Pho, a quintessential Vietnamese dish, has captured hearts worldwide with its aromatic broth, tender meats, and fresh herbs. Whether you’re a seasoned cook or a culinary enthusiast looking to explore new flavours, I will do my best to share what I have learned, as a Vietnamese, and walk you through making authentic Pho at home.
Pho is more than just a dish; it’s a reflection of Vietnamese culture and its emphasis on balance and harmony in flavours. The slow-simmered broth melds savoury, sweet, and spicy elements, while the fresh herbs and lime add vibrant notes that elevate the overall experience. Each step, from soaking and blanching the meats to roasting the spices and air-frying the aromatics, plays an important role in creating the quintessential Pho flavour.
In Vietnam, Pho is often enjoyed as a communal meal, with each person customizing their bowl with preferred herbs and sauces. Whether you dip your beef in a blend of hoisin and sriracha or prefer to add lime directly to the broth, Pho offers a versatile and comforting dining experience.
Ingredients (4-6 servings)
Broth and Protein
– Oxtails (or Beef Marrow Bones): 1 kg (2.2 lbs)
– Beef Brisket: 1 kg (2.2 lbs)
– Salt: 4 tbsp (60 ml) total
– White Vinegar or White Wine: 2 tbsp (30 ml) for oxtails, 2 tbsp (30 ml) or 4 tbsp (60 ml) for brisket
– Ginger: 80 g (2.8 oz) lightly pounded
– White Onion: 2 large, peeled (one whole, one halved)
– Spices for Broth:
- 6 g (0.21 oz) Cinnamon Sticks
- 3 Star Anise
- 7 Cloves
- 5 g (0.18 oz) Dried Tangerine Peel
- 5 g (0.18 oz) Coriander Seeds
- 10 g (0.35 oz) White Peppercorns
- 3 Black Cardamom Pods
- 3 g (0.11 oz) Cumin Seeds
Broth Seasoning
– Seasoning Powder: 2 tbsp (30 ml)
– Sugar or Rock Sugar: 1 tbsp (15 ml)
– MSG: 2 tbsp (30 ml)
– Salt: 1 tbsp (15 ml) (adjust to taste)
Noodles and Garnishes
– Dried Brown Rice Noodles: 400 g (14 oz) (or fresh white rice pho noodles)
– Green Onions: 2, minced
– White Onion: 1, thinly sliced
– Fresh Herbs: Mint, Sawleaf (Vietnamese coriander), Basil
– Hoisin Sauce and Sriracha: For serving
– Lime: Cut into wedges
Instructions
Prepping the Meats
1. Soak the Oxtails and Brisket:
- Oxtails: Soak 1 kg (2.2 lbs) of oxtails or beef marrow bones in approximately 2 liters (8.5 cups) of room temperature water. Add 2 tbsp of salt and 2 tbsp of white vinegar. Let sit for 2 hours.
- Beef Brisket: Simultaneously, soak 1 kg (2.2 lbs) of beef brisket in 1.5 liters (6.3 cups) of room temperature water. Add 2 tbsp salt, 2 tbsp white vinegar or 4 tbsp white wine, and 1 lightly pounded ginger piece (~20 g or 0.7 oz).
Soaking helps to remove impurities and excess blood, resulting in a clearer and more flavorful broth.
2. Blanching:
- After soaking, blanch the oxtails with 5 g (0.18 oz) onion and 5 g (0.18 oz) ginger in boiling water for 2 minutes. Drain and rinse thoroughly.
- Repeat the blanching process for the beef brisket for 1 minute, then rinse.
Blanching is crucial for achieving a clean, transparent broth by removing residual impurities.
Preparing the Aromatics and Spices
- Combine 6 g cinnamon sticks, 3 star anise, 7 cloves, 5 g dried tangerine peel, 5 g coriander seeds, 10 g white peppercorns, 3 black cardamom pods, and 3 g cumin seeds.
- Roast these spices in a hot skillet for 30 seconds until fragrant, then place them in a spice bag for easy removal later.
- Place 1 whole large peeled white onion, 1 halved large peeled white onion, and approximately 80 g (2.8 oz) peeled ginger in an air fryer.
- Cook at 200°C (392°F) for 10 minutes until slightly charred.
Charred onions and ginger add a deep, smoky flavor to the broth, enhancing its complexity.
Seasoning the Broth
- In a separate bowl, combine 2 tbsp seasoning powder, 1 tbsp sugar (rock sugar preferred), 2 tbsp MSG, and 1 tbsp salt. Adjust salt to taste.
Balancing sweet, salty, and umami flavors is key to a rich and satisfying Pho broth.
Making the Broth
- Traditionally, Pho broth needs to be simmered for 6-8 hours to extract maximum flavour from the bones, resulting in a deeply rich broth. However, by using Instant Pot, we could reduce cooking time to approximately 2 hours while still achieving a robust flavour.
This recipe calls for 4 litres of water to make the broth, yielding 4-6 servings. Since my Instant Pot has a 3-quart capacity, I’ll be making a concentrated version of the broth by using just 2 liters of water. Once the broth is ready, I’ll dilute it with boiling water before serving to reach the desired flavour and consistency.
- Place the cleaned oxtails into the Instant Pot with one whole charred onion and 60 g (2.1 oz) air-fried ginger.
- Add 2 liters (8.5 cups) of water and seal the Instant Pot.
- Pressure cook for 1 hour and 20 minutes.
- After cooking, open the pot, add the spice bag, and dilute the seasoning mix with some broth before adding it back to the pot.
- Pressure cook for an additional 10 minutes.
- Dilute the concentrated broth with boiled water at a 1:1 ratio (adjust based on desired richness).
Optional Health Tip: For a healthier broth, chill it overnight and remove the fat layer that solidifies on top before reheating.
Preparing the Protein
- In a separate pot, bring 2 liters (8.5 cups) of water to a boil.
- Add the blanched beef brisket, remaining roasted half onion, and 20 g (0.7 oz) roasted ginger.
- Season with 1 tbsp salt, 1 tbsp sugar, and 1 tbsp white vinegar.
- Simmer on medium heat for 2 hours.
- Once cooked, transfer the brisket to an ice bath to halt the cooking process.
- Slice the brisket into 3 cm (1.2 in) thick slices.
This method ensures the brisket remains tender and flavorful, perfect for layering in your Pho bowl.
Preparing the Noodles
- Soak 400 g (14 oz) dried brown rice noodles in warm water for 10 minutes.
- Boil them for 1 minute, then plunge into an ice bath to stop the cooking.
- Drain and set aside. If using store-bought dried rice noodles, follow the package instructions.
Assembling the Pho
- Traditionally, ceramic bowls are warmed in boiling water to keep the Pho hot during serving.
- Alternatively, place your bowls in a preheated oven at 200°C (400°F) for 10 minutes.
- Place a serving of noodles into each bowl.
- Arrange the sliced beef brisket on top of the noodles.
- Ladle the hot broth generously over the beef and noodles.
Garnishing and Serving
- Sprinkle minced green onions and add thin slices of white onion.
- Add fresh herbs such as mint, sawleaf (Vietnamese coriander), and basil for a burst of freshness.
- Serve with hoisin sauce and sriracha on the side for customized seasoning.
- Squeeze fresh lime juice over the top to add a zesty brightness that balances the rich broth. (a very important step!)