The BEST CAMBODIAN PHO EVER‼️🔥 🔥 (Kathiew) | How To Make Pho

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor, while salt is a basic seasoning.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is often cheaper.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers a similar acidity, while vinegar is a cost-effective alternative.

Clean the beef neck bones and beef back ribs.

Chop green onions, limes, mint, bean sprouts, jalapenos, and cilantro.

Smash the ends of the green onions and cilantro to release flavor.

Slice the ginger knob in half and cut the onion in half, removing the skin.

Roast the ginger and onion until fragrant.

Toast the spices until they smell good and look toasty.

Place the toasted spices in a spice bag or cheesecloth and set aside.

Boil the beef neck bones and back ribs in water for 15-20 minutes to remove impurities.

Drain the water and add fresh water and one box of beef broth to the pot.

Add salt, rock sugar, and fish sauce to the pot.

Add the roasted ginger and onion to the pot along with the smashed green onion ends.

Add a teaspoon of paste and some fried garlic on top, then mix everything together.

After an hour, add the carrots and remove the ginger knob.

Cover and let it cook for another 2 hours.

After 3 hours, prepare the muscle meat by placing it in a cheesecloth bag to infuse flavor.

Cook the noodles according to package instructions in boiling water for 5-10 seconds.

Serve the pho with shaved beef, cilantro, and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens