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–+ servings

Authentic Vietnamese Phở

Phở is a classic of Vietnamese cuisine. It's a delicious beef broth topped with noodles and all kinds of herbs.
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4.84/5 (55)
Prep Time: 30 minutes
Cook Time: 5 hours 30 minutes
Rest time: 8 hours
Total Time: 14 hours
Course: Main course, Soups and broths
Cuisine: Vietnamese
Servings: 4 people
Calories: 262kcal
Author: Marc Winer

Ingredients

  • 450 g rice noodles ideally labelled as noodles for Phở

Bouillon

  • 1.5 kg big beef bones approximately
  • 1 kg of brisket or other slow-cooked piece, well marbled in a single large piece
  • 1 lump of rock sugar approx. 5 cm
  • 230 ml of fish sauce
  • 3 tablespoons salt

Grilling herbs

  • 1 onion
  • 1 large piece of ginger the equivalent of a fist in volume
  • 1 head of garlic

Spices for cheesecloth

  • 2 cinnamon sticks ideally Chinese cinnamon (cassia)
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 5 star anise
  • 5 pods black cardamom Chinese cardamom
  • 10 cloves

Trim

  • 0.5 onion
  • 1 package mung bean sprouts
  • 1 package young onions
  • 1 package cilantro
  • Peppers
  • Lime
  • Sriracha sauce
  • Hoisin sauce
  • Mint optional
  • Thai basil optional

Optional

  • 1 package of beef balls with tendon meat bò vò viên, found in Asian supermarkets
  • 500 g steak sliced carpaccio style
US Customary - Metric

Procédé

Initial preparation

  • In a large saucepan, blanch the marrow bones over high heat for 10 minutes.
    1.5 kg big beef bones
    os pour pho blanchis
  • Meanwhile, cut the onion in 2, slice the ginger lengthwise in several slices and slice the whole head of garlic in 2, leaving the skin on.
    1 onion, 1 large piece of ginger, 1 head of garlic
    oignon coupé en deux et gingembre coupé
  • Preheat the oven to maximum temperature in grill mode (heat from the top). Put what you sliced earlier on aluminum foil and a cake, and bake until slightly blackened (about 15min). Be careful not to char them either, but there should still be a layer of "black".
    aromates prêts pour le four
  • Pour the blanched bones into a colander. Clean the pan
  • Place all your spices in the cheesecloth.
    2 cinnamon sticks, 1 tablespoon coriander seeds, 1 tablespoon fennel seeds, 5 star anise, 5 pods black cardamom, 10 cloves
    épices dans étamine

Cooking the broth

  • In a large saucepan, place the sachet of spices, the large piece of beef, the herbs grilled earlier, the fish sauce, the sugar, the salt, the bones...
    1 kg of brisket, 1 lump of rock sugar, 3 tablespoons salt, 230 ml of fish sauce
    tout dans la casserole
  • Fill to the brim with water, after adding the remaining ingredients.
  • Bring to the boil, uncovered, then place over medium-low or even low heat and simmer for 3 hours, stirring occasionally.
    bouillon à ébullition
  • After 20-30min, remove the large piece of beef. Let it rest for a while, then put it in the freezer for 30 minutes.
  • Then slice it as thinly as possible
    gros morceau de boeuf en tranches
  • At the same time (after 30 min of cooking), add the meatballs to the broth if applicable.
    1 package of beef balls with tendon meat
    boulettes dans bouillon

Finishing the broth

  • After 3 hours, filter the broth through a very fine metal strainer. If you taste it at this stage, it will be far too concentrated/rich/salty.
    bouillon très riche
  • Collect the dumplings, place in an airtight container and store in the fridge. Onion confit is delicious eaten straight from the tin if you're feeling hungry after all that cooking.
    oignons confits du pho
  • Let the broth sit for a few hours (covered) before storing in the fridge overnight.
  • The next day, when the fat has solidified on top, remove about 80% of it with a spoon. Leave a little for flavor. Keep the rest for stir-frying - it's delicious!
    graisse enlevée du bouillon

Just before serving

  • Start by heating all the stock and tasting. If it's too strong, remove 1 liter, put it in the fridge for another time and replace it with 1 liter of water. Repeat as many times as necessary, tasting.
    bouillon dégraissé chauffé
  • Cut cooked dumplings in half and place in broth to warm.
    boulettes tranchées dans bouillon
  • Boil the rice noodles according to package instructions, but stop a little beforehand as they will still be cooking in the broth. Alternatively, cook for the same length of time directly in the broth, but make sure you can remove them easily.
    450 g rice noodles

To serve

  • Place the noodles in the bottom of each bowl.
    nouilles au fond du bol
  • Place a few slices of carpaccio raw steak, very thinly sliced
    500 g steak
    steak cru dans bol
  • Place a few slices of the reserved chunk of beef on top.
    steak cru et cuit dans bol
  • Place a few pieces of dumpling
    steak cru et cuit et boulettes
  • Pour the boiling broth over it
  • Add sriracha sauce, hoisin, coriander, bean sprouts, onion and Thai basil. You name it, we've got it.
    0.5 onion, 1 package mung bean sprouts, 1 package young onions, 1 package cilantro, Peppers, Lime, Sriracha sauce, Hoisin sauce, Mint, Thai basil

Notes

Use good quality Vietnamese fish sauce, not Thai! The taste will be all the better for it. I recommend Phú Quốc
If you boil the broth for more than 4 hours, the aromatics begin to lose their effectiveness and flavor. In general, herbs and spices release their full aromatic potential after 3 to 4 hours. After this time, it is advisable to replace them to maintain a rich, balanced taste. For a cooking time of 8 hours, a replacement halfway through is ideal. If you're cooking for longer, three batches of spices are usually sufficient.

Nutrition

Calories: 262kcal | Féculents: 8g | Protein: 25g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 973mg | Potassium: 570mg | Fiber: 3g | Sugar: 3g | Vitamin A: 113IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 3mg
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