Vietnamese Pho 🍜 CLASSIC vs CHEAT | Marion's Kitchen

Char the onion and ginger over a naked flame for 10-15 minutes or until blackened. Alternatively, roast them under a hot oven grill.

Transfer the onion and ginger to a chopping board and scrape off most of the blackened skins. Lightly rinse the onion and ginger and then roughly chop. Set aside for later.

Place the beef bones in a large stockpot (at least 6L capacity). Pour over enough water to generously cover the beef.

Bring to a boil and simmer for a minute or so. Then remove the bones from the water (there should be quite a bit of scum at the surface). Rinse the bones. Discard the water and clean the stock pot.

Place the bones back into the clean stockpot along with the peeled onion, ginger, star anise, cloves and cinnamon stick. Add 5L of water.

Bring to a simmer and cook gently for 2 hours, skimming the surface every so often.

Place the round steak into the freezer for 20 minutes before you want to slice and serve (this makes it easier to thinly slice the beef). Cut into very thin slices.

Soak the dried rice noodles in room temperature water for at least 30 minutes.

Remove the beef bones from the broth. If you can salvage any meat from the bones, keep that for serving.

Strain the broth and place it into a clean pot. Add the sugar, fish sauce and salt. Taste and season with more fish sauce or salt to your taste.

To serve, cook the noodles and bean shoots in boiling water and place into serving bowls. Add some sliced raw onion, spring onion and some of the braised beef if using. Drape over thin slices of the raw beef.

Heat the broth up so that it is bubbling before ladling it over the raw beef (it should cook in the hot broth). Serve with Thai basil, chilli, lime wedges and fish sauce to be added at the table to taste.

Equipment Needed

Dietary

Allergens