Discover the Magic of Beef Pho

There’s something magical about the way a bowl of beef pho can transport you to the bustling streets of Hanoi or the vibrant markets of Saigon. The aromatic steam rising from the bowl, the mingling scents of fragrant herbs and spices, and the savory, tender slices of beef all come together to create an unforgettable culinary experience. If you’re a fan of Vietnamese cuisine or just craving a comforting and flavor-packed meal, then learning to make homemade beef pho is a journey worth embarking on.

Homemade Pho: Easier than You Think

While the idea of recreating this iconic Vietnamese noodle soup at home might seem intimidating, fear not! With the right ingredients, a bit of patience, and the guidance provided here, you can prepare a delicious and authentic bowl of beef pho that rivals your favorite restaurant version. In this blog post, we’ll walk you through the process step by step, demystifying the art of crafting this beloved dish right in your own kitchen.

The Heart of Vietnamese Cuisine

Beef pho is often considered the heart of Vietnamese cuisine. It’s a dish that marries bold flavors, fragrant spices, and fresh ingredients into a harmonious symphony of taste and aroma. Whether you’re a novice cook or a seasoned pro, the process of making beef pho is not only a culinary adventure but also a cultural one. It allows you to connect with the traditions and flavors that have delighted taste buds for generations in Vietnam.

What to Expect

In this comprehensive guide, we’ll start with a list of essential ingredients that you’ll need to create the perfect bowl of beef pho. From there, we’ll delve into the step-by-step directions, ensuring that you understand each stage of the process. So, whether you’re seeking to impress your family with a special dinner or simply indulging your own cravings, let’s embark on a flavorful journey as we unlock the secrets of making homemade beef pho.

Quick & Delicious Beef Pho Recipe: A Flavorful Journey

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Recipe by Zach Wood Course: Recipe, Main, SoupsCuisine: Vietnamese

Servings

10

servings

Prep time

30

minutes

Cooking time

1

hour 

50

minutes

Ingredients

• 4-5 lbs 4-5 Beef Bones (Femur, Oxtail, Shank)

• 1 1 Onion

• 1 1 5-6 Inch Chunk of Ginger

• 1 1 Garlic Bunch

• 2 TBSP 2 Fish Sauce

• 1 TBSP 1 Salt

• 2 TBSP 2 Rock Sugar

• 1 TBSP 1 Beef Stock

• 16 Cups 16 Water (Enough to Cover)

• Spice Mix

• 4-5 4-5 Star Anise Pods

• 4-5 4-5 Cloves

• 2 2 Cardamom pods

• 1 TBSP 1 Coriander Seeds

• 2 tsp 2 Fennel Seeds

• 1 tsp 1 Black Peppercorns

• Garnishes and Bowl Ingredients

• Rice Noodles

• Bean Sprouts

• Fresh Culantro

• Fresh Basil

• Thinly Sliced Flank Steak

• Vietnamese Beef Balls

• Fresh Thai Chilis

• Sriracha

• Hoisin

• Lime Juice

• Herbs of Choice

Directions

• Cut Onion into Quarters, Cut Ginger in Half and Cut top and bottom of the Garlic bunch off
• Parboil the bones in water for 15 minutes then remove and rinse
• Roast Bones and and cut vegetables in the oven at 400 F for 30 minutes
• Meanwhile Toast all your spices until browned and add to a spice sack or cheesecloth
• Add all bones, vegetables and spice mix to a pressure cooker
• Cover with water and add in rock sugar, fish sauce, beef stock, and salt
• Seal pressure cooker and cook for an hour at 10-15 psi
• Take off the heat and once the pressure dissipates open up the cooker begin preparing bowls of noodles, bean sprouts and any other desired garnishes.
• Add hot broth overtop of everything and season with lime juice, sriracha and hoisin to taste!

Recipe Video

Notes

• Pho is excellent if you have a day for it to hang around and let the flavors really work together!
• Leaving it for a day in the fridge also lets you remove some of the congealed fat from the top if you like! Especially at the beginning with pressure cooking it can be pretty fatty at the top.
• A little fish sauce or salt is often needed once the pressure cooking is done, but if it’s too salty add in some more rock sugar.