RECIPE
Vietnamese
Beef Pho
🜠Broth Secret
The secret to a clear, flavorful pho broth is to par-boil the beef bones first and then rinse them. Roast the ginger and onion as well for a smoky, sweet depth.
Ingredients
- 2kg Beef Bones (Leg bones are best)
- Rice Pho Noodles (Flat type)
- Thin strips of raw Beef Fillet (to top)
- Aromatics: Star Anise, Cinnamon, Cloves, Ginger, Toasted Onion
- Fish Sauce, Sugar, Salt
- Garnish: Thai Basil, Lime, Mung Bean Sprouts, Hoisin, Chili sauce
Instructions
- Broth Foundation: Boil beef bones for 10 mins, drain, and rinse. Add fresh water and simmer with aromatics for 6-8 hours.
- Strain: Strain the broth and season with fish sauce and sugar. Keep it piping hot.
- Noodles: Soak or boil rice noodles according to package instructions.
- Plating: Place noodles in a bowl, top with thin raw beef slices and sliced onions.
- Serve: Pour the boiling broth over the raw beef to cook it instantly. Serve with herbs, lime, and bean sprouts on the side.