Legit Vietnamese Pho At Home

Ingredients

• 5.5 lb Beef Bones (mix of rib, marrow, knuckle) (roasted for deep flavor)
• 1.25 lb Chuck Roast (seared then added to broth)
• 4 oz Fresh Ginger (peeled, halved, then quartered)
• 2 Yellow Onion (large, skin left on, quartered)
• 0.25 cup Fish Sauce (adds umami and saltiness)
• 1.5 tbsp Yellow Rock Sugar (or brown sugar)
• 2 tbsp Coriander Seeds (toasted)
• 1 Cinnamon Stick (thick stick, toasted)
• 5 Star Anise (whole, toasted)
• 5 Cloves (whole, toasted)
• 3 Black Cardamom Pods (optional) (adds smoky note)
• 5.5 qt Cold Water (use cold to extract collagen)
• 1 bunch Fresh Cilantro Stems (tied in cheesecloth, steeped)
• 12 oz Rice Noodles (flat) (cook per package, rinse well)
• 1 cup Thai Basil Leaves (packed)
• 1/2 cup Fresh Mint Leaves (optional) (packed)
• 2 Lime (cut into wedges or thin “cheeks”)
• 3 Thai Chilies (thinly sliced)
• 1 White Onion (thinly sliced for garnish)
• 0.5 lb Flank Steak (thinly sliced raw, optional)
• to taste Hoisin Sauce (for dipping)
• to taste Sriracha (or chili garlic sauce) (for dipping)

Instructions

1. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

2. Roast Beef Bones

   Spread the beef bones in a single layer on a foil‑lined baking sheet, lightly coat with oil, and roast for 30–40 minutes until deeply browned and caramelized.

   Time: PT35M

   Temperature: 425°F

3. Prepare Aromatics

   Halve a 4‑oz knob of ginger and quarter the two large onions (leave skins on). Arrange on another foil‑lined sheet, drizzle with oil.

   Time: PT10M

4. Char Aromatics

   Place the aromatics under the broiler for 10–12 minutes, turning occasionally, until charred but not burnt.

   Time: PT12M

   Temperature: Broiler

5. Sear Chuck Roast

   Heat a heavy skillet over high heat, add a couple of tablespoons of oil, and sear the 1.25 lb chuck roast on all sides until deep brown, about 2–3 minutes per side.

   Time: PT6M

   Temperature: high heat

6. Combine Bones and Water

   Transfer the roasted bones to the large stock pot, add 5.5 qt cold water, and let sit for 5 minutes to release albumin for a clearer broth.

   Time: PT5M

7. Bring to Light Simmer

   Place the pot over medium‑high heat and slowly bring to a light simmer. Skim any foam that rises with a ladle.

   Time: PT10M

   Temperature: medium‑high

8. Add Aromatics, Chuck, and Spices

   Add the charred ginger and onions, the seared chuck roast, 5‑6 star anise, 5 cloves, 3 black cardamom pods (optional), 2 tbsp coriander seeds, 1 thick cinnamon stick, ¼ cup fish sauce, and 1.5 tbsp rock sugar to the pot.

   Time: PT5M

9. First Simmer (2 hours)

   Uncover the pot and let the broth simmer gently for 2 hours, occasionally skimming any fat that rises to the surface.

   Time: PT2H

   Temperature: low simmer

10. Remove Chuck Roast

    After 2 hours, carefully remove the chuck roast and set aside; continue simmering the broth for another 2 hours.

    Time: PT2H

    Temperature: low simmer

11. Strain Broth

    Remove all bones and solids, then strain the broth through a fine mesh strainer (or cheesecloth) into a large bowl.

    Time: PT10M

12. Final Seasoning

    Taste the hot broth and adjust saltiness with additional fish sauce and balance with a pinch more sugar if needed.

    Time: PT5M

13. Steep Cilantro Stems

    Tie the cilantro stems in cheesecloth, submerge in the hot broth, and let steep for 15 minutes, then discard the bundle.

    Time: PT15M

14. Cool and Store (Optional)

    If making ahead, let the broth cool to room temperature, then refrigerate in airtight containers for up to 5 days or freeze for up to 2 months.

    Time: PT30M

15. Prepare Noodles

    Cook the rice noodles according to package directions, then rinse under cold water to stop cooking.

    Time: PT5M

    Temperature: boiling water

16. Slice Meats and Garnishes

    Thinly slice the chilled chuck roast and raw flank steak (if using) across the grain. Slice white onion, chilies, and prepare herb salad (basil, mint, cilantro leaves). Cut lime wedges.

    Time: PT10M

17. Assemble Bowls

    Divide noodles among bowls, top with raw sliced steak, cooked chuck slices, and onion. Ladle boiling hot broth over everything, then garnish with herbs, chilies, and lime wedges. Serve with hoisin and sriracha on the side.

    Time: PT5M

    Temperature: boiling broth

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g