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Beef Pho Recipe Easy Homemade Flavorful Pho with Fresh Herb Garnish

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A flavorful homemade Vietnamese beef pho with a rich, aromatic broth and fresh herb garnish, perfect for cozy nights and customizable to your taste.

Ingredients

Scale
  • 3–4 pounds beef bones (marrow and knuckle bones)
  • 1 pound beef brisket or chuck roast (optional)
  • 1 large onion, halved and charred
  • 3-inch piece ginger, sliced and charred
  • 4 whole star anise
  • 2 large cinnamon sticks
  • 5 whole cloves
  • 2 cardamom pods
  • 1 tablespoon rock sugar or white sugar
  • 1/4 cup fish sauce (60 ml)
  • Salt, to taste
  • 8 ounces pho-style flat rice noodles
  • 1/2 pound raw beef sirloin or eye of round, thinly sliced
  • 1 cup bean sprouts, rinsed
  • Small bunch each of Thai basil, cilantro, and mint
  • 2 green onions, thinly sliced
  • Lime wedges, for squeezing
  • Thinly sliced jalapeños or Thai chilies (optional)
  • Hoisin sauce and Sriracha, for drizzling

Instructions

  1. Blanch beef bones in boiling water for 10 minutes to remove impurities. Drain and rinse thoroughly.
  2. Char the halved onion and sliced ginger using a broiler or gas flame until blackened in spots.
  3. Toast star anise, cinnamon sticks, cloves, and cardamom in a dry skillet over medium heat until fragrant.
  4. In a large stockpot, add blanched bones, charred onion and ginger, toasted spices, and 4 quarts (3.8 liters) of water. Bring to a boil, then reduce to a gentle simmer. Skim off scum every 20-30 minutes.
  5. After 3 hours, add fish sauce, rock sugar, and salt. Continue simmering for another 30 minutes.
  6. If using brisket, add it during the last hour of simmering. Once tender, remove and slice thinly.
  7. Soak rice noodles in warm water until pliable, then drain. Just before serving, blanch noodles in boiling water for 10-15 seconds.
  8. Place cooked noodles in bowls. Arrange slices of cooked brisket and raw beef on top. Ladle hot broth over to gently cook the raw beef.
  9. Top with bean sprouts, Thai basil, cilantro, mint, green onions, and jalapeños. Serve with lime wedges, hoisin sauce, and Sriracha on the side.

Notes

Skim the broth regularly during simmering to keep it clear. Freeze raw beef for 30 minutes before slicing thinly for easier cutting. Avoid overcooking rice noodles; they should remain slightly firm before serving. Store herbs wrapped in damp paper towels inside a plastic bag to keep fresh longer. Broth can be frozen for up to 3 months and stored in the fridge for up to 4 days.

Nutrition

Keywords: beef pho, Vietnamese pho, homemade pho, beef noodle soup, pho recipe, fresh herbs, slow simmer broth

Find it online: https://fuzzyforker.com/beef-pho-recipe-easy-homemade-flavorful-pho-with-fresh-herb-garnish/