Asian cuisine
Vietnamese beef pho
Vietnamese pho with beef is an iconic Asian dish whose calling card is the clear, deep and warming beef broth. In this homemade version, the rich liquid base harmonizes with soft rice noodles and the finest slices of tender meat. The contrast of flavors and textures is achieved through the addition of juicy crunchy bean sprouts, the explosive freshness of cilantro and green onions, and the bright citrus sourness of lime. The warm, spicy notes of ginger and roasted onions fill the kitchen with incredible flavor, making this soup the perfect hearty lunch or dinner.
Dishday
Recipe overview
- Total time
- 60 min
- Prep
- 25 min
- Cooking
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Asian cuisine
Nutrition
per serving
- Calories
- 480 kcal
- Protein
- 32 g
- Fat
- 14 g
- Carbs
- 56 g
- Fiber
- 3 g
Step by step
Method
- 01
Prepare the flavor base
Prepare the flavor base: cut the onion in half and the ginger into large slices. To bring out the essential oils and give the soup its characteristic smoky flavor, brown the slices on a dry pan without oil until dark.
- 02
Pour the beef broth into a saucepan, add the charred onion an…
Pour the beef broth into a saucepan, add the charred onion and ginger. Bring the liquid to hot and simmer over a low, barely noticeable heat for 20-30 minutes so that the base absorbs all the spicy flavors of the roots.
- 03
Strain the finished stock through a fine sieve or carefully r…
Strain the finished stock through a fine sieve or carefully remove the softened onion and ginger with a slotted spoon. Add the soy or fish sauce for depth of flavor, salt if necessary and a pinch of sugar for balance, then leave the pot on a low heat, keeping the stock almost simmering.
- 04
Cook the rice noodles separately, following the instructions…
Cook the rice noodles separately, following the instructions on the package, so that they do not boil over and turn to mush. Immediately remove the noodles from the sieve and rinse with cold water to stop the cooking process and keep them firm.
- 05
Prepare the meat
Prepare the meat: Slice the beef as thin as possible, almost transparent, strictly across the muscle fibers. This is important so that the meat will cook instantly and remain tender when it comes into contact with the hot broth.
- 06
Form portions by placing the cooled rice noodles into deep so…
Form portions by placing the cooled rice noodles into deep soup bowls. Arrange the prepared thin slices of raw beef on top of the noodles in a nice fan.
- 07
Pour the noodles and meat into the bubbling, very hot broth
Pour the noodles and meat into the bubbling, very hot broth: you will see the beef change color from red to soft pink and grayish before your eyes, signaling that it is ready. Top with a handful of crunchy bean sprouts, juicy cilantro and finely chopped green onions.
- 08
Serve the soup immediately while the meat is as tender as pos…
Serve the soup immediately while the meat is as tender as possible, topping each serving with fresh lime wedges. Squeeze the lime juice into the broth just before eating to give the soup its signature refreshing sourness.
Dishday
Useful advice
Cooking tip
The broth must be piping hot, almost boiling, so that the thin slices of beef cook instantly right in the serving bowl. It is better to cook the noodles separately to keep the broth crystal clear. Add the fresh herbs and lime strictly right before serving rather than ahead of time to preserve their bright color and crisp texture.
How to serve
Serve the soup very hot in deep, spacious bowls. Offer extra lime wedges, fresh herbs, and sliced chili on a separate plate so each guest can customize the flavor to their liking.
How to store
Store the broth separately in the refrigerator for up to 2 days. Keep the noodles, beef, and fresh herbs in separate airtight containers and assemble the soup only right before serving.
Note
This is a simplified homemade version of pho. Traditional restaurant variations usually simmer beef bones for 6 to 12 hours and feature a wider array of authentic whole spices.
