Beef Pho
Beef Pho
A DELIGHT PHO YOUR SOUL
Takes at least 4 hours, but can take up to 12 for more intense flavor. Feeds 4 people.
Creating a warming, beefy bowl of Pho in your own kitchen is a journey of mastering simplicity and depth of flavor, and it’s the pinnacle of comfort. This is not just a recipe; it's a celebration of delicate balances and bold aromas, an homage to the art of Vietnamese cooking with a nod to French techniques acquired during the country’s colonial period.
We begin with the foundation: the right noodles. We prepare them to achieve that signature chewy yet tender texture. Essential!
Next, the heart of Pho - the broth. I guide you in selecting the right cuts of beef, ensuring a broth that is deeply rich, yet remains crystal clear, offering the most delightful beefy flavor.
Aromatic mastery comes next. We look into using the right aromatics, ensuring each spoonful of Pho hits the spot with a seductive, complex yet subtle aroma that lingers and entices.
Finally, it's all about the flourish of the right toppings. Learn how to accent your masterpiece with vibrant garnishes that add a punch of freshness, completing the melange of flavors in your bowl.
This recipe takes a bit of time - but it’s low stress, and I’m sure you’ll discover the joys of creating an authentic, heartwarming beef pho that resonates with tradition and personal flair.
This full recipe below is available for free! 🥳
If you like it and want to support me and my work,
please consider purchasing the printable recipe.
It has a clean, printer-friendly design.
You are free to share it as you please.
- Andong
MASTERING PHO NOODLES
The term "Pho" actually refers not just to the soup, but more specifically to the noodles that form the base of all Pho varieties, whether beef, chicken, or other.
Pho noodles are always flat rice noodles, available in various thicknesses, typically marked from S to XL on dried noodle packets. Personally, I prefer size L, but any size works well.
In Vietnam, I've enjoyed exceptional Pho made with fresh noodles, a luxury perhaps not readily available to everyone. Making them from scratch is quite an art, a topic for another time. We will stick with storebought, dried pho noodles for this recipe.
Cooking Pho noodles to achieve their characteristic chewy yet not quite al dente texture is straightforward, but it does require following certain steps. It's best to start this about 90 minutes before you plan to serve your Pho.
Measure noodles. For each serving, measure out 100g-150g of noodles, depending on appetite.
Soak noodles. Immerse them in room temperature water for at least 30 minutes and up to 60 minutes. Avoid soaking them for much longer.
Cook noodles. After soaking, they cook quickly, so a handheld noodle strainer is useful. About 30 minutes before serving, boil a large pot of water and add the noodles. Stir with chopsticks to prevent sticking. After 15 seconds, test a noodle. They should be almost cooked, about 90% done, with a slight bite remaining.
Shock noodles, then unshock. Rinse under cold water for 10 seconds, then quickly dip them back in hot water.
Dry noodles. Place them in a colander for at least 10 minutes to shed excess moisture and achieve a toothsome texture.
Keep your noodle water. Cover it to retain heat.
Reheat noodles. Just before serving, re-boil the noodle water. Reheat the noodles for 5-10 seconds, ensuring they don’t cool the broth.
ALL ABOUT THAT BROTH
Our broth's essence is of course beef. If you can only use one cut, go for beef shins for their balance of marrowbone and connective tissue-rich meat. Enhance the flavor with extra bones or oxtail. These form our broth's base.
For the meaty part of your pho, get a thick cut like chuck or brisket, which we’ll cook until tender but not falling apart, then slice for serving.
Optionally, get super thin beef steaks, pounded and sliced. These are added raw to the bowl right before serving and cooked to a delicate medium rare by the hot broth.
Not to forget: Aromatics! Charring ginger and onions adds an earthy depth. The spice mix used for pho is subtle but crucial for that signature undertone.
Ingredients
1,5kg beef shins
750g beef bones
750g beef chuck
4l water
1 Tbsp salt
200g thinly cut steak
1/2 tsp salt
4 medium onions
1 large piece of ginger
1 nugget (1/2 Tbsp) rock sugar
(or regular sugar)
2 pieces star anise
1 large cassia cinnamon stick
2 Tbsp coriander seeds
1 Tbsp fennel seeds
5 cloves
2 pieces black cardamom
5 thick slices of daikon radish (optional)
1/4 cup fish sauce
Boil water in a large stockpot. Add 1 Tbsp salt, beef shins, and bones. Cook for 3 minutes, then add beef chuck and cook for 2 more minutes. Remove meat, drain and discard the water.
Clean the stockpot and fill with 1.5 times the water relative to the meat's weight. Bring the water to a simmer. Meanwhile, clean the meat thoroughly with a damp towel.
Once simmering, add beef and salt to the pot, keeping it on a constant simmer. Skim off any impurities or foam within the first 20-30 minutes (if present).
Halve onions and peel them. Cut ginger horizontally. Char the cut sides of both using a kitchen torch or by roasting in a skillet. Add to the broth and simmer for 90 minutes, avoiding a rolling boil.
Toast spices in a skillet until fragrant.
After 90 minutes, remove chuck, wrap in aluminum foil, and rest. Add rock sugar to the broth and simmer for at least 1 or up to 6 more hours.
Pound thinly cut steaks with a mallet or skillet, sprinkle with a bit of salt, and set aside. Transfer wrapped chuck to the fridge to cool.
Add toasted spices and radish to the broth for one final hour of cooking.
Once time is up, adjust broth flavor with fish sauce, strain and discard solids. Optionally, keep meat from shins. Your broth is ready!
SERVING AND TOPPING
With our noodles pre-cooked and our broth hot and ready, it's time to assemble our bowl of pho.
Never underestimate the impact of freshly chopped cilantro and spring onions. Their burst of freshness truly elevates the pho.
Initially, I suggest adding only sliced white onions, spring onions, and cilantro to the pho. Serve extra aromatics like Thai basil, flat-leaf cilantro, Vietnamese perilla, mung bean sprouts, lime, or sauces on the side. Avoid overloading your broth. Allow yourself and your guests to first savor the broth you've meticulously prepared!
While maintaining a gentle simmer on your broth, get your serving bowls ready.
In each bowl, place a small handful of thinly sliced raw white onions, about half a handful.
Add your desired portion of pre-cooked, rewarmed rice noodles. I like one generous handful per person.
Layer a few very thin slices of the cooked and chilled chuck on top.
Follow with a few slices of pounded and salted raw thin steak.
Sprinkle half a handful of both chopped spring onions and cilantro.
Carefully ladle the hot broth over the raw steak and fill the bowl.
Serve immediately, accompanied by extra Thai basil, blanched mung bean sprouts, sliced lime, sliced red chili, and sriracha sauce on the side.
This full recipe is available for free! 🥳
If you like it and want to support me and my work,
please consider purchasing the printable recipe.
It has a clean, printer-friendly design.
You are free to share it as you please.
- Andong