Pho (Vietnamese beef noodle soup)

Name: Pho (Vietnamese beef noodle soup)
Prep time: 10800 s
Total time: 10800 s
Yield: 6 Servings
Cuisine: vietnamese
Ingredients: 500 g oxtail; 500 g beef bones; 500 g boiling beef; 200 g beef tenderloin; 250 g rice noodles; 5 l water; 5 shallots; 40 g ginger; 1 cardamom pod; 1 tsp fennel seed; 1 cinnamon stick; 1 star anise; 3 tbsp fish sauce; 1 tsp salt; 1 tsp sugar; 5 scallions; 2 chilis; 20 g soy sprouts; 4 sprigs mint; 4 sprigs cilantro; chili (for serving); fish sauce (for serving); lime (for serving)

Based on 12 ratings

Christian

“A steaming bowl of pho will always make me happy! Even though the beef broth needs to simmer for several hours, you shouldn't shorten or even skip this step, because the broth is the crucial basic for a flavorful pho.”

Difficulty

Medium 👍

180

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

500 g	oxtail
500 g	beef bones
500 g	boiling beef
200 g	beef tenderloin
250 g	rice noodles
5 l	water
5	shallots
40 g	ginger
1	cardamom pod
1 tsp	fennel seed
1	cinnamon stick
1	star anise
3 tbsp	fish sauce
1 tsp	salt
1 tsp	sugar
5	scallions
2	chilis
20 g	soy sprouts
4 sprigs	mint
4 sprigs	cilantro
	chili (for serving)
	fish sauce (for serving)
	lime (for serving)

Metric

Imperial

How-To Videos

How to secure a cutting board

How to cut green onions

Utensils

2 cutting boards
2 knives
2 pots (large)
slotted spoon
2 frying pans
bowl
sieve

Nutrition per serving

Cal
687

Protein
56g

Fat
32g

Carb
45g

Step 1/5

Cut oxtail into small chunks and add to a large pot with beef bone and boiling meat. Fill up with water and bring to a boil. Let simmer over medium heat and skim foam from time to time.

500 g oxtail
500 g beef bones
500 g boiling beef
5 l water

cutting board
knife
pot (large)
slotted spoon

Cut oxtail into small chunks and add to a large pot with beef bone and boiling meat. Fill up with water and bring to a boil. Let simmer over medium heat and skim foam from time to time.

Step 2/5

Peel shallots and add to a frying pan with ginger. Fry until they start to turn very dark brown, then add to the pot. Let the broth simmer over medium-low heat for approx. 2 hrs. Discard beef bone, oxtail, ginger and shallots. Remove boiled beef and transfer to a bowl with cold water.

5 shallots
40 g ginger

frying pan
bowl

Peel shallots and add to a frying pan with ginger. Fry until they start to turn very dark brown, then add to the pot. Let the broth simmer over medium-low heat for approx. 2 hrs. Discard beef bone, oxtail, ginger and shallots. Remove boiled beef and transfer to a bowl with cold water.

Step 3/5

Add cardamom pod, fennel seeds, cinnamon stick an star anise to a frying pan and fry until fragrant. Add to the pot. Season the broth with fish sauce, salt, and sugar. Let simmer for approx. 30 min.

1 cardamom pod
1 tsp fennel seed
1 cinnamon stick
1 star anise
3 tbsp fish sauce
1 tsp salt
1 tsp sugar

frying pan

Add cardamom pod, fennel seeds, cinnamon stick an star anise to a frying pan and fry until fragrant. Add to the pot. Season the broth with fish sauce, salt, and sugar. Let simmer for approx. 30 min.

Step 4/5

Cook rice noodles according to package instructions, then drain. Finely slice scallions and chilis. Slice boiled beef and raw beef tenderloin.

250 g rice noodles
5 scallions
2 chilis
200 g beef tenderloin

pot
sieve
cutting board
knife

Cook rice noodles according to package instructions, then drain. Finely slice scallions and chilis. Slice boiled beef and raw beef tenderloin.

Step 5/5

20 g soy sprouts
4 sprigs mint
4 sprigs cilantro
chili (for serving)
fish sauce (for serving)
lime (for serving)

Remove cardamom pod, fennel seeds, cinnamon stick an star anise and bring broth back to a simmer. Add cooked rice noodles, raw, and cooked beef to a serving bowl and ladle hot broth into the bowl. Top with soy sprouts, scallions, mint, cilantro, and chilis. Serve with more chilis, fish sauce and lime juice for everybody to season to taste. Enjoy!