Photograph of the finished Beef pho

Vietnam · Phở bò tái nạm

Beef pho

2 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef bones Beef bones 2.2 lb
  • Photograph of Pho rice noodles Pho rice noodles 14.1 oz
  • Photograph of Beef Beef 1.2 lb
  • Photograph of Onion Onion 2
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Herbs Herbs 4 bunches
  • Photograph of Fish sauce Fish sauce ¼ cup

Method

  1. 1 Blanch the beef bones in boiling water, rinse them clean, then simmer them in water for about 2 hours, skimming off the foam frequently.
  2. 2 Add the beef brisket to the broth and simmer until tender, then remove and let cool before slicing; leave the rare beef raw and slice very thinly.
  3. 3 Roast the onions and ginger until fragrant, then add them to the broth along with cinnamon and star anise.
  4. 4 Season with fish sauce and salt to taste, then strain or skim carefully to ensure the broth is clear.
  5. 5 Blanch the rice noodles, then arrange the cooked beef brisket and thinly sliced rare beef on top.
  6. 6 Pour boiling broth into the bowl to cook the rare meat, sprinkle with herbs, and serve immediately.

With an appliance

  • Pressure cooker 1 hr 50 min

    Step 1: Lock the lid at high pressure for 50 minutes, then let it release naturally for 15 minutes. This allows the bones to release flavor about 55% faster and eliminates the need to constantly skim off foam. Step 2: Continue cooking the beef brisket with the lid open to proactively keep the meat tender and prevent it from becoming mushy.

Start cooking