Beef Pho Recipe

This beef pho recipe is my go-to comfort food because it transforms simple ingredients into a rich, aromatic broth that’s like a warm hug in a bowl. Plus, the customizable toppings let me get creative and tailor each serving to my mood, whether I’m feeling spicy, herby, or just a little extra.

I absolutely love crafting a warm bowl of beef pho that is the very definition of comfort food. The ingredients and their layers of flavors are tantalizing from the moment you start cooking.

The pot of broth, simmered to perfection, is redolent of star anise, cinnamon, and cloves. The pho itself is invigorating.

My version is an enhanced adaptation that uses the smokiness of smoked beef brisket and beef shank. The ((recipe)) makes about 18 cups (144 ounces) of broth with an unmistakably rich flavor.

Beef Pho Recipe Ingredients

• Beef Bones: Rich in collagen, they create a nutrient-dense broth full of protein.
• Beef Brisket: Adds tender texture and a savory, meaty flavor to the soup.
• Ginger: Offers a fresh, spicy kick and aids in digestion and reducing inflammation.
• Star Anise: Imparts a sweet licorice-like flavor, adding depth to the broth.
• Cinnamon Stick: Provides warmth and slight sweetness with antioxidants.
• Fish Sauce: Adds umami depth and saltiness essential to pho’s signature flavor.
• Bean Sprouts: A crunchy, low-calorie addition rich in fiber and vitamins.
• Fresh Basil Leaves: Brightens the dish with a fragrant, herbal aroma and taste.

Beef Pho Recipe Ingredient Quantities

• 2 pounds beef bones (marrow and knuckle)
• 1 pound beef brisket
• 1 onion, halved
• 1 piece ginger, sliced (about 3 inches)
• 5 star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon salt
• 14 oz dried flat rice noodles (Banh Pho)
• 1/2 pound sirloin or eye of round, thinly sliced
• 1/2 cup cilantro leaves
• 2 cups bean sprouts
• 1 lime, cut into wedges
• 4 green onions, sliced
• 1-2 fresh red chilies, sliced (optional)
• Fresh basil leaves
• Hoisin sauce, for serving
• Sriracha, for serving

How to Make this Beef Pho Recipe

1. Prepare the Broth Base:
Wash the beef bones and brisket thoroughly in cold water. Put the bones and brisket in a large pot, cover with water, and bring to a rapid boil. Boil for 10 minutes to remove impurities, then pour everything into a colander and rinse under cold water.

2. Char the Aromatics:
In another pan, cook the onion halves and ginger slices over high heat until they are very fragrant and blackened in spots. You can do this under a broiler or on the stovetop.

3. Simmer:
Put the bones and brisket back into the pot; cover with 4-5 quarts of room-temperature water; and add the onion, ginger, star anise, cinnamon, and cloves. Turn up the heat and bring to a gentle boil, then reduce the heat and let the pot simmer uncovered for
1.5 to 2 hours, skimming the pot as necessary.

4. Flavor the Broth:
Remove the brisket after
1.5 hours and set it aside to cool. Use fish sauce, sugar, and salt to season the broth. Let it simmer and concentrate for another
1.5 hours.

5. Slice the Meats:
After the brisket has cooled sufficiently that it can be handled, slice it at a reasonable thickness across the grain of the meat. Also, prepare the raw sirloin or eye of round by slicing it at a very thin thickness. Set all of these aside.

6. Strain the Broth:
After 3 hours of total simmering, pour the broth through a fine-mesh sieve or cheesecloth into a fresh pot to catch the solids. You want to extract as much liquid as possible. While the broth is still hot, adjust the seasoning with fish sauce, salt, or other means to make the broth taste like broth without it detecting too much of any single flavor. In other words, make it delicious.

7. Cook the Noodles:
Prepare the rice noodles according to the instructions on the package until they are al dente. Evenly distribute the noodles into the serving bowls.

8. Assemble the Pho:
Add slices of brisket and raw sirloin or eye of round to the noodles. Pour over everything the hot broth, which will cook the beef just slightly as it is poured over.

9. Add Garnishes:
Pour the hot broth over the meats and noodles. Top with cilantro, bean sprouts, lime wedges, chopped green onions, fresh red chilies (if using), and basil leaves.

10. Serve:
Provide hoisin sauce and Sriracha on the side so that diners can season their bowls to taste. Enjoy your Beef Pho made from scratch!

Beef Pho Recipe Equipment Needed

1. Large pot
2. Colander
3. Frying pan or broiler tray
4. Fine-mesh sieve or cheesecloth
5. Cutting board
6. Knife
7. Measuring spoons
8. Tongs
9. Ladle
10. Serving bowls

FAQ

• What makes a great pho broth?To make a pho broth worthy of the name, the cooks at Pho Hoa simmer beef bones and spices like star anise, cinnamon, and clove for many hours. Although Pho Hoa has many tasty items on its menu, its very name identifies it as a place where you can get a good bowl of pho.
• How long should I simmer the broth?Recommending simmering the broth for a minimum of 6 to 8 hours to completely cultivate the flavors. Achieving a clear broth demands the removal of impurities and excess fat during the process.
• Can I prepare the broth in advance?Indeed, it is possible to prepare the broth one or two days in advance. Place it in the refrigerator until it is needed; then, heat it up prior to serving. If you want a broth that is clearer, remove the solid fat that will have set up and down the surface.
• How do I slice the beef thinly for pho?To slice the eye of round or beef sirloin thinly, freeze it almost all the way through for about 15 minutes before slicing. This little trick really helps with getting nice, thin, even slices.
• Are there alternatives to the traditional garnishes?Certainly! You can substitute fresh mint or Thai basil for the regular basil. Adjust the chiles according to your personal spice preference. And don’t forget: You can customize these bowls with as much or as little hoisin sauce and sriracha as your heart (and taste buds) desires.
• Is there a vegetarian version of pho?Indeed, a vegetarian alternative is possible, achieved by replacing the chicken broth with vegetable broth and leaving out the meat and fish sauces. Consider adding protein-rich tofu or mushrooms for a more substantial dish.

Beef Pho Recipe Substitutions and Variations

Beef bones: You can use pork bones or oxtails instead for a broth with a different flavor.
Brisket of beef: As a substitute, you might use flank steak or chuck beef.
Substitute for Fish Sauce: Soy sauce or tamari can be used as a substitute. Although delicious, they will change the flavor.
Dried flat rice noodles: You can use fresh flat rice noodles or other types of rice noodles if needed.
Fresh basil leaves: Thai basil is the best for this, but use sweet basil if you cannot find Thai basil.

Pro Tips

1. Roast or Char the Bones for Extra Flavor Before boiling the bones, consider roasting them in the oven at 400°F for 30-45 minutes. This step enhances the depth of flavor in your broth, giving it a richer, more complex taste.

2. Use a Cheesecloth for Spices To make it easier to remove the spices and aromatics after simmering, consider placing the star anise, cinnamon stick, and cloves in a piece of cheesecloth and tie it into a sachet. This allows the flavors to infuse the broth while making cleanup simpler.

3. Blanch Bones Properly When boiling the bones initially to remove impurities, ensure you do a thorough skimming of the foam that rises to the surface. This step helps ensure a clear broth.

4. Slice the Beef Very Thin Slightly freeze the sirloin or eye of round before slicing it. A brief stint in the freezer firms up the meat, making it easier to slice very thinly, allowing the hot broth to cook it quickly and evenly.

5. Chill and Skim the Broth If you have time, refrigerate the strained broth overnight. The next day, you can easily remove any fat that solidifies on the surface to create a cleaner, less greasy broth. Reheat before serving.