Authentic Beef Pho

Pho is only as good as its broth, which should be richly spiced and aromatic. Paired with rice noodles, various cuts of meat and herbs, it’s the warming and soul-satisfying dinner you need. The key is charred veggies and spices – they’re the foundation of an authentic soup. And don’t be daunted by the time it takes to make a traditional broth. This recipe yields 14 cups, ensuring you’ll be well stocked for many, many bowls. 

Cooking tip:

Drying out the rice noodles is the secret way to inject big flavour as they’ll rehydrate in the aromatic pho broth

Time-saving tips:

1. Sub in thinly sliced hotpot-style beef sold frozen in Asian markets if you want to avoid freezing and slicing raw beef sirloin.
2. Look for bags of frozen cooked beef balls (bò viên) in Asian grocery stores and add to the stock to thaw and warm before serving in bowls.

Real Beef Pho

Pho is only as good as its broth, which should be richly spiced and aromatic. Paired with rice noodles, various cuts of meat and herbs, it’s the warming and soul-satisfying dinner you need.

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Course Soup

Cuisine Vietnamese

Ingredients

  

Beef Pho Broth

• 4 lb beef marrow or knuckle bones 1.8 kg
• 2 lb beef chuck halved (907 g)
• 1 6- inch 15-cm piece ginger, halved lengthwise
• 2 onions peeled and halved
• 5 L water
• ⅓ cup fish sauce
• 3 tbsp granulated sugar
• 4 tsp kosher salt

Spice Bag

• 4 star anise
• 2 tsp whole cloves
• 1 cinnamon stick
• 3 black cardamom pods optional
• 2 tsp coriander seeds

To Serve

• 1 lb rice stick noodles 454 g, medium
• ⅓ lb beef sirloin 151 g, slightly frozen, thinly sliced against the grain
• 3 green onions thinly sliced (rounds)
• 2 Thai chilies thinly sliced
• 1 bunch cilantro
• 3 cups mung-bean sprouts
• 1 bunch Thai basil
• ½ onion thinly sliced
• lime wedges
• sriracha and/or hoisin

Instructions

 

• Place marrow bones and beef chuck in extra-large stockpot and cover with water. Bring to a boil; cook for 5 minutes. Using tongs, remove bones and beef to a bowl and drain liquid; wash stockpot. This step removes impurities and makes for a cleaner broth.
• Char ginger and onions over a gas burner using tongs or broil in oven on a baking sheet, flipping until blackened, 4 to 6 minutes. Rinse blackened skins.
• Return bones, beef, ginger and onions to clean stockpot with 5 L water. Bring to a boil over high heat. Add fish sauce and sugar; reduce heat to low and simmer until beef is tender, skimming foam and fat, 40 to 50 minutes.
• Toast star anise, cloves, cinnamon stick, cardamom (if using) and coriander seeds in skillet over medium-low heat until fragrant, 1 to 2 minutes. Place in a square of cheesecloth, tie up with kitchen twine and add to stockpot.
• Cover pot and simmer for 3 hours. Add salt and simmer, skimming any foam. Remove bones, onions, ginger and beef; tear beef and set in a bowl. Taste the broth and adjust seasoning with more fish sauce, sugar or salt.
• Cook noodles following package instructions. To serve, divide noodles among large, deep bowls; slice reserved cooked beef chuck and add to bowls along with sliced raw beef. Bring broth to a boil and ladle into bowls; garnish with green onions, Thai chilies, cilantro, bean sprouts, Thai basil and onion and serve limes and sriracha on the side.

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