What is Vietnamese pho made of?

Vietnamese pho is a flavorful soup consisting of a clear beef broth, flat rice noodles, and a mix of raw and cooked beef. Key ingredients include charred onions and ginger, toasted spices like star anise and cinnamon, and seasonings such as fish sauce, sugar, and salt. It’s typically garnished with fresh herbs like Thai basil, cilantro, and bean sprouts, and served with lime, hoisin sauce, and chili sauce on the side for customization.

What is the secret ingredient in pho?

While pho is made from a blend of spices and aromatics, many consider fish sauce to be the secret ingredient. It adds a deep, savory umami flavor that brings balance and authenticity to the broth. Another often-overlooked secret is the charring of the ginger and onions, which imparts a distinct smoky depth to the soup.

What are the 5 spices in pho?

The five essential spices that define an authentic Vietnamese Pho recipe are star anise, cinnamon sticks, cloves, green cardamom pods, and coriander seeds. These spices are toasted before simmering to release their oils and create the complex, warm flavor that pho is celebrated for.

Pho is enjoyed as a complete meal. To use it, assemble your bowl with noodles, beef (raw and/or cooked), and then pour in hot broth. Add your choice of toppings such as bean sprouts, herbs, and sauces. Stir gently and enjoy each bite with chopsticks and a spoon to savor the broth. It’s best eaten hot, fresh, and with a generous squeeze of lime or dash of chili for extra zing.

Vietnamese Pho Recipe: Best Authentic Beef Noodle Soup

Description

Vietnamese Pho recipe with brisket, rich broth, and authentic spices. Learn to make the perfect pho at home with step-by-step instructions.

Ingredients

Aromatics:
- 2 large onions, halved
- 5 oz fresh ginger, halved lengthwise
Spices:
- 10 whole star anise
- 4 cinnamon sticks
- 4 green cardamom pods
- 3 whole cloves
- 1 1/2 tablespoons coriander seeds
Broth Base:
- 3 pounds beef brisket
- 15 cups water
Seasoning:
- 2 tablespoons white sugar
- 1 tablespoon salt
- 3 tablespoons fish sauce (or light soy sauce)
Noodle Bowl (per serving):
- 1.5 oz dried flat rice noodles (or 4 oz fresh)
- 1 oz raw beef tenderloin, very thinly sliced
- 3-5 slices cooked brisket
Toppings:
- Bean sprouts
- Thai basil (3-5 sprigs)
- Cilantro (3-5 sprigs or additional basil)
- Lime wedges (optional)
- Thinly sliced red chili (optional)
- Hoisin sauce (optional)
- Chili sauce like sriracha (optional)

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Instructions

Char Aromatics: Heat a dry heavy skillet over high heat. Place onions and ginger cut-side down and cook until charred. Flip and char the other side. Set aside.
Toast Spices: In a dry pan, toast star anise, cinnamon, cardamom, cloves, and coriander seeds over medium-high heat for 3 minutes. Set aside.
Prepare Brisket: Rinse brisket under cold water. Place in a large pot with water. Bring to a boil and cook for 5 minutes. Drain and rinse brisket under cold water.
Cook Broth: Wipe the pot clean. Add 15 cups of fresh water. Bring to a boil, then add the brisket, charred aromatics, and toasted spices. Stir in sugar and salt. Reduce heat, cover, and simmer for 3 hours. Remove brisket, let cool, then refrigerate for later use.
Finalize Broth: Continue simmering the broth uncovered for 40 minutes. Strain through a fine mesh sieve, discarding solids. Return liquid to pot. Stir in fish sauce (or soy sauce). Taste and adjust seasoning as needed. The broth should be savory, spiced, and mildly sweet.
Assemble Pho Bowls: Prepare noodles according to package instructions. Drain well. Place noodles in each bowl. Top with raw beef slices and cooked brisket. Pour approximately 14 oz hot broth over the contents to gently cook the raw beef. Serve immediately with toppings on the side for customization.

Prep Time: 20 minutes
Cook Time: 3 hours 20 minutes
Category: SOUPS
Method: Simmering
Cuisine: Vietnamese