Recipe By LETT101
Rating
Published Jun 19th
Prep 30m Cook 6h Additional - Ready In 6h 30m
Servings 6 servings Calories 1314

Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts.

Recipe Ingredients

  • 5 pounds beef knuckle, with meat
  • 2 pounds beef oxtail
  • 1 white (daikon) radish, sliced
  • 2 onions, chopped
  • 2 ounces whole star anise pods
  • ½ cinnamon stick
  • 2 whole cloves
  • 1 teaspoon black peppercorns
  • 1 slice fresh ginger root
  • 1 tablespoon white sugar
  • 1 tablespoon salt
  • 1 tablespoon fish sauce
  • 1 ½ pounds dried flat rice noodles
  • ½ pound frozen beef sirloin
  • Sriracha hot pepper sauce
  • hoisin sauce
  • thinly sliced onion
  • chopped fresh cilantro
  • bean sprouts (mung beans)
  • sweet Thai basil
  • thinly sliced green onion
  • limes, quartered

Cooking Directions

  1. 1 Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
  2. 2 Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
  3. 3 Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
  4. 4 Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

Nutrition Facts

  • Calories 1314
  • Carbohydrate 101.6 g
  • Cholesterol 484.6 mg
  • Fat 35.7 g
  • Fiber 3.3 g
  • Protein 139.3 g
  • Saturated Fat 13.8 g
  • Sodium 2101.2 mg
  • Sugar 2.2 g

Reviews

  1. This was my first time making pho and it was really good! BUTTTT I have some recommendations that I think will make a load of difference. My soup didn't really have the "pho" flavor entirely, so I had put some "pho beef flavor" bullions into my pho. I just added one cube at a time - Read more ...
  2. Fantastic authentic pho bo recipe. My husband and I spent a whole month in Vietnam and this tastes perfect. I halved the water amount to 2 gallons. I only used beef neck bones for a nice clear broth. I didn't use the radish. In cheese cloth I used Anise seed, ground cinnamon, ground peppercorns, and - Read more ...
  3. I'm pretty new to pho and don't pretend to be an expert on the subject but of the few recipes for pho on allrecipes this is the most authentic imo. Good pho is all about the broth - it should be rich but light meaty but fragrant; crumbling a beef bouillon cube into some hot - Read more ...
  4. Very good recipe, definitely worth the time taken to prepare the broth... However one tip to make it even healthier: prepare the broth the day before, and leave it over night on the refrigerator. Once it cools down all the fat from them meat will be on the top, so you just have to skim - Read more ...
  5. i haven't actually made this according to this recipe yet but my mum's been making it for years and it's great to see a recipe that actually tells you to make the broth, cause this recipe is all about the broth! it's not key to use ox-tali or beef knuckle, just as long as you - Read more ...
  6. I normally don't make pho with 'radish' in them, so I gave this recipe a try. The radish gave a taste other than pho. This is close to authethic but leave the radish out.
  7. I like vietnam pho but I don't like MSG taste. This is healty and wonderful recipe. I often use this recipe. I just substitute beef brisket for beef knuckle and beef oxtail. Brisket is easy to buy and exellent taste for soup.
  8. Pretty good but suggest "sweating" a large onion over an open fire and add to pot
  9. I loved this Pho recipe! It turned out wonderfully it actually tasted like pho! I have made pho before (even using the predone cube sachets and beef broth to try to spice it up) and it has turned out miserable and tasteless. But this recipe tasted almost identical to my fave pho restraunt (I am - Read more ...
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