Traditional Beef Pho Recipe

Name: Traditional Beef Pho Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, split in half; 1 large hand ginger (about 6 inches long), split in half lengthwise; 3 pounds beef shin, with meat attached; 2 pounds oxtail, cut into 1/2 to 1-inch thick slices; 1 pound boneless beef chuck; 1 pound beef brisket; 3 whole star anise pods; 1 cinnamon stick; 1 teaspoon fennel seeds; 4 cloves; 1 teaspoon coriander seeds; 1/4 cup fish sauce, plus more to taste; 2 tablespoons sugar (preferably yellow rock sugar); Kosher salt; :; 6 to 8 servings pho noodles; 1 pound beef flank steak, sliced thinly against the grain; 2 to 3 cups mixed herbs (cilantro, basil, and mint); 2 to 3 cups trimmed bean sprouts; 1/2 cup sliced scallions; Thinly sliced Thai chilis; 2 limes, each cut into 4 wedges; Hoisin sauce and Sriracha

Servings: persons

2 large onions, split in half
1 large hand ginger (about 6 inches long), split in half lengthwise
3 pounds beef shin, with meat attached
2 pounds oxtail, cut into 1/2 to 1-inch thick slices
1 pound boneless beef chuck
1 pound beef brisket
3 whole star anise pods
1 cinnamon stick
1 teaspoon fennel seeds
4 cloves
1 teaspoon coriander seeds
1/4 cup fish sauce, plus more to taste
2 tablespoons sugar (preferably yellow rock sugar)
Kosher salt
:
6 to 8 servings pho noodles
1 pound beef flank steak, sliced thinly against the grain
2 to 3 cups mixed herbs (cilantro, basil, and mint)
2 to 3 cups trimmed bean sprouts
1/2 cup sliced scallions
Thinly sliced Thai chilis
2 limes, each cut into 4 wedges
Hoisin sauce and Sriracha

1
Place a wire cooling rack or grill grate directly over the flame of a gas burner set on high. Place onions and ginger on top and cook, turning occasionally, until deeply blackened on all sides, about 10 minutes total. Alternatively, Adjust rack to 3 to 4 inches from broiler element and preheat broiler to high. Place onions and ginger on a foil-lined broiler tray. Broil, turning occasionally, until charred on all surfaces, about 25 minutes total. Set aside.
2
Meanwhile, combine beef shins, oxtail, chuck, and brisket in a large stockpot. Cover with cool water. Bring to a boil over high heat. Boil for 15 minutes, then dump water and meat into sink. When cool enough to handle, rince parts under cool running tap water, carefully scrubbing debris from off of any bones and out of cracks in the meat, then return them to the pot. Cover with cool water.
3
Add charred onions, ginger, anise, cinnamon, fennel, cloves, coriander, fish sauce, sugar, and 1 tablespoon salt. Bring to a boil over high heat, reduce to a bare simmer, and cook, skimming occasionally, until brisket and chuck are tender but not falling apart, about 1 1/2 hours. Transfer brisket and chuck to a small bowl and cover with cold water. Refrigerate until ready to serve.
4
Continue simmering broth for a further 4 hours, topping up with water as necessary. Strain broth through a fine mesh strainer. If desired, pick meat and connective tissue from oxtails and beef shins. Discard bones and aromatics. You should end up with about 4 quarts broth. Dilute with water or reduce as necessary to reach 4 quarts. Keep hot.
5
Carefully skim fat off of surface of broth and discard. Season broth to taste with additional fish sauce, salt, and/or sugar. It should be highly seasoned. Slice cooked beef into thin slices or rough chunks.
6
Prepare pho noodles according to package directions. To serve, place re-hydrated noodles in individual noodle bowls. Pour hot broth over noodles. Serve immediately, allowing guests to top with cooked meat and slices of raw flank steak, herbs, aromatics, lime, and sauce as they wish.

2427

kcal

Calories

120

Fat

153

Carbs

199

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 large onions, split in half, 1 large hand ginger (about 6 inches long), split in half lengthwise, 3 pounds beef shin, with meat attached, 2 pounds oxtail, cut into 1/2 to 1-inch thick slices, and more.

Yes, Traditional Beef Pho Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!