How To Make Vietnamese Beef Pho At Home - Marion's Kitchen

Ingredients

• 2 lb Beef Short Ribs (bone‑in, with meat attached)
• 1 lb Beef Oxtail (adds gelatin for body)
• 5 L Water (cold, filtered)
• 1 large Onion (whole, charred then peeled)
• 3 inch Ginger (whole piece, charred then peeled and sliced)
• 2 whole Star Anise (adds licorice note)
• 1 piece Cinnamon Stick (Vietnamese style cassia)
• 5 whole Whole Cloves (adds warm spice)
• 4 stalks Spring Onions (green parts only, added at end)
• 3 Tbsp Fish Sauce (for seasoning broth)
• 1 tsp Granulated Sugar (balances saltiness)
• 1.5 tsp Sea Salt (adjust to taste)
• 200 g Rice Stick Noodles (soaked in room‑temperature water until pliable)
• 200 g Beef Round Steak (partially frozen for ultra‑thin slicing)
• 1 handful Thai Basil (fresh leaves for garnish)
• 1 whole Lime (cut into wedges for serving)
• 2 whole Fresh Red Chili (optional, sliced for heat)

Instructions

1. Blanch Bones

   Place the short ribs and oxtail in the large stockpot, cover with cold water, bring to a rapid boil and cook for 2–3 minutes until scum rises to the surface.

   Time: PT3M

   Temperature: boiling

2. Rinse and Drain

   Using a slotted spoon, transfer the bones to a colander, rinse under running water, and discard the initial water.

   Time: PT5M

3. Char Onion & Ginger

   Place the whole onion and ginger directly over an open gas flame (or under a broiler) and turn constantly until the outer skins are heavily charred, about 10–15 minutes.

   Time: PT15M

   Temperature: high flame

4. Peel Charred Vegetables

   Remove the charred skins from the onion and ginger with a knife, rinse quickly, then slice the onion and smash the ginger with a rolling pin or pestle before slicing thinly.

   Time: PT5M

5. Build the Broth

   Return the cleaned bones to the stockpot. Add the charred onion, ginger, star anise, cinnamon stick, cloves, spring onion stalks, and 5 L of fresh cold water. Bring to a gentle simmer.

   Time: PT5M

   Temperature: simmer

6. Simmer for Flavor

   Maintain a gentle simmer for 2 hours, occasionally skimming any foam or scum that rises to the surface.

   Time: PT2H

   Temperature: simmer

7. Strain the Broth

   Remove the pot from heat. Using a ladle, discard large solids, then pour the broth through a fine mesh strainer into a clean pot.

   Time: PT5M

8. Season the Broth

   Stir in fish sauce, sea salt, and sugar. Taste and adjust seasoning – the broth should be salty, slightly sweet, and aromatic.

   Time: PT5M

   Temperature: room

9. Prepare Thin Beef Slices

   Partially freeze the round steak for 15 minutes, then slice against the grain into paper‑thin strips (about 1 mm thick).

   Time: PT5M

   Temperature: cold

10. Soak Rice Noodles

    Place rice stick noodles in a bowl of room‑temperature water and let soak for 20 minutes until pliable, then drain.

    Time: PT20M

    Temperature: room

11. Blanch Noodles

    Bring a separate pot of water to a rapid boil. Add a handful of soaked noodles, stir for 10–15 seconds, then immediately transfer to a serving bowl using tongs.

    Time: PT15S

    Temperature: boiling

12. Assemble the Bowls

    Divide the blanched noodles among bowls. Top with raw thin‑sliced beef, a few pieces of the braised short‑rib meat (optional), and fresh spring‑onion ribbons. Ladle the hot broth over everything – the broth will cook the thin beef instantly. Garnish with Thai basil, lime wedges, and sliced fresh chilies. Serve with additional fish sauce, hoisin or sriracha on the side if desired.

    Time: PT10M

    Temperature: hot

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g