Savor the Soul of Vietnam with Homemade Pho
Looking for a dish that wraps you in warmth and comfort? Vietnamese Pho is your answer! This aromatic, flavorful noodle soup packs a punch of taste and is easier to prepare than you might think.
Why You’ll Love This Pho Recipe
This delicious bowl of noodle soup isn’t just hearty; it’s a masterpiece of flavors. You’ll enjoy the rich broth simmered with spices and tender beef, creating a meal that nourishes both body and soul. Whether you’re new to cooking or a seasoned chef, this recipe is approachable and satisfying.
How to Make Authentic Vietnamese Pho
Ingredients:
- 2 large onions, halved
- 150g / 5oz ginger, sliced down the center
- 10 star anise
- 4 cinnamon quills
- 4 cardamom pods
- 3 cloves (the spice cloves!)
- 1.5 tbsp coriander seeds
- 1.5kg / 3lb beef brisket
- 1kg / 2lb meaty beef bones
- 1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow
- 3.5 litres / 3.75 quarts water (15 cups)
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml / 3 tbsp fish sauce
- 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh)
- 30g / 1 oz beef tenderloin, raw, very thinly sliced
- 3 – 5 brisket slices (used for broth)
- A handful of beansprouts
- 3 – 5 sprigs of Thai basil
- 3 – 5 sprigs of coriander/cilantro (or more basil)
- Lime wedges
- Finely sliced red chili
- Hoisin sauce
- Sriracha (for spiciness)
Directions:
Aromatics: Start by charring the halved onions and ginger. This will enhance the flavors of your broth.
Remove impurities: In a large pot, bring water to a boil. Add the beef bones and brisket. Let it boil for about 5 minutes, then discard the water to remove impurities. Rinse the bones and meat.
Broth: Place the bones and brisket back in the pot with clean water. Add the star anise, cinnamon, cardamom, cloves, coriander seeds, charred onions, and ginger. Bring to a boil and let it simmer for about 4 hours. Remember to skim off any foam that rises to the top.
Assemble: After simmering, strain the broth to remove the solids. Slice the brisket, and prepare your dried rice sticks according to package instructions, or use fresh ones. Serve the noodles in bowls, pour the hot broth over them, and top with slices of beef tenderloin. Add beansprouts, Thai basil, cilantro, lime wedges, red chili, and sauces as desired.
Serving Your Homemade Pho
Serve your steaming bowl of pho with plenty of fresh herbs and lime. Let everyone customize their bowl by adding hoisin sauce, Sriracha, and extra spices to taste. This vibrant setup turns a simple meal into a delightful experience!
Storing Leftover Pho
If you have leftovers, store the broth and noodles separately. In the fridge, the broth will last up to 3 days, while noodles can be stored for 2 days. Reheat the broth before adding fresh noodles to enjoy!
Handy Tips for Perfect Pho
- For deeper flavor, simmer the broth longer if time permits.
- Don’t skip on charring the onions and ginger; it adds a crucial depth of flavor.
- Taste the broth as you go. Adjust seasoning with more salt or fish sauce according to your preference.
Pho Variations to Try
- For a vegetarian version, replace beef with mushrooms and vegetable broth.
- You can add more protein like chicken or tofu, or top with boiled eggs for a twist.
FAQs
1. Can I use store-bought broth?
Yes! While homemade broth is best, you can substitute with store-bought broth to save time.
2. What type of noodles should I use?
Rice sticks are traditional, but feel free to choose fresh or dried depending on availability.
3. How can I make my pho spicier?
Add more sliced red chili or a splash more of Sriracha for an extra kick!
Now, gather your ingredients and start creating a bowl of comforting Vietnamese Pho that your family and friends will love! Each step brings you closer to a flavorful meal that can warm any day.
Print
Homemade Pho
- Total Time: 260 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Aromatic and flavorful Vietnamese noodle soup made with tender beef and rich broth.
Ingredients
- 2 large onions, halved
- 150g ginger, sliced down the center
- 10 star anise
- 4 cinnamon quills
- 4 cardamom pods
- 3 cloves
- 1.5 tbsp coriander seeds
- 1.5kg beef brisket
- 1kg meaty beef bones
- 1kg marrow bones, cut to reveal marrow
- 3.5 litres water
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml fish sauce
- 50g dried rice sticks or 120g fresh
- 30g beef tenderloin, raw, very thinly sliced
- 3 – 5 brisket slices (used for broth)
- A handful of beansprouts
- 3 – 5 sprigs of Thai basil
- 3 – 5 sprigs of coriander/cilantro
- Lime wedges
- Finely sliced red chili
- Hoisin sauce
- Sriracha (for spiciness)
Instructions
- Char the halved onions and ginger to enhance the flavors of your broth.
- In a large pot, bring water to a boil. Add the beef bones and brisket, boil for about 5 minutes, then discard the water to remove impurities. Rinse the bones and meat.
- Place the bones and brisket back in the pot with clean water. Add the star anise, cinnamon, cardamom, cloves, coriander seeds, charred onions, and ginger. Bring to a boil and let it simmer for about 240 minutes, skimming off any foam that rises to the top.
- After simmering, strain the broth to remove the solids. Slice the brisket and prepare the rice sticks according to package instructions. Serve the noodles in bowls, pour hot broth over them, and top with slices of beef tenderloin, beansprouts, Thai basil, cilantro, lime wedges, red chili, and sauces as desired.
Notes
For deeper flavor, simmer the broth longer if time permits. Adjust seasoning with more salt or fish sauce according to your preference.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg