Homemade Vietnamese Beef Pho
The Meatmen
June 7, 2022
For your perfect pho fix, this comforting, refreshing, delicious Vietnamese Pho recipe hits the spot.
Light, sweet and savoury beef broth made from scratch infused with flavourful herbs, spices and tender slices of beef, this beefy noodle soup brings you a taste closer to Vietnam.
Love your noodle soup spicy? Add in your favourite Sriracha chilli sauce and chilli flakes to give a fiery kick to the tastebuds!
More recipes you might like:
Vietnamese Thit Kho
Taiwanese Beef Noodle Soup
Wet/Dry Hor Fun
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Ingredients
Adjust Servings
| 2kg beef bones | |
| 400g chuck roast | |
| 2 white onions | |
| 1 large ginger | |
| 3tbsp coriander seed | |
| 3 black cardamom | |
| 3 star anise | |
| 3tbsp fish sauce | |
| 2tbsp brown sugar | |
| Rice noodles | |
| Cilantro leaves | |
| Basil leaves | |
| Mint leaves | |
| Coriander |
Directions
1.
Broth
Put beef bones(oiled) into oven and roast (30-40mins/dark brown 220 deg)
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2.
Toast cinnamon stick,coriander seed, black cardamom, cloves and star anise (herbs can use pan)
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3.
Roast onions and ginger in a pan until fragrant.
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4.
Sear chuck roast 2-3mins per side until browned.
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5.
Add bones into a large stockpot, fill with cold water for 5 mins.
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6.
Bring to a light simmer and kim out scums that float.
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7.
Add in chuck roast and aromatics.
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8.
Add in brown sugar and fish sauce.
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9.
Simmer for 2 hours over low-medium heat
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10.
Remove chuck roast and simmer for another 2 hours
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11.
Remove bones and strain
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12.
Season with fish sauce to taste.
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13.
Slice chuck roast
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14.
Noodles
Cook rice noodle according to package instructions
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15.
Cilantro leaves, basil leaves, mint leaves and coriander to form a salad
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16.
Thinly slice thai chili
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17.
Very thinly sliced chuck roast
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18.
Thinly sliced Onions
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19.
Set dry ingredients in bowl and pour hot soup over
Mark as complete
Notes
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