3 minutes then rinse to remove impurities.
- Simmer blanched bones and aromatics for 3 hours with brisket.
- Remove brisket and simmer for 3 more hours.
- Strain through a fine mesh strainer.
- Season with sugar, salt, fish sauce.
Assembling a Perfect Pho Bowl
Construct your pho bowls with care using these essential elements:
A. Ingredients
- Noodles – Use 3-5 oz dried or 8-10 oz fresh banh pho noodles. Soak dried noodles in hot water until pliable, about 15-20 minutes. Blanch fresh noodles for 10 seconds.
- Beef – Thinly slice 3-5 oz raw eye round and 3-5 oz cooked brisket against the grain.
- Toppings – Arrange sprouts, basil, cilantro, lime, chilies, hoisin, and sriracha in side dishes.
B. Presentation Tips
- Place noodles loosely in bowl, then ladle hot broth over them to cook.
- Arrange raw beef slices attractively.
- Garnish with herbs and scallions. Provide toppings separately.
Mastering the Art of Pho
Making excellent pho requires care and practice. Follow these pro tips:
A. Tips & Techniques
- Select high-quality bones and brisket with marbling for optimal flavor.
- Use leftover brisket in banh mi, fried rice, sandwiches etc.
- Substitute chicken, vegetable, or seafood broth for beef broth if desired.
- A pressure cooker can reduce active cooking time.
- Skim fat and sediments as broth simmers for clarity.
Beyond the Bowl: Using Leftovers
Leftover pho broth is excellent for:
- Cooking rice, vegetables, or meat
- Making soup with wontons, egg noodles, or vegetables
- Sipping as a savory hot drink
Storing Your Pho Creation
- Broth keeps for 3 days refrigerated or 3 months frozen.
- Cooked meat keeps 3 days refrigerated.
- Fresh noodles are best freshly made.
- Store herbs, chili, and sauces separately.
Conclusion
Making authentic pho at home is extremely rewarding yet achievable. With quality ingredients, proper technique, and a few key tools, you’ll be enjoying outstanding homemade pho in no time. Pho’s complex balance of flavors represents the richness of Vietnamese cuisine. Mastering pho is a meaningful journey that deepens your knowledge of this iconic noodle soup.
Traditional Vietnamese Beef Pho Recipe
Ingredients
- For the Broth:
- 2-3 pounds beef bones (marrow or knuckle bones preferred)
- 1-2 pounds beef chuck (cut into 2-inch pieces)
- 1 whole yellow onion, charred
- 2-inch piece of ginger, charred
- 5 quarts water
- 2 scallions, cut into 4-inch lengths
- 1/3 cup fish sauce
- 2-3 star anise (optional)
- 1 cinnamon stick (optional)
- Cloves (optional, to taste)
- Rock sugar or granulated sugar (to taste)
- For the Noodles and Accompaniments:
- 1 pound dried rice vermicelli (banh pho)
- 1/2 pound thinly sliced beef (flank, sirloin, or eye of round)
- 1/2 cup bean sprouts
- 1/4 cup chopped fresh Thai basil
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Sriracha or chili sauce (optional)
- Hoisin sauce (optional)
- Jalapeños, sliced (optional)
Instructions
- Prepare the Broth:
- Rinse the beef bones and meat under cold water.
- In a large pot, blanch the bones and meat with cold water for 5 minutes. Drain and rinse again.
- Char the onion and ginger halves by broiling them cut-side up until blackened.
- Fill the pot with fresh water, add the blanched bones, meat, charred onion and ginger, scallions, and any optional spices (star anise, cinnamon stick, cloves).
- Bring to a boil, then reduce heat and simmer for 2-3 hours, skimming off any scum that rises to the surface.
- Add fish sauce and sugar to taste. Simmer for an additional 4-6 hours, or until the broth is rich and flavorful.
- Strain the broth through a fine-mesh sieve. You can discard the solids or reserve some of the cooked meat for serving.
- Cook the Noodles:
- Soak the dried rice noodles in warm water for 30 minutes, or according to package instructions, until softened.
- Drain and rinse the noodles under cold water.
- Prepare the Beef:
- Thinly slice the raw beef against the grain. You can partially freeze the beef for 30 minutes to make slicing easier.
- Assemble and Serve:
- Bring the broth back to a simmer.
- Divide the cooked noodles among serving bowls.
- Arrange the raw beef slices on top of the noodles.
- Ladle the hot broth over the noodles and beef, cooking the beef to desired doneness.
- Serve with a variety of fresh herbs (Thai basil, cilantro), bean sprouts, lime wedges, sriracha or chili sauce, hoisin sauce, and jalapeños (optional).
Notes
- Broth Tips: The longer you simmer the broth, the richer and more flavorful it will be. You can adjust the amount of fish sauce and sugar to your taste preference. Consider toasting the optional whole spices in a dry pan before adding them to the broth for extra aroma.
- Beef Options: You can use different cuts of beef for the broth and serving. Flank, sirloin, or eye of round are good choices for thinly sliced beef. Brisket or short rib can be used in the broth for added flavor.
- Leftovers: The broth can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat the broth gently when ready to serve.
Nutrition Facts
Traditional Vietnamese Beef Pho Recipe
Serves: 4-6
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 500-700 | |
| % Daily Value* | ||
| Total Fat 20-30g | 30.8% | |
| Saturated Fat 8-12g | 40% | |
| Trans Fat 8-12g | ||
| Cholesterol 70-100mg | 23.3% | |
| Sodium 1500-2000mg | 62.5% | |
| Total Carbohydrate 50-70g | 16.7% | |
| Dietary Fiber 2-3g | 8% | |
| Sugars 5-10g | ||
| Protein 40-50g | ||
| Vitamin A Moderate | Vitamin C Low | |
| Calcium Moderate | Iron High | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
