Description
Discover the rich history and preparation secrets of Pho, Vietnam’s iconic noodle soup. Learn how this dish, featuring thinly sliced raw beef and a fragrant broth, became a culinary classic.
Ingredients
Units Scale
Soup
- 1 kg oxtails
- 3 litres water
- 1 thumb-sized ginger, cut into 4 pieces
- 2 large onions, quartered
- 5 pcs star anise
- 2 pcs whole cloves
- 1 pc cinnamon stick
- 3 pcs bay leaves
- 1 tsp whole black pepper
- pinch of fennel seeds
- fish sauce, to taste
Pho
- rice noodles
- 500 g sirloin steak, sliced very thinly
- 1 bunch spring onions, chopped
- 1 bunch coriander
- handful of basil leaves
- 1 thinly sliced red onion
- bean sprouts
- lemons, cut into wedges
- hoisin sauce
- fish sauce
- red chillies, chopped
- deep fried shallots
Instructions
Stock
- Grease a grill and place the onion and ginger on it. Grill until browned on all sides. Set aside.
- In a large pot, combine the oxtail and water. Bring to a boil, then skim off any scum that rises to the surface.
- Place the grilled ginger, grilled onions, star anise, cloves, cinnamon stick, bay leaves, black pepper, and fennel seeds in a muslin cloth. Tie it securely to prevent the spices from escaping.
- Add the muslin cloth of spices to the pot.
- Lower the heat and simmer the stock for 4 hours to extract all the flavours.
- Season the broth with fish sauce to taste. Continue to simmer until you’re ready to assemble the pho.
Pho
- Cook the rice noodles according to the package instructions. Once cooked, set them aside.
- Arrange the bean sprouts and lemon wedges on a serving dish.
- In individual serving bowls, place the cooked noodles. Top with raw beef slices, sliced onions, spring onions, coriander, and deep-fried shallots.
- Pour the hot broth over the noodles and toppings in each bowl, ensuring the beef is cooked by the hot liquid.
- Serve immediately with the prepared bean sprouts, lemon wedges, fish sauce, hoisin sauce, and chopped chillies on the side.
Notes
You can use the meat from the oxtail in your pho. Simply separate the meat from the bones after simmering and add it to the bowls.
One day I’m going to make this.
I like pho and I fully intend to go to Hanoi one day and sample it there!
wow this is more than pho bo, this is pho bo super special
Sounds scrumptious.
:-) Mandy
It look really yummy, I’ll try it.I can not wait to cook it .Thank you.
Is this why i lost you for a while, because you have changed your look and lay out. This is a very professional page now. i love this soup by the way.. c
Looks delicious! I have all the ingredients except the oxtails. I am sure I can find that locally. Lovely dish!
This is an incredible dish – have never eaten it but as I adore raw meat (am off to check out the tartare next) I know I would adore it. The new look is great!
Nice! When I was in Hanoi, Vietnam, I feasted on these noodle dishes EVERY DAY! Here in Toronto, this is my go-to winter dish…it’s good, plus it’s cheap! Now, to try to make this myself…wish me luck! LOL!
This does look tasty!
sure. it’s very delicious.
I’ve heard of pho but didn’t know what it was until now. I’m going to have to try this one…perhaps at a restaurant first though. ;)
I’ve never had pho- yours is beautiful. It looks a bit complicated for me to make!
I have never even thought about making pho at home! A must try, yum!
i’d like my meat very much well cooked. :) And yes, beef need to be veryyyyy thinly sliced since only the broth will cook it.. :(
There’s a Vietnamese pho place in Cleveland that serves some of the best I’ve had – but the meat is always fully cooked, probably b/c of health dept regulations here. It’s still really good, tho.
I like this recipe. Most pho recipe seems to require beef bones etc and I always tell myself ehhh too much work, it’s just $6 per bowl at a pho restaurant. Now with oxtail, I might make it at home. Sounds delicious and easy. Gotta print out the recipe now. =)
Gosh I love a good pho! So full of flavour with the slowly stewed stock and love the freshness of the herbs at the end.
i love pho of vietnammes so much.