Pho recipe | Gourmet Traveller recipe (2024)

Australian Gourmet Traveller recipe for pho.

Mar 14, 2013 3:39am

By Emma Knowles

20 mins preparation
4 hrs cooking plus cooling, chilling, soaking
Serves 6

Making this classic Vietnamese noodle soup is the perfect project for a chilly weekend, writes Emma Knowles.

The tools involved are simple and few. Get hold of a large stockpot (one with at least a 12-litre capacity, larger if you plan on making double batches) and you're more or less sorted. This workhorse of the kitchen needn't be expensive, so shop around (we find Chinatown to be a treasure trove in this department and while you're there you can pick up your spices and rock sugar, too). It's worth picking up a mesh skimmer while you're at it, all the better to skim away all the bits you don't want.

The building blocks of the broth are next. Unsurprisingly, the key to success is the quality and type of bones used. We experimented with various combinations and found that bones from grass-fed animals had better flavour, and a combination of leg, marrow bone and oxtail resulted in a beautifully gelatinous broth. Order the bones from your butcher and politely ask them to cut the bones into 8cm-10cm lengths.

It's important to blanch the bones to remove any impurities before you start trying to extract all that glorious flavour. Place the bones in the stockpot, cover with cold water then bring to the boil over high heat and cook until a thick layer of grey scum rises to the surface (appetising, right?). Tip the lot into the sink, rinse the bones and pot thoroughly then return the bones to the pot and top up with cold fresh water.

You can char the onion and ginger added to the broth. This is traditionally done over an open flame and imparts a beautiful sweetness to the finished soup along with its glorious golden colour. If you don't have a gas stove or barbecue, halve the onions and slice the ginger and place them under a very hot grill. The effect won't be quite the same, but it's the next best thing. If you've used an open flame, rinse the charred onion and ginger and remove any traces of blackness which could add bitterness before adding them to the pot.

Spices are next, tied up in a muslin bundle to make it easier to remove them at the end. We've gone with cinnamon, star anise and cloves - coriander seeds, fennel seeds and cardamom are also common inclusions.

Fish sauce and rock sugar are added at this stage to form the foundations of the seasoning and then again at the end to round out the flavour of the broth. You'll find yellow rock sugar in boxes at Chinese supermarkets and it's sometimes sold as rock candy. Smash up larger chunks using a mortar and pestle before adding it to the stock.

Bring the stock to the simmer and reduce the heat to very low - enough to keep the surface just moving, but absolutely never boiling. Skim off any scum that rises to the surface and enjoy the deepening fragrance. Although some recipes call for the stock to be simmered for anywhere up to six hours, the maximum flavour is extracted from the bones by about the three-hour mark.

Although you can strain, season and eat the soup at this point (and believe us, you'll be sorely tempted by the incredible fragrance filling your kitchen by now), there will be a substantial layer of fat on the surface. The easiest way to remove this is to refrigerate the strained broth overnight so it solidifies, and then you can simply lift or spoon it off.

Whether you wait or not is up to you, but it's all plain sailing from here. Extract any precious marrow from the bones, blanch the noodles (dried are fine but use fresh if you can) and slice the brisket and fillet. Slice some chilli, quarter some limes, pick the herbs and bean sprouts and pile them onto a plate to serve at the table. All that's left is to slurp and smile your way through one of the best soups you're likely to eat. Pho real.

Ingredients

2 kg beef bones, cut into 8cm lengths
500 gm beef marrow bones, cut into 8cm lengths
500 gm oxtail, cut into joints
3 onions, 2 unpeeled, 1 thinly sliced and soaked in cold water for 30 minutes
40 gm ginger, unpeeled (8cm piece)
6 cloves
5 star anise
2 cinnamon quills
450 gm brisket, cut into 5cm x 10cm pieces
80 ml fish sauce, plus extra to taste (1/3 cup)
25 gm yellow rock sugar, coarsely crushed, plus extra to taste (see note)
300 gm banh pho noodles
250 gm sirloin, thinly sliced across the grain
½ cup coarsely chopped coriander
3 spring onions, thinly sliced, to serve
To serve: bean sprouts, sawtooth coriander (see note), Vietnamese mint sprigs, mint leaves, holy basil, thinly sliced birds-eye chillies and lime halves

Method

Main

1
Combine bones and oxtail in a large stockpot, cover generously with cold water, bring to the boil over high heat and cook for 2-3 minutes to remove impurities. Drain, rinse bones and stockpot and set aside.
2
Char unpeeled onions and ginger over an open flame, turning occasionally, until blackened and just tender (10-15 minutes). Rinse under cold running water, peel, remove any charred pieces and set aside.
3
See Also
Instant Pot Banh Tet Recipe - Vietnamese New Year's Rice Cake The Easiest Vietnamese Nuoc Mam Recipe (Vietnamese Dipping Sauce)Easy Vegan Pho Recipe | Gimme Some Oven Pad Thai Recipe (with Chicken or Shrimp) - Cooking Classy
Tie spices in a piece of muslin.
4
Combine bones, charred onion and ginger, spice bundle, brisket, fish sauce, rock sugar and 5.5-litres cold water in a stockpot and bring to the simmer over medium-high heat. Reduce heat to low and simmer, skimming occasionally to remove scum, until brisket is cooked to your liking (1¼-1½ hours; brisket should be slightly chewy but not tough).
5
Remove brisket, place in a bowl of cold water (this will prevent it from drying out and darkening as it cools) and refrigerate until required. Continue simmering broth, skimming occasionally, until well-flavoured (1½-2 hours).
6
Strain broth through a fine sieve (reserve gelatinous tendons from bones and store with brisket; discard bones, onions and garlic) and refrigerate until fat sets on the surface (overnight). Remove fat (discard), then bring stock to the simmer over medium-high heat and adjust seasoning to taste with fish sauce, rock sugar and sea salt.
7
Blanch noodles in a saucepan of boiling water until just tender (20-30 seconds), drain and divide among bowls, filling each one-third full. Drain and thinly slice brisket. Arrange brisket and sirloin on noodles, scatter with drained sliced onion and chopped coriander and season to taste with freshly ground black pepper. Ladle broth over and serve hot with spring onion, bean sprouts, sawtooth coriander, Vietnamese mint, mint, holy basil, chilli and lime halves.

Notes

Note You'll need to begin this recipe a day ahead to chill and remove the fat from the broth. Yellow rock sugar is available from select Asian grocers. Sawtooth coriander is available from select Asian greengrocers.

The Latest from Gourmet Traveller

Travel NewsOur top picks of hotels with the best views of Vivid Sydney 2024
Mar 14, 2024
CruisesItaly by Sea: On board the revamped luxury ship Crystal Serenity
Mar 14, 2024
EntertainingBest whisky glasses to buy for sophisticated dram sipping
Mar 14, 2024
Restaurant NewsComing soon: Ormeggio team to open new restaurant Postino Osteria in Sydney’s Summer Hill
Mar 13, 2024
Recipe CollectionsEaster desserts that aren't hot cross buns
Mar 11, 2024
See Also
Recipe queen shares her 'game-changing' whipped feta dip
Recipe CollectionsRabbit recipes for Easter
Mar 11, 2024
Recipe CollectionsAll the Easter recipes you need
Mar 11, 2024
Vivid Sydney’s food program is back for 2024
Mar 10, 2024
Travel NewsVirgin Australia is offering 30% off flights to 36 destinations in flash sale
Mar 10, 2024
DestinationsBeyond laneways: A peek into some of Melbourne's most luxe Airbnb stays
Mar 10, 2024
EntertainingGozney's new Arc pizza oven here to heat up the alfresco entertaining game?
Mar 07, 2024
This is how women do it: Leading women in restaurants
Mar 07, 2024
Drinks NewsTop drops: An expert's best tannic wines for March
Mar 07, 2024
Travel NewsTurkish Airlines announces direct flights between Melbourne and Istanbul from March 2024
Mar 06, 2024
EntertainingYour seasonal guide to luxury Easter eggs, bunnies and hampers
Mar 05, 2024
Food NewsNoma returns to Japan for 10-week Noma Kyoto residency in 2024
Mar 05, 2024
Restaurant NewsNoma, the 'world's best restaurant', is closing in 2025
Mar 05, 2024
Restaurant ReviewsPipis Kiosk: Restaurant review
Mar 05, 2024
Recipe CollectionsOur most popular recipes for autumn
Mar 05, 2024

Pho recipe | Gourmet Traveller recipe (2024)

FAQs

What is the secret ingredient in pho? ›

Sa sung—dried peanut worms—have been described as the secret ingredient of great pho.

What gives pho its distinct flavor? ›

Spices: There are 5 important spices in pho broth — star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds. I really recommend using the whole (not ground) spices if possible, which we will briefly toast to bring out extra flavor.

Show Me More ›

Are you supposed to eat all the pho broth? ›

Pho is a traditional Vietnamese dish that consists of a flavorful broth, rice noodles, meat (usually beef or chicken), and various herbs and spices. While many people in Vietnam do drink the soup after eating pho, it is not a universal practice.

Read The Full Story ›

What makes pho broth taste so good? ›

Broth - the soul of Pho. Beef bones play a crucial role in influencing the quality of the broth. Combined with spices such as ginger, charred onions, star anise, cinnamon, cloves, cardamom, and coriander seeds, the broth gains a distinct aroma.

Get More Info Here ›

What makes pho unhealthy? ›

The one thing to be extra conscientious with pho is that it's very high in sodium, which can cause increased blood pressure and contribute to cardiovascular issues. 1 (Some bowls have more than 1,000 mg, which is practically the entire allotment of recommended sodium intake for the day.)

Learn More Now ›

What does pho do to your body? ›

Pho is nutritious and is high in protein, but does have high sodium and calories. It may help reduce inflammation and improve joint health. Pho (pronounced “fuh”) is a hearty Vietnamese soup usually made with a meaty broth, rice noodles, various herbs, and either beef, chicken, or tofu.

View Details ›

What is the brown stuff in pho? ›

What is the brown sauce in Vietnamese restaurants? Hoisin sauce! It's a sweet kind of "plum" sauce ish texture that's often used for dipping meat in. Many people use it to put into their pho to amp up the flavour as well.

Is it rude not to finish pho? ›

It is similar to a very typical situation, when you are on eating table with Vietnamese, people usually avoid to eat the final piece of any food. This is because of the fact that we are taught to care about others when eating, leave some for them instead of eating as much as we want.

Is it OK to eat pho everyday? ›

Experts also suggest that if pho is used for breakfast, then you should avoid salt for the rest of the day. To avoid imbalanced nutrition, you should not eat pho too often, and you should switch up diet with other food products. Any food, no matter how good it is, won't be good for your body if consumed too much.

Explore More ›

Do you put fish sauce in pho? ›

Vietnamese pho is all about the broth! In this authentic recipe, beef bones, fish sauce, star anise, and ginger simmer for at least 6 hours, creating a complex, aromatic broth that may not be quick, but it's certainly delicious.

Find Out More ›

Is pho broth anti inflammatory? ›

Pho is very nutritious. From its ingredients, it's been shown to reduce inflammation and improve joint health. If you suffer from something like chronic pain or arthritis, you may want to entertain the idea of enjoying more pho. The broth particularly can be very anti-inflammation.

Keep Reading ›

What kind of steak for pho? ›

Top choices for beef pho are sirloin steak, round eye, or London broil. All of these are quick-cooking pieces of beef that won't leave you chewing for hours. My favorite of the bunch is round eye, which is what I've used today — this cut is leaner than sirloin and I like its beefy flavor, especially in this pho.

Find Out More ›

What gives pho its smell? ›

Star anise, cloves, and cinnamon are the aromatic trinity in traditional pho stock. Try adding a few whole spices to the store-bought stuff, along with fresh ginger and a glug of fish sauce.

Get More Info Here ›

What is the blood in pho soup? ›

Blood is actually Tiet Canh, which is made beforehand, not by putting fresh blood into the broth pot or bowl. Tiet Canh is entirely optional side dish, put in only by eater's request. And eaters have many reason to eat Tiet Canh, one of them being they like Tiet Canh.

See Details ›