Authentic Vietnamese Pho

Name: Authentic Vietnamese Pho
Prep time: 1 h
Cook time: 2 h 10 min
Total time: 3 h 10 min
Yield: 6 servings
Ingredients: 5 pounds beef marrow or knuckle bones; 2 pounds beef chuck; Two (3-inch) pieces ginger; 2 yellow onions; 1/4 cup fish sauce; 3 ounces rock sugar; 10 whole star anise; 6 whole cloves; 1 tablespoon sea salt; 1 pound dried 1/16-inch (2 mm) wide rice noodles (banh pho); 1/3 pound beef sirloin; 1/2 yellow onion; 3 scallions; 1/3 cup chopped cilantro; 1 pound bean sprouts; 10 sprigs Asian basil; 1 dozen saw-leaf herb leaves; 6 Thai bird chiles or 1 serrano chile; 1 lime; freshly ground black pepper; chili sauce; hoisin sauce

User Reviews

4.9

21 reviews

Excellent

Prep Time
1 hr
Cook Time
2 hrs mins
Total Time
3 hrs 10 mins
Servings
6 servings
Calories
576 kcal
Course
Main Course
Cuisine
Vietnamese

Authentic Vietnamese Pho

Iris Warren

Report

Vietnamese pho is a soup made with a beef broth rich with ginger, onions, star anise, fish sauce, and onions. Into that go rice noodles, beef, scallions, bean sprouts, and fresh herbs.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

For the pho broth

5 pounds beef marrow or knuckle bones
2 pounds beef chuck cut into 2 pieces
Two (3-inch) pieces ginger halved lengthwise, lightly bruised with the flat side of a knife, and charred* (see below)
2 yellow onions peeled and charred* (see below)
1/4 cup fish sauce
3 ounces rock sugar (found at Asian markets) or 3 tablespoons granulated sugar
10 whole star anise lightly toasted in a dry pan
6 whole cloves lightly toasted in a dry pan
1 tablespoon sea salt or to taste

For the pho

1 pound dried 1/16-inch (2 mm) wide rice noodles (banh pho) soaked and cooked according to package instructions
1/3 pound beef sirloin slightly frozen, then sliced paper-thin across the grain
1/2 yellow onion sliced paper thin
3 scallions cut into thin rings
1/3 cup chopped cilantro
1 pound bean sprouts
10 sprigs Asian basil (may substitute regular basil or mint)
1 dozen saw-leaf herb leaves (optional)
6 Thai bird chiles or 1 serrano chile cut into thin rings
1 lime cut into 6 thin wedges
freshly ground black pepper
chili sauce to taste (optional)
hoisin sauce to taste (optional)

Add to Shopping List

Instructions

Make the pho broth

Haul a large stock pot onto the stovetop and bring 6 quarts (24 cups) water to a boil.
Meanwhile, in a smaller pot, bring the beef bones, beef chuck, and just enough water to cover them to a vigorous boil and cook for 5 minutes. Remove the pot from the heat and, using tongs, transfer the bones and beef to the large pot of boiling water, discarding the water in which the meat cooked. (This reduces the impurities in the broth.)
When the water returns to a boil, reduce the heat to a gentle simmer. Skim any foam from the surface of the water. Add the charred ginger and onions, fish sauce, and sugar. Gently simmer, skimming any foam as it appears, until the beef chuck is tender, about 40 minutes. Do not allow the broth to come to a full boil. Only the occasional bubble should rise to the surface of the broth. (This reduces the chance of your broth being cloudy.)
Remove one piece of chuck from the broth, submerge it in a bowl of cold water for 10 minutes, and then drain the chuck and thinly slice it and refrigerate it. Let the other piece of chuck in the broth and let it gently simmer for 50 minutes more.
After the broth has simmered for a total of 90 minutes, wrap the star anise and cloves in a spice bag or piece of cheesecloth and drop it in the broth. Let the spices infuse the broth until fragrant, about 30 minutes more. (The broth will have been simmering for 2 hours total).
Remove and discard both the spice bag and the onions. Leave the chuck in the pot and continue to gently simmer, skimming any foam as necessary, until you’re ready to assemble the pho. (The broth may taste slightly salty but will be balanced once the noodles and accompaniments are added.) Strain the broth, discarding any solids.

Make the pho

Place the cooked noodles in preheated bowls. (If the noodles are no longer hot, dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the reserved thinly sliced beef chuck and raw sirloin on the noodles. Ladle 2 to 3 cups broth into each bowl. (Figure about 1 part rice noodles to 3 part broth.) The hot broth will gently cook the raw beef. Garnish with the thinly sliced onions, scallions, and cilantro. Serve immediately and let individuals garnish their bowls of pho with bean sprouts, herbs, chiles, lime juice, and black pepper. Originally published April 8, 2010.

Notes

To char ginger and onions as required above, hold the ingredient with the tongs directly over an open flame or place it directly on a medium-hot electric burner. Char, turning frequently, until the edges are slightly blackened and the ginger and onion are fragrant, 3 to 4 minutes. Peel and discard the blackened skins of the ginger and onions. Rinse what remains of the ginger and onion and add to the broth.

Nutrition Information

Show Details

Serving 1portion Calories 576kcal (29%) Carbohydrates 94g (31%) Protein 27g (54%) Fat 11g (17%) Saturated Fat 4g (20%) Monounsaturated Fat 5g Trans Fat 1g Cholesterol 66mg (22%) Sodium 2151mg (90%) Fiber 5g (20%) Sugar 22g (44%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 576 kcal

% Daily Value*

Serving	1portion
Calories	576kcal	29%
Carbohydrates	94g	31%
Protein	27g	54%
Fat	11g	17%
Saturated Fat	4g	20%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	66mg	22%
Sodium	2151mg	90%
Fiber	5g	20%
Sugar	22g	44%