Pho is a warm and comforting Vietnamese soup that features rich broth, tender rice noodles, and fresh herbs. It’s often topped with fragrant spices and your choice of meat—so tasty!
When I make pho, I can’t help but slurp the noodles like a pro! It’s such a fun dish to enjoy with friends or family. Plus, it’s perfect for chilly days or whenever you need a lift!
Key Ingredients & Substitutions
Beef Bones: Using a mix of marrow and knuckle bones enhances the broth’s richness. If you’re short on time, try using pre-made beef broth, but homemade is truly the best.
Beef Brisket: Brisket is ideal as it becomes tender during simmering. You can substitute it with chuck roast if preferred, or skip it for a vegetarian version and use vegetable broth instead.
Fish Sauce: This adds depth of umami flavor. If you’re avoiding fish, use soy sauce or a vegan fish sauce alternative which works nicely without compromising the broth’s taste.
Noodles: Flat rice noodles are traditional, but if you’re in a pinch, any thin noodle can work. Try using spaghetti or rice vermicelli for a different texture.
Herbs: Fresh Thai basil, mint, and cilantro bring brightness to the dish. If you can’t find Thai basil, regular basil will suffice. Feel free to use any fresh herbs available.
How Do You Achieve a Clear Broth?
Making a clear broth can be tricky, but it’s all about technique! Here’s how to do it:
- **Blanch the Bones:** Start by boiling the bones briefly to remove impurities, then rinse them well.
- **Gentle Simmer:** After adding ingredients, bring the pot to a boil and reduce to a low simmer. High heat will cause cloudy broth.
- **Skim Regularly:** As the broth simmers, foam will form on the surface. Use a ladle to skim this off regularly for clarity.
- **Strain Well:** Once the simmering is done, strain the broth through a fine-mesh sieve to remove any remaining solids.
By following these steps, you’ll have a beautiful, clear broth that’s bursting with flavor!
Delicious Vietnamese Pho (Beef Noodle Soup)
Ingredients You’ll Need:
For the Broth:
- 2 lbs beef bones (marrow and knuckle bones)
- 1 lb beef brisket or chuck
- 1 large onion, halved
- 1 4-inch piece of ginger, halved
- 5 star anise pods
- 3 cinnamon sticks
- 5 cloves
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp cardamom pods (optional)
- 1 tbsp salt
- 1 tbsp sugar
- 1/4 cup fish sauce
For the Noodles and Toppings:
- 1 lb flat rice noodles (pho noodles)
- 1/2 lb thinly sliced raw beef (sirloin or eye of round)
- Fresh bean sprouts
- Fresh Thai basil leaves
- Fresh cilantro, chopped
- Fresh mint leaves (optional)
- 3 green onions, chopped
- 1-2 limes, cut into wedges
- Thinly sliced white onions (optional)
- Sliced jalapeño or Thai bird chilies (optional)
- Hoisin sauce and Sriracha (for serving)
Time Needed:
This delicious pho takes around 45 minutes of preparation time, along with approximately 4-6 hours for simmering the broth. So, plan ahead and enjoy a flavorful, homemade Vietnamese meal!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by blanching the beef bones and brisket. Place them into a large pot, cover with cold water, and bring to a boil. Allow it to boil for about 10 minutes. Then, drain and rinse the bones and brisket under cold water to remove impurities. Clean the pot afterward.
2. Char the Aromatics:
While the bones are blanching, char the onion and ginger using an open flame or under your broiler until they’re slightly blackened. This deepens the flavor of your broth significantly!
3. Make the Broth:
In the cleaned pot, add the cleaned bones and brisket back in along with about 5-6 quarts of fresh water. Toss in the charred onion, ginger, star anise, cinnamon sticks, cloves, coriander, fennel seeds, and, if using, cardamom pods. Bring this mixture to a boil, then lower it to a gentle simmer.
4. Simmer the Broth:
Let your broth simmer uncovered for 4-6 hours. Don’t forget to skim off any foam or fat that rises to the surface to keep it clear and flavorful!
5. Season the Broth:
About an hour before your broth is finished, stir in salt, sugar, and fish sauce. Taste it and adjust the seasoning to your liking.
6. Prepare Meat:
Once the brisket is tender, remove it from the pot and set it aside. Once it cools a bit, slice it thinly.
7. Strain the Broth:
Once cooked, strain the broth through a fine mesh sieve to remove all solids and spices.
8. Prepare the Noodles:
Soak the rice noodles in warm water for about 20-30 minutes, or follow package instructions, until they are soft but still have a nice chew. Make sure to drain them before serving.
9. Assemble the Dish:
In serving bowls, place a generous portion of noodles. Top them with the sliced cooked brisket and thin slices of raw beef—don’t worry, the hot broth will cook the raw beef on contact!
10. Add the Broth:
Pour the hot broth over the noodles and beef ingredients in the bowls.
11. Garnish It Up:
Top your pho with a delightful array of bean sprouts, chopped green onions, cilantro, Thai basil, mint, and lime wedges. Feel free to add sliced jalapeños or chilies, along with hoisin sauce or Sriracha for those who want a kick!
12. Serve & Enjoy!
Serve your homemade pho immediately and enjoy the aromatic, comforting flavors of this classic Vietnamese dish!
This recipe captures the essence of traditional pho, featuring a fragrant clear beef broth, soft noodles, tender meats, and fresh herbs—making it a perfect meal for any occasion!
Can I Use Different Types of Meat in Pho?
Absolutely! While brisket is popular, you can use beef chuck, shank, or even chicken for a different flavor. If you prefer a vegetarian option, try using mushrooms or tofu paired with vegetable broth!
How Can I Store Leftover Pho?
Store any leftover broth and ingredients separately in airtight containers in the fridge. The broth will keep for up to 3 days, while the noodles and toppings should be eaten within 1-2 days for optimal freshness. Reheat the broth gently and add fresh noodles and toppings as needed.
Can I Make the Broth Ahead of Time?
Yes! Many people make the broth a day or two in advance. Just reheat the broth gently when you’re ready to serve it. Make sure to store it in the fridge to maintain its flavor and clarity!
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute, soy sauce or tamari is a great alternative. You can also use a vegan fish sauce if you’re avoiding seafood. Just remember that these substitutions may slightly alter the flavor, but they still work wonderfully!
