Vietnamese Beef Pho

Craving a steaming bowl of comfort? Here is Vietnamese Beef Pho! This iconic noodle soup is famous for its fragrant broth, simmered for hours with rich beef bones and aromatic spices. Tenderly sliced beef, springy rice noodles, and a symphony of fresh herbs come together to create a symphony of flavor in every bite. Get ready to embark on a culinary adventure – we’ll guide you through making this delicious pho recipe at home!

What is pho?

Pho, a Vietnamese noodle soup, involves simmering ingredients for hours to create an aromatic broth served with rice noodles, meats (beef or chicken), and fresh herbs. This dish emerged from the cultural exchange between Vietnamese, French, and Cantonese influences in the early 1900s.

Pronounced “fuh” (not “foe”), beef pho holds a place in Vietnam similar to pizza in Italy or fish and chips in England. Although it’s challenging to label something a national dish, Vietnamese beef pho is likely the most iconic dish of Vietnamese cuisine. Many people fall in love with Vietnamese food after experiencing pho — a flavorful bowl of spiced broth with flat rice noodles, your choice of protein, green onions, and herbs.I love this delicious homemade pho recipe with an authentic pho broth made from scratch. the signature broth that’s light yet at the same time so full of flavor, Beef pho is one of the truly epic Asian noodle soups. It’s a perfect balance of rice noodles, beef, and a haunting broth. Magic in a bowl.

The soup is somewhat unusual because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup. 

I have a similar type of food in case you want to explore more about Vietnamese dishes. I assure you won’t regret it. Try this;

Vietnamese Lemongrass Chicken with Vermicelli Noodles

Beef Pho Toppings

There are many different types of Pho, including chicken and seafood, but  beef is the most common. And the number of different beef cuts and options on menus at a Pho restaurant can be dizzying. Everything from raw beef to tendon, to tripe is available. When you hit up a pho spot in Vietnam, you’ll get a bunch of meat options, each with its name. Here are some of the faves:

• Phở chín: This one’s got well-done tender beef like brisket, flank, or shank. Sometimes called phở nạm. In English, think well-done beef pho, beef brisket pho, or beef flank pho.
• Phở tái: Raw beef slices quickly cooked in the hot broth. Rare beef pho.
• Phở tái lăn: Thin slices of beef that are seared and super aromatic.
• Phở bò sốt vang: Beef stew pho with a unique, hearty, and flavorful twist.

Let’s start making the beef broth and this iconic Vietnamese Beef Pho at home. It’s a perfect balance of rice noodles, beef, and a haunting broth. Magic in a bowl.

Ingredients of Vietnamese Beef Pho

Beef Broth

• Beef bones or ribs; Beef pho broth usually involves leg and knuckle bones which lend beefy flavor and fat. Use what fits into your budget and is freshest at the store.  I recommend using marrow bones for a deep flavor.
• Onion, halved; Charring the onion adds depth and complexity to the broth flavor and a little pungent note too
• Ginger; adds a warming and aromatic quality to the broth. Bruising the ginger helps release its flavors
• Star anise; contributes a licorice-like aroma and a hint of sweetness to the broth
• Spices and aromatic include a pinch of cinnamon stick, Cardamom pods, Spice cloves, and Coriander seeds
• Seasoning; I use Sugar, Salt, Beef powder, and Fish sauce; These are the foundational pho seasonings. For the sugar, Chinese yellow rock sugar is often used for southern Vietnamese-style pho broth; if you don’t have it, use granulated sugar (organic has a deeper flavor than white granulated sugar). A sweetener helps to round out the pho broth flavor. Fish sauce, sold at many supermarkets and Asian markets, adds umami savoriness to the broth. 
• Water; Of course, we need water to make. Beef broth, This is the most important thing from making beef pho.

• 

Condiments and Toppings

• pack Rice noodles; These are similar to the ones used for pad Thai. They may be labeled banh pho at the supermarket or Asian grocer. Dried banh pho lasts a long time in the cupboard.
• Nonfat slice beef; Pho bo is traditionally made with thinly sliced steak that is cooked in the simmering broth in each serving bowl. To very thinly slice the steak
• Toppings; This is one soup recipe where the toppings are not optional. Rather, the toppings are the stars of the soup! Feel free to pick and choose your favorites, but I recommend at least one from each category:
• Bean sprouts
• Cilantro; The more the merrier! I recommend a combo of fresh cilantro, fresh mint, and fresh Thai basil
• Lime wedges; Essential for brightening up the flavors of the broth.
• Slice red chili; This is optional, but I prefer to add some fresh spicy sensation from red chili. Make sure to adjust your capability in handling spicy levels.

Let’s Make Vietnamese Beef Pho

Prepare the Broth

First, place the beef bones or ribs in a large pot and cover it with water. Bring to a boil and let it boil for 5 minutes to remove impurities.

Then, drain and set the bones aside.

Next, heat a pan over medium-high heat. Add the onion, ginger, star anise, cardamom pods, cloves, and coriander seeds. Then, roast until the onion is slightly charred and the spices are fragrant.

After that, transfer the roasted spices charred onion, and ginger into a large pot. Now, Add the blanched beef bones or ribs to the pot.

Don’t forget to pour in enough water to cover the bones and spices. Start with adding seasoning, add the sugar, beef powder, fish sauce, salt, and cinnamon powder.

Cover with a lid and bring to a gentle simmer. And Let it simmer for 1 hour.

Finally, after 1 hour, remove the bones from the pot. Strain the broth through a fine mesh sieve or cheesecloth into another pot to remove the solids.

To assemble

Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.

Next, place a portion of cooked rice noodles into each bowl. Top with thin slices of raw beef. You can put the raw beef into beef broth first and let it simmer for a few seconds.

Then, pour the hot broth over the noodles and beef in each bowl. The heat of the broth will cook the thin slices of beef until they are half-cooked.

Finally, serve the pho with fresh herbs, bean sprouts, lime wedges, sliced green onions, sliced white onions, and sliced chili peppers on the side.

Voila! Enjoy your homemade Vietnamese beef pho! Savor your delicious homemade Vietnamese beef pho and relish in its rich flavors and aromatic spices! Bon appétit

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