homemade pho recipe

Making your own fabulous bowl of Vietnamese pho at home is not hard, all you need is a straightforward recipe, a few secrets and a nice big stockpot. We realize our recipe may look daunting, but this is quite simple to do and there is a lot of inactive time while you wait for the broth (we’ve just been extra tedious to share everything we know).

How to Make the Best Homemade Pho

beef knuckles or leg bones

water

onions,

ginger,

cinnamon

coriander seeds

fennel seeds

star anise

cloves

black cardamom pod (see note below)

salt

fish sauce

yellow rock sugar (see note below)

onions

cilantro leaves

mint basil

Bean sprouts

red chilies (such as Thai bird)

Lime wedges

Fish sauce

Hoisin sauce

Made this today and it was delicious. Thanks for the recipe. It will be part of our regular rotation from now on.

Great recipe!  Tastes much better than any restaurant Pho I've had.  One thing I added to the broth was ox-tail mixed with the beef bones. Ox-tail gives so much more flavor to the broth making this recipe even better.  Thanks for sharing this great recipe.

It tastes great but it's actually more around 2 and 3/4 of a serving size if you're expecting to get a restaurant size serving.

I've been using  this recipe for several years now I believe as a base recipe.  One of the things I've noticed about good pho recipes is they come with lots of side notes. The only change I've made really is that I've never had black cardamon, I just use regular cardamon pods and add 1 or 2.   I've never understood the obsession with clear broth but for good color make sure you get some char on the onions and ginger and don't peel them. I run my broth though a strainer and then chill it overnight to remove most of the fat, not all. I tell people all of the time that making pho like this at home is well worth it but don't try to substitute ingredients until you've tried it like this recipe directs.

https://www.youtube.com/watch?v=0n7JAbV_K1c

Making your own Vietnamese pho soup at home is not hard, all you need is a straightforward recipe, a few secrets and a stockpot. Recipe with Video!

How to Make the Best Homemade Vietnamese Pho

This simple recipe uses the Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Enjoy a delicious and authentic bowl of hot beef noodle soup in about an hour.

Vietnamese Instant Pot Beef Noodle Soup with Oxtail (Phở Đuôi Bò)

oxtail

oz ginger (about 4 inches)

yellow onions (peel outer layer)

phở spices

sea salt

rock sugar

MSG (optional)

11 oz cooked beef balls (1 package)

lbs rice noodles

Yellow onion

Red chili peppers/jalapenos

Lemons/limes

Preparations

Clean the oxtail with a tablespoon of coarse salt and lime juice, rinse and drain dry (cleaning is optional but recommended to remove any foul barnyard smell). Slice the unpeeled ginger into thick coins and give them a light smash. Peel the outer layer of the onion. If using pre-cooked beef meatballs, slice them in half and set them aside.

Sear the oxtail and render some fat

I&#8217;m using an 8-Quart Instant Pot pressure cooker, switch to the sauté mode to fry and sear the beef on all sides until golden brown. Remove the oxtail. Add the onions and ginger to the pot and sear them until they become aromatic (about one minute). Add oxtail back into the pot, fill the inner pot with water up to the ⅔ max line, press the Pressure Cook button, and set the timer to 30 minutes, then press Start. It will take about 20 minutes to reach temperature.

Prepare the garnishes

thinly slice the green onions (remove the root ends and keep the bottom white part long, about 2 inches), and thinly slice the rest. Peel and thinly slice the yellow onion. Thinly slice the jalapenos. Cut the lime into wedges.

Prepare the spices

Toast the pho spices in a small skillet for 30 seconds, then place them in a spice bag and tie it closed.

Prepare the Noodles

Add the rice noodles to a large mixing bowl and fill it with water. Soaking the rice noodles in water helps remove excess starch, separate the strands, and makes cooking quicker.

Stop the Cooking

When the pressure cooker is done, use the quick release method. I like to do this outside because it can get messy. A lot of oil will be at the top of the stock. Skim the top layer of oil and discard it or save it to use as oil for other recipes.

Season the stock

Press Sauté and change the setting to High. Adjust as necessary to maintain a low simmer. Season the stock with rock sugar, sea salt, fish sauce, and MSG. Add the spice bag and simmer for about 15 minutes.

Strain the stock

Remove all the solids from the stock. Set aside the meat to cool and discard the rest. Once the meat is cool enough to handle, you can remove it from the bones for easier eating (optional, great for kids).

Finish the broth

Add more water up to the ½ line, making a total of 4 quarts. Add the sliced beef balls and stems of green onions. Once the mixture comes to a boil, the broth is done.

Cook noodles and assemble the bowl for serving

To cook the noodles, bring a medium pot of water to a boil. Blanch a serving of noodles, one at a time, for about 5 seconds. Transfer noodles to a bowl, add oxtail and your desired toppings. Ladle in hot broth and meatballs. Squeeze in lime and enjoy.

https://www.youtube.com/watch?v=2P22NxD-EHM

Want quick pho? Try this simple Instant Pot pho recipe. This recipe uses an Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Pressure cook for only 30 minutes. Enjoy a delicious and authentic bowl of Vietnamese beef noodle soup in about one hour, from start to finish.

You Will Need:
4½ lbs oxtail
3 oz ginger (about 4 inches)
2 yellow onions (peel outer layer)
1 packet phở spices
2½ tablespoons sea salt
3 tablespoons fish sauce
 ﻿﻿﻿﻿25 grams rock sugar
2 teaspoons MSG (optional)
11 oz cooked beef balls (1 package)
2 lbs rice noodles
Green onions
Yellow onion
Red chili peppers/jalapenos
Lemons/limes

Full printable recipe: https://www.vickypham.com/blog/pho-bo-instant-pot-oxtail

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Top 2 homemade pho recipe recipes from across the web

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