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Pho is one of those iconic dishes that instantly transports you to the heart of Vietnamese cuisine. When most people think of Vietnamese food, their minds inevitably drift to that fragrant, comforting bowl of beef noodle soup. It’s the dish that many people first associate with Vietnam, and for good reason. It’s then no surprise that when I mention Vietnamese food to people, pho is the one dish they’ve tried, even if their knowledge of the cuisine doesn’t extend much further.
“How do I pronounce pho?”… It’s not pronounced like “foe.” Instead, think fuh, as in the start of the word “fun,” but with a soft “uh” sound at the end.
Recently, our family had the opportunity to go to Vietnam, and I was beyond excited to embark on a culinary adventure to find the best pho the country had to offer. Our journey began in the vibrant streets of Ho Chi Minh City—in which I still lovingly call it Saigon—and we made it our mission to sample pho from several well-known spots. Among them was Pho HOA Pasteur, which is considered one of the best pho restaurants in HCMC. I thoroughly enjoyed the robust flavors of my home city, but found myself still wanting to seek the perfect bowl of pho.
One interesting twist we encountered in the south was the addition of rice paddy herbs, or ngo om, to the pho. This herb, typically used in Vietnamese sweet-and-sour soup (Canh Chua), has a strong citrusy flavor that, in my opinion, overpowers the delicate balance of the beef noodle soup.
As we continued our journey up north to Hanoi, we found ourselves eagerly waiting in line early in the morning at Pho Bat Dan, a popular spot among locals and tourists alike. The pho there was undoubtedly good, but it didn’t quite reach the level of excellence I had hoped for. It’s funny—one might assume that in a country where they gave birth to pho, you’d be spoiled for choice with outstanding options. Yet, I found myself yearning for something more.
After this somewhat anticlimactic quest, it dawned on me that the best bowl of pho might just be the one that I can create in my own kitchen.
When it comes to crafting an exceptional bowl of pho, the true magic lies in the broth. A great pho broth is clear and bursting with layers of flavor from spices like star anise, cinnamon, and cloves, etc. and hoisin sauce is never needed to be added to the broth. I love incorporating daikon and carrots in my recipe as it not only gives the broth a touch of natural sweetness but provides a vegetable element to the dish that you normally don’t get.
For the broth, beef bones are essential. In the past, I experimented with oxtail, but I found it to be too fatty. Now, I prefer a combination of beef neck bones and bone marrow, which gives the broth a clean, light flavor. As for the meat to serve it with, while filet mignon might sound tempting, I’ve discovered that beef brisket is not only more affordable but also more flavorful.
I know making pho at home can seem intimidating, especially since it requires hours of simmering, but trust me—it’s easier than it looks. The key is patience. Once you’ve mastered the process, it becomes second nature.
If you’re serious about making pho, I recommend investing in a 24-quart pot for cooking the broth and a 16-quart pot to transfer it to after the simmering is complete. These will serve you well not just for my pho recipe, but for all other noodle soup recipes on my site. A single batch of broth will yield about 15 bowls of soup, and if that’s too much for your family, you can freeze individual portions. That way, whenever a pho craving strikes, you can simply defrost and enjoy.
When it comes to garnishing your pho, I love to add bean sprouts, chopped cilantro, green onions, and thin slices of yellow onion. Fresh basil is a must, and if you can find culantro, definitely include it—this herb is the true companion to pho. A squeeze of lime over the top, and you’re ready to start slurping away!
Vietnamese Beef Noodle Soup | Pho
Ingredients
Broth:
- 8-10 lbs beef neck bone
- 3-4 lbs bone marrow
- 4 lbs beef brisket
- 1 ginger, 3-4 inches long, charbroiled
- 2 onions, leave intact and peel skin, charbroiled
- 3 leeks, cut green top and toss, leave bottom half intact to use
- ⅓ cup rock sugar
- ½ cup kosher salt
- ½ cup mushroom powder
Ingredients:
- 4 1 lb bag pho noodles
- 2 cinnamon sticks, preferably Saigon cinnamon sticks
- handful star anise, 8-10 pieces
- 1 heaping Tbsp fennel seeds
- 1 heaping Tbsp whole cloves
- 1 heaping Tbsp coriander seeds
- 2 whole nutmegs
- 1 heaping Tbsp black cardamom pods
- 1 pho powder bag
- 1 whole daikon, about 16 inches, peeled, cut into one inch pieces
- 2 lbs carrots, peeled, cut into 2 inch pieces
- 3 bags beef balls, optional
Garnish:
- cilantro
- culantro
- green onions, chopped
- onions, sliced thinly
- basil
- bean sprouts
- jalapeno peppers
- lime
Dipping sauce with meatballs/beef:
- sriracha
- hoisin sauce
Instructions
Parboil Bones and Beef:
- Parboil beef bones, bone marrow and beef brisket to remove all the impurities. Do this by using a large pot big enough to fit them all in.
- Add water, the beef bones, bone marrow and brisket, and bring to a boil.
- Let it boil until you see all the foam of impurities float to the top. Then remove from heat and rinse with water. This will later make the pho broth nice and clear.
Broth:
- Place beef bones in 24 quart pot.
- Charbroil ginger and 2 whole onions until they’re charred. Add to the pot.
- Add leeks, rock sugar, salt and mushroom powder to pot.
- Top pot with water. Bring it to a boil, turn heat down and let it simmer for 3 hours.
- While the pot is simmering, prep pho noodles as per the instructions on the bag.
- Periodically, scoop off the scum off the top of the broth, as you want your pho broth to be as clear as possible. That’s the key to a good pho!
- After 3 hours, remove everything from the broth and discard, except for the brisket.
- Transfer brisket to a bowl of ice cold water for 10 minutes.
- Remove brisket from water and put in fridge for it to cool. Once cool, cut into slices (this way you can cut the brisket without it falling apart).
- Heat up a pan, then add cinnamon sticks, star anise, fennel seeds, cloves, coriander, nutmegs, cardamom pods and dry fry it (do not add oil) for a couple of minutes until its fragrant. Do not burn the spices. If you do, then start with a new batch.
- Put spices in a teabag or cheesecloth and add to pot.
- Add pho teabag along with cut daikons and carrots.
- Bring to a boil, then turn down heat and let it simmer for an hour before serving.
- If using beef balls, add it to the pot in the last 30 minutes. Turn up heat to bring broth to a boil so the beef balls will cook thoroughly.
Bowl of Pho:
- Place noodles in a bowl.
- Add sliced beef brisket and pour hot broth with carrots, daikon and beef balls into your bowl.
- Sprinkle with chopped cilantro, culantro, green onions and thin slices of onions.
- Add basil, bean sprouts and slices of jalapeno.
- Squeeze lime into your bowl.
- Dip beef balls and brisket in ramekin consisting of hoisin and sriracha sauce.
Nutrition
Equipment
- 24 quart pot
- 16 quart pot
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