Dinner
Vietnamese Pho
Prep30 mins
Cook8–10 hrs
Total8 hrs 30 mins – 10 hrs 30 mins
Serves4
DifficultyMedium
Lukas's Note
The charring step is non-negotiable. Don't skip it, don't do it lightly. You want the onion and ginger genuinely blackened on the outside. That's where the depth comes from. If your kitchen fills with smoke, you're doing it right.
Fish sauce brands vary wildly in saltiness. Taste and adjust at the end rather than measuring rigidly. Red Boat is my default.
Vietnamese Pho
Ingredients
Makes
4
servingsThe Broth
- 2kg beef bones (knuckle and marrow)
- 500g beef brisket
- 1 large white onion, halved
- 100g fresh ginger, halved lengthways
- 5 star anise
- 4 cloves
- 2 cinnamon sticks
- 1 tsp coriander seeds
- 3 tbsp fish sauce
- 1 tbsp rock sugar
To Serve
- 400g dried pho noodles
- 300g beef sirloin, thinly sliced raw
- 4 spring onions, thinly sliced
- 1 bunch fresh coriander
- 1 bunch Thai basil
- 2 limes, cut into wedges
- to serve bean sprouts, hoisin, sriracha
Equipment
Instructions
- Char the aromatics. Place the onion halves and ginger cut-side down directly on a gas flame or under a very hot grill. Char until blackened on the outside, around 10–15 minutes. Rinse briefly and scrape off the worst of the black.
- Blanch the bones. Cover the bones with cold water, bring to a vigorous boil for 10 minutes. Drain, rinse thoroughly, and scrub the pot clean.
- Build the broth. Return the bones to the pot with 4 litres of fresh water. Add the charred onion and ginger, brisket, and spices. Simmer on the lowest heat for 2.5–3 hours, skimming occasionally. Remove brisket after 45 minutes and set aside to cool.
- Season. Strain the broth. Season with fish sauce, rock sugar, and salt until clean, savoury, faintly sweet.
- Assemble and serve. Cook noodles, divide into bowls. Top with sliced brisket and raw beef, ladle hot broth over to cook the beef. Finish with herbs, serve extras on the side.
Nutrition per serving (estimated)
Calories
340 kcal
Protein
32 g
Carbs
54 g
Fat
10 g
Sodium
890 mg
Estimates only. Values vary based on ingredients and exact portion size.
Recipe Notes
- Char properly, don't skip it. A gas burner works best; under the broiler works too, just watch it closely.
- Make the broth ahead. It actually improves overnight in the fridge.
- Freezes well. Freeze the broth alone in portioned containers.
