Authentic Vietnamese Phở
Pho is a classic dish of Vietnamese cuisine. It is a delicious beef broth topped with noodles and plenty of various aromatics.
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Servings: 4 people
Calories: 262kcal
Empêche ton écran de se mettre en veille
Ingredients
- 450 g rice noodles ideally labeled as pho noodles
Broth
- 1.5 kg oxtail approximate
- 1 kg beef brisket or another slow-cooking cut, well marbled in one large piece
- 1 candy sugar piece approximate, around 5 cm
- 230 ml fish sauce
- 3 tablespoons salt
Aromatics to Grill
- 1 onion
- 1 large piece of ginger equivalent to a fist in volume
- 1 head of garlic
Spices for Tea Infuser
- 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
Garnish
- 0.5 onion
- 1 package mung bean sprouts
- 1 package spring onions
- 1 package coriander
- Chilies
- Lime
- Sriracha sauce
- Hoisin sauce
- Mint optional
- Thai basil optional
Optional
- 1 package beef tendon meatballs bò vỏ viên, found in Asian supermarkets
- 500 g steak cut into carpaccio-style slices
Procédé
Initial Preparation
- In a large pot, blanch the oxtails over high heat for 10 minutes.1.5 kg oxtail
- During this time, cut the onion in half, slice the ginger into several lengthwise slices, and slice the entire head of garlic in half, leaving the skin on.1 onion, 1 large piece of ginger, 1 head of garlic
- Preheat the oven to the highest temperature on the grill setting (heat from above). Place the sliced ingredients on aluminum foil and a baking sheet, and bake until they are slightly charred (about 15 minutes). Be careful not to burn them, but they should have a layer of 'black'.
- Pour the blanched oxtails into a colander. Clean the pot.
- Place all your spices into the tea bag.2 cinnamon sticks, 1 tablespoon coriander seeds, 1 tablespoon fennel seeds, 5 star anise, 5 pods black cardamom, 10 cloves
Cooking the Broth
- In a large pot, add the spice bag, the large beef piece, the grilled aromatics from earlier, fish sauce, sugar, salt, and oxtails.1 kg beef brisket, 1 candy sugar piece, 3 tablespoons salt, 230 ml fish sauce
- Fill with water to the brim after adding the remaining ingredients.
- Bring to a boil uncovered, then reduce to medium-low or low heat, and let simmer for 3 hours, stirring occasionally.
- After 20-30 minutes, remove the large beef piece. Let it rest a bit, then place it in the freezer for 30 minutes.
- Then slice it as thinly as possible.
- In parallel (after 30 minutes of cooking), add the meatballs to the broth if applicable.1 package beef tendon meatballs
Finishing the Broth
- After 3 hours, strain the broth through a very fine colander/metal tea infuser. If you taste it at this stage, it will be much too concentrated/rich/salty.
- Retrieve the meatballs, place them in an airtight container, and store in the fridge. The caramelized onions are delicious to eat directly if you're a bit hungry after all this cooking.
- Let the broth rest for a few hours (covered) before storing it in the fridge overnight.
- The next day, the fat will have solidified on top. Remove about 80% with a spoon. Leave some for flavor. Keep the rest to make sautés; it's delicious.
Just Before Serving
- Start by heating all the broth, taste it. If it's too strong, remove 1 liter and reserve it in the fridge for next time and replace it with 1 liter of water. Repeat as necessary, tasting each time.
- Cut the cooked meatballs in half and place them in the broth to reheat.
- Boil the rice noodles according to the package instructions, but stop a little early as they will continue to cook in the broth. Alternatively, cook them directly in the broth but ensure you can easily remove them.450 g rice noodles
To Serve
- Place the noodles at the bottom of each bowl.
- Place a few slices of very thinly sliced raw carpaccio-style steak.500 g steak
- Place a few slices of the reserved large beef piece.
- Place a few meatball pieces.
- Pour the hot broth over.
- Add the sriracha sauce, hoisin, coriander, bean sprouts, onion, Thai basil. Finally, anything you like, everyone makes their own combination.0.5 onion, 1 package mung bean sprouts, 1 package spring onions, 1 package coriander, Chilies, Lime, Sriracha sauce, Hoisin sauce, Mint, Thai basil
Notes
Use high-quality Vietnamese fish sauce, not Thai! The taste will be much better. I recommend Phú Quốc.
If you boil the broth for more than 4 hours, the aromatics start to lose their effectiveness and their flavor is exhausted. Generally, herbs and spices release their full aromatic potential during 3 to 4 hours. After this time, it is advised to replace them to maintain a rich and balanced taste. For an 8-hour cook, a replacement halfway through is ideal. If you cook longer, three batches of aromatics are usually sufficient.
Nutrition
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