Cherry & Dennis Recipes

Vietnamese Beef Pho

Name: Vietnamese Beef Pho
Total time: 3 h 15 min
Yield: 6 servings
Ingredients: 1,200 g beef brisket or chuck (whole piece, excess fat trimmed); 350 g paper-thin hotpot beef slices (chilled, about 2 mm thick); 500 g dried pho rice noodles; 2 onions (peeled and halved); 100 g ginger (halved lengthwise); 250 g bean sprouts (rinsed and drained); 40 g coriander (roughly chopped); 4 spring onions (thinly sliced); 2 limes (each cut into 4 wedges); 5 whole star anise; 2 sticks cinnamon sticks; 6 whole whole cloves; 4 tbsp fish sauce; 30 g sugar; to taste salt; 3 L water

越南牛肉河粉

Total time: 195 min
Difficulty: Medium
Servings: 6 servings

Recipe overview

Vietnamese beef pho pairs flat rice noodles and two cuts of beef with a clear broth scented by charred onion, ginger and whole spices.

Ingredients

Main ingredients

1,200 g beef brisket or chuck (whole piece, excess fat trimmed)
350 g paper-thin hotpot beef slices (chilled, about 2 mm thick)
500 g dried pho rice noodles
2 onions (peeled and halved)
100 g ginger (halved lengthwise)
250 g bean sprouts (rinsed and drained)
40 g coriander (roughly chopped)
4 spring onions (thinly sliced)
2 limes (each cut into 4 wedges)

Seasoning

5 whole star anise
2 sticks cinnamon sticks
6 whole whole cloves
4 tbsp fish sauce
30 g sugar
to taste salt
3 L water

Vietnamese Beef Pho — ingredient overview

Tools

kitchen knife
cutting board
kitchen paper
mixing bowl
small bowl
stockpot
saucepan
ladle
kitchen tongs
fine strainer
skimmer
measuring spoons
serving bowl

Steps

Step 1

Inspect and dry beef

Thaw beef fully in the refrigerator; discard any smelly or slimy meat, rinse and pat dry.

Step 2

Blanch beef

Cover 1,200 g beef with water, boil for 8 minutes, then discard the dirty water and rinse the beef and pot.

Step 3

Char onion and ginger

Dry-char 2 halved onions and 100 g ginger cut-side down over medium heat for 8 minutes until deep brown, not burnt.

Step 4

Toast spices

Dry-toast 5 star anise, 2 cinnamon sticks and 6 cloves over low heat for 3 minutes until fragrant; remove at once.

Step 5

Simmer broth

Put beef, charred onion and ginger, all spices and 3 L water in the clean pot; bring to a bare simmer, partly cover and cook 120 minutes, skimming every 20 minutes.

Step 6

Rest and slice cooked beef

Remove cooked beef, rest 15 minutes, then slice across the grain about 4 mm thick; keep separate from raw beef slices.

Step 7

Strain and season broth

Strain broth into a clean pot, add 4 tablespoons fish sauce and 30 g sugar, simmer 5 minutes, then add salt only if needed.

Step 8

Prepare garnishes

Rinse and drain bean sprouts; chop 40 g coriander, thinly slice 4 spring onions, and cut each of 2 limes into 4 wedges; keep separate.

Step 9

Cook rice noodles

Soak 500 g dried rice noodles in room-temperature water for 30 minutes, drain, boil for 90 seconds, then rinse cold and drain.

Step 10

Blanch bean sprouts

Blanch bean sprouts in boiling water for 30 seconds and drain immediately; keep them crisp.

Step 11

Assemble bowls

Divide noodles, cooked beef and sprouts among 6 bowls; place 350 g chilled raw beef slices on top, using separate tongs for raw and cooked food.

Step 12

Pour boiling broth and serve

Return broth to a rolling boil and immediately cover the thin beef in each bowl; wait 2 minutes, confirm the beef centre is no longer pink and is steaming hot, then add coriander, spring onion and lime.

Common mistakes

Untoasted spices give a flat broth.
Overcooked noodles turn soft and cloud the soup.

Tips

Keep the stock at a bare simmer and skim often for clarity.

Assemble noodles and beef only when the broth is ready to serve.