Beef Pho
Prep
20 mins
Cook
2 hrs
Servings
4
Difficulty
Medium
Making beef pho at home is easier than you might think, and honestly, it's so much cheaper than ordering takeout. This aromatic Vietnamese soup comes together in just two hours, most of which is hands off simmering time. The star anise and cinnamon create that deep, complex flavor you crave, while the ginger not only adds warmth and spice but also helps with digestion. You'll end up with a steaming bowl of pure comfort that tastes like you spent all day in the kitchen, when really you only spent about twenty minutes prepping. Trust me, once you nail this recipe, you'll be making it constantly.
Ella x
Ingredients
- 600 gbeef bone(knuckle or marrow bones)
- 400 gbeef brisket(sliced thinly)
- 1onion(halved)
- 50 gginger(sliced)
- 3star anise
- 1cinnamon stick
- 4clove
- 1 teaspooncoriander seeds
- 3 tablespoonfish sauce
- 300 grice noodles(dried)
- 2 Lwater
- 1 teaspoonsalt
- 1 teaspoonsugar
Detail level
Instructions
- 1
Char the onion halves and ginger slices directly over a flame or under a hot grill until blackened on the cut sides, about 3-4 minutes. This caramelization adds depth to the broth.
Tip: The char creates a subtle sweetness that balances the savoury broth.
- 2
Bring a large pot of water to the boil and blanch the beef bones for 3 minutes, then drain and rinse under cold water to remove impurities. This ensures a clear, clean broth.
Tip: This step is crucial for achieving authentic pho clarity.
- 3
Add the cleaned bones back to the pot with 2 litres of fresh water. Add the charred onion and ginger, star anise, cinnamon stick, cloves, and coriander seeds. Bring to a simmer and cook uncovered for 90 minutes, skimming off any foam that rises to the surface.
Tip: Gentle simmering prevents the broth from becoming cloudy.
- 4
Strain the broth through a fine sieve into a clean pot, discarding the solids. Season with fish sauce, salt, and sugar to taste. The broth should be aromatic and slightly sweet.
Tip: Adjust seasonings gradually—you can always add more but cannot remove it.
- 5
Cook the rice noodles according to package directions, drain, and divide among four bowls.
Tip: Cooking noodles separately prevents them from becoming mushy in the hot broth.
- 6
Bring the broth back to a gentle simmer. Arrange the thinly sliced raw beef on top of the noodles in each bowl.
Tip: Keep slices thin so they cook quickly from the residual heat of the broth.
- 7
Pour the hot broth over the beef and noodles, allowing the residual heat to cook the beef slices to tender doneness, about 1-2 minutes. Serve immediately.
Tip: The beef will continue cooking slightly after plating—don't overcook in the pot.
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