Vietnamese Pho recipe

Beef 131 Last Update: Sep 15, 2019 Created: Sep 15, 2019
Vietnamese Pho recipe
  • Serves: 6 People
  • Prepare Time: 20 min
  • Cooking Time: 3 hrs
  • Calories: 546
  • Difficulty: Hard
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One of the most iconic soups of the world made in your very own home!! This is a traditional, easy to follow Pho recipe that doesn’t require any speciality ingredients except a very (very!) big pot.

Vietnamese Pho soup is that elusive combination of light yet so full of flavour, with the signature fragrance from spices like cinnamon, star anise and cardamom. It’s utterly addictive and has a cult following all around the world!

Ingredients

Directions

  1. Heat a heavy based skillet over high heat (no oil) until smoking.
  2. Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.
  3. Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.
  4. REMOVE IMPURITIES:
  5. Rinse bones & brisket then cover with water in large stock pot.
  6. Boil for 5 minutes, then drain.
  7. Rinse each bone and brisket under tap water.
  8. BROTH:
  9. Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.
  10. Add bones and brisket, onion, ginger, Spices
  11. Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.
  12. Cover with lid, simmer 3 hours.
  13. Remove brisket (should be fall-apart tender), cool then refrigerate for later.
  14. Simmer remaining soup UNCOVERED for 40 minutes.
  15. Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.
  16. Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.
  17. ASSEMBLE:
  18. Prepare rice noodles per packet, just prior to serving.
  19. Place noodles in bowl. Top with raw beef and brisket.
  20. Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.
  21. Serve with Toppings on the side!

Vietnamese Pho recipe



  • Serves: 6 People
  • Prepare Time: 20 min
  • Cooking Time: 3 hrs
  • Calories: 546
  • Difficulty: Hard

One of the most iconic soups of the world made in your very own home!! This is a traditional, easy to follow Pho recipe that doesn’t require any speciality ingredients except a very (very!) big pot.

Vietnamese Pho soup is that elusive combination of light yet so full of flavour, with the signature fragrance from spices like cinnamon, star anise and cardamom. It’s utterly addictive and has a cult following all around the world!

Ingredients

Directions

  1. Heat a heavy based skillet over high heat (no oil) until smoking.
  2. Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.
  3. Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.
  4. REMOVE IMPURITIES:
  5. Rinse bones & brisket then cover with water in large stock pot.
  6. Boil for 5 minutes, then drain.
  7. Rinse each bone and brisket under tap water.
  8. BROTH:
  9. Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.
  10. Add bones and brisket, onion, ginger, Spices
  11. Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.
  12. Cover with lid, simmer 3 hours.
  13. Remove brisket (should be fall-apart tender), cool then refrigerate for later.
  14. Simmer remaining soup UNCOVERED for 40 minutes.
  15. Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.
  16. Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.
  17. ASSEMBLE:
  18. Prepare rice noodles per packet, just prior to serving.
  19. Place noodles in bowl. Top with raw beef and brisket.
  20. Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.
  21. Serve with Toppings on the side!

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