Quick Easy Beef Pho Series Eats

Experience the magic of one of the greatest noodle soups in the globe with this easy to follow traditional Vietnamese Pho recipe! Made from scratch with the signature broth that's low-cal nevertheless at the same fourth dimension and then full of flavour, it's infused with spices like cinnamon, star anise and cardamom. The soup is utterly addictive and every spoonful leaves y'all wanting more!

Vietnamese Pho recipe

This Pho recipe has been in the works for a while now. It'southward been quietly made and remade by various RecipeTin family members since our first trip to Vietnam. We've compared notes, debated furiously most how the latest iteration compared to the (many) bowls of Pho soup nosotros slurped during our travels, and our favourite Pho restaurants back home here in Sydney.

We take our Pho very seriously. One of the greatest noodle soups in the whole earth commands respect!

And I am very pleased to report every member of the RecipeTin family unit whole heartedly approves of this concluding recipe!

This homemade Pho recipe is actually quite straightforward – merely y'all do need a very big pot!

What is Pho?

If you're wondering "What is Pho?"then you're probably also wondering "Why is she and so bonkers over it???"

I don't blame yous. It looks like a relatively harmless basin of beef noodle soup.

That is, until y'all take your first slurp.

The Pho soup broth iseverything.It'south light yet total of season,deceptively beefy, savoury, complex, has the tiniest hint of richness and is filled with cute spices like cinnamon.

It is, without question, one of The All-time Soups in the whole world!

Pho is the first thing you seek upon landing in Vietnam, always choosing vendors crowded with locals rather than tourists!

Best place to endeavor Pho?

In Vietnam, of course. 🙂 Here'south our Saigon Nutrient Guide, including the all-time Pho vendor in the city that you volition not find in any guide book!

Pho actually is a soup that needs to be fabricated from scratch with a homemade beef broth. Throwing some spices into store bought stock only doesn't cutting it I'm agape – and I rarely say that!

How to brand this Beef Pho

While you'll need to homo handle a considerable mound of basic and beefiness, I remember y'all might be surprised how straightforward it actually is to make pho. It's more time than anything – and a very big pot!

Quick boil – Remove impurities from beef with a 5 infinitesimal boil, information technology'southward the path to a beautiful clear soup;
Scum –be amazed at all the disgusting stuff that comes out;
Wash the basic to get all the icky scum off;
Simmer for 3 hours – bones, beefiness, water, onion, ginger and spices (cinnamon, cardamom, coriander, star anise);
Remove brisket – some is used for Pho topping, see below recipe for ways to use remainder;
Simmer forty minutes further with but bones;
Strain; then
Ladle into bowls over noodles and pile on Toppings!

Best beefiness for Pho soup broth

The Just way to get enough beef season into the broth is to use a combination of meat AND basic.You lot will Not get enough flavour into the goop using but basic – trust me, we tried multiple times. And it distresses me to see so many Pho recipes online using merely bones!😢

The unmarried most important thing in a pho recipe is using the right combination of beef meat AND bones. Most recipes become it wrong, then the goop lacks flavour.

Hither'southward the combination of beef and bones I find yields the best Pho soup flavor:

1.5kg / 3 lb brisket – the beef of option with pho vendors in Vietnam, for its beefy flavour and it holds up to hours of simmering without fall autonomously (similar chuck and rib). Other slow cooking cuts similar chuck and gravy beef are also less "beefy". See beneath recipe for amazing ways to employ leftover cooked brisket!
1kg / 2 lb meaty bones – basic with decent corporeality of meat on them, for beef flavour and some richness. Best sub: oxtail basic, more brisket or chuck beefiness (aforementioned corporeality). Adjacent all-time sub: any beefiness bones.
1kg / ii lb marrow basic – bones like leg, shin and knuckle, with less meat on them but are quite big and are cut to reveal some of the marrow inside so it can leach into the broth. This provides the least season but it adds that essential hint of richness in Pho broth.Best sub: more compact bones – lose a bit of richness only yet super skilful.

None of these are difficult to find nowadays though maybe not all at your local supermarket. I go everything either from my butchers or from Asian butchers (extremely good value). You'll observe brisket and meaty "soup bones" at large supermarkets. And marrow basic are now widely bachelor at butchers and also the freezer section of Asian stores.

Pho Broth Spices and Other ingredients

Beef aside, the rest of the ingredients in the goop are surprisingly straight forward!

The spices are toasted to bring out the flavour before adding into the pot. And the ginger and onion are charred to add a subtle smokey flavour into the broth – a secret niggling step that adds that extra something-something to make this pho recipe authentic and traditional!

How to serve Pho

The archetype way to serve Pho is with:

rice noodles – fresh or dry;
thinly sliced raw beef that cooks to a perfect medium rare when the hot broth is ladled over –run across beneath for more than information;
piles of edible bean sprouts, Thai basil and coriander/cilantro on the side – assist yourself as yous eat the pho;
lime wedges; and
hoisin sauce and sriracha (or other chilli sauce).

Typically, the bowls come out with just noodles, beef and broth, then everything else is served on the side.

Thinly sliced raw beefiness for Pho – best cut

I like to apply beefiness tenderloin for the raw beef slices. While that's a premium cutting that is a chip plush, yous but need about 30g / 1 oz per serving and so a bit goes a long way!

TIP: To thinly piece the beef, only partly freeze the beef then slice. Makes information technology and then much easier to thin super finely!

↓↓↓The beef is pink considering pouring the broth over raw beef slices cooks it to medium rare, which is how it's traditionally served and how I love information technology.

But if the idea of pink beef in your soup is off-putting, it's an like shooting fish in a barrel fix – just dunk the beef into the pot of hot broth offset, information technology volition cook in 10 seconds!

Ways to use leftover brisket

The pho broth calls for a considerable piece of brisket to ensure the goop gets enough flavor. Once ho-hum cooked for hours, it's fall apart tender and much of the season has been sucked out into the broth.

While a few sparse slices are used for the Pho topping, I e'er end up with 500g/1lb leftover and I've shared this Caramelised Vietnamese Shredded Beefiness recipe which I created especially to utilize up the remaining brisket.Those golden crispy edges are astonishing!!!

Why make homemade Pho?

I say this is a straight forrad recipe because there's no tricky techniques involved. But information technology does involve handling mounds of meat and bones, a big pot of broth and lots of patience as it simmers away on the stove, working its magic.

So why make Pho at dwelling house?

If you love Pho as much as I do only don't live in reasonable proximity to a (good) Pho eating place;
If y'all're wanting to impress at a gathering with something different. This recipe volition serve half dozen equally a full repast, or 10 to 12 smaller bowls every bit part of a larger banquet. Add some Vietnamese Rice Newspaper Rolls, Lemongrass Chicken, Bun Cha (Vietnamese Pork Meatballs) or the famous Vietnamese Caramel Pork!
To salve money – you'd pay $60+ for 6 bowls of Pho in the metropolis;
You feel smug with a stash of actress special things in the freezer – this broth keeps for months; or
Your idea of a leisurely Sunday involves pottering effectually in the kitchen (Pho is agroovy Sun pottering project!)

My situation is mainly #five. Because I am i of those crazy foodies who will drive 1 60 minutes to Vietnamese neighbourhoods for a Pho fix! – Nagi 10

PS I'one thousand also #4. Because yes, I'm that immature at heart. 😂

Vietnamese Pho recipe
Watch how to make it

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Servings 6

Recipe video above. Experience the magic of ane of the greatest soups in the world with this easy to follow traditional recipe! The depth of flavor in the broth will blow y'all away - information technology looks so clear and light but it's packed with flavour!

Aromatics:

▢ 2 large onions , halved
▢ 150g / 5oz ginger , sliced down the centre

Spices

▢ 10 star anise
▢ 4 cinnamon quills
▢ 4 cardamon pods
▢ 3 cloves (the spice cloves!)
▢ 1.5 tbsp coriander seeds

Beefiness basic (Note 1):

▢ 1.5kg / 3lb beefiness brisket
▢ 1kg / 2lb meaty beef basic
▢ 1kg / 2lb marrow basic (leg, knuckle), cut to reveal marrow
▢ three.v litres / 3.75 quarts water (fifteen cups)

Seasoning:

▢ 2 tbsp white saccharide
▢ 1 tbsp salt
▢ forty ml / 3 tbsp fish sauce (Annotation two)

Noodle Soup - PER Bowl:

▢ 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh) (Annotation 3)
▢ 30g / 1 oz beef tenderloin, raw, very thinly sliced (Note iv)
▢ 3 - 5 brisket slices (used for broth)

Toppings:

▢ Beansprouts, handful
▢ Thai basil, 3 - 5 sprigs
▢ Coriander/cilantro, 3 - v sprigs (or more basil)
▢ Lime wedges*
▢ Finely sliced ruddy chilli*
▢ Hoisin sauce*
▢ Sriracha* (for spiciness)

Aromatics

Rut a heavy based skillet over loftier heat (no oil) until smoking.
Place onion and ginger in pan cut side downwardly. Cook for a few minutes until it'south charred, then turn. Remove and set up aside.
Toast Spices lightly in a dry skillet over medium loftier rut for 3 minutes.

Remove impurities:

Rinse basic & brisket and then cover with water in large stock pot.
Eddy for 5 minutes, then drain.
Rinse each os and brisket under tap water.

Goop:

Wipe pot clean, bring iii.v litres / iii.75 quarts water to boil.
Add together bones and brisket, onion, ginger, Spices
Add onion, ginger, Spices, saccharide and salt - water should just barely encompass everything.
Cover with chapeau, simmer iii hours.
Remove brisket (should be fall-apart tender), cool and so refrigerate for later on.
Simmer remaining soup UNCOVERED for 40 minutes.
Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / ii.65 quarts (10 cups), if loads more than, reduce.
Add together fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.

Assemble:

Ready rice noodles per packet, just prior to serving.
Identify noodles in bowl. Summit with raw beef and brisket.
Ladle over about 400 / 14 oz hot broth - will melt beef to medium rare.
Serve with Toppings on the side!

* Optional (the other Toppings are essential, at least ane herb)

1. Bones & brisket for goop

Brisket - don't skip this, adds way more than flavour into goop than whatever basic and other beef cuts like chuck (brisket has intense beefiness flavour). If omitted, broth is weak. Leftovers not wasted - come across in mail service for easy, really terrific ways to use up. Also FREEZES for months.
Brisket sub - boneless beef curt ribs
Leftover cooked beefiness - see below recipe card for uses, also this Vietnamese Shredded Beef I shared specifically to use the leftover cooked beef!
Marrow bones add richness to the goop only not every bit much season. Use leg bones, knuckle, anything that is cutting in a manner so yous tin SEE some of the marrow (and so it can leach out).
Marrow basic tin be subbed with more meaty beef basic simply soup may lack richness.
Australia - meaty bones used are called "soup bones" at supermarkets. Brisket and marrow bones from butcher.

ii. Fish Sauce - can sub with light soy merely flavour volition be a tiny bit different. Still VERY tasty.

3. Noodles - whatever flat rice noodles fine here. Use medium size - not super thin like vermicelli or really wide like Pad Meet Ew.

4. Finely sliced beef - Partially freeze (near 30 minutes), then slice as thinly as possible. Could also buy thinly sliced frozen beefiness from Asian butchers.

Other tender beef also ok. PS If raw beef is off putting for y'all, just dunk in soup broth before adding into bowls.

5. Serving - Traditionally, the soup is served with simply noodles, broth and beef with all the Toppings listed above on the side. The thought is to assistance yourself to Toppings as you eat the Pho.

Keywords: beef pho, Pho, Pho recipe

Originally published April 2019. Updated for housekeeping matters – no modify to recipe, I wouldn't cartel!

Vietnamese nutrient favourites

I am so fond of Vietnamese food, I made it my Pilot foodie travel video! I adore the freshness, signature balance of savoury-sweet-sour, the kaleidoscope of colours and textures, and the incredible depth of flavour you go in relatively simple sauces. Here are some of my favourites!

Life of Dozer

I have no bug with the way hesprawls across doorways like this. EXCEPT in the middle of the night when I demand to go to the bath……

You'd think he'd acquire. Or that I'd larn.

But no. The trip/curse/yelp routine happens well-nigh every night.

harperlationd71.blogspot.com

Source: https://www.recipetineats.com/vietnamese-pho-recipe/

Quick Easy Beef Pho Series Eats

Vietnamese Pho recipe