Authentic Homemade Beef Pho: A Vietnamese Delicacy

Ingredients

  • 2 pounds bone-in beef shank
  • 1 pound beef oxtails
  • 1 onion, halved
  • 1 4-inch piece fresh ginger, halved lengthwise
  • 3 star anise pods
  • 1 cinnamon stick
  • 5 whole cloves
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon salt
  • 2 tablespoons fish sauce
  • 1 cup fresh bean sprouts
  • 1 bunch fresh basil leaves
  • 1 lime, cut into wedges
  • 2 small hot chili peppers, sliced
  • 1 pound thin rice noodles, cooked and drained
  • 1 pound beef sirloin, very thinly sliced

Steps and instructions

  1. Place the beef shank and oxtails into a large pot and fill with enough water to cover. Bring to a boil and cook for about 2 minutes.
  2. After 2 minutes, drain the water from the pot and rinse the meat under cold water to clean off any residue. Clean the pot as well before placing the meat back in.
  3. Fill the pot with about 4 liters of clean water and bring to a boil. Lower the heat to a simmer.
  4. While the water is heating up, char the onion and ginger on a grill or gas stove until it becomes aromatic. Add the charred onion and ginger to the pot.
  5. In a small pan, toast the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds over medium heat until fragrant. Add these spices to the pot.
  6. Add the salt and fish sauce to the pot. Cover and simmer for at least 6 hours, or up to 24 hours for maximum flavor. Skim off any foam or fat that floats to the top of the pot occasionally.
  7. Once the broth is ready, strain it and return the liquid to the pot. Bring it back to a simmer.
  8. Arrange the bean sprouts, basil, lime wedges, and chili peppers on a platter for serving.
  9. Place some of the cooked noodles in a bowl, and top with a few raw beef sirloin slices. Pour the hot broth over the top, cooking the beef.
  10. Serve with the platter of garnishes and additional fish sauce on the side.

Tools for making

Recipe variations

  • Use chicken or vegetable broth instead of beef broth for a meat-free option.
  • Replace the beef shank and oxtails with chicken, pork, or seafood for different flavor profiles.
  • Add different vegetables such as bok choy, mushrooms, or sliced onions to the broth.
  • Add spices like cardamom, cloves, or lemongrass to the broth for a unique twist.
  • Experiment with different types of noodles such as udon noodles, egg noodles, or even zucchini noodles for a low-carb option.
  • Include additional toppings such as sliced scallions, cilantro, or fried shallots.
  • For a spicier version, add sliced jalapeños or sriracha sauce to the broth.
  • Try using different cuts of beef such as brisket or flank steak.
  • For a vegetarian option, replace the beef with tofu or tempeh.
  • Add a splash of coconut milk to the broth for a creamy and fragrant variation.

Recipe overview

Beef Pho is a delicious Vietnamese soup that’s become increasingly popular worldwide. This comforting, aromatic dish is characterized by its flavorful broth, tender beef, fresh herbs, and soft rice noodles. Our recipe provides detailed steps to guide you through the process of making authentic Beef Pho at home, from making the broth from scratch to serving with traditional garnishes. Expect to experience a balance of flavors - sweet, salty, spicy, and umami, all in one bowl. While the preparation and cook time may seem long, the majority is passive cooking and the result is truly worth it. The beef is melt-in-your-mouth tender and the broth has a complex flavor that can't be rushed. Enjoy the process, and soon, you'll be sitting down to a steaming bowl of homemade Beef Pho.

Common questions

  1. Can I use a different cut of beef for the pho? Yes, you can use other cuts of beef such as beef brisket or beef short ribs.
  2. Can I make the broth in a slow cooker? Yes, you can simmer the broth in a slow cooker on low heat for 8-10 hours.
  3. Can I make a vegetarian version of pho? Yes, you can use vegetable broth and replace the beef with tofu or mushrooms for a vegetarian pho.
  4. Can I freeze the leftover broth? Yes, you can freeze the broth in airtight containers for up to 3 months.
  5. Can I use dry noodles instead of fresh rice noodles? Yes, you can use dried rice noodles, just follow the package instructions for cooking them.
  6. Can I adjust the level of spiciness? Yes, you can add more or fewer chili peppers depending on your preference for spiciness.
  7. Can I omit any of the spices? Yes, you can omit or adjust the spices according to your taste preferences.
  8. Can I use chicken instead of beef for the broth? Yes, you can use chicken bones or chicken thighs to make a chicken pho broth.
  9. Can I add vegetables to the pho? Yes, you can add sliced onions, carrots, or bok choy to the pho for extra flavor and texture.
  10. Can I use bottled pho broth instead of making it from scratch? Yes, you can use store-bought pho broth as a shortcut, but homemade broth will provide the best flavor.

Serving dishes and utensils

  • Large pot - for boiling the beef and simmering the broth
  • Grill or gas stove - for charring the onion and ginger
  • Small pan - for toasting the spices
  • Strainer - for straining the broth
  • Platter - for arranging the bean sprouts, basil, lime wedges, and chili peppers for serving
  • Bowls - for serving the pho
  • Spoons - for eating the pho

Origin stories

Pho, beloved Vietnamese soup, has a rich and complex history that mirrors the ebbs and flows of Vietnam’s own past. Some believe that the dish, known for its aromatic broth and hearty beef, has French origins. In the late 1880s, when Vietnam was a part of French Indochina, it is said that the French were fond of eating beef, a habit not previously common in Vietnam. The lesser cuts and bones were left for the locals, who ingeniously turned these scraps into a delectable and nourishing soup. The name "pho" is thought to have been derived from the French "pot-au-feu," or beef stew. Others, however, argue that pho is a purely Vietnamese creation, born in the North and carried to the South by refugees during the Vietnam War, where it was adapted and evolved into the variations we see today. Regardless of its origins, pho has become a symbol of Vietnamese culinary prowess, a comforting dish that embodies the simplicity and depth of the country's cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.