Photo courtesy of The Slanted Door.
"If you've got a pot that can take another three pounds of bones, do it."
Servings: 6
Prep time: 30 minutes
Total time: 6 hoursIngredientsFor the beef stock (makes about 6 quarts):
1 large yellow onion, unpeeled
3-inch piece fresh ginger
2 pounds|907 grams beef neck bones
2 pounds|907 grams beef shank bones
2 pounds|907 grams oxtails, cut in 2- to 3-inch pieces
2 pounds|907 grams beef marrowbones
1 ounce|30 grams light brown palm sugar or 2 tablespoons light brown sugar
1 tablespoon kosher salt
1 teaspoon ground white pepper
3-inch piece Chinese cinnamon
1 whole star anise pod
1 whole clove
1 black cardamom pod (optional)For the soup:
1 pound|454 grams beef brisket
3 quarts|2 liters 840 ml beef stock (from above)
fish sauce, for seasoning
1 (16-ounce|454 gram) package dried wide rice noodles, cooked according to package directions
12 ounces|340 grams beef top round , thinly sliced
1 bunch scallions, trimmed and thinly sliced
garnishes (Thai basil sprigs, mung bean sprouts, lime wedges, jalapeños, Sriracha sauce, hoisin sauce)Directions- For the beef stock: Preheat the oven to 350°F (175º C). Place the onion and ginger on a rimmed baking sheet and roast until the onion is soft and beginning to ooze, about 1 hour. Remove from the oven and let the onion and ginger cool until they can be handled. Peel the onion and cut in half. Slice the unpeeled ginger into ¼-inch-thick coins.
- While the onion and ginger are roasting, blanch the bones: To ensure the pot is large enough to blanch the bones without boiling over, put the bones in the pot and add water to cover by 1 inch. Then remove the bones and bring the water to a boil. When it is at a rolling boil, add the oxtails, neck bones and shanks, return the water to a boil and boil for 3 minutes. Drain the contents of the pot into a colander and rinse under cold running water. Rinse the pot and return the rinsed oxtails, neck bones, and shanks to the pot. Add the marrowbones.
- Add the onion halves, ginger slices, salt, sugar, and 8 quarts fresh water to the pot and bring to a boil over high heat, skimming off any scum that forms on the surface. Lower the heat so the liquid is at a gentle simmer and and simmer for 4 hours, skimming as needed to remove any scum that forms on the surface.
- Add the pepper, cinnamon, star anise, clove, and cardamom and continue cooking, skimming occasionally, for 1 hour longer.
- Remove from the heat and and, using a spider or a slotted spoon, discard the large solids. Strain the stock through a fine-mesh sieve into a large container, let sit for a few minutes (or refrigerate overnight), then skim most of the fat from the surface (leave some, as it gives the stock a better flavor and mouthfeel). Use immediately, or let cool completely, then transfer to practical-size airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
- For the soup: Place the brisket in a large pot and add the stock. Bring to a boil over high heat, then lower the heat until the liquid is at a vigorous simmer. Cook the brisket for 30 to 45 minutes, until cooked through. To check for doneness, remove the brisket from the pot to a plate and poke with the tip of a chopstick; the juices should run clear.
- Just before the brisket is ready, prepare an ice-water bath. When the brisket is done, remove it from the pot, reserving the cooking liquid, and immediately submerge it in the ice-water bath, which will stop the cooking and give the meat a firmer texture. When the brisket is completely cool, remove from the water, pat dry, and thinly slice against the grain. Set aside.
- Return the stock to a boil over high heat. Taste for seasoning and add fish sauce if needed.
- To ready the garnishes, arrange the basil, bean sprouts, lime wedges, and chiles on a platter and place on the table and put the Sriracha and hoisin sauces alongside.
- Divide the cooked rice noodles evenly among warmed soup bowls. Top with the brisket slices and then with the raw beef slices, dividing them evenly. Ladle the hot stock over the top, dividing it evenly, and top with the scallions. Serve immediately, accompanied with the platter of garnishes.
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FAQs
Sa sung—dried peanut worms—have been described as the secret ingredient of great pho.
What makes pho broth taste so good? ›
Broth - the soul of Pho. Beef bones play a crucial role in influencing the quality of the broth. Combined with spices such as ginger, charred onions, star anise, cinnamon, cloves, cardamom, and coriander seeds, the broth gains a distinct aroma.
What is the difference between pho and pho Bo? ›
There are two kinds of Pho, either Pho bo (beef noodle soup) or Pho ga (chicken noodle soup). So, if you are trying a noodle soup without beef or chicken, your noodle soup could be any kind of Vietnamese noodle soup but Pho (except the vegetarian version of Pho).
Is pho actually healthy? ›
A Vietnamese soup made with broth, rice noodles, herbs, and meat or tofu. Pho is nutritious and is high in protein, but does have high sodium and calories. It may help reduce inflammation and improve joint health.
What gives pho its distinct flavor? ›
Spices: There are 5 important spices in pho broth — star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds. I really recommend using the whole (not ground) spices if possible, which we will briefly toast to bring out extra flavor.
What is the dark sauce added to pho? ›
The hoisin adds a spicy-salty-sweet kick to make pho extra fun. Trouble is, the commercially made hoisin for eating with pho, called tương ăn phở in Vietnamese, is incredibly sweet and one-note.
What is the best meat for pho? ›
Pho Broth Ingredients
Stewing beef: such as brisket or chuck, which will be stewed until tender right in the broth. Oxtail: aside from the marrow and connective tissue that results in a delicious broth, oxtail meat is also one of the best cuts for stew. If omitting, use more bones and more stew beef.
Are you supposed to finish the broth in pho? ›
It is important to finish your soup when eating pho. Leaving broth in your bowl is considered wasteful in Vietnamese culture. If you are full and cannot finish your soup, you can ask for a takeaway container to bring the leftovers home.
Should pho broth be boiling? ›
Temperature control
For the most flavorful and clear broth, your pot needs to be in a constant simmer. Take your time in the first 15 minutes or so to make adjustments to your temperature. This ensures that you have true simmering in the next 3-5 hours; no rolling boiling water, no dead still water either.
Is pho healthier than ramen? ›
Pho is a bone broth – all the benefits of bone broth is packed in this bowl of noodle soup. It is also served with rice noodles which is naturally gluten-free. Ramen, on the other hand, is made with soy and miso based broth and served with gluten-containing noodles. For these reasons, Pho is the better choice.
Pho (noodle soup) is a quintessential Vietnamese dish.
Is pho traditionally with beef or chicken? ›
It can be hard to call something a national dish, but Vietnamese beef pho probably is the number one dish associated with Vietnamese cuisine. There are many different types of Pho, including chicken and seafood, but beef is the most common.
Can I eat pho every day? ›
Experts also suggest that if pho is used for breakfast, then you should avoid salt for the rest of the day. To avoid imbalanced nutrition, you should not eat pho too often, and you should switch up diet with other food products. Any food, no matter how good it is, won't be good for your body if consumed too much.
Is pho bad for blood pressure? ›
The one thing to be extra conscientious with pho is that it's very high in sodium, which can cause increased blood pressure and contribute to cardiovascular issues. 2 (Some bowls have more than 1,000 mg, which is practically the entire allotment of recommended sodium intake for the day.)
Is pho inflammatory? ›
Pro – Pho Has A Lot of Health Benefits
From its ingredients, it's been shown to reduce inflammation and improve joint health. If you suffer from something like chronic pain or arthritis, you may want to entertain the idea of enjoying more pho. The broth particularly can be very anti-inflammation.
What is the crunchy stuff in pho? ›
The flank steak piece itself has a silver layer/membrane on one side that is trimmed off (along with some fat) for North American consumption. For pho, though, we Viet people leave this on to get the vè dòn. Properly cooked and sliced, it gives a chewy and crunchy texture in addition to the awesome flank beef taste.
What gives pho its smell? ›
Star anise, cloves, and cinnamon are the aromatic trinity in traditional pho stock. Try adding a few whole spices to the store-bought stuff, along with fresh ginger and a glug of fish sauce.
How is pho so filling? ›
Protein & Fiber
Traditional pho is served with thinly sliced beef, but it can be made with any type of meat. Including a serving of meat gives you added protein and combining it with plenty of vegetables gives you a healthy dose of fiber, both of which help you to feel satiated longer.
Why does pho have MSG? ›
They're flavor enhancers. It's true that if you use MSG, you should lower your use of salt. MSG is like a seasoning salt.
