Beef Pho - Vietnamese Soup

    Beef Pho - Vietnamese Soup


    114 people made this

    Southern Vietnamese style pho. It's all about the stock - which takes a while to make but is totally worth it - which is ladled over rice noodles and thinly sliced beef.

    Serves: 6 

    • 2 1/2 kg beef knuckle (stock bones)
    • 7 1/2 litres of water
    • 1 kg oxtail
    • 1 white (daikon) radish, sliced
    • 2 onions, chopped
    • 60g whole star anise pods
    • 1/2 cinnamon stick
    • 2 whole cloves
    • 1 teaspoon black peppercorns
    • 1 slice fresh ginger root
    • 1 teaspoon white sugar
    • 1 tablespoon salt
    • 1 tablespoon fish sauce
    • 750g dried flat rice noodles
    • 250g frozen sirloin steak (to make easier slicing)
    • Thai basil, chilli, bean sprouts and lime pieces to serve

    Preparation:6hours  ›  Cook:30min  ›  Ready in:6hours30min 

    1. To make the stock, place the beef knuckle in a very large stock pot. Season with salt, and fill pot with 7 1/2 litres of water. Bring to a boil and cook for about 2 hours.
    2. Skim fat from the surface of the stock, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or similar; 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 stock and return to the pot to keep at a simmer. Discard spices and bones.
    3. To make the soup, 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, just a couple of minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
    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 chilli sauce and with a plate of bean sprouts, basil, slices of fresh chilli and lime out at the table for everyone to add their own toppings.

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    Reviews (1)


    Being a big fan of Vietnamise foods, it is sometimeshard to find the authentic tastes here in Australia, This one nails it..!! , if you have the time. - 06 Sep 2009

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