Making pho for the first time in a while
Making pho for the first time in a while is a medium Vietnamese recipe that serves 4. 350 calories per serving. Recipe by logagm on YouTube.
Prep: 30 min | Cook: 8 hrs 15 min | Total: 9 hrs 15 min
Cost: $26.64 total, $6.66 per serving
Ingredients
- 2 lb Beef Bones (prefer marrow and knuckle bones for richness; cut into 2‑inch pieces)
- 1 large Onion (peeled and quartered)
- 2 inch Ginger (peeled and sliced into thick pieces)
- 1 packet Pho Spice Mix Packet (pre‑packaged blend containing star anise, cloves, cinnamon, coriander seeds, and fennel)
- 4 qt Water (cold, filtered)
- 200 g Beef Balls (store‑bought, frozen or fresh; thaw before use)
- 2 tbsp Fish Sauce (adds umami and saltiness)
- 1 tsp Granulated Sugar (balances the saltiness of fish sauce)
- 200 g Raw Beef Slices (very thinly sliced (e.g., sirloin or ribeye); freeze slightly for easier slicing)
Instructions
Clean the Bones
Rinse the beef bones under cold running water, then place them in a pot of cold water and bring to a boil. Boil for 10 minutes to release any blood and impurities, then discard the water and rinse the bones again.
Time: PT15M
Temperature: 100°C
Roast Aromatics
Preheat the broiler. Place the quartered onion and sliced ginger on a baking sheet and broil for about 5 minutes, turning once, until the surfaces are lightly charred.
Time: PT5M
Temperature: 250°C
Start the Broth
Return the cleaned bones to the large stockpot, add 4 quarts of fresh cold water, the charred onion, ginger, and the entire pho spice mix packet. Bring to a gentle boil, then reduce to a low simmer.
Time: PT10M
Temperature: 95°C
Long Simmer
Let the broth simmer uncovered for 8 hours, adding a splash of water if it reduces too much. Stir occasionally and skim any surface fat.
Time: PT8H
Temperature: 95°C
Strain the Broth
After simmering, pour the broth through a fine mesh strainer into a clean pot, discarding the solids. Return the clear broth to the stove and keep warm.
Time: PT10M
Temperature: 60°C
Season Beef Balls
In a small bowl, combine the thawed beef balls with 2 tbsp fish sauce and 1 tsp sugar. Mix gently and set aside.
Time: PT5M
Heat the Soup and Add Proteins
Bring the strained broth back to a gentle boil. Add the seasoned beef balls and let them cook for 2‑3 minutes. Immediately add the thin raw beef slices; the hot broth will cook them to rare perfection in seconds.
Time: PT5M
Temperature: 100°C
Serve
Ladle the hot broth with beef balls and slices into bowls. Serve immediately. Optional garnishes (herbs, lime, bean sprouts) can be added at the table.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 10 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Gluten-Free, Dairy-Free
Allergens: Fish (fish sauce)
Ingredient Substitutions
- Instead of Beef Bones: Oxtail (more expensive), Beef shank
- Instead of Onion: Shallot
- Instead of Ginger: Galangal (for authentic flavor)
- Instead of Pho Spice Mix Packet: DIY blend of whole spices
- Instead of Beef Balls: Ground beef formed into balls, Thinly sliced beef
- Instead of Fish Sauce: Soy sauce (less authentic), Worcestershire sauce (in a pinch)
- Instead of Granulated Sugar: Honey, Brown sugar
- Instead of Raw Beef Slices: Beef tenderloin, Flank steak
Equipment Needed
- Large Stockpot
- Broiler or Oven Rack
- Fine Mesh Strainer
- Cutting Board
- Chef Knife
- Ladle
- Measuring Spoons (optional)
- Heat‑Resistant Gloves (optional)
Critical Steps — Do Not Skip
- Cleaning the bones thoroughly to avoid a cloudy broth.
- Charbroiling the onion and ginger for depth of flavor.
- Maintaining a gentle simmer for the full 8‑hour period.
- Straining the broth to achieve clarity.
- Adding raw beef slices at the end to cook just enough.
Chef Tips from the Video
- For an even richer broth, roast the bones in the oven at 425°F for 30 minutes before simmering.
- Freeze the raw beef slices on a tray first; this makes ultra‑thin slicing much easier.
- Add a small piece of charred onion and ginger to each serving bowl for extra aroma.
Troubleshooting
Broth is cloudy.
Make sure to skim foam frequently, keep the simmer gentle, and strain through a fine mesh or cheesecloth.
Broth tastes bland.
Add a splash more fish sauce, a pinch of sugar, or a few extra whole spices; let it simmer another 30 minutes.
Beef slices become overcooked.
Add the raw slices after the broth returns to a boil and remove the bowl within 30 seconds; the thin slices cook instantly.
Storage
Refrigerator: Store broth in airtight containers for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 2 months.
Room temperature: Do not store at room temperature; cool quickly and refrigerate.
Make-Ahead Tips
- The broth can be made 2‑3 days ahead; refrigerate and skim any solidified fat before reheating.
- Broth freezes well; portion it out and label with date.
Frequently Asked Questions
What is the cultural significance and history of Beef Pho in Vietnamese cuisine?
Beef pho (phở bò) originated in northern Vietnam in the early 20th century, blending French broth techniques with Chinese noodle traditions. It became a national comfort food, symbolizing hospitality and is often enjoyed for breakfast, lunch, or dinner.
What are the traditional regional variations of Pho in Vietnam?
Northern pho tends to be simpler, focusing on clear broth and fewer herbs, while southern pho adds more garnishes like bean sprouts, basil, lime, and chili. This recipe follows the northern style with a clear, aromatic broth.
What is the authentic traditional way Beef Pho is served in Vietnam?
In Vietnam, pho is served in a deep bowl with the hot broth poured over rice noodles, thinly sliced raw beef, and herbs. Diners add their own lime, chili, and hoisin or sriracha at the table to customize the flavor.
What occasions or celebrations is Beef Pho traditionally associated with in Vietnamese culture?
Pho is a daily staple but is also served at family gatherings, late‑night meals after celebrations, and as comfort food during rainy seasons. It’s especially popular for early‑morning breakfasts.
How does Beef Pho fit into the broader Vietnamese cuisine tradition?
Pho showcases the Vietnamese emphasis on balance—clear broth, fresh herbs, and rice noodles—while highlighting the importance of slow‑cooked, aromatic stocks that are central to many Vietnamese soups and stews.
What are the authentic traditional ingredients for Beef Pho versus acceptable substitutes?
Traditional pho uses beef bones, charred onion, ginger, star anise, cloves, cinnamon, coriander seeds, and fish sauce. Acceptable substitutes include using a pre‑packaged spice mix, oxtail for richer broth, or ground beef formed into balls when meatballs are preferred.
What other Vietnamese dishes pair well with Beef Pho?
Pho pairs nicely with Vietnamese spring rolls (gỏi cuốn), bánh mì sandwiches, or a simple cucumber salad dressed with rice vinegar and sugar for a refreshing contrast.
What are the most common mistakes to avoid when making Beef Pho at home?
Common errors include boiling the bones too vigorously (causing cloudiness), not roasting the aromatics enough, and over‑cooking the thin beef slices. Follow the gentle simmer and add raw beef at the very end for best results.
Why does this Pho recipe use a pre‑packaged spice mix instead of individual whole spices?
The pre‑packaged mix saves time and ensures the correct proportion of spices for a balanced flavor, especially for home cooks who may not have all the whole spices on hand. It still delivers an authentic taste when simmered long enough.
Can I make Beef Pho ahead of time and how should I store it?
Yes, the broth can be prepared 2‑3 days in advance, cooled quickly, and refrigerated. For longer storage, freeze in portion‑size containers for up to two months. Reheat gently before adding meat and serving.
What does the YouTube channel logagm specialize in?
The YouTube channel logagm focuses on straightforward, home‑cooked Asian recipes, often highlighting quick adaptations of classic dishes and sharing personal cooking experiments with clear, step‑by‑step narration.
How does the YouTube channel logagm's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
logagm emphasizes minimal ingredient lists and time‑saving shortcuts—like using a pre‑packaged pho spice blend—while still preserving authentic flavors, whereas many other channels may delve deeply into sourcing each individual spice and elaborate garnish preparations.
Last updated: September 1, 2026
