Traditional Beef Pho Recipe

5 from 1 vote

This Vietnamese classic is packed with flavor and will transport you to the streets of Hanoi with just one bite.

Course Appetizer, Main Course

Cuisine Vietnamese

Keyword Beef Pho Soup, Pho Soup

Prep Time 20

Cook Time 3

Total Time 3 20

Servings People

Calories 638kcal

Beef thinly sliced The star of the dish, beef is thinly sliced and cooked in the hot broth. Popular cuts of beef used in pho include brisket, flank steak, and eye of round.
1 small Green onion chopped
1 ½ cup Low sodium beef broth The heart and soul of beef pho, the broth is made by simmering beef bones and aromatic spices for several hours. The spices commonly used in the broth include star anise, cloves, cinnamon, cardamom, and coriander seeds.
1 Cinnamon stick
3 cups Water
2 Star Anise
noodles Rice noodles are used in beef pho, providing a soft and chewy texture. These noodles are soaked in hot water before being added to the bowl of pho.
½ tsp Himalayan salt
½ tsp Peppercorn medley
½ cup Bean sprouts
¼ cup Fresh cilantro
Lime wedges/sauce ofyour choice for serving!

Start by roasting the beef bones in the oven until they are browned and aromatic. This step helps to enhance the depth of flavor in the broth.
In a large stockpot, add the roasted beef bones, along with sliced onions, ginger, and the aromatic spices such as star anise, cloves, cinnamon, cardamom, and coriander seeds.
Fill the pot with water, making sure that the ingredients are fully submerged. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for at least 4-6 hours. This slow simmering process allows the flavors to develop and the collagen from the bones to break down, resulting in a rich and gelatinous broth.
As the broth simmers, skim off any impurities that rise to the surface. This will help to ensure a clear and clean broth.
After the simmering time is up, strain the broth through a fine-mesh sieve to remove any solids. The result should be a clear and flavorful beef broth, ready to be transformed into a bowl of pho.

Choose your preferred cut of beef, such as brisket, flank steak, or eye of round. Make sure to slice the beef against the grain into thin, bite-sized pieces. This will ensure that the beef is tender and easy to chew.
Bring a pot of water to a boil, then carefully add the sliced beef. Cook the beef for just a few minutes until it turns brown and is cooked to your desired level of doneness.
Using a slotted spoon or a mesh strainer, transfer the cooked beef slices to a bowl of ice water. The ice water bath helps to stop the cooking process and keeps the beef tender.
Drain the beef slices from the ice water and set them aside. The beef is now ready to be added to the bowl of pho when serving.

Cook the rice noodles according to the package instructions. Once cooked, rinse the noodles under cold water to remove any excess starch.
Divide the cooked noodles among individual serving bowls. Arrange the sliced beef on top of the noodles.
Ladle the hot beef broth into each bowl, ensuring that the beef and noodles are fully submerged. The hot broth will heat up the beef and cook the noodles further.
Garnish the bowls of pho with fresh herbs such as Thai basil, cilantro, and mint. Add a squeeze of lime juice and a handful of bean sprouts for crunch.
Serve the bowls of pho with condiments such as hoisin sauce and sriracha on the side, allowing each diner to customize the flavors according to their preference.

Tips for Enhancing the Flavor of Beef Pho

To take your traditional beef pho to the next level, here are some tips to enhance its flavor:

Toast the spices: Before adding the spices to the broth, toast them in a dry skillet over medium heat. This step helps to release their essential oils and intensify their flavors.
Char the onions and ginger: For a smoky and caramelized flavor, char the onions and ginger on an open flame or under a broiler before adding them to the broth.
Use high-quality beef bones: The quality of the beef bones will greatly affect the flavor of the broth. Opt for bones from grass-fed or organic beef for a richer and more flavorful broth.
Add fish sauce: A small amount of fish sauce can add depth and umami to the beef broth. Add it towards the end of the simmering process, adjusting the amount according to your taste.
Let the broth rest: After simmering the broth for hours, let it cool slightly and refrigerate it overnight. This resting period allows the flavors to meld together and intensify.
Double the recipe: Making a larger batch of beef pho allows the flavors to develop even further. Leftover pho can be stored in the fridge for a few days, making it a convenient and delicious meal option.

Serving: 710g | Calories: 638kcal | Carbohydrates: 78g | Protein: 47g | Cholesterol: 86mg