Authentic Beef Pho Recipe

Name: Authentic Beef Pho Recipe
Prep time: 30 min
Cook time: 330 min
Total time: 360 min
Yield: 8
Ingredients: 5 lb beef marrow or knuckle bones; 2 lb beef chuck; 1/3 lb beef sirloin; 1 lb dried pho noodles; 2 onions; 2 pieces ginger, halved lengthwise; 2 scallions; 1 small thinly sliced onion; 2 chopped scallions; 1 sliced chili; 1/2 cup cilantro; 2 cup mung bean sprouts; 1 cup Thai basil; 1 lime lime wedges; 5 quarts water; 1/3 cup fish sauce; 2 1/2 oz rock sugar; 1 tbsp salt; 8 star anise; 6 whole cloves; 1 cinnamon stick; 1 black cardamom pod; 2 tsp fennel seeds; 2 tsp coriander seeds; 1 small bowl hoisin sauce and/or sriracha

This homemade beef pho features a deeply savory broth infused with charred onion, ginger, and warm spices. Tender sliced beef, silky rice noodles, and fresh herbs make every bowl rich, fragrant, and restaurant-worthy. It takes time, but the results are absolutely worth it.

Servings8 Portions

Prep Time30 Mins

Cook Time330 Mins

Difficulty

Intermediate

Ingredients

beef marrow or knuckle bones
5 lb
beef chuck
2 lb
beef sirloin
0.3 lb
dried pho noodles
1 lb
onions
2
ginger, halved lengthwise
2 pieces
scallions
2
thinly sliced onion
1 small
chopped scallions
2
sliced chili
1
cilantro
0.5 cup
mung bean sprouts
2 cup
Thai basil
1 cup
lime wedges
1 lime
water
5 quarts
fish sauce
0.3 cup
rock sugar
1 oz
salt
1 tbsp
star anise
8
whole cloves
6
cinnamon stick
1
black cardamom pod
1
fennel seeds
2 tsp
coriander seeds
2 tsp
hoisin sauce and/or sriracha
1 small bowl

Step-by-Step Instructions

Place the beef bones and beef chuck in a large stockpot and add enough water to cover. Bring to a boil over high heat and boil for 5 minutes to release impurities. Drain everything, rinse the bones and meat well, and scrub out the pot so the broth stays clear.

Char the ginger and onions until lightly blackened and fragrant. You can do this directly over a gas flame, on a burner, or under a broiler, turning as needed for even charring. Rinse off any loose blackened skin and set aside.

Return the cleaned bones and beef chuck to the stockpot and pour in 5 quarts of fresh water. Add the charred ginger, charred onions, scallions, fish sauce, and rock sugar. Bring to a gentle boil, then reduce the heat to low and simmer uncovered, skimming off foam and excess fat regularly, until the chuck is tender, about 40 minutes.

Remove one piece of beef chuck and place it in ice water for a few minutes to stop the cooking. Drain, cover, and refrigerate for slicing later. Leave the remaining chuck in the pot so it can continue flavoring the broth.