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Pho Bac

Pho Bac recipe image
This authentic Pho Bac delivers a deeply flavorful and aromatic broth that serves as the heart of Vietnamese cuisine. Simmered for hours with beef bones, oxtails, and short ribs, the stock develops a rich, gelatinous body and complex savory notes. The addition of charred onions and ginger provides a subtle smokiness, while star anise and cinnamon stick infuse the liquid with warm, sweet spices. Served over chewy rice noodles and topped with tender slices of beef sirloin, this dish is both comforting and satisfying. It is perfect for chilly evenings or when you crave a hearty, homemade meal that brings the warmth of a traditional pho house to your dining table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 3445.4
Description
This authentic Pho Bac delivers a deeply flavorful and aromatic broth that serves as the heart of Vietnamese cuisine. Simmered for hours with beef bones, oxtails, and short ribs, the stock develops a rich, gelatinous body and complex savory notes. The addition of charred onions and ginger provides a subtle smokiness, while star anise and cinnamon stick infuse the liquid with warm, sweet spices. Served over chewy rice noodles and topped with tender slices of beef sirloin, this dish is both comforting and satisfying. It is perfect for chilly evenings or when you crave a hearty, homemade meal that brings the warmth of a traditional pho house to your dining table.
Ingredients
  • 5 pound Beef bones with marrow
  • 5 pound Oxtails
  • 2 pound Short rib plate
  • 2 lg Onion; halved & unpeeled
  • 3 Shallot; unpeeled
  • 2 oz Ginger, fresh; unpeeled
  • 8 Star anise
  • 1 Cinnamon stick
  • 4 md Parsnip; cut into 2" pieces
  • 2 ts Salt
  • 1 lb Beef sirloin
  • 2 Scallion; thinly sliced
  • 1 tb Coriander; shredded
  • 1 md Onion; sliced paper-thin
  • 1/4 c Hot chili sauce (tuong ot) or nuoc cham
  • 1 lb Dried rice stick, 1/4" wide
  • 1/2 c Nuoc mam (Vietnamese fish sauce)
  • to taste Pepper, black
Directions
  1. 1
    Place the beef bones, oxtails, and short ribs in a large stockpot. Cover with cold water and bring to a boil. Let boil for 10-15 minutes to release impurities, then drain and rinse the meat and pot thoroughly.
  2. 2
    Fill the cleaned pot with fresh water (about 3-4 gallons) and return the cleaned bones and meat to the pot. Add the halved unpeeled onions, unpeeled shallots, and unpeeled ginger.
  3. 3
    Add the star anise, cinnamon stick, parsnips, and salt to the pot. Bring to a simmer, then reduce heat to low to maintain a gentle simmer. Skim off any foam or scum that rises to the surface during the first hour of cooking.
  4. 4
    Simmer the broth uncovered for 4-6 hours, or until the meat is very tender and the broth is rich and flavorful. Skim occasionally to keep the broth clear.
  5. 5
    While the broth simmers, prepare the beef sirloin by freezing it for 30 minutes to make slicing easier. Slice the sirloin paper-thin against the grain.
  6. 6
    Cook the dried rice noodles according to package instructions, usually by soaking in hot water until pliable, then briefly boiling or steeping in hot water. Drain and rinse with cold water.
  7. 7
    Remove the cooked oxtails and short ribs from the broth. Let them cool slightly, then pull the meat off the bones. Discard the bones and vegetables.
  8. 8
    Strain the broth through a fine-mesh sieve into a clean pot. Season the broth with fish sauce and black pepper to taste.
  9. 9
    Divide the cooked rice noodles among four heat-proof bowls. Place a portion of the pulled beef meat on top of the noodles.
  10. 10
    Arrange the thin slices of raw beef sirloin on top of the cooked meat.
  11. 11
    Ladle the hot broth over the beef in the bowls, ensuring the heat is sufficient to cook the raw sirloin slices.
  12. 12
    Garnish with thinly sliced scallions, shredded coriander, and paper-thin onion slices. Serve immediately with hot chili sauce or nuoc cham on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 3445.4kcal
% Daily Value *
Total Fat 312.2g481%
Saturated Fat 111.2g556%
Cholesterol 442.6mg148%
Sodium 410.6mg18%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.8g4%
Sugars 2.1g
Protein 148.1g297%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a clearer broth, ensure you skim the surface frequently during the first hour of simmering and maintain a gentle simmer rather than a rolling boil.

If you do not have oxtails, you can substitute with more beef bones or chuck roast.

The broth can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Skim the solidified fat from the top if desired before reheating.

Traditional pho is served with a plate of fresh herbs (Thai basil, cilantro), bean sprouts, lime wedges, and sliced chilies for diners to add to their own bowls.

Make sure to char the onions and ginger directly over a gas flame or under a broiler before adding them to the broth for a deeper, smokier flavor profile.

Keywords: pho, vietnamese, beef soup, broth, oxtail, short ribs, rice noodles, star anise, cinnamon, ginger, comfort food, homemade, slow cook, beef bones, marrow, simmer, spices, onion, shallot, fish sauce, noodles
Read it online: https://www.chefs-mate.com/recipe/pho-bac/