Vietnamese Pho

This authentic Vietnamese Pho is a labor of love that rewards you with a deeply flavorful, aromatic broth. The secret lies in charring the onions, shallots, and ginger to unlock their smoky sweetness, which infuses the beef bone and oxtail stock with complex layers of flavor. Simmered slowly for hours with star anise and cinnamon, the resulting soup is rich, clear, and comforting. Served with paper-thin slices of rare beef that cook in the hot broth, fluffy rice noodles, and a vibrant array of fresh herbs, bean sprouts, and lime, this dish is perfect for cold evenings or when you need a hearty, soul-warming meal. It&# 226;ÂÂs a communal experience best enjoyed with friends and family, allowing everyone to customize their bowl to their liking.

Cooking Method: Boiling, Stewing

Cuisine: Vietnamese

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 1746.3

Description

This authentic Vietnamese Pho is a labor of love that rewards you with a deeply flavorful, aromatic broth. The secret lies in charring the onions, shallots, and ginger to unlock their smoky sweetness, which infuses the beef bone and oxtail stock with complex layers of flavor. Simmered slowly for hours with star anise and cinnamon, the resulting soup is rich, clear, and comforting. Served with paper-thin slices of rare beef that cook in the hot broth, fluffy rice noodles, and a vibrant array of fresh herbs, bean sprouts, and lime, this dish is perfect for cold evenings or when you need a hearty, soul-warming meal. It is a communal experience best enjoyed with friends and family, allowing everyone to customize their bowl to their liking.

Ingredients

5 pound Beef bones with marrow
5 pound Oxtails
1 pound Flank steak
2 lg Onions; unpeeled, halved
3 whole Shallots; unpeeled
2 oz Ginger root; unpeeled
8 whole Star anise
1 whole Cinnamon stick
4 md Parsnips
2 ts Salt
1 lb Beef sirloin
2 bunch Scallions; thinly sliced
2 tb Cilantro; chopped
1/4 c Hot chili sauce
1 lb Rice noodles (banh pho)
1/2 c Nuoc mam (Vietnamese fish sauce)
1 c Fresh bean sprouts
2 whole Fresh chili peppers; sliced
2 whole Limes; cut in wedges
1 bunch Fresh mint
1 bunch Fresh basil
8 whole Cloves
2 md Onions; thinly sliced (for serving)
1 tsp Black pepper; freshly ground

Directions

1
Soak beef bones in cold water overnight to remove impurities.
2
Place bones, oxtails, and flank steak in a large stock pot.
3
Add enough water to cover the meat and bring to a boil.
4
Boil for 10 minutes, then drain the water and rinse the pot and bones thoroughly.
5
Return the cleaned bones to the pot and add 6 quarts of fresh water.
6
Bring to a boil, then skim off any scum and fat from the surface.
7
Stir the bones at the bottom of the pot to prevent sticking.
8
Add 3 more quarts of water, bring to a boil again, and skim any remaining scum.
9
Lower the heat to maintain a gentle simmer.
10
Preheat the broiler. Char the clove-studded onions, shallots, and ginger under the broiler until fragrant and blackened.
11
Tie the charred vegetables, star anise, and cinnamon stick together in a thick, dampened cheesecloth bag.
12
Add the spice bag and parsnips to the simmering stock.
13
Simmer the broth for 1 hour.
14
Remove the flank steak from the pot and set aside.
15
Continue simmering the broth uncovered for 4 to 5 hours, adding water as needed to keep the bones covered.
16
Meanwhile, freeze the beef sirloin and flank steak briefly to make slicing easier.
17
Slice the beef sirloin and flank steak against the grain into paper-thin slices.
18
In a small bowl, combine scallions, cilantro, and half of the thinly sliced onions.
19
In another bowl, mix the remaining sliced onions with hot chili sauce.
20
Soak rice noodles in warm water for 30 minutes, then drain and set aside.
21
Discard the bones and spice bag from the broth.
22
Strain the broth through a colander lined with a double layer of damp cheesecloth into a clean pot.
23
Add fish sauce to the strained broth and bring to a boil.
24
Reduce heat to a simmer.
25
Bring 4 quarts of water to a boil in a separate pot.
26
Add the soaked noodles to the boiling water and cook for 30 seconds, then drain immediately.
27
Divide the cooked noodles among 4 large soup bowls.
28
Top the noodles with the sliced raw beef.
29
Bring the broth to a rolling boil.
30
Ladle the boiling broth over the beef and noodles in the bowls.
31
Garnish with the scallion-cilantro mixture and freshly ground black pepper.
32
Serve with bean sprouts, basil, mint, chili peppers, lime wedges, and the onion-chili sauce on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1746.3kcal

% Daily Value *
Total Fat 103.3g159%
Saturated Fat 41.7g209%
Cholesterol 535.7mg179%
Sodium 492.3mg21%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.8g4%
Sugars 2.1g
Protein 181.0g362%

* 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

The broth can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. The fat will solidify on top; simply skim it off before reheating.

If you cannot find oxtails, substitute with beef shanks or knuckle bones for a similar richness. For a vegetarian version, use vegetable stock and mushrooms, though the flavor profile will differ significantly.

Chilling the beef before slicing ensures paper-thin cuts, which cook instantly in the hot broth. Do not overcook the rice noodles; they should remain slightly firm as they will soften slightly from the hot broth. Adjust the fish sauce to taste, as brands vary in saltiness.

Add a pat of butter or a dollop of hoisin sauce for extra richness. You can also add sliced rare beef tongue or brisket for traditional variety.

Keywords: pho, vietnamese, beef broth, oxtail, bone marrow, rice noodles, star anise, cinnamon, ginger, charred onion, fish sauce, bean sprouts, basil, mint, hoisin, sriracha, comfort food, dinner, slow cooked, aromatic

Read it online: https://www.chefs-mate.com/recipe/vietnamese-pho/

Chefs Mate

Vietnamese Pho

Nutrition Facts