Vietnamese Beef Pho Noodle Recipe

The Vietnamese Beef Pho Noodle Recipe is a soup that easily captures hearts with its chewy noodles, savory broth, and tender slices of beef, complemented by an array of crunchy, spicy, and herbaceous garnishes. This beloved Vietnamese dish is a comforting and flavorful experience.

To create the Pho broth, begin by parboiling 2 ½ lbs of beef knuckle bone and 2 lbs of beef chuck bone for 5 minutes, then draining and washing the bones. In a large pot, boil 20 cups of water and add the bones back in, cooking for 30 minutes and skimming off any impurities to achieve a clear broth. Grilled white onion, ginger, cinnamon stick, star aniseeds, and cloves are then added, followed by an additional 30 minutes of cooking. To this, fish sauce, sugar, and salt are introduced, and the broth simmers for an hour, allowing flavors to meld.

For garnishing the bowl, prepare thinly sliced beef, halved meatballs cooked in the soup broth, hoisin sauce, chili sauce, and black pepper. Vegetables such as bean sprouts, cilantro, Thai basil, green onion, jalapeno pepper, and lime wedges complete the accompaniments.

To assemble the dish, either use fresh or soaked dried noodles. Boil water to cook the noodles, briefly immersing a handful in hot boiling water until soft. Assembling the bowl involves placing the noodles in a Pho serving bowl, adding meatballs, cooked sliced beef, and covering with enough broth. The final touch includes garnishing with bean sprouts, Thai basil, green onion, jalapeno pepper, chili sauce, hoisin sauce, and lime wedges.

The Vietnamese Beef Pho Noodle Recipe is best served warm on a cold day, providing a comforting and nourishing meal that captures the essence of Vietnamese cuisine. The versatility of this dish and the richness of its flavors make it a beloved choice for those seeking a soul-warming dining experience.

To make Pho broth you need

To garnish the bowl

For Veggie you need

Directions to make Vietnamese Beef Pho Noodle Recipe

1. In a deep big pot start to boil enough water to parboil the bone for 5 minutes then drain the bone and wash it set aside (if you parboil the bone first it will make your broth clear)
2. In the same pot boil 20 cups of water. When the water is boiling add the bone back in and cook for 30 minutes scrap off anything that come to the top so the broth is clear.
3. After 30 minutes add white grill onion and ginger, cinnamon stick, star aniseeds, and cloves cook on medium heat for 30 more minutes,
4. Now add fish sauce, sugar, and salt to it turn the heat down to low and let the soup broth simmer for 1 hour.
5. Taste your soup broth and adjust the flavor to your taste.
6. You can use dried noodle or fresh it is best to find fresh noodle, if you use dried noodle soak in warm water for 20 minutes drain and set aside.
7. In a big pot boil enough water to cook the noodle. Take a handful of noodle and put in a colander and dip it in the hot boiling water for just few minutes until the noodle is soft ( fresh noodle will not take long if you cook it too long it will turn to mash)
8. When ready to serve turn the heat back on the soup broth then add the meat ball cook until it float to the top then turn the heat down to low.
9. Take the noodle out and put in a big Pho serving bowl, add meat ball and cooked sliced beef on top add enough broth to cover the noodle, garnish with bean sprouts, Thai basil, green onion, Jalapeno pepper, chili sauce, hoisin sauce and lime wedge. Serve hot on a cold day.

serve it warm not cold.

Thank you and enjoy it.

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