Authentic Beef Pho (Vietnamese Soul Food)

Finally, a recipe for the *deliciousssssss*  Beef Pho (a.k.a the most delicious, warming comfort food). It’s pretty healthy, too! When I moved out, I used to spend so much money ordering restaurant-made Pho… so when I came back home, it was one of the first dishes I asked mum to teach me how to make. Turns out it was pretty straightforward. 

You basically chuck all your spices, salt, fish sauce, rock sugar & beef into a large pot and let it sit on low heat for 4-6 hours. This creates the broth base which you’ll dish up when ready to serve, piping hot. Add noodles, fresh ingredients/herbs and meat. Finish off with a splash of lime juice & hoisin sauce. As for the fresh vegetables and herbs, top off with Vietnamese mint & basil, bean sprouts, sliced onion, chilli, a splash of fresh lime juice, and I always like to add a teaspoon of hoisin sauce to the bowl. 

No stock cubes or store-bought enhancers are used in our homemade Pho broth, but some people like to use MSG for an extra kick. If that’s your jam, go for it! I would add the flavour enhancer in addition to this method, but not replace it. A pre-made “Pho” flavouring on its own won’t replicate the depth of flavour you achieve from a broth that’s been simmering for half a day. 

Authentic Beef Pho (easy, healthy comfort food)

The *deliciousssssss* Vietnamese Beef Pho may be the most delicious noodle soup in the world. Scroll for my mum's authentic, traditional recipes. It's actually very straightforward!

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Course Breakfast, Dinner, Lunch

Cuisine Vietnamese

Servings 4 people

Ingredients

  

BEEF

• 2 kg Beef bone marrow (leg or knuckle) sliced in half, so the yummy marrow is exposed.
• 1.5 kg Beef brisket
• 300 g Tenderloin (substitute: sirloin)
• 1 pack Beef balls frozen section at Asian supermarket

FRESH HERBS & VEGES

• 2 large Onions
• 1 large Ginger about 7cm long
• Vietnamese mint
• Coriander
• Thai basil
• Beansprouts
• Red chilli finely sliced, garnish
• 2 whole Limes cut into wedges

SPICES & SAUCES

• 1 tablespoon Salt
• 1 crystal Rock sugar (substitute: 1 tablespoon white sugar)
• 5 Star anise
• 3 Cardamom pods
• 3 Cinnamon sticks
• 1 tablespoon Coriander seeds
• 3 Spice cloves
• 1 tablespoon Fish sauce
• Hoisin sauce to serve
• Sriracha chilli sauce to serve

NOODLE

• 2 packs Dried "Banh Pho" noodles (sub: dried rice stick noodles, dried flat rice noodles)

Instructions

 

WASH BEEF TO PREP FOR BROTH

• Important: don't skip this step! You're getting rid of the scum on the bones. If you don't, the scum will come through in the broth which should be nice & clear.
• On a separate note, your tenderloin will be served raw at the end (the hot broth will cook it through when it's poured into the bowl) so you will not need to cook it in the broth. Just serve raw at the end, in the bowl & pour on piping hot broth.
• Run your bone marrow and brisket under tap water, rubbing with salt to wash the impurities.
• In a large pot, add your marrow/bones and brisket. Fill with water, bringing to a boil. Let it boil for 5 minutes and remove. Run under tap water again, washing away final impurities.

COOK AROMATICS TO PREP FOR BROTH

• Toast spices (excluding sugar & salt) to a pan on high heat for 5 minutes. Remove. Set aside.
• Grab 1 whole onion (peeled) and whole ginger (sliced in the middle, so inside is laying flat down on the pan). Charr on one side until dark brown. Flip and repeat. Remove. Set aside.
• Place your aromatics in a milk bag. If you don't have one don't worry, you can place them directly in the broth.

COOK NOODLES

• Pop your dried noodles in a bowl with cold water to soak before cooking. Note: double check the instructions on the package, your noodles might require different prep (depends on the brand).

BROTH

• In your large stock pot, add all your prepped beef (marrow, bones, brisket). Add your aromatics. Add rock sugar (or 1x table spoon of white sugar). Fill the pot with hot water and bring to a boil, then turn on low heat to simmer for 3 hours with the lid on.
• Every hour, check the broth and using a ladle, remove any scum on surface of the broth. It's a cloudy-like texture. You want the broth to be nice & clear.
• After 3 hours, take the lid off and leave it for 1 more hour. Remove visible scum. Nearing 60 minutes, add your beef balls to cook (should take 5-10 mins). Remove beef balls and slice in half, ready to serve.
• Before turning off the stove, taste your broth and adjust seasoning (salt, sugar, fishsauce). I recommend adding fish sauce (rather than salt) for saltiness, it's turns out more authentic.

ASSEMBLE & SERVE

• Cook noodles. Since they've been soaking for a few hours, this should only take a minute (or less). Don't leave for too long or they will be mushy and overcook.
• In a bowl, add noodles. Add raw, thinly sliced beef tenderloin (this will cook once the piping hot broth is poured onto it). Sliced beef brisket, sliced beef balls and noodles. Pour your piping hot broth into the bowl. If it's cooled down, reheat on stove.
• I like to serve fresh veges and herbs on a side plate for people to serve themselves. On a side plate, add bean sprouts, all herbs, fresh chilli, lime wedges. Don't forget to bring Sriracha chilli sauce and hoisin sauce to the table too. Hot tip – add a teaspoon of hoisin/sriracha mix to your broth. It's delish.

Notes

The *infamous* Vietnamese Beef Pho may be the most delicious noodle soup in the world. Scroll for my mum’s authentic, traditional recipes. It’s actually very straightforward!

Keyword Beef, Bone marrow, Broth, Healthy, Noodle, Noodle Soup, Pho