Homemade Vietnamese Pho
ID: 15ea8622...
An authentic, deeply flavorful Vietnamese beef pho made from scratch. The rich broth is slowly simmered with charred onions, ginger, beef bones, and toasted spices, then served over rice noodles with thinly sliced beef and fresh herbs.
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🍳 Cooking Flow
Parboil the beef bones for 5 minutes, rinse them thoroughly, and clean the pot. → Char the quartered onions and sliced ginger under the broiler, and toast the spices to make a spice sachet. → Simmer the clean bones with 6 quarts of water, the spice sachet, charred aromatics, fish sauce, salt, and rock candy for 3 hours. → Strain the broth and remove the excess fat (optionally refrigerate overnight to easily scoop off the solidified fat). → Assemble the bowls with raw beef slices and cooked rice noodles, pour the boiling hot broth over them to cook the meat, and serve with garnishes.
Cooking Steps
Brief Cooking Order
Parboil the beef bones for 5 minutes, rinse them thoroughly, and clean the pot. → Char the quartered onions and sliced ginger under the broiler, and toast the spices to make a spice sachet. → Simmer the clean bones with 6 quarts of water, the spice sachet, charred aromatics, fish sauce, salt, and rock candy for 3 hours. → Strain the broth and remove the excess fat (optionally refrigerate overnight to easily scoop off the solidified fat). → Assemble the bowls with raw beef slices and cooked rice noodles, pour the boiling hot broth over them to cook the meat, and serve with garnishes.
Introduction
An authentic, deeply flavorful Vietnamese beef pho made from scratch. The rich broth is slowly simmered with charred onions, ginger, beef bones, and toasted spices, then served over rice noodles with thinly sliced beef and fresh herbs.
Step 1
Place beef knuckles or leg bones into a large stockpot and cover them completely with cold water.
Step 2
Bring the pot to a boil over high heat and let it boil for about 5 minutes until a layer of foam and scum rises to the top.
Step 3
Drain the bones completely in a colander in the sink, then thoroughly rinse the bones and clean the stockpot to remove all scum.
Step 4
Put the rinsed bones back into the clean stockpot and set aside.
Step 5
Quarter the onions (keep the skins on) and slice the ginger in half lengthwise.
Ingredients List
Important Notes
Boiling and rinsing the beef bones first is essential to get a clear, clean broth without any impurities or muddiness.
Refrigerating the strained broth overnight is highly recommended as it allows the fat to solidify at the top, making it incredibly easy to spoon off.
Ensure the broth is boiling hot when ladling it into the bowls so that it cooks the thinly sliced raw beef instantly.
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