Vietnamese Beef Pho

Tutorial video

Ingredients (25)

• 1.5 kg beef marrow bones
• 1 kg beef muscle (such as shank)
• 800 g beef brisket
• 500 g beef sirloin (for quick‑cooking slices)
• 4 l water
• 45 g rock sugar
• 22 g salt
• 13 g MSG (optional)
• 6 g cinnamon stick
• 3 star anise pods
• 7 whole cloves
• 5 g dried tangerine peel
• 5 g coriander seeds
• 10 g white peppercorns
• 3 black cardamom pods
• 3 g cumin seeds
• 60 g fresh ginger, sliced
• 1 onion (about 400 g), halved
• 200 g mung bean sprouts
• 1 bunch Thai basil
• 1 bunch cilantro (coriander)
• 400 g dried rice noodles (pho noodles)
• 1 lemon, cut into wedges
• 2 red chilies, sliced
• 2 green onions, sliced

Nutrition (per serving)

Calories

620 kcal

Carbohydrate

71 g

Protein

32 g

Fat

14 g

Fiber

3 g

Sodium

1500 mg

Calcium

110 mg

Potassium

620 mg

Iron

4 mg

Zinc

2 mg

Magnesium

30 mg

Cholesterol

70 mg

Instructions

• Char the ginger slices and onion halves over an open flame or under a broiler until lightly blackened, then rinse briefly under warm water.
• Place the beef marrow bones, beef muscle, and beef brisket in a large stockpot and cover with the 4 L of water; bring to a boil and immediately discard the scum that rises to the surface.
• Add the charred ginger and onion to the pot along with the cinnamon, star anise, cloves, dried tangerine peel, coriander seeds, white peppercorns, black cardamom, and cumin seeds.
• Reduce the heat to a gentle simmer and cook the broth for at least 3 hours, partially covered, to extract maximum flavor from the bones and meat.
• After simmering, remove the meat pieces, slice the brisket thinly, and set aside; strain the broth through a fine‑mesh sieve, discarding the solids.
• Season the clear broth with rock sugar, salt, and MSG to taste, then keep it hot on low heat.
• Soak the dried rice noodles in hot water until soft, then drain and divide among serving bowls.
• Arrange slices of raw sirloin, sliced brisket, and any other desired beef on top of the noodles.
• Ladle the hot broth over the meat and noodles, allowing the thin sirloin to cook briefly in the heat.
• Garnish each bowl with mung bean sprouts, Thai basil, cilantro, green onion, lemon wedges, and sliced chilies as desired.