Ingredients for the broth (approximate):
-2lb beef bones
-1 large onion
-1 piece of ginger about thumb size
-2 star anise
-3 cloves
-1 stick of cinnamon about 3 inches long
-1 cardamom
-2lbs beef brisket (optional)
-salt, rock sugar
**Boil bones and beef brisket for about five mins and wash before using it to make broth (this is the most important part of making pho!). Put bones and beef brisket in a large pot and add enough water to cover, boil to make broth along with anise, cloves, cinnamon, and cardamom. Roast onion and ginger and add to broth. Add salt and sugar to taste. If you’re using beef brisket then remove the meat when tender (test by stabbing it with a chop stick, if the chop stick goes trough then it’s good to go).
There are many type of meats to decide on that goes into you pho.
-Gầu or nạm or chín = beef brisket, boil it in broth until tender, remove cool, and slice and add to noodles
-taí = steak, slice thinly, added to the noodles raw right before pouring on the hot broth; which will then “cook” the steak
-gân = beef tendons, also boiled in broth until tender, sliced, and added to noodles
-Lá Sách = beef tripe, boiled speretly, sliced and added to noodles
-Bò Viên = beef meat balls (buy them premade)
For the noodles:
-bánh phở (pho noodles)
-1 onion
-1 bunch green onions and cilantro
-black peper
Serve With:
-Bean sprouts
-basil (lá quế), saw tooth herb (ngò gai)
-jalapeno pepers, thinly sliced
-lime wedges
-fish sauce, hoisin sauce, pepper sauce
Boil noodles, rinse, drain and add to bowl, add meats (you choice), and ladle on the how broth. Sprinkle some chopped green onions, cilantro, sliced onion, and ground black pepper. Serve with bean sprouts, basil, saw tooth herb, jalapeno slices, lime juice, etc...
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Comments (15)
tt,
This is one of my favaourite Vietnamese dishes, thanks for sharing the recipe :)
seadragon,
pho is getting very popular. Unfortunately many of the restaurants that sell it aim towards “westerners” as a result they tend to skimp on the ingredients putting the authenticity of this dish a risk. Sad but ture.
Oh wow, learned something today, saw tooth herb! I love this herb, so fragrant. Got a question, do you cut off the sharp point around the herb before you eat it or you don't? Because my mom cut it off but when I went to the Vietnamese restaurant here and was served this herb, I didn't know whether people tear it off or don't. TIA!
ching,
the "thorns" are not that sharp so there's no need to cut it off. Don't worry, you won't feel any pain at all...promise. :)
Hi! Love your recipes! I can't seem to find the Viet cardomom here in Canada. Was wondering if I can sub with the more common one used in Indian cooking. Do I sill use the same amount? Thx!! Keep up the amazing work!
what's the diff. between "viet" cardamom or "indian" cardamom? Cardamom is cardamom, play with your food and experiment!
Great recipe everyone should have to try, Definitive. Thanks, Omon
Hi, Mr. Hoang Tam, I have some questions about cooking pho. What is the reason to boil the bones and meat for 5 minutes and then wash them? another question is, how many hours to cook the best broth? boiling or just keeping it hot for certain hours? thank you!
Em chao anh,
What do you think about using a slow cooking to make pho? I purchased 2 pounds of beef bones and cooked it over night on low. But it didn't taste very good. Do you think the prolong cooking may have done something to the taste?
hi anh, i like your site a lot! :)
I have problem with the broth that i hope you can help me. Usually, i use the same technique to cook broth of Pho, but the broth is not as good (i mean Sweet and tasty like ones i ate in Vietnam. Or maybe because i used the pressure casserole to cook the broth??
Kathy,
in vietnam, people add more sugar and msg to the broth.
thanks a lot! :)
This is my favourite Viet dish , will certainly try it at home , thanks for sharing :0
Hi all,
In my pho spice mix I include cinnamon, star anis, coriander seeds, cloves, fennel seeds and black cardamom
Tried your recipe and everyone loved it. Thanks!