Authentic Phở Tái (Vietnamese Beef Pho)
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
8 servings
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Calories
475 kcal
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Course
Main Course, Soup
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Cuisine
Vietnamese
Authentic Phở Tái (Vietnamese Beef Pho)
Description
Authentic Phở Tái (Vietnamese Beef Pho) involves simmering beef marrow or knuckle bones along with brisket to extract a rich, silky broth. The process includes parboiling bones to clarify the broth, charring onions and ginger for sweetness and depth, and toasting fragrant spices such as star anise, cinnamon, cloves, and coriander seeds. These steps create a complex and aromatic base.
The simmering is done slowly and carefully, with frequent skimming to maintain clarity. After removing solids, the broth is strained and served piping hot over rice noodles and thin slices of raw sirloin which cook gently in the heat of the broth. The result is a bright, clean soup with tender beef slices and a balance of savory, sweet, and aromatic notes.
This soup is traditionally served with fresh accompaniments including cilantro, bean sprouts, lime, jalapeño, hoisin sauce, sriracha, and optional Thai basil. These fresh elements allow customization of flavor and texture when eating.
Practical tips include slicing beef very thinly (partially freezing helps), rinsing noodles after cooking to prevent clumping, and ladling broth directly over the beef for the ideal delicate doneness. Using bones with some meat attached enriches the broth body, and patience in simmering enhances clarity and taste.
Ingredients
Aromatics
- 2 large onion halved and peeled
- 1 large ginger sliced lengthwise (no need to peel
Spices
- 5 star anise
- 2 cinnamon stick
- 1 teaspoon clove whole
- 1 teaspoon coriander seeds
Beef Bones
- 3 pounds beef marrow or knuckle bones
- 1 pound beef brisket
- 8 oz sirloin for serving, raw and thinly sliced, or tenderloin
Seasoning
- 2 tablespoons rock sugar (or granulated sugar)
- 1 tablespoon salt
- 3 tablespoons fish sauce
Noodles & Toppings (Per Bowl)
- 8 oz rice noodles dried
- brisket sliced; sirloin raw
- sirloin sliced; sirloin raw
- Thai basil optional
- cilantro
- bean sprouts
- lime
- jalapeño
- hoisin sauce
- sriracha
Instructions
- Parboil the Bones & Brisket: Add bones to a large pot, cover with water, and bring to a boil. Boil for 5 minutes. Add brisket during the last minute. Drain and rinse bones/brisket thoroughly. Clean the pot.
- Char the Aromatics: Char onions and ginger over an open flame or under a broiler until blackened, about 5 minutes. Rinse off any burned bits.
- Toast the Spices: Toast star anise, cinnamon, cloves, and coriander seeds in a dry pan over low heat until fragrant (3–4 mins). Add coriander seeds during the last minute to prevent burning.
- Simmer the Broth: Return bones and brisket to the clean stockpot. Add 6 quarts of water, charred aromatics, salt, sugar, and fish sauce. Bring to a boil, then lower to a gentle simmer. Skim foam frequently. Simmer for 1 hour.
- Add Spices & Continue Simmering: Add toasted spices in a spice bag or tea infuser. Simmer uncovered or partially covered for 3 more hours.
- Strain the Broth: Remove brisket, spices, onion, and ginger. Strain the broth through a fine-mesh strainer. Adjust seasoning with more salt or fish sauce to taste.
- Prepare Noodles & Beef: Cook noodles per package instructions. For fresh: blanch 15–30 seconds. For dried: boil 8–12 minutes. Rinse with cold water. Thinly slice sirloin against the grain (partially freeze for easier slicing).
- Assemble & Serve: In a bowl, add noodles, brisket slices, and raw beef. Ladle hot broth over the top to cook the raw beef. Add toppings and serve immediately.
Notes
- Use marrow or knuckle bones with some meat attached for richer broth texture and flavor.
- Parboil bones before simmering to remove impurities and achieve clear broth.
- Char onions and ginger thoroughly to add depth and sweetness.
- Toast spices just before adding to the broth to release essential oils and aroma.
- Simmer with the lid partially off and skim frequently to maintain clarity.
- Slice beef very thin, using partial freezing to aid thin slicing.
- Cook and rinse rice noodles separately to prevent clumping.
- Ladle hot broth over raw beef slices at serving to gently cook them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 1517mg | 63% |
| Potassium | 317mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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