Beef Pho Recipe

Beef bones: Provides the rich, flavorful base for the broth.

Onion: Adds sweetness and depth to the broth.

Ginger: Contributes a warm, spicy note to the soup.

Star anise: Imparts a licorice-like flavor, essential for authentic pho.

Cinnamon: Adds warmth and complexity to the broth.

Coriander seeds: Provides a citrusy, slightly sweet flavor.

Fennel seeds: Adds a subtle, sweet, and licorice-like flavor.

Salt: Enhances all the flavors in the broth.

Sugar: Balances the savory and spicy elements.

Beef brisket: Thinly sliced, it cooks quickly in the hot broth.

Rice noodles: The base of the soup, providing texture and substance.

Bean sprouts: Adds crunch and freshness.

Fresh herbs: Such as cilantro, basil, and mint, for garnish and flavor.

Lime: Adds a bright, acidic note to balance the rich broth.

Chili pepper: Provides heat and a spicy kick.

When roasting the beef bones, onion, and ginger in the oven, ensure they are spread out evenly on the baking sheet to allow for proper caramelization. This step enhances the depth of flavor in your broth. Additionally, when skimming off the foam during the initial boil, use a fine-mesh skimmer or a ladle to remove impurities, which will result in a clearer and more refined pho.

• beef bones - Substitute with chicken bones: Chicken bones can provide a similar depth of flavor and richness to the broth.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor that can complement the broth well.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• star anise - Substitute with cloves: Cloves offer a warm, sweet, and slightly peppery flavor that can mimic the complexity of star anise.

• cinnamon - Substitute with cassia bark: Cassia bark has a similar flavor profile to cinnamon but is slightly more intense.

• coriander seeds - Substitute with cumin seeds: Cumin seeds provide a warm, earthy flavor that can add depth to the broth.

• fennel seeds - Substitute with anise seeds: Anise seeds have a similar licorice-like flavor that can replicate the taste of fennel seeds.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the broth.

• sugar - Substitute with rock sugar: Rock sugar dissolves slowly and provides a more subtle sweetness.

• beef brisket - Substitute with chicken breast: Chicken breast is a leaner option that can still provide a good texture and flavor.

• rice noodles - Substitute with glass noodles: Glass noodles have a similar texture and can absorb the flavors of the broth well.

• bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and freshness to the dish.

• fresh herbs - Substitute with dried herbs: Dried herbs can provide similar flavors, though they are less vibrant.

• lime - Substitute with lemon: Lemon can provide a similar acidity and brightness to the dish.

• chili pepper - Substitute with red pepper flakes: Red pepper flakes can add a similar level of heat and spice.

• Allow the broth to cool to room temperature before storing. This helps prevent condensation, which can dilute the flavor.
• Use airtight containers to store the broth in the refrigerator. It will keep for up to 5 days.
• For longer storage, transfer the cooled broth to freezer-safe containers or heavy-duty freezer bags. Leave some space at the top to allow for expansion. The broth can be frozen for up to 3 months.
• When freezing, consider portioning the broth into smaller containers or bags. This makes it easier to thaw only what you need.
• Store the cooked rice noodles separately from the broth. Place them in an airtight container and refrigerate for up to 3 days. Do not freeze the noodles as they can become mushy upon thawing.
• Keep the thinly sliced beef brisket in an airtight container in the refrigerator for up to 3 days. If freezing, lay the slices flat in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer to a freezer bag or container. This prevents the slices from sticking together.
• Store the bean sprouts and fresh herbs in the refrigerator. Wrap them in a damp paper towel and place them in a plastic bag or container. They will stay fresh for up to 3 days.
• For the lime wedges and sliced chili pepper, store them in an airtight container in the refrigerator. They will keep for up to 5 days.
• When ready to serve, reheat the broth on the stovetop until it reaches a simmer. Add the thinly sliced beef brisket and cook until just done.
• Reheat the rice noodles by briefly soaking them in hot water or microwaving them for a few seconds until warm.
• Assemble your beef pho as usual, topping with bean sprouts, fresh herbs, lime wedges, and sliced chili pepper.

• Gently reheat the broth on the stove over medium heat until it reaches a simmer. Avoid boiling to maintain the delicate flavors of the spices.
• Warm the beef brisket separately in a small pot with a bit of the broth to keep it tender and juicy.
• Submerge the rice noodles in hot water for a few minutes to soften them up. Drain well before serving.
• Arrange the bean sprouts, fresh herbs like cilantro, basil, and mint, and lime wedges on a serving platter.
• Assemble your bowl by placing the reheated rice noodles at the bottom, followed by the warmed beef brisket. Ladle the hot broth over the top.
• Garnish with the bean sprouts, fresh herbs, lime wedges, and sliced chili pepper to taste.

• Oven: Used to roast the beef bones, onion, and ginger at 400°F for 30 minutes.

• Large pot: Essential for simmering the broth with the roasted bones, onion, ginger, and spices.

• Skimmer: Handy for skimming off any foam that forms when bringing the broth to a boil.

• Strainer: Necessary for straining the broth to remove the solids after simmering.

• Knife: Used to halve the onion, slice the ginger, and cut the chili pepper.

• Cutting board: Provides a safe surface for cutting the onion, ginger, and chili pepper.

• Measuring spoons: Used to measure out the salt, sugar, coriander seeds, and fennel seeds.

• Bowls: Used for serving the pho, holding the cooked rice noodles, and topping with bean sprouts, fresh herbs, lime wedges, and sliced chili pepper.

• Tongs: Useful for handling the beef brisket slices when adding them to the broth.

• Ladle: Essential for serving the hot broth over the noodles in the bowls.

Roast in advance: Roast the beef bones, onion, and ginger the day before to save time on the cooking day.

Pre-measure spices: Measure out the star anise, cinnamon, coriander seeds, and fennel seeds ahead of time and store them together in a small container.

Use a pressure cooker: Speed up the broth-making process by using a pressure cooker instead of simmering for hours.

Prep garnishes: Wash and chop the fresh herbs, bean sprouts, and lime wedges in advance and store them in the fridge.

Quick noodles: Use pre-cooked rice noodles to cut down on cooking time.