Easy Beef Pho Recipe – Authentic Vietnamese Soup
Vietnamese beef pho is one of the most beloved comfort foods worldwide. This beef pho recipe will guide you through creating an authentic, aromatic broth that rivals your favorite Vietnamese restaurant. With tender slices of beef, silky rice noodles, and a symphony of spices, this dish is perfect for family dinners or meal prep.
Making beef pho at home might seem intimidating, but with the right ingredients and techniques, you can master this iconic Vietnamese soup. The secret lies in the broth – a rich, flavorful base made by simmering beef bones with star anise, cinnamon, and other aromatic spices for hours.
What Makes This Beef Pho Recipe Special
This recipe balances traditional Vietnamese cooking methods with practical home cooking techniques. Unlike complicated restaurant versions, our beef pho recipe uses easily accessible ingredients while maintaining authentic flavors. The result is a bowl of pho that’s both comforting and impressive.
Essential Ingredients for Beef Pho
To make authentic beef pho, you’ll need quality beef bones, preferably a combination of knuckle and marrow bones. The aromatic spices – star anise, cinnamon sticks, coriander seeds, and cloves – create the signature pho fragrance. Fresh herbs like Thai basil, cilantro, and mint are essential garnishes that elevate each bowl.
Fish sauce and rock sugar balance the savory and sweet notes in the broth, while charred onions and ginger add depth and complexity. Don’t skip the charring step – it’s crucial for achieving that authentic pho flavor. If you’re interested in other Vietnamese dishes, check out our Vietnamese spring rolls recipe for a perfect appetizer pairing.
Step-by-Step Beef Pho Recipe
Authentic Vietnamese Beef Pho
A rich, aromatic Vietnamese beef soup with rice noodles and fresh herbs. This authentic beef pho recipe delivers restaurant-quality results at home.
Ingredients
- 3 lbs beef bones (knuckle and marrow bones)
- 2 lbs beef chuck or brisket
- 2 large onions, halved
- 4-inch piece of fresh ginger, halved lengthwise
- 4 star anise
- 2 cinnamon sticks
- 1 tbsp coriander seeds
- 5 whole cloves
- 1/4 cup fish sauce
- 2 tbsp rock sugar or white sugar
- 1 tbsp salt
- 4 quarts water
- 1 lb dried flat rice noodles (bánh phở)
- 1 lb beef sirloin, thinly sliced for serving
- Fresh Thai basil, cilantro, mint leaves
- Bean sprouts
- Lime wedges
- Sliced jalapeños
- Hoisin sauce and sriracha for serving
Instructions
- Prepare the bones: Place beef bones in a large pot, cover with water, and bring to a boil. Boil for 5 minutes to remove impurities. Drain and rinse bones thoroughly under cold water. This step ensures a clear, clean-tasting broth.
- Char aromatics: Using tongs, hold onions and ginger over an open flame (or place under broiler) until charred on all sides, about 5 minutes. This adds a smoky depth to your beef pho recipe.
- Toast spices: In a dry pan, toast star anise, cinnamon sticks, coriander seeds, and cloves for 2-3 minutes until fragrant. This releases their essential oils.
- Build the broth: In a large stockpot, add cleaned bones, beef chuck, charred onions and ginger, toasted spices, and 4 quarts of water. Bring to a boil, then reduce to a gentle simmer.
- Simmer: Let the broth simmer gently for 2-3 hours, skimming foam and fat from the surface every 30 minutes. The longer you simmer, the richer the flavor.
- Season the broth: After 2 hours, add fish sauce, sugar, and salt. Remove the beef chuck and let it cool. Continue simmering for another 30 minutes.
- Prepare noodles: Soak rice noodles in hot water for 20 minutes until softened. Drain and set aside.
- Slice beef: Slice the cooled beef chuck thinly. Freeze raw sirloin for 15 minutes for easier slicing, then cut paper-thin slices.
- Strain broth: Strain the broth through a fine-mesh sieve, discarding solids. Return clear broth to pot and keep hot.
- Assemble bowls: Blanch noodles in boiling water for 10 seconds, divide among bowls. Top with cooked and raw beef slices. Ladle piping hot broth over to cook the raw beef.
- Garnish and serve: Serve with fresh herbs, bean sprouts, lime wedges, jalapeños, hoisin sauce, and sriracha on the side. Let diners customize their bowls.
Recipe Notes
- For a clearer broth, simmer gently without boiling vigorously
- Beef bones can be found at Asian markets or butcher shops
- Make broth ahead and freeze for up to 3 months
- The hot broth will cook the thinly sliced raw beef in your bowl
Nutrition Information (per serving)
Calories: 420 | Protein: 35g | Carbohydrates: 45g | Fat: 12g | Fiber: 2g
Pro Tips for Perfect Beef Pho
The quality of your beef pho depends heavily on the broth. Never rush this process – the slow simmer extracts maximum flavor from the bones and spices. Keep the heat low enough that you see gentle bubbles, not a rolling boil. This prevents the broth from becoming cloudy.
When slicing beef for serving, partially freezing it makes cutting paper-thin slices much easier. These delicate slices will cook instantly when you pour the hot broth over them, resulting in tender, perfectly cooked beef.
Serving and Storing Your Beef Pho
Beef pho is best enjoyed immediately, but the components can be prepared ahead. Store broth, cooked beef, and noodles separately in the refrigerator for up to 3 days. The broth actually tastes better the next day as flavors continue to develop.
When ready to serve, reheat the broth until boiling, prepare fresh noodles, and assemble individual bowls. This makes beef pho an excellent option for meal prep or entertaining. For another Asian soup favorite, try our tom yum soup recipe which offers a spicy Thai alternative.
Customizing Your Beef Pho Recipe
While this beef pho recipe follows traditional methods, feel free to adjust to your preferences. Some prefer a sweeter broth with more rock sugar, while others like it more savory with extra fish sauce. The herb and condiment plate is where diners can truly personalize their bowl.
For a lighter version, use more lean cuts of beef and skim excess fat from the broth. For extra richness, add beef tendon or tripe during the simmering process. These additions are authentic and add interesting textures to your pho.
Pairing Suggestions
Beef pho is a complete meal on its own, but it pairs wonderfully with Vietnamese appetizers. Serve with our fresh Vietnamese spring rolls for a traditional meal. Vietnamese iced coffee makes an excellent beverage choice to complete the dining experience.
Frequently Asked Questions
Can I make beef pho in a slow cooker?
Yes, after the initial boiling and rinsing of bones, transfer everything to a slow cooker and cook on low for 8-10 hours. This hands-off method produces excellent results.
What cut of beef is best for pho?
Beef sirloin or eye round are ideal for the raw slices that cook in the hot broth. For the broth itself, use beef chuck or brisket along with bones for maximum flavor.
How do I store leftover beef pho?
Store broth, noodles, beef, and garnishes separately. Broth keeps for 3-4 days refrigerated or 3 months frozen. Assemble fresh bowls as needed.
This authentic beef pho recipe brings the flavors of Vietnam to your home kitchen. With patience and quality ingredients, you’ll create a deeply satisfying soup that’s perfect for any occasion. The rich, aromatic broth combined with tender beef and fresh herbs makes every bowl a memorable experience.
Whether you’re cooking for family dinner or impressing guests, this beef pho recipe delivers restaurant-quality results. Master this dish, and you’ll have a go-to comfort food that never disappoints. Don’t forget to explore our other Asian recipes for more culinary adventures!
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