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Vietnamese Pho

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Course: Main Course, Soup
Keyword: main dish, Soup
Total Time3 hours
Servings: 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!