Vietnamese Beef Pho (Pho Sure, It’s Good Recipe)

This Vietnamese Beef Pho is an aromatic and flavorful recipe, which is made with roasted beef bones and tender skirt steak. It’s a restaurant-quality dish, ready in about 5 hours.

Vietnamese Beef Pho Ingredients

For the Broth:

• 2kg beef bones (ask your butcher)
• 300g ginger
• ½ a stick of cinnamon
• 6 cloves
• 6 star anise
• Sesame oil
• 2 sticks of lemongrass
• 4 tablespoons low-salt soy sauce
• 2 tablespoons fish sauce

For the Steak:

• 600g skirt steak
• Groundnut oil (or other high-smoke point oil)

For the Brined Garlic:

• 4 cloves of garlic
• 1 heaped teaspoon golden caster sugar
• 2 tablespoons white wine vinegar
• Sea salt

For Serving:

• 600g thick rice noodles (8mm)
• 1 bunch of fresh mint (30g)
• 1 bunch of fresh coriander (30g)
• 4 spring onions
• 1 onion
• 1-2 fresh red chillies
• 2 limes
• 300g beansprouts
• Hot chilli sauce (like Sriracha)

How To Make Vietnamese Beef Pho

1. Roast the Broth Aromatics: Preheat the oven to 180ºC/350ºF/gas 4. Bash the ginger to crack it open and place it in a very large casserole pan or roasting tray with the beef bones, cinnamon, cloves, and star anise. Drizzle with sesame oil and roast for 2 hours until deeply browned.
2. Simmer the Broth: Carefully transfer the pan to the hob over a medium heat. Cover the bones with 3.5 litres of water. Bash the lemongrass stalks to bruise them and add them to the pot along with the soy and fish sauces. Bring to a simmer, then reduce the heat to low and let it gently simmer for at least 2 more hours, skimming off any fat from the surface.
3. Make the Brined Garlic: While the broth simmers, peel and finely slice the 4 cloves of garlic and put them into a small dish with the sugar and a good pinch of sea salt. Stir in a couple of splashes of boiling water, followed by the vinegar. Set aside.
4. Cook Noodles and Prep Garnishes: When you are nearly ready to serve, cook the rice noodles according to the packet instructions and divide them between 6 large bowls. Pick the mint and coriander leaves. Finely slice the spring onions, the regular onion, and the chillies. Cut the limes into wedges. Arrange all of these fresh garnishes and the bean sprouts on a large platter.
5. Sear and Rest the Steak: Place a large frying pan on a high heat until it is screaming hot. Pat the skirt steak dry with paper towels, season it with salt, and pat with a little groundnut oil. Sear the steak, turning every minute, for 6 to 8 minutes for medium-rare.
6. Assemble and Serve: Remove the steak to a board to rest for a few minutes, then slice it up finely against the grain. Bring the pan of hot broth to the table along with the steak and the platter of garnishes. Let everyone add the sliced steak to their noodle bowls and customize with their favorite fresh toppings. Finally, ladle the hot, aromatic broth over everything in the bowls and serve with extra sauces on the side.

Recipe Tips

• How to get a deep, flavorful broth? The most important step is to roast the bones and aromatics for a full 2 hours until they are deeply caramelized. This creates the rich, savory foundation for an authentic pho broth.
• How to get a clear, not cloudy, broth? The key is to maintain a very gentle simmer, never a rolling boil. Skim off any foam or fat that rises to the surface throughout the cooking process. For an even easier method, make the broth a day ahead, chill it in the fridge, and the fat will solidify on top for easy removal.
• What’s the best way to cook the steak? For a tender result, use a very hot pan and cook the steak quickly. Most importantly, you must let the steak rest for at least 5 minutes before slicing it. This allows the juices to redistribute, keeping the meat tender and juicy. Always slice skirt steak thinly against the grain.
• Can I make this ahead of time? Absolutely! The broth is the perfect make-ahead component; its flavor will be even better on the second day. Cook the noodles and the steak fresh just before you plan to serve for the best texture.

What To Serve With Beef Pho

Pho is a complete meal in a bowl! The recipe creates a classic “build-your-own” experience with all the necessary components. Traditional tableside condiments for guests to customize their bowls include:

• Hoisin sauce (for a sweet, savory depth)
• Sriracha or another chili sauce (for heat)
• Extra fish sauce (for saltiness)
• Extra lime wedges (for acidity)

How To Store Beef Pho

• Refrigerate: It is essential to store the components separately. The broth, cooked steak, and fresh garnishes should all be in their own airtight containers in the refrigerator. They will keep for up to 3 days.
• Freeze: The beef broth is the best component for freezing. Let it cool completely and freeze it in freezer-safe containers for up to 3 months.

Beef Pho Nutrition Facts

• Serving: 1 bowl
• Calories: 850 kcal
• Carbohydrates: 75g
• Protein: 65g
• Fat: 35g
• Saturated Fat: 12g
• Sodium: 1800mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Italian Seared Beef Recipe
• Ginger Shakin’ Beef Recipe
• Spicy Beef & Cauliflower Rice Recipe