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Vietnamese Beef Pho
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Vietnamese Beef Pho

4 h 30 minServes 6Nutri-Score C€€
from @myhealthydish27 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • oxtail (cut into pieces)Meat800 g
  • beef neck bonesMeat800 g
  • beef shank bonesMeat800 g
  • beef round (thinly sliced)Meat400 g
  • ginger (charred)Produce80 g
  • onion (halved and charred)Produce2 pieces
  • rock sugarPantry30 g
  • fish saucePantry60 ml
  • saltSpices10 g
  • cinnamon stickSpices2 pieces
  • cardamom podsSpices4 pieces
  • fennel seedsSpices5 g
  • star aniseSpices4 pieces
  • coriander seedsSpices5 g
  • waterOther5 litres
  • rice noodles (flat banh pho noodles)Grains600 g
  • lime (cut into wedges)Produce2 pieces
  • hoisin saucePantry60 ml
  • srirachaPantry60 ml
  • fresh herbs (Thai basil, cilantro, bean sprouts)Produce100 g

per serving

Nutrition

655kcal

Carbs
80 g
Proteins
35 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Ladle
  • Saucepan

step by step

Method

  1. Blanch the bones

    • Place the oxtail, neck bones and shank bones in a pot of water.
    • Bring to a boil and cook to remove the scum.
    • Drain and rinse the bones well.
    Step 1

  2. Build the broth

    • Return the bones to a fresh pot of water.
    • Add the charred ginger, charred onion, rock sugar, fish sauce and salt.
    Step 2

  3. Add the spices

    • Add the cinnamon, cardamom, fennel seeds, star anise and coriander seeds to the pot.
    Step 3

  4. Simmer the broth

    • Simmer gently, topping up with more water if the broth reduces too much.
    • Skim occasionally for a clear broth.
    Step 4

  5. Slice the beef and prep garnishes

    • Thinly slice the beef round.
    • Prepare the lime wedges, fresh herbs and bean sprouts.
    Step 5

  6. Assemble the bowls

    • Cook the rice noodles and divide into bowls.
    • Top with the raw sliced beef and ladle over the boiling hot broth.
    • Serve with lime, hoisin, sriracha and fresh garnishes.
    Step 6
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