How To Make Vietnamese Beef Pho At Home - Marion's Kitchen

beef

🥗Healthier: lean beef

💰Cheaper: chicken

Chicken is often more affordable and lower in fat.

rice noodles

🥗Healthier: whole grain noodles

💰Cheaper: regular pasta

Regular pasta can be less expensive and whole grain offers more fiber.

Head to the supermarket or butcher to get beef bones, using short ribs and oxtail for gelatin and flavor.

Place the bones in a large pot and cover with about 5 liters of water.

Bring the water to a boil and cook for 2-3 minutes to blanch the bones, removing impurities.

Char the outside of a whole onion and a piece of ginger over an open gas flame or in the oven until blackened, about 10-15 minutes.

Peel off the burnt skin from the onion and ginger, rinse them, and slice them up.

Rinse the blanched beef bones under water to clean them, then return them to the pot.

Add star anise, a cinnamon stick, whole cloves, spring onions, and the charred onion and ginger to the pot.

Fill the pot with fresh water and bring it to a gentle simmer, cooking for about 2 hours.

Skim off any scum that rises to the top during cooking to keep the broth clear.

After 2 hours, strain the broth into a clean pot, discarding the solids but keeping any meat from the bones.

Season the broth with fish sauce, sugar, and salt to taste, ensuring it is well-seasoned since the noodles and additional beef will be unseasoned.

Slice a piece of round steak thinly after freezing it for 15 minutes to make slicing easier, ensuring it has minimal fat or connective tissue.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens