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How to Make Authentic Vietnamese Beef Pho with Rice Noodles

Discover the art of creating a rich, flavorful Vietnamese Beef Pho in your own kitchen. This recipe guides you through crafting a deeply aromatic broth, preparing tender beef slices, and assembling a bowl of comforting noodle soup that rivals any restaurant version. Perfect for cozy dinners or impressing guests with your culinary skills.

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Recipe Details

Prep Time

30 minutes

Cook Time

3 hours

Servings

4

Difficulty

Intermediate

Simple Summary

Vietnamese Pho with Beef and Rice Noodles is a comforting, aromatic soup that combines tender beef, silky rice noodles, and a fragrant broth infused with spices and herbs. This iconic dish offers a perfect balance of flavors and textures.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 2 lbs beef bones (preferably a mix of knuckle and marrow bones)
  • 1 lb beef brisket
  • 8 oz rice noodles
  • 1 large onion, halved
  • 4-inch piece of ginger, sliced
  • 5 star anise pods
  • 1 cinnamon stick
  • 3 cloves
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • Salt to taste
  • 8 cups water

For serving:

  • 1/2 lb sirloin, thinly sliced
  • 2 cups bean sprouts
  • 1 bunch fresh Thai basil
  • 1 bunch fresh cilantro
  • 2 limes, cut into wedges
  • 2 jalapeño peppers, sliced
  • Hoisin sauce and sriracha (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Roast the beef bones, onion halves, and ginger slices for 20-25 minutes until browned.

  2. Transfer the roasted bones, onion, and ginger to a large pot. Add the brisket, star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds.

  3. Pour in 8 cups of water and bring to a boil. Reduce heat and simmer for 2-3 hours, skimming off any foam that forms on the surface.

  4. Remove the brisket after about 1 hour when it's tender. Set aside to cool, then slice thinly.

  5. After 2-3 hours, strain the broth through a fine-mesh sieve. Return the broth to the pot and add fish sauce and sugar. Taste and adjust seasoning with salt if needed.

  6. Cook the rice noodles according to package instructions. Drain and set aside.

  7. Bring the broth back to a simmer. Add the thinly sliced sirloin to the hot broth to cook briefly.

  8. To serve, divide the cooked noodles among bowls. Top with sliced brisket and sirloin. Ladle the hot broth over the meat and noodles.

  9. Serve with bean sprouts, Thai basil, cilantro, lime wedges, and jalapeño slices on the side. Offer hoisin sauce and sriracha for additional flavoring if desired.

Chef's Notes

  • For a clearer broth, blanch the bones in boiling water for 5 minutes before roasting.
  • The key to great pho is in the broth - don't rush the simmering process.
  • You can prepare the broth a day ahead and refrigerate overnight for enhanced flavor.
  • For a shortcut, use store-bought beef broth as a base and simmer with spices for 30 minutes.
  • Freeze leftover broth in portions for quick future meals.

Nutritional Info

Per serving (approximate):

  • Calories: 550
  • Protein: 40g
  • Fat: 20g
  • Carbohydrates: 55g
  • Rich in iron, zinc, and B vitamins from the beef
  • Good source of fiber from the vegetables and herbs

Serving Suggestions

  • Serve pho for a comforting dinner on cold evenings.
  • Pair with a crisp Asian beer or a light white wine like Riesling.
  • For a complete meal, start with fresh spring rolls as an appetizer.
  • Offer a selection of Vietnamese iced coffee or green tea to complement the meal.
  • Present the pho in large, deep bowls to showcase the beautiful colors and allow easy mixing of ingredients.