Classic Vietnamese Beef Pho
ID: 91acc040...
An authentic, deeply comforting Vietnamese noodle soup featuring a crystal-clear, aromatic beef broth simmered with charred aromatics and spices, served with tender beef and rice noodles.
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🍳 Cooking Flow
Blanch the beef bones to remove impurities, rinse thoroughly, and clean the pot. → Char the onion and ginger, peel off the burnt outer layers, slice, and bruise them. → Simmer the bones with the charred aromatics, scallions, and spices gently for 2 hours, then strain. → Season the clear broth aggressively with fish sauce, salt, and sugar. → Assemble the bowl with cooked noodles, cooked beef, raw beef slices, and pour boiling hot broth over them to serve.
Cooking Steps
Brief Cooking Order
Blanch the beef bones to remove impurities, rinse thoroughly, and clean the pot. → Char the onion and ginger, peel off the burnt outer layers, slice, and bruise them. → Simmer the bones with the charred aromatics, scallions, and spices gently for 2 hours, then strain. → Season the clear broth aggressively with fish sauce, salt, and sugar. → Assemble the bowl with cooked noodles, cooked beef, raw beef slices, and pour boiling hot broth over them to serve.
Introduction
An authentic, deeply comforting Vietnamese noodle soup featuring a crystal-clear, aromatic beef broth simmered with charred aromatics and spices, served with tender beef and rice noodles.
Step 1
Place the beef short ribs and oxtail bones into a large stockpot.
Step 2
Cover with water, bring to a boil, and blanch for 2 to 3 minutes to release impurities, then drain and rinse the bones and clean the pot.
Step 3
Char the whole onion and ginger over an open gas flame or under an oven grill for 10-15 minutes until blackened on the outside.
Step 4
Peel off the blackened outer skin of the charred onion, rinse, and cut into slices.
Step 5
Peel off the charred skin of the ginger, slice it, and lightly bruise it with a pestle to release maximum flavor.
Ingredients List
Important Notes
Blanching and thoroughly rinsing the bones is crucial to achieving a crystal-clear pho broth.
Keep the broth at a gentle simmer; hard boiling will cause the fats and impurities to emulsify, making the soup cloudy.
Slightly freezing the raw beef for 15 minutes makes it much easier to slice wafer-thin.
Soaking the rice noodles in room temperature water first helps them maintain a bouncy, snappy texture rather than becoming soggy.
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