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How to cook Pho Vietnamese
How to cook Pho Vietnamese

How to cook authentic Vietnamese Pho

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  1. Quick boil – Remove impurities from beef with a 5 minute boil, it’s the path to a beautiful clear soup;
  2. Scum – be amazed at all the icky stuff that comes out;
  3. Wash the bones to get all the icky scum off;
  4. Simmer for 3 hours – bones, beef, water, onion, ginger and spices (cinnamon, cardamom, coriander, star anise);
  5. Remove brisket  – some is used for Pho topping, see below recipe for ways to use remainder;
  6. Simmer 40 minutes further with just bones;
  7. Strain; then
  8. Ladle into bowls over noodles and pile on Toppings!
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Vietnamese Pho recipe
This Pho recipe has been in the works for a while now. It’s been quietly made and remade by various RecipeTin family members since our first trip to Vietnam. We’ve compared notes, debated furiously about how the latest iteration compared to the (many) bowls of Pho soup we slurped during our travels, and our favourite Pho restaurants back home here in Sydney.

We take our Pho very seriously. One of the greatest noodle soups in the whole world commands respect!

How to cook Pho Vietnamese 2What is Pho?
If you’re wondering “What is Pho?” then you’re probably also wondering “Why is she so bonkers over it???”

I don’t blame you. It looks like a relatively harmless bowl of beef noodle soup.

That is, until you take your first slurp.

The Pho soup broth is everything. It’s light yet full of flavour, deceptively beefy, savoury, complex, has the tiniest hint of richness and is filled with beautiful spices like cinnamon.

It is, without question, one of The Best Soups in the whole world!

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