Homemade Beef Pho
Unlock the Soul of Vietnam: A Guide to Authentic Beef Pho
Pho (pronounced ‘fuh’) isn’t just a soup; it’s a cultural experience. Originating in northern Vietnam, this fragrant and flavorful noodle soup has become a beloved staple worldwide. Today, we’re diving deep into the art of making Vietnamese Beef Pho – a dish that’s both comforting and incredibly satisfying. Forget the instant versions – we’re going for the real deal, and it’s surprisingly achievable in your own kitchen!
What Makes Our Pho Special?
This recipe focuses on building a deeply flavorful broth, the heart and soul of any good pho. We’ll be roasting beef bones to unlock maximum flavor, then simmering them for hours with aromatic spices. The result is a rich, complex broth that will transport you straight to the streets of Hanoi.
The Key to a Great Broth
The secret lies in the slow simmering process. Don’t rush it! The longer the broth simmers, the more the flavors meld and deepen. Roasting the bones beforehand adds a beautiful depth of flavor that you simply can’t achieve otherwise. We use shank bones for maximum flavour, but other beef bones can be used.
Choosing Your Noodles and Beef
We recommend using traditional rice noodles – either dried or fresh. If using dried, be sure to soak them according to the package directions. As for the beef, the possibilities are endless! Thinly sliced raw or cooked top sir loin, cooked brisket, tendon, beef tripe and/or beef meatballs all work beautifully. Feel free to experiment and use your favorite cuts.
Garnishing Like a Pro
The final touch is the garnish. Fresh coriander and spring onion are essential, adding a burst of freshness and color. A few slices of fresh red chilli will add a pleasant kick. Don’t be afraid to get creative and add other toppings like bean sprouts, lime wedges, or a drizzle of hoisin sauce.
Serving and Enjoying
Serve your Vietnamese Beef Pho immediately, piping hot. The aroma alone is enough to make your mouth water. Slurp those noodles, savor the rich broth, and enjoy the authentic taste of Vietnam!
Frequently Asked Questions
- Can I make the broth ahead of time? Absolutely! The broth can be made a day or two in advance and refrigerated. This actually allows the flavors to develop even further.
- What if I don’t have all the spices? While the spices are important, you can adjust the recipe to your liking. Star anise is the most crucial, but you can omit or substitute other spices if needed.
- Can I use chicken instead of beef? Yes, you can! Just adjust the simmering time and use chicken bones instead of beef bones.
- What is the best way to slice the beef? For raw beef, partially freeze it for easier slicing. Aim for paper-thin slices.
- Is Pho spicy? Pho isn’t traditionally spicy, but you can add chilli slices or chilli sauce to your liking.
Vietnamese Beef Pho
Ingredients
- 1 kg beef soup bones shank bones are most flavorful
- 1 large onion peeled and halved
- 5 large slices peeled ginger
- 1 tbsp salt
- 2 whole star anise
- 2.5 tbsp fish sauce
- 4 L water
- 225 g rice noodles dried or fresh
- 680 g beef thinly sliced raw or cooked top sirloin, cooked brisket, tendon, beef tripe and/or beef meatballs
- 0.5 bunch coriander chopped
- 0.5 cup spring onion chopped
- 1 stalk spring onion about 2 inches long
- a few slices fresh red chilli
Instructions
- Place the beef bones and onion halves on a baking tray and roast in a 220°C preheated oven.
- After 45 minutes, remove the browned onion halves. Continue to roast the beef bones for another 15–20 minutes, or until browned.
- In a large pot, add about 4L water. Add the roasted bones, browned onion, ginger, salt, star anise and fish sauce.
- When the water boils, reduce the heat to low and simmer for about 6 hours.
- Strain the broth. It is now ready to use to make pho noodle soup (or cool and refrigerate it for later use).
- If using fresh rice noodles, prepare according to package directions. If using dried, soak according to package directions.
- Divide the noodles among bowls.
- Add the beef to the bowls.
- Garnish with coriander and spring onion.
- Pour the hot broth over the noodles and beef.
- Serve immediately.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
