Authentic Vietnamese Beef Pho Recipe – The Food Labs Flavorsome Delight

Discover the rich, aromatic flavors of Vietnam with this soul-warming beef pho recipe. This hearty soup combines tender beef, fragrant spices, and fresh herbs for an unforgettable culinary experience.

Pho, a beloved Vietnamese dish, has a fascinating history rooted in the fusion of Southeast Asian ingredients and French culinary techniques. This recipe walks you through creating a crystal-clear, deeply flavorful broth that forms the heart of this comforting soup.

The Perfect Beef Blend for Pho

The key to an exceptional pho lies in selecting the right cuts of beef. Our recipe uses a carefully chosen combination of beef parts to create a rich, gelatinous broth packed with flavor:

• Beef Shin: Packed with collagen and marrow, beef shin provides a rich body and deep flavor to the broth.
• Oxtail: Similar to shin but with a higher fat content, oxtail contributes to the luxurious texture of the soup.
• Chuck and Brisket: These cuts add variety to the meat served in the soup, offering different textures and flavors.

Crafting the Perfect Pho Broth

Creating a clear, flavorful broth is essential for authentic pho. Our method involves par-boiling the meat to remove impurities, resulting in a crystal-clear soup base.

Aromatic Spices: The Soul of Pho

The distinctive aroma of pho comes from its blend of spices. We use fresh, whole spices for the best flavor:

• Cinnamon
• Cloves
• Fennel
• Star anise

Charred Onions and Ginger

Deeply charred onions and ginger add a smoky complexity to the broth. We’ll show you how to achieve this even without a grill.

Serving Your Homemade Pho

Pho is all about customization. Serve your broth with a variety of toppings and let everyone create their perfect bowl:

• Tender cooked beef
• Thinly sliced raw beef
• Fresh herbs (cilantro, basil, mint)
• Bean sprouts
• Sliced chilies
• Lime wedges

Ingredients

• 2 large onions, split in half
• 1 large hand ginger (about 6 inches long), split in half lengthwise
• 3 pounds beef shin, with meat attached
• 2 pounds oxtail, cut into 1/2 to 1-inch thick slices
• 1 pound boneless beef chuck
• 1 pound beef brisket
• 3 whole star anise pods
• 1 cinnamon stick
• 1 teaspoon fennel seeds
• 4 cloves
• 1 teaspoon coriander seeds
• 1/4 cup fish sauce, plus more to taste
• 2 tablespoons sugar (preferably yellow rock sugar)
• Kosher salt

To Serve:

• 6 to 8 servings pho noodles
• 1 pound beef flank steak, sliced thinly against the grain
• 2 to 3 cups mixed herbs (cilantro, basil, and mint)
• 2 to 3 cups trimmed bean sprouts
• 1/2 cup sliced scallions
• Thinly sliced Thai chiles
• 2 limes, each cut into 4 wedges
• Hoisin sauce and Sriracha

Instructions

1. Char the onions and ginger: Place a wire cooling rack over a gas burner on high heat. Char the onions and ginger, turning occasionally, until blackened on all sides (about 10 minutes). Alternatively, broil in the oven for 25 minutes, turning occasionally.
2. Prepare the meat: In a large stockpot, cover beef shins, oxtail, chuck, and brisket with cool water. Bring to a boil and cook for 15 minutes. Drain, rinse the meat under cool water, and return to the pot. Cover with fresh cool water.
3. Create the broth: Add charred onions, ginger, spices, fish sauce, sugar, and salt to the pot. Bring to a boil, then reduce to a simmer. Cook for about 1.5 hours, until the brisket and chuck are tender. Remove these cuts and refrigerate in cold water.
4. Continue simmering the broth for 4 more hours, topping up with water as needed. Strain the broth and adjust the volume to 4 quarts. Keep hot.
5. Finish the broth: Skim off any fat. Season to taste with additional fish sauce, salt, or sugar. Slice the cooked beef.
6. Serve: Prepare pho noodles according to package instructions. Place noodles in bowls, pour hot broth over them, and let diners add their choice of meat, herbs, and condiments.

Notes

The onions and ginger can also be charred over a grill.