Authentic Vietnamese Beef Pho
Transport your taste buds to the streets of Vietnam with this Authentic Vietnamese Beef Pho recipe, a soul-warming bowl that's brimming with bold flavors and fragrant spices. Crafted with a rich, slow-simmered beef bone broth infused with charred ginger, onion, cinnamon, star anise, and cardamom, this classic pho delivers an irresistible depth of flavor. Tender slices of raw beef are delicately cooked in the steaming broth and served over supple rice noodles, creating a harmonious balance of textures. Customize each bowl with vibrant toppings like Thai basil, bean sprouts, cilantro, jalapeño slices, and a squeeze of fresh lime for a burst of freshness. Perfect for cozy dinners or impressing guests, this recipe brings the essence of traditional Vietnamese cuisine to your kitchen. Keywords: Vietnamese beef pho, authentic pho recipe, homemade pho, beef bone broth, traditional Vietnamese cuisine.
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Recipe Information
Ingredients
- 3 pounds beef bones (marrow and knuckle)
- 1 pound oxtail
- 2 large onion
- 4 inch piece fresh ginger
- 5 whole star anise
- 1 stick cinnamon stick
- 4 cardamom pods
- 6 whole cloves
- 0.25 cup fish sauce
- 1 piece rock sugar
- 1 pound beef eye of round, brisket, or sirloin (thinly sliced)
- 14 ounces rice noodles
- 4 green onions (sliced)
- 0.5 cup cilantro (chopped)
- 1 bunch Thai basil
- 2 cups bean sprouts
- 4 lime wedges
- 2 jalapeño (sliced)
- 1 to taste salt
Instructions
Start by blanching the beef bones and oxtail to remove impurities. Bring a large pot of water to a boil, add the beef bones and oxtail, boil for 10 minutes, then drain and rinse the bones under cool water.
Place the cleaned bones and oxtail into a large pot and cover with 5 quarts of fresh water. Bring to a boil, then reduce heat to simmer.
While the stock is beginning to simmer, char the onions and ginger. You can do this directly over an open flame on a stovetop or under a broiler until all sides are charred. Add the charred onions and ginger to the stock pot.
Toast the star anise, cinnamon stick, cardamom, and cloves in a dry skillet over medium heat until fragrant, about 3 minutes. Add the spices to the pot.
Add fish sauce and rock sugar to the pot. Maintain a gentle simmer for 3-4 hours. Occasionally skim any impurities from the surface.
After the simmering time, strain the broth through a fine sieve or cheesecloth-lined strainer to remove the solids, then return the broth to the pot. Season with salt to taste.
Prepare the rice noodles according to package instructions and set aside.
Thinly slice your beef and arrange it on a platter. This beef will cook in the hot broth when served.
To assemble the pho, divide noodles among six bowls. Top with raw beef slices, then ladle the hot broth over the top to cook the beef.
Garnish with sliced green onions, cilantro, Thai basil, bean sprouts, lime wedges, and jalapeño slices as desired.
Serve immediately, allowing everyone to customize their bowl with garnishes.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.2 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1291 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
