Authentic Beef Pho: 4 Hour Flavor Journey
Experience the comforting and aromatic flavors of authentic Vietnamese Beef Pho with this detailed recipe. Perfect for a weekend cooking project, this dish features a rich, spiced broth and tender beef, creating a truly satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 3-6 hours
- Total Time: 3-7 hours
- Yield: 4-6 servings
- Category: Soup
- Method: Boiling and Simmering
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Scale
- 1 pound beef brisket or chuck roast
- 1 pound beef bones (marrow bones or knuckle bones)
- 1 large yellow onion, halved
- 4-inch piece of ginger, halved lengthwise
- 4 whole star anise
- 2 cinnamon sticks
- 6 whole cloves
- 1 teaspoon black peppercorns
- 2 tablespoons fish sauce
- 1 tablespoon rock sugar or granulated sugar
- Salt to taste
- 8 ounces dried pho noodles
- 1/2 pound thinly sliced raw beef (such as sirloin or eye of round)
- Fresh cilantro, chopped
- Fresh basil leaves
- Bean sprouts
- Lime wedges
- Sliced jalapeƱos or Thai chilies
Instructions
- To char the onion and ginger, place them cut-side down on a dry skillet or directly over a gas flame. Cook until charred and fragrant, about 5-7 minutes.
- In a large stockpot, combine the beef brisket, beef bones, charred onion, charred ginger, star anise, cinnamon sticks, cloves, and black peppercorns.
- Cover with 4 quarts of cold water. Bring to a boil over high heat, then immediately reduce heat to low.
- Skim off any foam or impurities that rise to the surface.
- Simmer gently, partially covered, for at least 3 hours, or up to 6 hours, to develop a rich broth.
- Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.
- Stir in the fish sauce, sugar, and salt to taste. Keep the broth hot.
- Cook the pho noodles according to package directions. Drain and rinse.
- Divide the cooked noodles into serving bowls.
- Arrange the thinly sliced raw beef over the noodles.
- Ladle the hot broth over the beef and noodles, cooking the raw beef.
- Garnish with fresh cilantro, basil, bean sprouts, lime wedges, and sliced chilies as desired.
Notes
- For an even richer broth, you can roast the beef bones and brisket before simmering.
- Adjust the spices to your preference. You can add more or less of each spice.
- The raw beef will cook in the hot broth. Ensure the broth is very hot when serving.
- For a vegetarian version, omit the beef and beef bones and use a rich vegetable broth with the same aromatic spices.
Nutrition
- Serving Size: 1 bowl
- Calories: 500-700 (estimated)
- Sugar: 5-10g (estimated)
- Sodium: 800-1200mg (estimated)
- Fat: 20-30g (estimated)
- Saturated Fat: 8-12g (estimated)
- Unsaturated Fat: 12-18g (estimated)
- Trans Fat: 0g
- Carbohydrates: 50-70g (estimated)
- Fiber: 2-4g (estimated)
- Protein: 30-40g (estimated)
- Cholesterol: 80-100mg (estimated)
