My Go-To Pho
Okay, so I’m obsessed with pho. I used to think making it at home was some kind of culinary black magic, but after a few (okay, maybe more than a few) attempts, I finally cracked the code to a pretty darn good version. It’s definitely a project, but the payoff is HUGE.
What makes this pho special? Honestly, it’s the broth. Getting that rich, beefy depth with the right balance of spices takes time and patience, but it’s so worth it. This isn’t your 30-minute weeknight meal, but it’s also not as complicated as I initially thought. Once you get the hang of it, it’s pretty straightforward.
One thing I learned? Don’t be afraid to adjust the seasoning as you go. Everyone’s taste is different, so play around with the salt, sugar, and fish sauce until you find your perfect pho harmony. It might take a couple tries, but you’ll get there. And it’s so much better than takeout.
What You’ll Need
- 2 large onions, halved
- 150g / 5oz ginger, sliced down the centre
- 10 star anise
- 4 cinnamon quills
- 4 cardamom pods
- 3 cloves
- 1.5 tbsp coriander seeds
- 1.5kg / 3lb beef brisket
- 1kg / 2lb meaty beef bones
- 1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow
- 3.5 litres / 3.75 quarts water
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml / 3 tbsp fish sauce
- 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh) per bowl
- 30g / 1 oz beef tenderloin, raw, very thinly sliced per bowl
- 3 – 5 brisket slices per bowl (from the broth)
- Beansprouts
- Thai basil
- Coriander/cilantro
- Lime wedges
- Finely sliced red chilli
- Hoisin sauce
- Sriracha
Steps
- Aromatics: Heat a heavy based skillet over high heat (no oil) until smoking hot. Char the onion and ginger cut-side down until nicely blackened.
- Toast Spices: Lightly toast the star anise, cinnamon, cardamom, cloves, and coriander seeds in a dry skillet until fragrant.
- Clean the Bones: Rinse the bones and brisket really well, then boil them for 5 minutes to remove any impurities. Drain and rinse again under cold water. This step is key for a clean tasting broth.
- Make the Broth: In a large pot, combine the cleaned bones, brisket, charred onion and ginger, toasted spices, sugar, salt, and water. Bring to a boil, then cover and simmer for 3 hours.
- Remove Brisket: Take the brisket out (it should be super tender), let it cool, and then slice it for later.
- Simmer and Strain: Continue simmering the broth uncovered for another 40 minutes. Strain the broth into a clean pot, discarding the bones and spices.
- Season: Add the fish sauce to the broth and adjust the salt and sugar to your liking. The broth should be rich, beefy, fragrant, and just a touch sweet.
- Noodles: Cook the rice noodles according to package directions right before serving.
- Assemble: Divide the noodles among bowls. Top with raw beef, brisket slices, and ladle over the hot broth. The hot broth will cook the beef.
- Toppings: Serve with your favorite toppings on the side – beansprouts, basil, cilantro, lime, chilli, hoisin, and sriracha. Go crazy!
Substitutions That Actually Work
Honestly, store-bought broth can work in a pinch, but it won’t be the same. If you’re short on time, try using a good quality beef bone broth as a base and add the spices yourself.
Making It Diabetes-Friendly
You can definitely make this diabetes-friendly by reducing the sugar or using a sugar substitute. Just keep in mind it might slightly alter the flavor profile.
Tips & Storage
This broth freezes beautifully, so make a big batch and save some for later. I usually freeze it in individual portions so I can easily thaw out just what I need. Also, the longer the broth simmers, the more flavorful it gets, so if you have the time, let it go even longer!
