Here’s the combination of beef and bones I find yields the best Pho soup flavour:ġ.5kg / 3 lb brisket – the beef of choice with pho vendors in Vietnam, for its beefy flavour and it holds up to hours of simmering without fall apart (like chuck and rib). Most recipes get it wrong, so the broth lacks flavour. The single most important thing in a pho recipe is using the right combination of beef meat AND bones. And it distresses me to see so many Pho recipes online using just bones!😢 The ONLY way to get enough beef flavour into the broth is to use a combination of meat AND bones. You will NOT get enough flavour into the broth using just bones – trust me, we tried multiple times. Ladle into bowls over noodles and pile on Toppings! Simmer 40 minutes further with just bones Remove brisket – some is used for Pho topping, see below recipe for ways to use remainder Simmer for 3 hours – bones, beef, water, onion, ginger and spices (cinnamon, cardamom, coriander, star anise)
Wash the bones to get all the icky scum off Scum – be amazed at all the icky stuff that comes out Quick boil – Remove impurities from beef with a 5 minute boil, it’s the path to a beautiful clear soup It’s more time than anything – and a very big pot! While you’ll need to man handle a considerable mound of bones and beef, I think you might be surprised how straightforward it actually is to make pho. Throwing some spices into store bought stock just doesn’t cut it I’m afraid – and I rarely say that! Pho really is a soup that needs to be made from scratch with a homemade beef broth. 🙂 Here’s our Saigon Food Guide, including the best Pho vendor in the city that you will not find in any guide book! Pho is the first thing you seek upon landing in Vietnam, always choosing vendors crowded with locals rather than tourists! Best place to try Pho? It is, without question, one of The Best Soups in the whole world!
Pho bac hoa viet full#
The Pho soup broth is everything. It’s light yet full of flavour, deceptively beefy, savoury, complex, has the tiniest hint of richness and is filled with beautiful spices like cinnamon. That is, until you take your first slurp. It looks like a relatively harmless bowl of beef noodle soup. If you’re wondering “ What is Pho?” then you’re probably also wondering “ Why is she so bonkers over it?” This homemade Pho recipe is actually quite straightforward – but you do need a very large pot! One of the greatest noodle soups in the whole world commands respect!Īnd I am very pleased to report every member of the RecipeTin family whole heartedly approves of this final recipe! We’ve compared notes, debated furiously about how the latest iteration compared to the (many) bowls of Pho soup we slurped during our travels, and our favourite Pho restaurants back home here in Sydney. It’s been quietly made and remade by various RecipeTin family members since our first trip to Vietnam. This Pho recipe has been in the works for a while now.
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!
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