Classic Vietnamese Pho Tai: A Step-by-Step Recipe Guide

Ingredients

2 large onions, peeled and halved
4-inch piece of fresh ginger, halved lengthwise
5-6 pounds of good beef bones, marrow and knuckle bones
1.5 pounds of beef chuck, rump, brisket or cross rib roast, cut into chunks
1 package of Pho Spices (2 cinnamon sticks, 2 teaspoons whole coriander seeds, 1 teaspoon fennel seeds, 5 whole star anise, 6 whole cloves, 1 black cardamom pod)
1.5 tablespoons of salt
1/4 cup of fish sauce
2 ounces of rock sugar (or 2 tablespoons of regular sugar)
1 package of rice noodles
1/2 pound of beef sirloin, partially frozen
Fresh cilantro, basil, lime wedges, thinly sliced onions, and fresh chilies for garnish
Hoison sauce, chili sauce for serving

Steps and instructions

Char the onions and ginger: Use an open flame (gas burner) or grill for the best flavor. Alternatively, you can broil the onion and ginger in the oven. Turn the onions and ginger occasionally, so they become charred or browned on all sides.
Rinse the charred onion and ginger under warm water to remove any loose, charred bits. Use a knife to scrape off any remaining charred bits. Set aside.
Parboil the bones: To ensure a clear broth, parboil the bones first. Place the bones in a large pot. Add enough water to cover the bones and bring to a boil. Boil vigorously for 10 minutes, then drain and rinse the bones under warm water.
Place the parboiled, rinsed bones in a large stockpot. Add the beef chunks, charred onion and ginger, salt, sugar, fish sauce and spice packet to the pot. Add 6 quarts of water. Bring to a boil over high heat and then reduce to a simmer.
Simmer for at least 1 hour, skimming off any scum that rises to the top. The longer you cook the broth, the more flavorful it will be. Adjust the seasoning, if needed, by adding more salt, fish sauce or sugar. The broth should have a robust flavor, slightly on the salty side.
Strain the broth and return it to the pot. Discard the solids.
Prepare the noodles as per the package instructions.
Slice the partially frozen beef sirloin against the grain as thin as possible. The thin slices of beef will cook quickly when added to the hot broth.
To serve, divide the cooked noodles among 4 to 6 bowls. Top each bowl with raw beef slices. Pour the hot broth over the noodles and beef. The heat from the broth will cook the raw beef. Serve immediately, accompanied by the garnishes.

Tools for making

Large pot - Used for boiling the bones and making the broth.
Grill or gas burner - Used to char the onions and ginger for added flavor.
Knife - Used to scrape off any remaining charred bits from the onions and ginger.
Stockpot - Used for simmering the broth.
Strainer - Used to strain the broth and remove any solids.
Large pot for noodles - Used to cook the rice noodles.
Sharp knife - Used to slice the partially frozen beef sirloin into thin slices.
Bowls - Used for serving the pho.
Serving spoons - Used for portioning out the noodles and beef.
Garnish bowls - Used for holding the fresh herbs, lime wedges, thinly sliced onions, and fresh chilies.

Recipe variations

Vegetarian Pho: Replace the beef bones and beef chunks with vegetable broth or mushroom broth. Add a variety of vegetables like carrots, mushrooms, bok choy, and tofu for added flavor and texture.
Chicken Pho: Substitute the beef bones and beef chunks with chicken bones and chicken breast or thighs. Use chicken broth as the base and add herbs like cilantro and Thai basil for a different flavor profile.
Seafood Pho: Use a seafood broth made from shrimp shells, fish bones, or a combination of seafood. Add shrimp, fish fillets, and other seafood of your choice. Include lemongrass and kaffir lime leaves for a refreshing twist.
Vegan Pho: Replace the beef bones and beef chunks with vegetable broth or mushroom broth. Load the pho with a variety of vegetables like carrots, mushrooms, bok choy, tofu, and vegan protein substitutes like seitan or tempeh.
Pho with Different Meats: Experiment with different cuts of beef such as flank steak, skirt steak, or tri-tip. You can also try using thinly sliced pork loin, chicken thighs, or even lamb for a unique flavor.
Spicy Pho: Add sliced jalapenos, Thai bird chilies, or sriracha sauce to the broth for an extra kick of heat.
Pho with Added Herbs and Spices: Customize the flavor by adding extra herbs and spices like lemongrass, cinnamon, star anise, cloves, or coriander seeds to the broth.
Pho with Different Noodle Options: Substitute the traditional rice noodles with udon noodles, soba noodles, or even spiralized vegetables for a lighter and gluten-free option.

Recipe overview

Pho Tai, a classic Vietnamese dish, is a flavorful and comforting beef noodle soup that is perfect for any time of year. This recipe walks you through the process of creating an aromatic broth by simmering beef bones and spices, preparing the noodles, and serving it all up with thinly sliced raw beef that cooks quickly right in the hot broth. Garnishes like fresh herbs, lime, and chilies allow each person to personalize their bowl to their liking. Although the process can be a bit time-consuming, the result is a deeply flavorful, satisfying meal that is well worth the effort. This recipe serves 4 to 6 and is sure to impress with its authenticity and delicious taste.

Common questions

Can I use a different cut of beef for this recipe? Yes, you can use beef chuck, rump, brisket, or cross rib roast. These cuts are typically more flavorful and suitable for slow cooking in the broth.
Can I skip the charring step for the onions and ginger? While charring the onions and ginger adds a smoky flavor to the broth, you can skip this step if you prefer a milder taste. However, note that it may result in a slightly different flavor profile.
Can I use pre-made pho spice packets instead of making my own? Yes, you can use pre-made pho spice packets. However, making your own spice packet allows for more customization and adjustment of the flavors to your preference.
Can I make the broth ahead of time and store it? Yes, you can make the broth ahead of time. Once the broth has cooled, store it in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage.
Can I make this recipe vegetarian or vegan? Pho tai traditionally uses beef bones and meat for its broth. However, you can explore vegetarian or vegan alternatives using vegetable broth and plant-based proteins as substitutes.
What are some common garnishes for pho tai? Common garnishes for pho tai include fresh cilantro, Thai basil, lime wedges, thinly sliced onions, and fresh chilies. These add freshness and additional flavors to the dish.
What are some popular condiments to serve with pho tai? Popular condiments to serve with pho tai include hoisin sauce and chili sauce. These can be added to the bowl according to personal taste preferences.

Serving dishes and utensils

Large stockpot - Used for simmering the broth and holding a large quantity of liquid.
Grill or gas burner - Used for charring the onions and ginger to enhance the flavor of the broth.
Knife - Used for scraping off charred bits from the onions and ginger, as well as slicing the beef sirloin.
Cutting board - Used for preparing and slicing ingredients.
Strainer - Used for removing solids from the broth, ensuring a clear and smooth texture.
Pot for parboiling - Used for briefly boiling and rinsing the bones before simmering.
Stockpot skimmer - Used for skimming off any scum that rises to the top of the broth during simmering.
Large bowls - Used for serving the pho.
Tongs - Used for handling hot beef slices and transferring them to the bowls.
Soup ladle - Used for pouring the hot broth over the noodles and beef in each bowl.

Origin stories

Pho bears the mark of both Vietnamese and French influences, reflecting the shared history of colonization. In the late 1880s, Vietnam fell under French rule, leading to the fusion of Vietnamese and French culinary traditions. Legend has it that the French, fond of eating beef, influenced the Vietnamese to incorporate it into their cooking, a practice that was uncommon before colonization. As a result, Pho was born - a blend of Vietnamese rice noodles and spices, and French-style meat broths. Interestingly, the word 'Pho' is believed to have been derived from 'pot au feu', a French beef and vegetable soup. This culinary offspring of two diverse cultures has traveled globally and is now loved for its comforting, aromatic, and rich taste, making it a beloved dish worldwide.

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.