Classic Beef Pho Recipe: Vietnamese Noodle Soup

Name: Classic Beef Pho Recipe: Vietnamese Noodle Soup
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 1.5 kg beef bones (preferably marrow and knuckle); 1 large onion (halved); 1 piece of ginger (5 cm, halved); 3 star anise; 4 cloves; 1 cinnamon stick; 1 tbsp salt; 2 tbsp fish sauce; 450 g pho noodles (dried or fresh); 300 g eye of round beef (sliced paper-thin); 1 bunch fresh basil; 1 bunch fresh cilantro; 2 limes (cut into wedges); 2 cups bean sprouts; 2 chili peppers (sliced)

270 min 6 servings Medium

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Classic Beef Pho Recipe: Vietnamese Noodle Soup

Discover the authentic taste of Vietnamese beef pho with this classic recipe, featuring a rich broth, fresh herbs, and tender slices of beef.

Prep

30 min

Cook

240 min

Total

270 min

Servings

Difficulty

Medium

Beef Pho, or Soupe Tonkinoise, is a quintessential Vietnamese dish that has taken the world by storm. Known for its aromatic broth and delicate balance of flavours, pho is more than just a soup—it's a cultural experience. The heart of this dish lies in its fragrant broth, which is carefully crafted from beef bones, spices, and herbs. Creating pho from scratch is a labour of love that begins with charring onion and ginger to add depth to the broth. The process includes parboiling the bones to ensure a clear, clean broth, followed by a long, gentle simmer to extract maximum flavour. The final touch involves assembling the soup with tender slices of beef, fresh herbs, and silky noodles, creating a symphony of taste in every spoonful.

Ingredients

Servings

Broth

Soup

Instructions

Char the aromatics

Place the halved onion and ginger directly on a gas burner or under the broiler and char until blackened, about 5 minutes per side.

Pro tip: Charring adds a smoky depth to the broth.

Parboil the bones

Add beef bones to a large pot and cover with water. Bring to a boil over high heat, then drain, rinse the bones, and clean the pot.

Pro tip: Parboiling removes impurities for a clear broth.

Simmer the broth

Return the bones to the pot with 4 litres (16 cups) of water. Add charred onion, ginger, star anise, cloves, and cinnamon. Simmer gently for 3 hours, skimming any scum.

Pro tip: Keep the broth at a gentle simmer for clarity.

Season the broth

After 3 hours, add salt and fish sauce. Simmer for another hour, then strain the broth through a fine sieve.

Pro tip: Taste and adjust seasoning as necessary.

Prepare the noodles

Cook pho noodles according to package instructions and drain. Divide the noodles among serving bowls.

Pro tip: Use fresh noodles for a more authentic texture.

Assemble the pho

Top the noodles with thin slices of raw beef. Pour hot broth over the beef to cook it. Serve immediately with basil, cilantro, lime wedges, bean sprouts, and sliced chili on the side.

Pro tip: Ensure the broth is boiling hot to cook the beef properly.

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Tips & Tricks

<ul><li>Char the onion and ginger for a smoky flavour.</li><li>Parboil bones to ensure a clear broth.</li><li>Use a spice sachet for easy removal.</li><li>Slice beef thinly for even cooking in hot broth.</li></ul>

Serving Suggestions

Beef pho is best served piping hot with a side of garnishes like fresh basil, bean sprouts, lime wedges, and sliced chili peppers. These accompaniments allow each diner to customize their bowl to taste, adding brightness and crunch. For make-ahead convenience, the broth can be prepared a day in advance and stored in the refrigerator for up to three days. When ready to serve, simply heat the broth and assemble the pho. Leftover broth can also be frozen for up to three months, providing a quick and satisfying meal option on busy days.