Vietnamese beef pho
- May 2015
- Serves 4
- Hands-on time 45 min, simmering time 3 hours
Jordan Bourke’s beef pho (pronounced fuh) is light, fragrant and satisfying. If you’re looking for your next weekend cooking project, this might just be it.
If you’re looking for a cheat’s version, try our quick beef pho recipe.
- Dairy-free recipes
- Gluten-free recipes
- 2.9g (1.1g saturated)
- 88.6g (5.5g sugars)
- 2 onions, unpeeled, quartered
- 100g piece fresh ginger, halved
- 3 garlic cloves, unpeeled
- 2 tsp whole black peppercorns
- 2 cinnamon sticks
- 7 star anise
- 6 whole cloves
- 1 black cardamom pod
- 1½ tbsp coriander seeds
- 1kg British beef bones, half with marrow (or see Jordan’s tip)
- 2½ tbsp fish sauce
- 2 tbsp coconut palm sugar (sometimes called coconut sugar, from health food shops, Asian grocers or Ocado)
- 1 tbsp lime juice, plus 2 limes, cut into wedges, to serve
- 375g flat rice noodles
- 150g British beef fillet, very thinly sliced
- 100g beansprouts
- 3 spring onions, sliced diagonally
- Small handful each fresh coriander and mint (Thai basil optional extra)
- 2 red chillies, sliced, to serve (optional)
- Put a dry frying pan over a high heat. When extremely hot, add the onions, ginger and garlic. Stir-fry for a few minutes until a little charred, then remove and leave to cool. Peel and remove any burnt areas. Put the peppercorns and spices in the same dry pan over a medium heat and cook for a few minutes until aromatic.
- Put the beef bones in a large pot of cold water, bring to the boil, then simmer for 5 minutes. Discard the water, then rinse the bones and the pot. Return the bones to the pot with the onions, ginger, garlic and spice mixture. Add 4 litres water (enough to generously cover the bones), then bring to the boil. Reduce the heat and simmer, uncovered, for 21⁄2-3 hours until the liquid has reduced by a third.
- Strain the broth into a bowl through a sieve lined with muslin or a clean J-cloth, then return to the pot. Add the fish sauce, coconut palm sugar and lime juice. Taste and adjust the seasoning if necessary.
- When ready to serve, bring the broth to a rolling boil. Cook the rice noodles according to the pack instructions, then rinse with warm water to stop them sticking. Divide the noodles among 4 bowls and top with the sliced raw beef.
- While the broth is bubbling, ladle it into the bowls so it poaches the beef and warms the noodles. Serve topped with the beansprouts, spring onions, herbs and sliced chillies (optional), with lime wedges for squeezing over.
Jordan says: “I also make this without the beef bones, using good quality fresh beef stock instead: in step 2, put 2 litres of beef stock in a pot with the onions, ginger and all the spices. Bring to the boil, then simmer gently for 45-60 minutes to reduce. Follow the rest of the recipe.”
Make the broth to the end of step 3 and keep covered in the fridge for up to 2 days or in the freezer for 1 month. Defrost, then reheat to a rolling boil to complete the recipe (from step 4).
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