My journey into creating Authentic Pho began with simmering beef bones and brisket, mingled with charred onion and ginger, star anise and cloves. Adding rock sugar and fish sauce unlocked a rich, unforgettable broth that invites you to relish this classic blend of unique flavors. My passion for Vietnamese cuisine.

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I’ve been experimenting with making an Authentic Beef Pho Noodle Soup that truly brings the taste of Vietnam into your home kitchen. I started with 4 lbs beef bones along with beef brisket and thinly sliced flank, giving the broth an incredible depth.

I charred a large yellow onion and a 4-inch piece of ginger to add a touch of smoky flavor, then added a cinnamon stick, 3 star anise, 4 cloves, and a cardamom pod along with coriander seeds. The secret is in the simmering, letting the marrow and flavors meld gradually together with a bit of rock sugar and fish sauce.

I also prepare 1 lb dried pho rice noodles just right and finish it with plenty of Thai basil, bean sprouts, sliced green onions and lime wedges. I’ve learned some neat tricks through years of making Pho Thai Soup and other Asian Pho recipes.

Trust me, once you try my version, you’ll be hooked on making this iconic beef pho soup.

Why I Like this Recipe

I love how the broth comes out super rich and deep in flavor thanks to the charred ginger and onion and all the spices that really build up the taste. It makes me feel like im cooking something really authentic and homemade.

I also like that the beef turns out so tender after simmering for hours, every slide of meat just melts in my mouth, and it never gets dry if you do it right.

Another thing is that the fresh garnishes like Thai basil, bean sprouts and lime wedges really brighten up the whole dish and add a nice fresh kick that balances the heaviness of the broth.

Lastly, it gives me a cool sense of accomplishment knowing that i can recreate a traditional Vietnamese pho at home, even if sometimes my steps get a little messy, it still tastes amazing.

Ingredients

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Beef Bones: They are rich in minerals and protein, help make the broth flavorful and hearty.
Beef Brisket: This cut adds tender meat and a meaty bite, its very flavorful.
Charred Onion: Brings subtle sweetness and a tang that balances the beefy broth really well.
Ginger: Lends a warm, spicy note that wakes up your tastebuds and makes you crave more.
Star Anise: Offers a sweet, aromatic spice flavor that lifts the overall taste of the soup.

Ingredient Quantities

4 lbs beef bones (marrow and knuckle bones for a rich broth)

1 lb beef brisket

1 lb thinly sliced beef flank or sirloin

1 large yellow onion, halved and charred

4-inch piece of ginger, halved and charred

1 cinnamon stick

3 star anise

4 cloves

1 cardamom pod

1 tsp coriander seeds

1 tbsp rock sugar

1/4 cup fish sauce

Salt to taste

1 lb dried pho rice noodles

Garnish: Thai basil, bean sprouts, sliced green onions, and lime wedges

How to Make this

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1. Start by blanching your beef bones in a large pot with water, bring it to a boil for about 10 minutes then drain and rinse the bones to get rid of any scum.

2. Meanwhile, char the yellow onion and ginger halves; you can do this directly on a gas flame or under the broiler until they get nice and black.

3. Place the cleaned bones and the beef brisket back in a large pot, add the charred onion and ginger, and cover with fresh water.

4. Add the spices: one cinnamon stick, three star anise, four cloves, one cardamom pod, and the coriander seeds along with the rock sugar, fish sauce and a pinch of salt.

5. Bring everything to a boil then lower the heat and let it simmer for about three hours. Skim off the foam that forms on the top as it cooks.

6. When the brisket is tender (around one hour in), take it out and let it cool a bit before slicing it thinly against the grain.

7. Meanwhile, prepare your dried pho rice noodles using the instructions on the package, usually soaking them in hot water until they become soft.

8. Once the broth is rich and flavorful, strain it to remove the bones, spices, onion and ginger bits.

9. To serve, place a portion of noodles in each bowl then add the sliced brisket and thinly sliced raw beef flank or sirloin.

10. Ladle the hot broth over the beef to lightly cook it, and garnish with Thai basil, bean sprouts, sliced green onions and serve with lime wedges on the side.

Equipment Needed

1. A large stock pot for blanching the bones, simmering the broth and cooking the brisket
2. A strainer or fine mesh sieve to remove bones, spices and charred bits from the broth
3. Tongs to handle the hot bones and charred onions/ginger
4. A gas stove or broiler for charring the onion and ginger halves
5. A sharp knife and cutting board for slicing the brisket and other meats
6. Measuring spoons for the spices and rock sugar
7. A ladle for serving the hot broth into bowls
8. A large bowl for soaking the dried pho rice noodles
9. Serving bowls to present the final dish

FAQ

Q: How long should I simmer the broth for the best flavor?

A: It's best to simmer the broth at least 4 hours, but if you can leave it simmering for 6 to 8 hours, you get a deeper, richer flavor.

Q: Should I blanch beef bones before making the broth?

A: Yes, blanching the bones in boiling water for a few minutes and then rinsing them helps remove impurities and gives you a clearer broth.

Q: What's the best way to char the onion and ginger?

A: Simply place them directly over an open flame or under a broiler until blackened. This step brings out their natural sweetness and smokiness.

Q: Can I replace beef brisket with another cut?

A: Sure, you can use chuck roast or other similar cuts if brisket is hard to find, though the flavor might change a bit.

Q: How do I know when my noodles are ready?

A: Dried pho rice noodles cook quickly once added to boiling water. They should be soft but still have a slight chew. Usually about 3 to 5 minutes, so keep an eye on them!

Authentic Beef Pho Noodle Soup Recipe Substitutions and Variations

If you dont have enough beef bones, you can mix in some chicken bones to still get a rich broth
If you cant find a whole cardamom pod, try using 1/4 tsp ground cardamom instead
Rock sugar can be swapped out with brown or white sugar if you dont have any on hand
If fish sauce is unavailable, use a mix of soy sauce with a splash of lime juice to mimic its savory flavor
For beef brisket, short ribs or chuck roast work fine as a substitute

Pro Tips

1. Make sure you really char the onion and ginger well before you add them to the pot; that slight burnt flavor really makes a huge difference in your broth, trust me on this one.

2. When you’re simmering the broth, don’t skip on skimming off the foam that rises to the top; it helps get rid of any unwanted taste and leaves you with a cleaner, richer broth.

3. When you slice the brisket and raw beef for serving, slice them against the grain so they come out really tender, even if the meat wasn’t perfectly cooked.

4. If you wanna boost the flavor further, try adding a splash more fish sauce towards the end; just be careful with the salt so it doesn’t get too overpowering.