Authentic Vietnamese Pho Nam: A Hearty Beef Noodle Soup Recipe

Ingredients

  • 1 kg beef bones
  • 500g beef brisket
  • 5 liters water
  • 2 onions, peeled and charred
  • 4 pieces of ginger, peeled and charred
  • 5 star anise
  • 6 cloves
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 cardamom pod
  • 30g rock sugar
  • 70g fish sauce
  • Salt to taste
  • 500g thin rice noodles
  • 200g beef sirloin, thinly sliced
  • Spring onions, chopped
  • Cilantro, chopped
  • Mint leaves
  • Bean sprouts
  • Lime wedges
  • Fresh red chili, sliced
  • Hoisin sauce
  • Sriracha sauce

Steps and instructions

  1. Rinse the beef bones and brisket under cold water.
  2. Place the bones and brisket in a large stockpot. Add water until the ingredients are covered. Bring to a boil over high heat.
  3. Once boiling, reduce the heat to a simmer. Periodically skim off any impurities that rise to the surface.
  4. Char the onions and ginger either over an open flame or under a broiler until they are blackened. Add them to the stockpot.
  5. Toast star anise, cloves, cinnamon stick, coriander seeds, fennel seeds, and cardamom pod in a dry pan over medium heat until fragrant. Add these to the stockpot as well.
  6. Add the rock sugar, fish sauce, and salt to the stockpot. Let the broth simmer for at least 6 hours. The longer it simmers, the better the flavor will be.
  7. About 30 minutes before serving, remove the brisket from the pot and let it cool. Slice it thinly and set it aside.
  8. Strain the broth and discard the solids. Return the broth to the pot and keep it at a simmer.
  9. Prepare the rice noodles according to the package instructions.
  10. Divide the cooked noodles among serving bowls. Top with slices of brisket and raw sirloin. The heat from the broth will cook the sirloin.
  11. Pour the hot broth over the noodles and meat in each bowl.
  12. Garnish with spring onions, cilantro, and mint leaves. Serve with bean sprouts, lime wedges, sliced red chili, hoisin sauce, and Sriracha sauce on the side.

Tools for making

  • Large stockpot - A large pot for boiling the bones and simmering the broth.
  • Grill or broiler - To char the onions and ginger for added flavor.
  • Pan - For toasting the spices before adding them to the broth.
  • Strainer - To strain the broth and remove any solids.
  • Cooking utensils - Such as tongs, ladle, and a slotted spoon for handling and serving the ingredients.
  • Sharp knife - To thinly slice the beef brisket and sirloin.
  • Serving bowls - To serve the pho noodles and broth.
  • Chopsticks - For eating the noodles and picking up garnishes.
  • Soup spoons - For sipping the flavorful broth.
  • Garnish plates - For arranging the spring onions, cilantro, mint leaves, bean sprouts, lime wedges, and sliced red chili.
  • Condiment dishes - To hold the hoisin sauce and Sriracha sauce for added flavor.

Recipe variations

  • Vegetarian/Vegan Pho: Instead of using beef bones and brisket, use vegetable broth as the base and add a variety of vegetables like mushrooms, carrots, and bok choy. Replace the beef slices with tofu or seitan.
  • Chicken Pho: Substitute chicken bones and chicken meat for the beef bones and brisket. Adjust the cooking time accordingly.
  • Seafood Pho: Use seafood broth made from shrimp shells and fish bones. Add seafood such as shrimp, squid, or fish fillets to the soup.
  • Pork Pho: Swap the beef bones and brisket with pork bones and pork shoulder. Cook the broth until the pork is tender and flavorful.
  • Spicy Pho: Add sliced jalapenos or Thai bird's eye chilies to the broth for an extra kick of heat.
  • Herb-infused Pho: Add herbs like Thai basil, sawtooth herb, and culantro to the garnishes for a fresh and aromatic twist.
  • Pho with different noodles: Experiment with different types of noodles like egg noodles, udon noodles, or even zucchini noodles for a low-carb option.
  • Pho with additional toppings: Enhance your pho with additional toppings such as sliced mushrooms, bean sprouts, bamboo shoots, or fried shallots.
  • Pho with different sauces: Serve with different condiments like hoisin sauce, fish sauce, oyster sauce, or chili garlic sauce to customize the flavors to your liking.
  • Pho with different broths: Explore other types of broths like mushroom broth, miso broth, or bone broth for a unique flavor profile.

Recipe overview

Pho is a Vietnamese soup consisting of broth, rice noodles, herbs, and meat, typically beef. Pho Nam is a version of this dish that hails from the southern region of Vietnam and has a sweeter and bolder broth compared to its northern counterpart. This recipe will guide you through the process of making Pho Nam from scratch, including the broth, which is truly the heart and soul of this dish. It's a time-consuming process, with the broth taking several hours to prepare, but the result is a deeply flavorful and aromatic soup that's both comforting and invigorating. You'll be garnishing your Pho Nam with fresh herbs, sprouts, lime, and sauces to add even more layers of texture and flavor. Enjoy this culinary journey to Vietnam through the delightful and savory soup known as Pho Nam.

Common questions

  1. How long should I simmer the broth? Simmer the broth for at least 6 hours to develop a rich flavor. The longer it simmers, the better the taste.
  2. Can I use store-bought beef broth instead of making my own? While it's recommended to make your own broth for the authentic flavor, you can use store-bought beef broth as a shortcut if desired.
  3. Do I need to char the onions and ginger? Charring the onions and ginger adds a smoky flavor to the broth. If you prefer a milder taste, you can skip this step.
  4. Can I use different cuts of beef? Yes, you can use different cuts of beef based on your preference. Brisket and sirloin are commonly used, but you can experiment with other cuts like flank steak or eye round.
  5. What can I use as a substitute for fish sauce? If you don't have fish sauce, you can use soy sauce as a substitute. However, the flavor will be slightly different.
  6. How should I store the leftover pho? Store the leftover broth and noodles separately in airtight containers in the refrigerator. Reheat the broth before serving and cook fresh noodles to serve with it.
  7. Can I freeze the pho? Yes, you can freeze the broth for up to 3 months. Make sure to cool it completely before transferring to freezer-safe containers.
  8. What are some common pho toppings? Common pho toppings include bean sprouts, lime wedges, sliced chili, fresh herbs like cilantro and mint, and sauces like hoisin and Sriracha.

Serving dishes and utensils

  • Large stockpot - A large pot for boiling the bones and making the broth.
  • Strainer - To strain the broth and remove any solids.
  • Tongs - Useful for flipping and handling the charred onions and ginger.
  • Pan - For toasting the spices before adding them to the stockpot.
  • Knife - To thinly slice the brisket and beef sirloin.
  • Bowls - Individual serving bowls for the pho.
  • Chopsticks - Traditional utensils for eating the pho.
  • Spoon - To scoop and sip the broth.
  • Serving ladle - To pour the hot broth over the noodles and meat.
  • Plates - For serving the garnishes and sauces.
  • Chopping board - To chop the spring onions, cilantro, and mint leaves.
  • Serving platter - A platter for arranging the garnishes and sauces.

Origin stories

Pho originated in the early 20th century in northern Vietnam. It's said that 'Pho' is derived from 'pot au feu' a French soup, as Vietnam was a French colony at the time. However, the Pho we know and love today, brimming with flat rice noodles, herbs, and meat, is a uniquely Vietnamese creation. The dish gained popularity and spread throughout the rest of Vietnam when the country was divided in 1954, and further disseminated globally by refugees following the Vietnam War. While the soup's roots are humble, today it's considered a quintessential Vietnamese dish, enjoyed by millions for its comforting, aromatic, and savory qualities. The Pho Nam variant, specifically, is notable for its use of flank steak, and is a beloved version of the classic that truly is a testament to the adaptability and inventiveness of Vietnamese 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.

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