Authentic Vietnamese Beef Pho

Experience the warm, aromatic embrace of **Authentic Vietnamese Beef Pho**, a beloved classic that brings the vibrant flavors of Vietnam to your table. This soul-soothing noodle soup is crafted from a rich, deeply flavorful broth simmered for hours with beef bones, oxtail, charred onion, ginger, and a fragrant medley of star anise, cinnamon, and cardamom. Topped with tender slices of raw beef that cook instantly in the steaming broth, this dish is elegantly completed with chewy rice noodles and a colorful array of fresh garnishes like Thai basil, cilantro, bean sprouts, and lime wedges. Perfect for warming up on a chilly day or impressing guests with an authentic taste of Southeast Asia, this timeless recipe is a labor of love that delivers unmatched depth and comfort in every bowl. Keywords: Vietnamese Beef Pho, authentic pho recipe, beef noodle soup, Vietnamese cuisine, pho garnishes.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 pounds beef bones (marrow and knuckle)
• 1 pound oxtail
• 2 large onion
• 4 inch piece fresh ginger
• 5 whole star anise
• 1 stick cinnamon stick
• 4 cardamom pods
• 6 whole cloves
• 0.25 cup fish sauce
• 1 piece rock sugar
• 1 pound beef eye of round, brisket, or sirloin (thinly sliced)
• 14 ounces rice noodles
• 4 green onions (sliced)
• 0.5 cup cilantro (chopped)
• 1 bunch Thai basil
• 2 cups bean sprouts
• 4 lime wedges
• 2 jalapeño (sliced)
• 1 to taste salt

Directions

Step 1

Start by blanching the beef bones and oxtail to remove impurities. Bring a large pot of water to a boil, add the beef bones and oxtail, boil for 10 minutes, then drain and rinse the bones under cool water.

Step 2

Place the cleaned bones and oxtail into a large pot and cover with 5 quarts of fresh water. Bring to a boil, then reduce heat to simmer.

Step 3

While the stock is beginning to simmer, char the onions and ginger. You can do this directly over an open flame on a stovetop or under a broiler until all sides are charred. Add the charred onions and ginger to the stock pot.

Step 4

Toast the star anise, cinnamon stick, cardamom, and cloves in a dry skillet over medium heat until fragrant, about 3 minutes. Add the spices to the pot.

Step 5

Add fish sauce and rock sugar to the pot. Maintain a gentle simmer for 3-4 hours. Occasionally skim any impurities from the surface.

Step 6

After the simmering time, strain the broth through a fine sieve or cheesecloth-lined strainer to remove the solids, then return the broth to the pot. Season with salt to taste.

Step 7

Prepare the rice noodles according to package instructions and set aside.

Step 8

Thinly slice your beef and arrange it on a platter. This beef will cook in the hot broth when served.

Step 9

To assemble the pho, divide noodles among six bowls. Top with raw beef slices, then ladle the hot broth over the top to cook the beef.

Step 10

Garnish with sliced green onions, cilantro, Thai basil, bean sprouts, lime wedges, and jalapeño slices as desired.

Step 11

Serve immediately, allowing everyone to customize their bowl with garnishes.

Nutrition Facts

Serving size	3724 grams (3724.0g)

Amount per serving	% Daily Value*
Calories	6328

Total Fat 417.90g	536%
Saturated Fat 178.30g	892%
Polyunsaturated Fat 3.50g
Cholesterol 2124mg	708%
Sodium 11104mg	483%
Total Carbohydrate 205.10g	75%
Dietary Fiber 34.30g	122%
Total Sugars 38.30g
Protein 456.10g	912%

Vitamin D 36IU	182%
Calcium 878mg	68%
Iron 65mg	362%
Potassium 7867mg	167%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 28.5%

Carbs: 12.8%