Dive into the world of Vietnamese flavors with this traditional phở recipe , an iconic Vietnamese soup, rich in aromas and history. Inspired by pot-au-feu, this homemade version features a clear and fragrant broth , rice vermicelli , tender beef and a garnish of exotic fresh herbs .
Ingredients for 4 people
For the broth (6 liters)
600 g of oxtail or veal
850 g of short ribs
500 g of marrow bones
15 cloves
2 cinnamon sticks
3 star anise
1 cardamom
1 stick of licorice
20 g coriander seeds
10 g fennel seeds
50 g fresh ginger
2 yellow onions
2 tbsp fish sauce (Nuoc Mam)
20 g of sugar
10 g of salt
For the service
400 g rice vermicelli (5 mm wide)
100g raw beef (pear or flank steak, thinly sliced)
15 Asian beef meatballs (available in Asian supermarkets)
1 yellow onion, sliced, marinated with 1 tbsp salt + 3 tbsp rice vinegar
250 g of bean sprouts
1 bunch of Thai basil
1 bunch of Vietnamese coriander (Ngo Gai)
1 bunch of Thai chives or spring onions
Preparation Steps
1. Cleaning the bones
Boil 4 liters of water in a large pot. Add the oxtail, short ribs, and marrow bones. Cook for 15 minutes over high heat. Drain and rinse the bones and pot thoroughly to remove any impurities.
2. Preparation of the broth
Return the rinsed bones to the pot with 5 liters of water. Bring to a boil, then reduce heat to medium and simmer for 1 hour. Skim regularly.
3. Preparation of the herbs
Roast the whole (unpeeled) onions in the oven at 240°C for 10 minutes.
Put all the spices (cloves, cinnamon, star anise, cardamom, licorice, coriander, fennel) in a tea bag or muslin.
Peel the ginger but keep it whole.
4. Finalizing the broth
Add the roasted onions, whole ginger, and spice sachet to the pot. Stir in the sugar and salt. Simmer over low heat for 2 hours, skimming off the fat regularly.
Then remove the herbs, ginger, and onions. Set the meat pieces aside. Add 1.5 liters of cold water and the fish sauce. Continue cooking for another 2 hours over low heat.
5. Cooking the side dishes
Add the Asian beef meatballs to the broth and cook for 10 minutes.
Thinly slice the reserved short ribs.
Cook the rice vermicelli according to the package instructions , then drain immediately.
6. Preparation of the fillings
Slice the raw beef very thinly (2-3 mm thick by 10 cm long).
Chop the Thai chives.
Rinse the bean sprouts, Vietnamese coriander, and Thai basil.
Pho Dressing
Place a portion of vermicelli in each bowl.
Add some slices of raw beef, the meatballs, and the pieces of short ribs.
Pour 3 ladles of boiling broth into the bowl to cook the beef thoroughly.
Finish with pickled onions, bean sprouts, basil, Vietnamese coriander, and Thai chives.
Serve immediately with lime wedges and hoisin or sriracha sauce if desired.
Chef's Tips
Don't skip the bone-blanching step: it's essential for a clear broth.
Adjust the spices to your taste: more star anise for an aniseed flavor, more ginger for a spicy touch.
You can prepare the broth the day before to save time and intensify the flavors.
An Authentic Phở Recipe to Reproduce at Home
This homemade Vietnamese pho will take you on a journey through the streets of Hanoi or Saigon. Time-consuming to prepare but simple in technique, it showcases the true art of Vietnamese cuisine: a clear, deep, and balanced broth, fresh ingredients, and a contrast of textures. Enjoy without moderation.
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