Ingredients

How to make it

  • Pre-heat salamander style grill or top element of oven to a high heat.
  • Place cassia, star anise, cloves, cardamom, onion and ginger in an ovenproof pan or baking tray and grill 3-4 minutes until fragrant. Remove. Turn off grill.
  • Place grilled spices, onion and ginger in a large stockpot. Add veal bones, brisket and enough cold water to cover, bring to a slow boil.
  • Simmer two hours, skimming the surface of any fat or scum as necessary, then remove brisket and store, covered and refrigerated until needed.
  • Continue cooking stock a further 2 hours, skimming as necessary. Season with fish sauce, sea salt and sugar to taste, using the above quantities as a guide.
  • Strain stock and discard bones, onion, ginger and spices. Cool and store refrigerated until needed or strain stock to a clean pot and bring back to a simmer, ready to serve.
  • To serve, place sprouts, herbs, chillies and lime wedges in little bunches around a serving plate, place on table for guests to add to their pho as desired.
  • Bring a pot of lightly salted water to a rapid boil. Using a small blanching basket or chinois, blanch a small handful of noodles and spring onions for each person. Transfer each portion to individual serving bowls (pho is one of the few Vietnamese dishes not shared, with each diner receiving their own bowl).
  • Slice reserved brisket thinly and place atop noodles. If using, add 20-30g thinly sliced raw beef per portion. Ladle hot stock over beef and noodles (the heat of the stock will cook the finely sliced raw meat). Garnish with chopped coriander and chives, season lightly with pepper.
  • Serve hot portions to each guest, accompanied by Asian soup spoons and chopsticks (for the handling and choice of the fresh herbs).

Reviews & Comments 4

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  • AlonsoRoule 4 years ago
    What is the difference in broth using veal bone marrow instead of beef bone marrow? Is the collagen content increased? The broth in your photo looks lighter and greyer in color which is more along the lies of Pho Hoa Pasteur in Saigon.
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  • yennguyen239 4 years ago
    Thank you for the Pho recipe. I used to labor for hours to make Pho and it still doesn't taste good. But I found this awesome new Pho-making kit called Happy Pho by this woman who used her grandparents' recipe to make them. They come in a box with a spice packet and a pack of pho noodles for 2 people. I was skeptical at first, but they have a simple recipe at the back that takes 15 mins. All I need to get is some chicken or beef broth and fresh ingredients, and the Pho that came out is absolutely delicious! It's also all natural and organic and made with brown rice. Check out their products here http://staranisefoods.com/our-products.aspx. I got them from Whole Foods in SoMa. But you can also get them from Amazon.com I think. I've also joined their facebook page http://www.facebook.com/#!/pages/Star-Anise-Foods/111447418877428 -- and just went to their product demo for some free tasting of all flavors. Love it!
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  • cherriepie 7 years ago
    arickard, I think that this recipe is definitely a try. Give it a go and let me know how you went.
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  • arickard 7 years ago
    I can't wait to try this! I used to live by many great Pho restaurants, and I miss it. It looks like a lot of work, but it will be worth it.
    Was this review helpful? Yes Flag

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