Description
Homemade pho broth is easier than you think! This recipe delivers rich beefy flavor with fresh herbs and aromatics.
Ingredients
Units
Scale
- 3 lbs (1361 g) beef bones
- 2 lbs (907 g) oxtail
- 1 lbs (454 g) beef shank
- 1 lbs (454 g) flank steak
- 1 lbs (454 g) brisket
- 2 large yellow onions
- 1 large piece of ginger
- 1 cinnamon stick
- 3 whole cloves
- 3 star anises
- 1 teaspoon whole black peppercorns
- 1/4 cup (60 ml) fish sauce
- Sea salt
- 1 package rice stick noodles
- A bit of oil
- Cilantro, chopped
- Scallions, chopped
- A few sprigs of fresh basil
- 1 jalapeño
- 1 lime
Instructions
- Place all bones and meat in a large stock pot. Cover with cool water and bring to a boil over high heat.
- Let it boil rapidly for 10 minutes; scud and debris should float to the top.
- Drain bones and meat into a colander, discard water, and wash the pot.
- Rinse bones and meat under cold water, return to pot, and cover with cool water.
- Put the pot on the stove over medium-high heat.
- On another burner over medium heat, brown and char onions directly on the grate, turning as necessary until edges blacken.
- Add the charred onions to the stock pot.
- Repeat the charring process for the ginger and add to the stock pot.
- Heat a frying pan over medium-high heat.
- Add cinnamon stick, whole cloves, star anise, and whole black peppercorns; stir until toasted and fragrant.
- Turn off heat and add spices to stock pot along with 1/4 cup fish sauce.
- Simmer the broth for 5 hours, skimming any debris that floats to the top; do not boil.
- After 5 hours, taste and season with salt if needed.
- Remove and discard bones.
- Remove beef shin, oxtails, brisket, and flank steak; place in a bowl.
- Pick off and shred or slice the meat; set aside.
- Cook rice stick noodles in a small pot of boiling water with a drizzle of oil until tender.
- Drain noodles and place in individual bowls.
- Arrange cooked beef in each bowl.
- Sprinkle with cilantro and scallions.
- Ladle hot broth over the beef and noodles.
- Top with fresh basil leaves, jalapeño slices (optional), and a spritz of lime juice.
- Add hoisin sauce and Sriracha (optional).
Notes
- For a richer broth, roast the bones and beef before simmering.
- To easily shred the beef, let it cool slightly before slicing against the grain.
- Leftover broth can be stored in the refrigerator for up to 5 days and frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Braising
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 1200
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 40
- Cholesterol: 150