Pho Broth Recipe

Experience the magic of one of the greatest noodle soups in the world with this easy to follow traditional Vietnamese Pho recipe! Made from scratch with the signature broth that’s light yet at the same time so full of flavour, it’s infused with spices like cinnamon, star anise and cardamom. The soup is utterly addictive and every spoonful leaves you wanting more!

Pho Recipe (How to Make Vietnamese Noodle Soup)

Learn How to Make this Vietnamese Noodle Soup Recipe (Pho) right in your own home with these easy to follow instructions.Note- there are two sets of instructions. The first is for the more authentic pho broth (long version) and the second is for the less authentic (short version).

Prep: 60min

Total: 540min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 574 kcal, Carbohydrate 8 g, Protein 5 g, Fat 57 g, Sodium 2179 mg, Fiber 1 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 10 pounds beef bones
• 2 medium yellow onions (peel and quarter)
• 2 whole heads garlic (halved crosswise)
• 4 (2-inch pieces) ginger (sliced lengthwise)
• 6 whole star anise
• 12 whole cloves
• 2 whole cinnamon sticks
• 2 black cardamom pods
• 2 tablespoon fennel seeds
• 2 tablespoon coriander seeds
• 2 tablespoon salt ((plus more to taste))
• 2/3 cup fish sauce (divided between the two pots)
• 4 tablespoon sugar (divided between the two pots)
• 1 tablespoon olive oil
• 3 shallots (diced)
• 1 bunch green onions (chopped, green and white parts divided)
• 4 cloves garlic (minced)
• 2 tablespoon fresh ginger (minced)
• 6 cups low-sodium chicken broth (or water)
• 2 whole star anise
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 pound flat rice noodles (dried or fresh)
• 1 pound beef (flank steak, chuck roast, brisket, sirloin (sliced thin against the grain))
• sliced red or white onions
• fresh cilantro (chopped)
• fresh mint, Thai basil
• mung bean sprouts
• green onions ((scallions))
• sliced jalapeño
• lime wedges
• thinly sliced red chilis
• hoisin sauce
• fish sauce
• chili sauce
• bok choy

Instruction:

1. Skim the fat from the top (optional). Add a couple of handfuls of ice to your broth to expedite cooling and cover your pot with a lid. Transfer the broth to the refrigerator and allow the broth to cool fully (this will take upwards of 6 hours or overnight). The result will be a hard, thick layer of fat on the top and a bottom layer that is your pho broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat.
2. Season to taste. When it comes to Pho, you do you. Add more salt, more sugar, more fish sauce, etc.
3. Garnish like crazy. Add some extra cooked beef from the bones you used to make the bone broth, add one sauce…or five. Guys, it’s up to you! Have fun!

Vietnamese Pho recipe

Recipe video above. Experience the magic of one of the greatest soups in the world with this easy to follow traditional recipe! The depth of flavour in the broth will blow you away – it looks so clear and light but it’s packed with flavour!

Prep: 20min

Total: 200min

Ingredients:

• 2 large onions (, halved)
• 150g / 5oz ginger (, sliced down the centre)
• 10 star anise
• 4 cinnamon quills
• 4 cardamon pods
• 3 cloves ((the spice cloves!))
• 1.5 tbsp coriander seeds
• 1.5kg / 3lb beef brisket
• 1kg / 2lb meaty beef bones
• 1kg / 2lb marrow bones ((leg, knuckle), cut to reveal marrow)
• 3.5 litres / 3.75 quarts water ((15 cups))
• 2 tbsp white sugar
• 1 tbsp salt
• 40 ml / 3 tbsp fish sauce ((Note 2))
• 50g / 1.5 oz dried rice sticks ((or 120g/4oz fresh) (Note 3))
• 30g / 1 oz beef tenderloin, raw, very thinly sliced ((Note 4))
• 3 – 5 brisket slices ((used for broth))
• Beansprouts, handful
• Thai basil, 3 – 5 sprigs
• Coriander/cilantro, 3 – 5 sprigs ((or more basil))
• Lime wedges*
• Finely sliced red chilli*
• Hoisin sauce*
• Sriracha* ((for spiciness))

Instruction:

1. Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.
2. Rinse each bone and brisket under tap water.
3. Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.
4. Serve with Toppings on the side!

How to Make the Best Homemade Pho

Making your own fabulous bowl of Vietnamese pho at home is not hard, all you need is a straightforward recipe, a few secrets and a nice big stockpot. We realize our recipe may look daunting, but this is quite simple to do and there is a lot of inactive time while you wait for the broth (we’ve just been extra tedious to share everything we know).

Prep: 45min

Total: 4h5min

Yield: Makes approximately 3 1/2 to 4 quarts of broth (enough for 6 servings)

Nutrition Facts: calories 436, Protein 23 g, Carbohydrate 74 g, Fiber 3 g, Sugar 6 g, Fat 5 g, Saturated Fat 1 g, Cholesterol 20 mg

Ingredients:

• 5 to 6 pounds of beef knuckles or leg bones
• 6 quarts cold water
• 2 medium onions, quartered
• 4-inch piece of fresh ginger, halved lengthwise
• 2 cinnamon sticks
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 6 star anise
• 6 whole cloves
• 1 black cardamom pod (see note below)
• 1 1/2 tablespoons salt
• 1/4 cup fish sauce
• 1-inch piece yellow rock sugar (see note below)
• 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
• 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
• 1/4 cup thinly sliced onions (see note)
• 1/4 cup chopped cilantro leaves
• Sprigs of fresh mint and/or Asian/Thai basil
• Bean sprouts
• Thinly sliced red chilies (such as Thai bird)
• Lime wedges
• Fish sauce
• Hoisin sauce

Instruction:

1. Add beef bones to a large pot that will hold at least 10 quarts. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water.
2. Meanwhile, move an oven rack to a high position then turn broiler to high. Line a baking sheet with aluminum foil. Place quartered onions and halved ginger onto baking sheet then broil for 10 to 15 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides.
3. Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant. About 5 minutes. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butchers twine to seal.
4. Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the bag or sachet of toasted spices. Add 1 1/2 tablespoons of salt, a 1/4 cup of fish sauce and the rock sugar. Continue to simmer broth, uncovered, for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it.
5. Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. The broth will have a layer of fat at the the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove.
6. Bring the broth to a gentle simmer over medium heat.
7. If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15 to 20 minutes until soft and opaque. If you are using fresh, add to a colander then rinse with cold water.
8. To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls. (We like to fill each bowl by 1/3 with noodles).
9. Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and cilantro. Serve bowls with a plate of optional garnishes listed above.

Quick and Easy Pho

This easy Vietnamese inspired Pho is my quick and easy adaptation that’s perfect when you’re tight on time. It’s made with rice noodles, broth, and choice of chicken, beef, pork or shrimp.

Prep: 20min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 178 kcal, Carbohydrate 42 g, Protein 3 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 1373 mg, Fiber 2 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 8 oz dried rice vermicelli noodles
• Desired meat: chicken, pork, steak or raw shrimp* ((See notes))
• 1 large yellow onion (, quartered)
• 2 (2-inch pieces) fresh ginger (, unpeeled and halved, length-wise)
• 6 cups broth ((chicken, beef or vegetable, depending on protein choice))
• 2 cups water
• 1/4 tsp ground coriander
• 1 whole clove ((optional))
• 1 1/2 Tablespoons fish sauce ((or less, to taste preference))
• ¼ teaspoon hoisin sauce
• 1/4 teaspoon soy sauce
• ¼ teaspoon red chili paste ((sambal oelek))
• 1 stick cinnamon
• salt and freshly ground black pepper
• 4 green onions (, chopped)
• 2 fresh jalapeño peppers or red thai chili peppers (, thinly sliced and seeds removed)
• 1 bunch fresh cilantro (, chopped)
• 1 bunch Thai basil leaves
• 1 cup fresh bean sprouts
• 2 limes (, cut into wedges)
• Sriracha hot sauce, or additional red chili paste (, for heat, optional)

Instruction:

1. Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.
2. Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.
3. Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.
4. Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.
5. 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).
6. Discard the ginger, clove, cinnamon stick and onion pieces from the pot.
7. Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.

How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook With Jet Tila | Food Network

FAQ

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