Vietnamese · Soup
Stovetop Beef Pho
From @alissanguyen_ on TikTok ↗
Beef pho with a slow-simmered stovetop broth. Follow @alissanguyen_'s recipe with beef cuts, aromatics, herbs and nine detailed cooking steps.
- Estimated time
- 480 min
- Servings
- 12
- Ingredients
- 18
From saved to cooked
How to make it
- 1
Blanch the beef
Fill a large stock pot with the beef bones, beef brisket, beef shank and beef ribs.
Fill the pot with water and bring it to a boil over high heat.
Boil for 5-10 minutes; scum will float to the top.
Turn off the heat, then rinse and drain the beef under cold water, scrubbing with your thumb and watching for sharp bone fragments.
- 2
Prepare the aromatics
Peel the onions.
Slice the ginger in half.
Char the onions and ginger on an open fire, in an air fryer, or under the broiler (about 10 minutes per side under the broiler).
- 3
Toast the spices
Toast the pho spices in a dry skillet until they crackle and smoke, 3-5 minutes.
Place the toasted spices into the spice bag it comes with and tie it closed.
- 4
Build the broth
In a clean large stock pot, add the blanched beef bones, beef brisket, beef shank and beef ribs.
Add the charred onions, charred ginger, rock sugar and salt.
Fill with 10 quarts of water and bring to a boil.
Reduce the heat and simmer uncovered for at least 7 hours, skimming off the foam that floats to the top.
- 5
Remove the meats
After 2-3 hours, remove the beef shank, beef brisket and beef ribs and place them into an ice bath to prevent discoloring.
Top the pot back up with water to the original water line as needed (1-2 times during simmering).
Let the brisket and shank cool before thinly slicing.
- 6
Add the spice bag
When 30-60 minutes remain of the simmering, add the spice bag.
After 30-60 minutes, remove the spice bag (base the timing on how aromatic you want the broth).
- 7
Strain the broth
After a total of 7-8 hours of simmering, turn off the heat.
Remove and discard the spice bag, onions, ginger and beef bones.
Pour the broth through a fine strainer.
- 8
Defat and season
Let the broth cool, then refrigerate (or leave outside in cold weather) overnight so the fat hardens on top.
Remove the hardened fat from the surface.
Return the broth to the stove and season to taste with fish sauce and chicken bouillon.
- 9
Assemble the bowls
Place your preferred toppings in a bowl: sliced onion, cilantro, scallion, culantro, basil, bean sprouts and thinly sliced beef shank, brisket and ribs.
Make sure the broth is boiling, then ladle it over the toppings.
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Questions about stovetop beef pho
- How long does stovetop beef pho take?
- The estimated total time recorded for this recipe is 480 minutes. Read the method before starting and allow for any cooling, chilling or marinating described in the steps.
- How many servings does this recipe make?
- The quantities listed are for 12 servings. The full ingredient list and instructions are included above.
- Who created this recipe?
- This recipe was shared by @alissanguyen_ on TikTok. Mezze transcribed the video into ingredients and steps; the original video is linked above.
