Vietnamese pho is a hearty dish prepared with chewy noodles, soft chunks of meat, and a nourishing beef broth flavored with scrumptious spices. Learn how to prepare this Vietnamese noodle soup from scratch, which is filled with the same mouthwatering and genuine flavors as your favorite pho restaurant, and serve it with fresh herbs and veggies.
What is Phở?
Northern Vietnam is where pho (Ph) first appeared in the early 20th century. It is a traditional Vietnamese soup made of broth, rice noodles, basic herbs and vegetables, and meat. Pho frequently contains either phgà (chicken pho) or phb (beef pho) as the type of meat.
You'll discover that different regions of Vietnam serve food in a variety of ways, with some serving broader noodles, other herbs, or a sweeter broth.
Pho Ingredients
I went with ph b, or beef pho, for this pho recipe. The majority of the ingredients may be found at your local supermarket, an Asian market, or online (on sites like Amazon).
Marrow bones and Meaty bones
Thinly sliced raw meat
Yellow onions
Whole garlic
Fresh ginger
Whole spices: star anise, cloves, cinnamon sticks, black cardamom pods, fennel seeds, coriander seeds
Salt
Fish sauce
Sugar
How to cook?
Step 1: Cook cleaned beef shin bones with water to boiling point then simmer for 8 hours. Occasionally pick up and throw away the bubbling surface with a ladle. Don’t take a nap.
Step 2: Roast onion and ginger until you can smell the aroma before scraping and cutting them.
Step 3: Roast star anise, cinnamon, and other ingredients. Put them in a small cloth bag, tie them up tightly.
Step 4: Bring the broth to boiling point, put the spice bag, onion, and ginger in. (2 long minutes for your stomach, I know, but you can proceed to step 5 while waiting)
Now that you’re hungry (or the one you’re trying to impress with your cooking skill), let’s talk about how to serve Pho:
Step 5: Dip fresh rice noodles into boiling water for 30 seconds. Put the noodles in a bowl. Cut the beef into thin slices and place on top of the noodles. Make sure the food presentation reflects your artistic skills.
Step 6: Pour hot broth into the bowl, add onion and cilantro.
Frequently Asked Questions
What bones should I use to make pho broth?
Several different kinds of cattle bones are used to create the tastiest beef pho soup. I like to include only marrow bones—those without any meat—and meaty bones. A variety of knuckles, joints, feet, and smaller-sized marrow bones including thigh and shin bones should be used. Add meaty bones like oxtail, shank, and short ribs for more taste. For additional flavor and leftover meat for sandwiches and soups, you can also add 2-3 pounds of beef brisket or beef cheek.
How can I slice my raw beef super thin?
The simplest method for slicing tender raw beef into tiny pieces is to partly freeze it. But be careful not to completely freeze it! It won't be able to cut through otherwise. Having a knife that has recently been sharpened is also useful.
Raw meat- what’s the best cut?
It's simpler to cut boneless meat. Tri-tip steak, brisket, or flank steak. A delicious alternative is to splurge and include steak tenderloin.
The meat is not cooked before being added to the soup, so keep that in mind. Instead, you'll add to your bowl of noodles and then spoon the hot soup on top. Slices of steak that are perfectly medium-rare are the end result.
