Beef Pho
Aromatic Vietnamese noodle soup with clear broth, rice noodles, herbs, and thin slices of beef.
Details
Ingredients
- 2 liters beef bone broth
- 1 onion, charred
- 1 ginger piece, charred
- Star anise, cinnamon, cloves
- 200g beef sirloin, thinly sliced raw
- Rice noodles, cooked
- Bean sprouts, basil, lime, hoisin, sriracha
Instructions
- 1
Simmer broth with charred onion, ginger, and spices for 2 hours.
- 2
Strain broth and season with fish sauce.
- 3
Place noodles in bowls.
- 4
Top with raw beef slices.
- 5
Pour boiling broth over beef (it will cook instantly).
- 6
Serve with herbs and condiments on the side.
About This Recipe
The soul of Vietnamese cuisine, pho, is far more than just a noodle soup; it's a culinary ritual and a national obsession, deeply rooted in the country's street food culture with influences from French beef consumption. What truly distinguishes a remarkable bowl of Beef Pho is its profoundly aromatic and crystal-clear broth, painstakingly simmered for hours, often overnight, from beef bones. This foundational liquid is infused with a symphony of spices – star anise, cinnamon, and cloves – alongside charred onions and ginger, a crucial step that adds smoky depth and sweetness. The magic unfolds as the hot broth delicately cooks thinly sliced raw beef sirloin right in the bowl, ensuring unparalleled tenderness. Complemented by springy rice noodles and a vibrant medley of fresh herbs like basil and cilantro, crunchy bean sprouts, and a squeeze of lime, each spoonful offers a harmonious balance of savory, sweet, sour, and umami. Common variations include Pho Ga (chicken) or even vegetarian pho, but the beef rendition remains the classic. Serve with hoisin and sriracha on the side, allowing each diner to customize their bowl to perfection, creating a personalized culinary journey.
Tips & Tricks
- • To achieve the signature aromatic depth, ensure the onion and ginger are deeply charred on all sides before adding them to the broth, as this process caramelizes their sugars and releases essential oils, contributing significant flavor and color.
- • For a richer broth and additional texture, consider adding beef short ribs or oxtail alongside the bones during the long simmer, then remove the tender meat to serve shredded in the finished bowls.
- • The broth is the heart of pho and can be prepared up to three days in advance or frozen for several months, making this complex dish much more manageable for a weeknight meal.
- • Arrange all fresh herbs, bean sprouts, lime wedges, and sauces (hoisin and sriracha) in separate dishes on the table, allowing each diner to build their bowl to their preferred taste and texture.
Nutrition Facts
Per serving (approximate)