Vietnamese Beef Pho

Ingredients

• 2 Beef bones (choose any 2 types: knuckle, oxtail, leg, marrow, shank, or short rib) (The source specifies any 2 bone types, not a weight or number of pieces.)
• Brisket or chuck (Use brisket or chuck; amount not stated. Sear chuck for extra color if using chuck.)
• 2.5 Onion (Source gives a range of 2–3; use whole onions. Additional onion is listed for garnish, amount unspecified.)
• 6 Shallots (Source gives a range of 5–7.)
• 1.5 Ginger (Source gives a range of 1–2 pieces; size not stated.)
• 2 tbsp Mushroom powder
• 3 Rock sugar (Source gives 2–4 clumps; use in broth and adjust to taste. Clump size unspecified.)
• 2.5 tbsp Salt (Source gives a range of 2–3 tbsp; add initially and adjust to taste at the end.)
• 1 cup Fish sauce (Season to taste; source also says to start with less and add as needed.)
• 2 tbsp Coriander seeds (Toast before steeping in broth.)
• 2 tbsp Fennel seeds (Toast before steeping in broth.)
• 6 Star anise (Source spells this as “ainse” and gives a range of 5–7.)
• 3.5 Cinnamon sticks (Source gives a range of 3–4.)
• 1.5 Cardamom pods (Source gives a range of 1–2 pods.)
• Green onions (For garnish; amount not stated.)
• Cilantro (For garnish; amount not stated.)
• Bean sprouts (For garnish; amount not stated.)
• Onion (For garnish; amount not stated.)
• Water (Add enough to cover the bones, beef, and roasted vegetables in the pot.)
• Pho noodles (Amount unspecified; cook before serving.)

Steps

1. 1

   Heat the oven to 400°F (about 200°C). Arrange the bones, onions, shallots, and ginger for roasting. Roast for 30–45 minutes, until browned or charred, then drain off the rendered fat.

2. 2

   If using chuck, sear it to add color before it goes into the broth.

3. 3

   Put the roasted bones and vegetables, along with the brisket or chuck, into a large pot. Add enough water to cover everything. Add the mushroom powder, salt, and rock sugar if desired at this stage.

4. 4

   Bring the pot to a boil, then reduce the heat and maintain a simmer for 2 hours.

5. 5

   Remove the brisket or chuck and immediately place it in an ice bath. Leave it there for 30 minutes, then drain it and refrigerate it.

6. 6

   Continue simmering the broth and bones for at least 3 more hours. The source recommends 6–8 hours for a longer simmer.

7. 7

   About 1 hour before serving, toast the coriander seeds, fennel, star anise, cinnamon, and cardamom in a pan until fragrant.

8. 8

   Put the toasted spices in a tea bag or add them directly to the broth. Steep for no more than 1 hour, then remove them if bagged, or proceed to straining if added loose.

9. 9

   Strain the broth to remove the bones and all solid ingredients, leaving clear broth.

10. 10

    Season with fish sauce, rock sugar, and salt to taste, starting with small amounts and adding more as needed. The source notes that broth slightly saltier than desired can balance bland noodles and garnishes.

11. 11

    Prepare the pho noodles, garnishes, and meat for serving. Cook the noodles; arrange them in bowls with the beef and garnishes.

12. 12

    Pour the hot broth over the cooked noodles and serve.

Notes

The source does not specify bone or beef quantities, water volume, noodle quantity, garnish amounts, or a serving yield. It also gives no detailed noodle-cooking instructions. Broth simmer time is 2 hours before removing the beef, followed by at least 3 additional hours; the creator says they aim for 6–8 hours overall.

Nutrition per serving

• main
• Vietnamese
• beef
• soup
• gluten-free broth
• long-simmered
• stovetop
• comfort food