Vietnamese Pho

Today, we are making Pho, which is a traditional Vietnamese dish that is incredibly flavorful and deeply nourishing. The broth, which is considered the essence of the dish, is the centerpiece of any bowl of pho. Although it takes several hours to prepare, the wait is definitely worth it.

The broth is rich and layered with flavor, made from beef bones and spicy aromatics. In Asia, it’s common to enjoy this dish to cool down, making Pho perfect for hot summer days and cool afternoons. Pho uses flat, delicate, and tender rice noodles, which are ideal for absorbing the rich broth. This dish is complemented by fresh herbs, the tangy citrus notes of lime, and the mild heat of sliced red chilies. Each spoonful offers a unique medley of flavors.

Ingredients

Coriander, Cumin, Cloves, Sugar, Star Anise, Cinnamon sticks, Bay leaves, Ginger, Garlic Cloves, Fish sauce, Coriander, Red chili, Lemon, Onion, Spring-onion, Sliced beef and bone marrow.

The spices and aromatics used in pho infuse the dish with a variety of flavors. For instance, coriander seeds and cumin add a delicate citrus note to the broth with a refreshing aftertaste, while cumin also brings a slight nuttiness. On the other hand, cloves and sugar contribute a sweet and aromatic complexity. One of my favorites is star anise, which adds a licorice-like flavor that deepens the broth. Cinnamon sticks, combined with bay leaves, introduce a sweet, woody note. We recommend using whole cinnamon sticks, as they will slowly release their flavor into the dish.

Bay leaves incorporate hints of thyme and oregano. Now, let’s discuss ginger, garlic cloves, and onions. When these ingredients are caramelized and slightly charred, they impart a sweet, mildly barbecue-like flavor. Using plenty of garlic will not make the broth overwhelming; during the long cooking process, the flavor will mellow out significantly.

Garnishes are essential for creating the perfect bowl of Pho. While most traditional recipes typically use coriander, we prefer fresh parsley, but you can choose either for your Pho. Spring onions and lime wedges are definitely must-have ingredients. Mung bean sprouts provide a nice crunch to the dish. To make the broth, beef bones are commonly used, making this dish packed with collagen—a win-win for everyone! We recommend using a mix of beef marrow bones, knuckle bones, oxtail bones, rib bones, and neck bones. Choose whichever combination you can find and can afford.

Pho also features thinly sliced pieces of meat. Great options include eye of round, sirloin, flank, beef tendon, and brisket. It’s crucial that the meat is sliced thinly—ask your butcher to cut it paper-thin. These slivers of meat add texture to the Pho, and, surprisingly, the tastiest pieces often come from the bones, as they cook for longer. For noodles, opt for rice noodles like Banh Pho, although incredible rice noodles are also produced in China and South Korea. Other options include mung bean noodles and vermicelli noodles. Not a fan of noodles in your Pho? You can also enjoy it with white rice.

Instructions

Thoroughly wash the beef bones. Drain and rinse a few times. This step will significantly reduce the amount of scum (greyish foam), coagulated blood, and other impurities that come out of the meat bones. Wash and slice the steak of your choice. It is easier to cut the steak when it is slightly frozen. Place the sliced steak in the fridge.

Place the meat with bones into a pot of water and cook for 180 minutes. During this time, skim off any scum that forms on the surface of the broth. (If you follow the previous step, there shouldn’t be much.) Use a ladle to remove any floating oil, then add ice cubes to the broth. This will help eliminate a significant amount of surface fat.

First, gather the following ingredients: coriander seeds, star anise, cardamom pods, a cinnamon stick, bay leaves, and fennel seeds. Measure out 1/4 cup of fish sauce and pour it into a separate cup. Next, add the coriander seeds, star anise, cinnamon stick, cardamom pods, and fennel seeds to a pan and toast them for 2 to 3 minutes. After toasting, add these ingredients to the pot along with the fish sauce.

Slice an onion into quarters and peel many garlic cloves (Approximately two bunches). Peel a large garlic clove and slice it horizontally. Char on a pan over medium-high heat, stirring often to prevent burning. Thereafter, add the spices to the pot.

After three hours, remove the sliced steak from the fridge and add it to the pot. Slice the green onions and parsley. Slice the red chilies and lime. Wash the mung bean sprouts.

Bring a pot of water to a boil on medium-high heat. When the water has reached a boil, add the rice noodles and cook for approximately eight minutes. Thereafter, drain and set aside. Add the desired amount of rice noodles to a bowl.

Ladle a few scoops of pho broth over the noodles. Add the sliced steak, spring onions, and red chilies, and squeeze a few lime wedges onto the pho. The dish is ready to be served and enjoyed. Vietnamese Pho is a delight on an autumn afternoon or a spring evening. Pho originated in the 20th century, near the Hanoi region.

How to Store your Vietnamese Pho?

Let your broth cool before transferring it to airtight containers. Broth can be stored for 3 to 4 days. (Freeze for longer storage) Don’t cook large batches of noodles; make them fresh to eat with your reheated broth.

What to Serve with Vietnamese pho?

We recommended Vietnamese pickles, such as Daikon in vinegar. An alternative is also Korean pickles, such as fermented Kimchi. For extra crunch, consider crispy fried onion.

Expert Tips

Use High-Quality Beef Bones. Do not leave out the spices, such as star anise, cloves, and cinnamon. Make sure the broth simmers for several hours, skimming off any impurities or scum that form to keep it clear. The Toppings enhance the flavor and add crunch to the meal. We suggest using Thai basil, cilantro, lime, and thinly sliced jalapenos. Condiments such as hoisin sauce, chili oil, and Sriracha can make a world of difference to Vietnamese pho.