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A fragrant, long simmered broth, rice noodles, and thin slices of beef. Pho takes time, but almost none of it is hands on.
Beef pho
Ingredients
Method
- Char the onion and ginger under a hot grill until blackened in spots, then rinse off any burnt bits.
- Blanch the beef bones in boiling water for 5 minutes, drain and rinse.
- Toast the star anise, cinnamon and cloves in a dry pan for a minute until fragrant.
- Combine the bones, charred onion and ginger, toasted spices, fish sauce, sugar and 3 litres of water in a large pot. Simmer very gently, skimming often, for 3 hours.
- Strain the broth and season to taste. Poach or thinly slice the beef and cook briefly in the hot broth.
- Soak the rice noodles according to the pack, divide into bowls, ladle over the broth and beef, and serve with bean sprouts, basil, lime and chilli.
Notes
A long simmer is what gives the broth its depth. Do not rush this step.
Tips for the best pho
- Skim the broth often in the first hour, since this is what keeps it clear rather than cloudy.
- Charring the onion and ginger first adds a smoky depth that raw aromatics cannot give.
- Slice the beef as thin as possible if serving it raw over hot broth, since the broth itself finishes cooking it.
Frequently asked questions
Can I make pho broth ahead of time?
Yes, and it improves overnight in the fridge. Skim off any set fat from the top before reheating.
Can I use a slow cooker for the broth?
Yes, transfer everything to a slow cooker after the initial toasting and blanching steps, and cook on low for 8 hours.
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- Flat rice noodles. The right width for a proper bowl of pho.
