Main Dishes
Vietnamese Pho
| Level: Easy |
Total Time: 3 hours |
Yield: 10 servings |
This is an excellent traditional Vietnamese Pho recipe that I’m sure your family will love because its so flavorful, but not a super heavy meal. Its great for that lighter after-the-holidays meal! This recipe has been modified from Vietnamese Pho by Nagi.
Vietnamese Pho
Pin Recipe Print RecipeServings: 10 people
Calories: 450kcal
We found this recipe online but some of the ingredients have been changed: Vietnamese Pho by Nagi
Equipment
- large pot
- sauce pan
- skimmer
Ingredients
- Aromatics:
- 2 Large onions or shallots halved
- 5 oz Ginger sliced down the center
- Spices:
- 10 Star anise
- 4 Cinnamon quills
- 4 Green cardamom pods
- 3 Whole cloves
- 1.5 Tablespoons Coriander seeds
- Beef Bones or you can use other bones -- see below
- 3 pounds Chuck roast trimmed of excess fat
- 2 pounds Meaty beef bones
- 2 pounds Marrow bones leg, knuckle, cut to reveal the marrow
- 15 cups Water
- Seasoning:
- 2 Tablespoons White sugar
- 1 Tablespoon Salt
- 3 Tablespoons Fish sauce
- Noodle Soup - Per Bowl
- 1.5 ounces Dried rice sticks
- 1 ounce Beef tenderloin optional. Raw, very thinly sliced
- 3 - 5 Brisket slices
Instructions
- In a dry saucepan, add onion and ginger cut side down.
- Cook for a few minutes until it's charred, then flip and turn. Remove and set aside.
- Roast Spices lightly in the dry skillet over medium-high heat for about 3 minutes, remove from heat.
- Rinse the bones and place them in a large pot. Add the chuck roast and cover with water. Bring to a boil and boil for 5 minutes, then drain.
- Rinse each bone and the chuck roast under tap water.
- For broth:
- Rinse the pot and start 4 quarts water to boiling.
- When boiling, carefully add the bones and chuck roast. Add onion, ginger, Spices, sugar and salt. Make sure the water just barely covers everything.
- Reduce heat, cover with lid, and simmer 3 - 4 hours.
- Remove roast, this should be fall-apart tender at this point, refrigerate for later.
- Simmer the remaining soup uncovered for 40 to 50 minutes.
- Strain broth into a new pot. Allow bones to cool and discard bones and spices.
- This should make about 10 cups of broth.
- Add fish sauce, taste and see if it needs more salt or sugar.
- The broth should be beefy in taste, with the smells of fragrant spices. It will be savory with a touch of sweet (but not overwhelming).
- Assemble the Pho:
- Depending on the prepared rice noodles cook as its directed. You want the noodles to be somewhat soft but not overcooked.
- Place noodles in a bowl and drizzle on some oil so they don't stick.
- Top with a couple of thin shreds of chuck roast.
- Ladle 1 - 1.5 cups of the hot broth over the noodles to cover the noodles and the meat. This very hot broth will cook the tenderloin if you are using that.
- Serve with additional toppings on top!
Notes
- We used Chuck Roast which can be a very fatty cut. You might like to try a different meat next time (such as chicken, turkey or even a beef round roast). I think any meat would be great with this.
- Possible toppings for this dish can make it your own. Try toppings such as green onions, bean sprouts, fresh herbs, chili oil, crispy fried thin sliced onions -- there is an endless list!