Authentic Vietnamese Beef Pho

Step 1

Parboil the Beef: Begin by placing your beef brisket, beef neck, oxtail, or cow feet in a large pot of cold water. This is key because starting with cold water helps release impurities gradually, which can make the beef cleaner and more tender.

Step 2

Slowly bring the water to a gentle boil over medium-high heat, skimming the foam as it surfaces. (The water should be slightly moving does not need to be a rapid boil.) While waiting for the water to boil, work on charring the aromatics and spices.

Step 3

Cook the beef and the bones in the gently boiling water for about 2-5 minutes. The beef should not be cooked through at this point.

Step 4

After 2 to 5 minutes drain and rinse the beef bones under cold water making sure to wash off all the impurities. Put the clean bones back into the washed pot and add enough water to cover the bones.

Step 5

Turn the stove to medium high and cover with a lid.

Step 6

Roast the Onions, Ginger, and Shallot & Toast the Spices: Over an open flame or on a hot grill, char the onions, ginger, and shallot until they are blackened on the outside. You can also use a torch and roast both aromatics and spices at the same time.

Step 7

Measure out your spices: star anise, fennel, cinnamon, cardamom, cloves, and coriander seeds. Alternatively you can also use a Pho premade spice kit.

Step 8

In a dry pan, toast the star anise, fennel, cinnamon, cardamom, cloves, and coriander seeds over medium heat for 2-3 minutes, or until fragrant. Stir frequently to avoid burning. Once toasted, remove them from the heat.

Step 9

This adds depth and smokiness to your broth. If you don’t have an open flame, you can use a dry skillet or place them under the broiler. Once charred, set them aside.

Step 10

Place the Spices in a Spice Bag: After toasting, transfer the spices into a spice bag or wrap them in a piece of cheesecloth. This makes it easy to remove the spices later and prevents them from floating freely in the broth.

Step 11

Combine the Beef, Aromatics, and Spice Bag: In a large pot, add the blanched beef, oxtail, and cow feet (if using). Add the charred onions, ginger, shallot, and the spice bag.

Step 12

Add Seasonings: Season the broth with rock sugar, mushroom seasoning, salt, and fish sauce. Adjust the seasoning amounts based on your taste preferences (start with a little and taste as you go).

Step 13

If you are not using the Pho Soup base, you will need to add more salt to the broth.

Step 14

Simmer the Broth: Cover the ingredients with water and bring to a boil. Once it starts boiling, reduce the heat and simmer for 2-3 hours, skimming any foam or impurities that rise to the surface. The longer the simmer, the more flavorful your broth will be.

Step 15

After simmering for 2-3 hours, remove the brisket, onions, and spice bag from the pot.

Step 16

Discard the onions and spice bag. Set aside the brisket to cool before slicing. If you are serving the Pho immediately, cool the brisket in an ice bath before slicing. If serving the next day, refrigerate the brisket before slicing.

Step 17

Refill the pot with water to compensate for any evaporated liquid.

Step 18

Adjust the seasoning by adding more fish sauce or salt, as needed, to enhance the flavor.

Step 19

Add the Beef Meatballs: About 30 minutes before the broth is done simmering, and the meat is tender, add your beef meatballs to the pot.

Step 20

Thinly slice the cooked brisket or coffee-sliced beef, such as eye of round. Chilled cooked beef is easier to slice thinly, and slightly frozen raw beef works best for precise cuts.

Step 21

Prepare the Herbs and Vegetables: Wash all the herbs and vegetables. Slice the onions thinly, green onions, cilantro. Arrange the bean sprouts, lime wedges, Thai Basil, culantro and jalapeños on a platter for easy access.

Step 22

Before serving, remove the bones and set aside. Strain the broth through a fine mesh strainer or cheesecloth to remove any remaining solid floating particles. Return the strained broth and bones to the pot. Keep the broth warm over low heat.

Step 23

Skim Off Excess Fat: Before serving, use a ladle or spoon or fat skimmer to skim any excess oil or fat that may have collected at the surface of the broth. This step helps create a cleaner and lighter flavor in your pho.

Step 24

Refrigerate the Brisket for Easy Slicing: For easier slicing, refrigerate the brisket overnight. This will firm up the meat, allowing you to slice it thinly with ease.

Step 25

Refrigerate the Broth Overnight: If you have time, refrigerating the broth overnight allows the fat to solidify at the top, making it easy to remove the next day. This will help reduce the greasiness and enhance the broth’s flavor.

Step 26

Taste and adjust the broth and add more salt or fish sauce if needed.

Step 27

Cook the Rice Noodles: When your broth is ready, and meat is sliced, cook the rice noodles according to the package instructions. Usually fresh pho rice noodles are cooked in boiling hot water in about 30 seconds. Once cooked, drain and rinse the noodles under cold water to stop the cooking process. Set aside.

Step 28

Add the Noodles: Place a portion of cooked rice noodles in each bowl.

Step 29

Add the Beef: Layer the sliced beef , beef bones and meatballs over the noodles.

Step 30

Add the Onions: Add the thinly sliced onions.

Step 31

Pour the Broth: Ladle the hot, strained broth over the noodles and beef. The heat of the broth will instantly cook the thinly sliced beef and onions.

Step 32

Serve pho immediately with toppings on the side, so everyone can customize their bowls.

Step 33

Top each bowl with fresh green onions, cilantro.

Step 34

Serve with bean sprouts, lime wedges, culantro and Thai basil, and jalapeños on the side to customize their pho. Top with hoisin sauce and Sriracha for extra flavor.