Pho is a warm and cozy noodle soup that comes from Vietnam. It’s made with flavorful broth, tender rice noodles, and your choice of meat, usually beef or chicken.
This soup is like a big hug in a bowl! I love adding fresh herbs and a squeeze of lime for extra zing. It’s perfect for a chilly day or whenever you need some comfort food.
Key Ingredients & Substitutions
Beef Bones: Marrow and knuckle bones are great for rich broth. If you can’t find them, any combination of beef bones will do, or you can use chicken bones for a lighter version.
Brisket: Beef brisket adds flavor and tenderness. Chuck is a good substitute; it’s cheaper and still gives a great taste. For a lighter soup, consider using chicken or tofu.
Spices: Star anise, cloves, and cinnamon create the unique pho flavor. If you’re out of star anise, try using Chinese five-spice powder, but use it sparingly as it’s strong!
Noodles: Banh pho (flat rice noodles) are traditional, but you might use rice vermicelli if it’s easier to find. Just keep an eye on cooking time.
Herbs: Fresh herbs are key. If you can’t find Thai basil, regular basil works, but it’s not quite the same. Mint adds freshness, but you can skip it if you don’t have it.
What’s the Best Way to Make Flavorful Broth?
The broth is the heart of the pho! Start by charring the onion and ginger; this step really enhances the flavor. When boiling the bones, cleaning them is crucial—this removes impurities that can make your broth cloudy.
- Bring bones to boil for 10 minutes, then drain and rinse.
- Simmer your broth for 3-6 hours; low and slow is key!
- Don’t forget to skim off any foam—this keeps your broth clearer.
After simmering, you’ll want to strain the broth to keep it nice and smooth. And remember, seasoning with fish sauce, salt, and sugar balances the flavors beautifully. Taste as you go!”
Delicious Vietnamese Pho (Beef Noodle Soup)
Ingredients You Will Need:
For the Broth:
- 2 lbs beef bones (preferably marrow and knuckle bones)
- 1 lb beef brisket or chuck
- 1 large onion, halved
- 4-inch piece ginger, sliced lengthwise
- 5 star anise pods
- 4 cloves
- 2 cinnamon sticks
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp whole black peppercorns
- 1 tbsp salt
- 1 tbsp sugar
- 3 tbsp fish sauce
For the Noodles and Garnishes:
- 1 lb flat rice noodles (banh pho)
- 1/2 lb thinly sliced raw beef (sirloin or eye of round)
- Fresh bean sprouts
- Fresh Thai basil leaves
- Fresh cilantro, chopped
- Fresh mint leaves (optional)
- Green onions, sliced
- Lime wedges, for serving
- Thinly sliced red chili or jalapeño (optional)
- Hoisin sauce (optional)
- Sriracha (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and 3 to 6 hours for simmering the broth, depending on how rich you want the flavor. It’s worth every moment as the delightful aroma fills your kitchen!
Instructions to Create Pho:
1. Preparing the Broth Base:
Start by charring the onion halves and ginger slices. You can do this directly on a gas flame or under a broiler until they are slightly blackened. This step is key to enhancing the flavor of your broth.
2. Boiling and Cleaning the Bones:
In a large pot, place the beef bones and cover them with cold water. Bring to a boil and let it boil for about 10 minutes. This helps to remove impurities. After boiling, drain and rinse the bones under cool water.
3. Making the Broth:
Fill a large stockpot with 5 to 6 quarts of water. Add the cleaned bones, brisket piece, charred onion, and ginger. You are building a flavorful base for your soup!
4. Toasting and Adding Spices:
In a dry skillet over medium heat, toast the star anise, cloves, cinnamon sticks, coriander seeds, fennel seeds, and black peppercorns for just a minute or two, until fragrant. Place the toasted spices in a cheesecloth or spice bag and add them to the pot.
5. Simmering the Broth:
Bring the pot to a gentle boil, then reduce the heat to low. Let it simmer, skimming off any foam or fat on the surface regularly. This process helps to keep the broth clear and flavorful.
6. Seasoning the Broth:
Add the salt, sugar, and fish sauce to the broth, adjusting these to your taste. Allow it to simmer for at least 3 hours, or longer if you prefer a richer flavor.
7. Removing Solids:
Once you have a beautifully flavored broth, remove the bones, brisket, onion, ginger, and spice bag from the pot. Thinly slice the brisket and set aside for later.
8. Preparing Noodles:
While the broth is cooking, prepare your rice noodles according to the package instructions. Make sure to drain and rinse them under cold water, then set them aside.
9. Assembling Pho Bowls:
In serving bowls, divide the cooked noodles. Top each bowl with slices of cooked brisket and raw beef slices, which will cook in the hot broth.
10. Serving the Broth:
Bring the broth back to a rolling boil and ladle it over the raw beef in the bowls. The hot broth will cook the thin slices of beef perfectly!
11. Garnishing:
Now comes the fun part! Add fresh bean sprouts, Thai basil, cilantro, mint, and green onions on top of the pho. Don’t forget to add sliced chili for some kick. Serve with lime wedges, hoisin sauce, and sriracha on the side for a personalized touch!
Enjoy your aromatic and comforting homemade Vietnamese Pho! Every bowl is a delightful experience filled with wonderful flavors!
Can I Use Different Types of Meat in Pho?
Absolutely! While beef is traditional, you can substitute with chicken, pork, or even tofu for a vegetarian version. Just adjust the cooking times accordingly!
Can I Make the Broth in Advance?
Yes! The broth can be made ahead of time. Just refrigerate it after cooling, and it will last for about 3-4 days. You can also freeze it for up to 3 months. Just thaw it in the fridge when you’re ready to use it!
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute, soy sauce can be a good alternative, especially for those who want a vegetarian option. It won’t have the same depth of flavor, so you might consider adding a bit of lime juice or miso to enhance the taste.
Do I Have to Use All the Herbs?
Not at all! While fresh herbs like Thai basil, cilantro, and mint are traditional and add great flavor, you can use whatever herbs you have on hand or prefer. Just make sure to include some freshness to balance the broth!