Go Back

Authentic Vietnamese Beef Pho

Aromatic and comforting, this Vietnamese Beef Pho features a flavorful broth and satisfying rice noodles, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Vietnamese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Broth
  • 3 lbs beef bones Rich and meaty, these will form the flavorful base of your broth.
  • 1.25 lbs beef brisket Tender and juicy, ideal for slicing into the soup.
  • 1 lb beef shank Adds depth to the broth with its hearty texture.
  • 14.5 cups water Essential for simmering the broth.
  • 1 tablespoon salt Enhances all the flavors.
  • 1 piece cassia bark or 2-3 cinnamon sticks Provides warmth and complexity.
  • 6 star anises Bring sweet and licorice-like notes to the dish.
  • 6-7 cloves Adds a distinct, sweet aroma.
  • 1 tablespoon coriander seeds A delightful brightness to the mix.
  • 2 teaspoons fennel seeds Contributes to the fragrant undertone.
  • 1.5-2 pods black cardamom, crushed open Gives a smoky depth.
  • 2 medium yellow onions, skin-on, sliced in half Sweetness from the char during roasting.
  • 2 big thumb-sized pieces ginger, sliced in half lengthwise Essential for that zesty aroma.
  • 4-5 shallots Adds a subtle sweetness.
  • 1 tablespoon fish sauce A must-have seasoning for authenticity.
  • 1 tablespoon rock sugar Balances the flavors beautifully.
For Serving
  • 1.5-2 lbs cooked rice noodles Chewy and soft, they form the heart of pho.
  • 1 medium yellow onion, thinly sliced into half moons Adds a fresh crunch.
  • 1 white scallion part, shredded A lovely garnish for freshness.
  • 1 green scallion part, thinly sliced Complements with color and flavor.
  • cilantro, thinly sliced Freshness is key to pho.
  • freshly cracked black pepper A finishing touch to elevate the taste.
  • Thinly sliced steak (optional) For those who enjoy rare beef in their bowl.

Method
 

Preparation of Broth
  1. Start by par-boiling the beef bones in plenty of boiling water for about 10 minutes to remove impurities. Transfer the bones to a bowl of cold water for cleaning.
  2. In a large stock pot, bring 3.75 quarts of water to a gentle simmer. Add in the cleaned bones along with 1 tablespoon of salt and 2 slices of ginger. Allow it to come to a boil, then skim off any foam that rises to the surface.
  3. Reduce the heat to a simmer, covering the pot with the lid slightly ajar. Let this simmer very gently for 6-8 hours.
Preparing Meats and Aromatics
  1. While the broth simmers, tie the beef brisket and shank with kitchen twine, then par-boil them in boiling water for a couple of minutes. Rinse under cold water and set aside.
  2. About 2.5 hours before the broth is ready, char the onions, ginger, and shallots (with skin-on) on a grill pan or under the broiler in the oven for 10-15 minutes until charred.
  3. In a skillet over medium-low heat, toast the spices like cinnamon, star anise, and cloves for 2-3 minutes until fragrant. Place these toasted spices in a spice bag.
Finalizing the Broth
  1. Remove any excess fat from the broth—keeping some fat for flavor. Add the spice bag, charred onion, ginger, and shallots into the pot and let it simmer for an additional 2 hours.
  2. Before serving, taste the broth and adjust seasoning with salt, fish sauce, and rock sugar as necessary.
Serving
  1. Slice the beef brisket and shank thinly against the grain. Prepare bowls with rice noodles, topped with sliced cooked beef and, if desired, the raw beef.
  2. Garnish with thinly sliced onions, scallions, cilantro, and a sprinkle of freshly cracked black pepper.
  3. Bring the broth back to a boil and add the white parts of the scallions to poach for a few seconds before ladling over the noodles in each bowl.

Notes

For a well-balanced broth, ensure you skim off impurities during the initial simmer. If the broth is too oily, remove some fat, but don’t overdo it as it adds flavor! Consider adding fresh herbs like basil or lime for a twist.