PhoAuthentic Vietnamese Beef Recipe

Ingredients−6servings+

• Beef bonesapprox. 1.6 kg
• Beef brisket (nạm bò)approx. 1.4 kg
• Beef short ribs (sườn bò)approx. 0.8 kg
• Beef tendon (gân bò)approx. 0.6 kg
• Oxtail (đuôi bò)approx. 0.95 kg
• Beef flank (gầu)approx. 0.77 kg
• Thinly sliced beefas needed
• Beef tripe (lá sách bò)approx. 0.56 kg
• Beef meatballs (bò viên)1 package
• Waterapprox. 11.3 liters
• Salt3 tablespoons
• Sugar4 tablespoons
• Palm sugar (đường thốt nốt)1 piece
• Rock sugar (đường phèn)1 piece
• Onions2 (for grilling), 1 (for garnish)
• Ginger1 piece (for grilling)
• Nuoc mam (Fish sauce)2 tablespoons
• Coriander seeds (hột ngò)1 tablespoon
• Black cardamom (thảo quả)5-6 pieces
• Star anise (đại hồi)approx. 15 pieces
• Cloves (đinh hương)approx. 20 pieces
• Fennel seeds (tiểu hồi)1 tablespoon
• Cinnamon stick (quế)1 stick
• Pho noodles (bánh phở)as needed
• Cilantroas needed
• Scallionsas needed
• Bean sproutsas needed
• Basilas needed
• Sawtooth herb (rau ngò gai)as needed
• Limeas needed
• Jalapeñoas needed
• Scallion oilas needed

Directions▶ Start cooking

1. Wash all beef cuts thoroughly with salt and drain.
2. Blanch all the meat in boiling water for 1-2 minutes to remove impurities.⏱ 2m
3. In a large pot, add approx. 11.3 liters of water, then add the blanched beef bones, beef brisket, beef short ribs, beef tendon, oxtail, and beef flank, and bring to a boil.
4. Add 3 tablespoons of salt, 4 tablespoons of sugar, 1 piece of palm sugar, and 1 piece of rock sugar to the broth.
5. Skim off any foam that rises while the broth is simmering.
6. Grill 2 onions and 1 piece of ginger over charcoal (optional).
7. Simmer the broth over medium heat for 3 hours.⏱ 3h
8. After 2 hours, remove the beef brisket and beef flank. After 3 hours, remove the beef tendon and oxtail.⏱ 2h
9. Prepare 1 tablespoon of coriander seeds, 5-6 pieces of black cardamom, approx. 15 pieces of star anise, approx. 20 pieces of cloves, 1 tablespoon of fennel seeds, and 1 cinnamon stick.
10. Scrape the bark off the cinnamon stick.
11. Add the spices to a pan and toast them over medium heat for a few minutes. Add the fennel seeds during the last 1 minute and toast them together.⏱ 1m
12. Place the toasted spices in a muslin bag.
13. Add the grilled onions and ginger, and the spice bag to the broth, and simmer for another 15-20 minutes.⏱ 20m
14. Add 2 tablespoons of nuoc mam (fish sauce).
15. Blanch the beef tripe in salted water for 2-3 minutes to clean it thoroughly.⏱ 3m
16. Slice the cooked beef brisket, beef flank, beef tendon, oxtail, and beef tripe into bite-sized pieces, and prepare the thinly sliced raw beef.
17. Blanch the pho noodles in boiling water for 30 seconds and place them in a bowl.
18. Arrange the blanched beef tripe, oxtail, thinly sliced raw beef, cooked beef, and beef meatballs on top of the noodles.
19. Pour the hot broth over the ingredients.
20. Garnish with chopped cilantro and scallions.
21. Serve with bean sprouts, basil, sawtooth herb, lime, jalapeño, and scallion oil, and enjoy.

Tips

• Regularly skimming off the foam while simmering the broth will result in a clear broth.
• Grilling onions and ginger over charcoal can add a deeper, more fragrant flavor to the broth.
• Lightly toasting spices in a pan before use enhances their aroma.
• Beef tripe can be added or omitted according to preference.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• If the foam is not properly skimmed while simmering the broth, the soup may become cloudy.
• If the beef cuts are not removed at their designated times (2 hours/3 hours), the meat may become too tender or too tough.
• If pho noodles are blanched for more than 30 seconds, they may become overcooked and have a poor texture.

🔄 Substitutions

• You can adjust the sweetness by using regular sugar instead of palm sugar and rock sugar.
• If sawtooth herb is unavailable, you can use more regular cilantro or basil, or omit it.
• Beef tripe can be added or omitted according to preference, as mentioned in the recipe tips.

🎚️ Adjusting the taste

• To reduce spiciness, omit or adjust the amount of jalapeño.
• To reduce saltiness, use less salt and nuoc mam (fish sauce) than specified in the recipe.
• To reduce sweetness, use a smaller total amount of sugar, palm sugar, and rock sugar.

✔️ Verification notes

• Check if the broth is clear and has a deep aroma, especially the flavor from the toasted spices.
• Check each beef cut as you remove it to ensure it is cooked properly, neither too tough nor too tender.

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