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
- 1.5 kg beef bones
- 500 g beef brisket or sirloin
- 1 onion, halved
- 100 g fresh ginger, halved
- 4 star anise
- 1 cinnamon stick
- 3 cloves
- 3 tbsp fish sauce
- 1 tbsp sugar
- 400 g flat rice noodles
- bean sprouts, Thai basil, lime and chilli, to serve
- 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.
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.
Getting a clear, flavourful broth
Skimming the scum that rises in the first stages of simmering is what keeps pho broth clear rather than cloudy, do this a few times in the first 20 minutes rather than leaving it to build up throughout the whole cook.
A faster weeknight pho broth
A shortcut pho that skips the long simmered bone broth but keeps the warm spice and clean flavour, ready in under 40 minutes.
Fast Vietnamese pho
- 1.5 litres beef or chicken stock
- 1 onion, halved
- 1 thumb ginger, halved
- 2 star anise, 1 cinnamon stick, 3 cloves
- 2 tbsp fish sauce
- 200 g rice noodles
- 200 g thin sliced beef or cooked chicken
- Bean sprouts, spring onion, coriander, lime, to serve
- Char the onion and ginger under a hot grill or in a dry pan until blackened in spots.
- Simmer the stock with the charred onion, ginger and whole spices for 20 minutes, then strain.
- Stir in the fish sauce, taste and adjust.
- Cook the noodles separately, then divide into bowls with the raw beef, or add cooked chicken.
- Ladle over the hot broth, which will cook thin sliced raw beef through, then top with the fresh garnishes.
Tips for the best broth
- Charring the onion and ginger first is what gives shortcut pho its depth, do not skip it.
- Slice raw beef as thin as possible so the hot broth cooks it through in the bowl.
- Keep the spices whole and strain them out, ground spices cloud the broth.
Getting a fast broth to still taste deep
Toasting the spices (star anise, cinnamon, cloves) briefly in a dry pan before adding them to the stock makes a real difference to a quicker broth, releasing more of their aroma in the shorter cooking time than adding them raw.
Choosing noodles
Flat rice noodles (banh pho) are traditional, sold fresh or dried, fresh needs only a brief soak in hot water while dried needs a proper soak or brief boil before adding to the broth.
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.
What noodles are used in pho?
Flat rice noodles, similar to a wide rice stick noodle, usually sold dried and soaked before cooking.
