Vietnamese Pho Recipe
by Tavolino
A traditional Vietnamese beef noodle soup featuring a deeply aromatic broth, slow-simmered with beef and spices, served with rice noodles, thinly sliced beef, and fresh herbs.
Ingredients
- Beef brisket 1.5 kg
- Meaty beef bones 1 kg
- Marrow bones (e.g., leg, shin, knuckle) 1 kg
- Water 6 liters
- Large onion 1
- Large piece of ginger 1 (approx. 100g)
- Cinnamon sticks 3
- Star anise pods 6
- Cardamom pods 6
- Coriander seeds 1 tbsp
- Rice noodles 500 g
- Beef tenderloin (for topping) 200 g
- Bean sprouts 200 g
- Fresh Thai basil 1 bunch
- Fresh coriander/cilantro 1 bunch
- Lime wedges 4
- Hoisin sauce to taste
- Sriracha or other chili sauce to taste
Preparation
- 1
Blanch 1.5 kg beef brisket, 1 kg meaty beef bones, and 1 kg marrow bones in boiling water for 10 minutes to remove impurities.
- 2
Drain the bones and brisket, rinse them thoroughly under cold water, and clean the soup pot.
- 3
Char 1 large onion and 1 large piece of ginger directly over an open flame or under a broiler until blackened and fragrant.
- 4
Return bones and brisket to the pot with 6 liters of fresh water, the charred onion, and the ginger.
- 5
Toast 3 cinnamon sticks, 6 star anise pods, 6 cardamom pods, and 1 tbsp coriander seeds in a dry pan for 3 minutes.
- 6
Add the toasted spices to the pot and bring the broth to a gentle simmer.
- 7
Simmer the broth uncovered for 3 hours, skimming off any foam or fat that rises to the surface.
- 8
Remove the brisket from the broth and set aside to cool; continue simmering the broth for another 1 hour.
- 9
Strain the broth through a fine-mesh sieve, discarding the bones and spices, and season with salt or fish sauce to taste.
- 10
Slice the cooled brisket and 500 g beef tenderloin into very thin strips.
- 11
Cook 200 g rice noodles according to package instructions, then drain well.
- 12
Divide the cooked rice noodles among serving bowls.
- 13
Top the noodles with slices of brisket and raw beef tenderloin.
- 14
Ladle the boiling hot broth over the beef and noodles to cook the raw meat.
- 15
Serve immediately with 200 g bean sprouts, 1 bunch Thai basil, 1 bunch coriander, lime wedges, Hoisin sauce, and Sriracha on the side.