Small Batch Vietnamese Beef Pho Recipe

beef bones

🥗Healthier: chicken bones

💰Cheaper: pork bones

Chicken bones provide a lighter broth, while pork bones are more affordable.

beef brisket

🥗Healthier: lean beef

💰Cheaper: chicken

Lean beef reduces fat content, and chicken is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is a basic flavor enhancer.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: pasta

Zucchini noodles are lower in carbs, while pasta is widely available.

Boil water in a large pot.

Add 2 pounds of beef flank, 2 pieces of tendon, 3 pounds of beef bones, and 2 pounds of beef ribs to the boiling water.

Boil for 20 minutes to clean the broth and remove impurities.

Dump out the water and rinse the beef with only water.

Add 7 liters of water to the pot with the cleaned beef.

Char 3 onions and 1 clump of chopped ginger until fragrant.

Add the charred onion and ginger to the pot.

Season the broth with 1 tablespoon salt, 0.5 cup fish sauce, and a small clump of rock sugar.

Simmer the broth for 4 to 5 hours.

After 2 hours, remove the beef flank or brisket from the pot.

Add the spices: 1 orange peel, 7 pieces of star anise, 0.5 cup coriander seeds, 2 black cardamom, 1 cinnamon stick, and 8 cloves to the broth.

Let the spices steep in the broth for 15 minutes without heat.

Filter the broth after steeping and taste for seasoning.

Blanch rice noodles in boiling water for 10 seconds along with bean sprouts.

Prepare the serving bowls with thinly sliced onions and meatballs.

Ladle the hot broth over the noodles and meatballs, garnishing with basil, hot sauce, sriracha, and poison sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens