Pho (Vietnamese beef noodle soup)

Based on 11 ratings
Christian

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
0
min.
Baking
0
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
shallots
40 g ginger
cardamom pod
1 tsp fennel seed
cinnamon stick
star anise
3 tbsp fish sauce
1 tsp salt
1 tsp sugar
scallions
chilis
20 g soy sprouts
4 sprigs mint
4 sprigs cilantro
chili (for serving)
fish sauce (for serving)
lime (for serving)
Metric
Imperial

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 oxtail
  • 500 beef bones
  • 500 boiling beef
  • 5 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 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 rice noodles
  • 5 scallions
  • 2 chilis
  • 200 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

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!
  • 20 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!