Beef Pho
By Matthew FairmanPublished on August 26, 2020
Time
4 hours
Yield
Serves 6
Ingredients
Beef Broth
4 ½ pounds bone-in, cross-cut beef shanks, trimmed2 onions, halved1 (3-inch) piece ginger, halved lengthwise5 garlic cloves, smashed and peeled10 star anise pods 1 tablespoon black peppercorns 1 tablespoon coriander seeds ½ cinnamon stick 5 whole cloves ½ cup fish sauce ½ cup sugar 2 tablespoons table saltNoodle and Garnishes
10 ounces boneless eye-round roast, trimmed and sliced in half with grain21 ounces rice vermicelli 1 cup fresh cilantro leaves and stems6 scallions, sliced thin½ cup very thinly sliced onion, rinsedMung bean sprouts Fresh Thai basil leavesLime wedge SrirachaBefore You Begin
This version of pho is slightly sweeter and heavier on warm spices than other versions. If you prefer a broth that is less sweet, feel free to halve the amount of sugar, although the amount called for in the recipe helps provide balance. The broth should taste overseasoned before it's poured over the noodles. We developed this recipe using Red Boat 40°N Fish Sauce. If you can't find Thai basil, you can substitute any other type of sweet basil.
Instructions
- Combine 6 quarts water, beef shanks, onions, ginger, garlic, star anise, peppercorns, coriander seeds, cinnamon stick, and cloves in large stockpot. Bring to boil over high heat. Reduce heat to medium-low and simmer gently for 3 hours.
- Meanwhile, place eye round on plate and freeze until very firm, 35 to 45 minutes. Once firm, slice against grain ⅛ inch thick. Return eye round to plate, cover with plastic wrap, and refrigerate until needed.
- Bring 4 quarts water to boil in large pot. Add noodles and cook until tender. Drain noodles and divide among 6 individual bowls.
- Using spider skimmer or tongs, remove large solids from broth. Shred beef shanks and either reserve for another use or use to garnish soup in step 6. Let broth settle for 5 minutes and then skim any fat that rises to surface with ladle.
- Line colander with triple layer of cheesecloth, then set prepared colander over large Dutch oven. Pour broth through colander into Dutch oven; discard any remaining solids. Whisk fish sauce, sugar, and salt into broth (broth should taste overseasoned).
- When ready to serve, bring broth to rolling boil over high heat. Divide eye round among individual bowls, about 3 slices per bowl, shingling slices on top of noodles. Divide cilantro; scallions; onion; and shredded beef, if using, among bowls. Ladle broth into each bowl to cover noodles. Serve immediately, passing bean sprouts, basil, lime wedges, and sriracha separately.TO MAKE AHEAD: Prepare broth through step 5 and let cool completely. Refrigerate broth and beef shanks separately for up to 3 days or freeze for up to 1 month. To serve, prepare eye round and noodles and continue with step 6.
for the beef broth
for the noodles and garnishes
Time
4 hoursYield
Serves 6Ingredients
Beef Broth
Noodle and Garnishes
Test Kitchen Techniques
Ingredients
Beef Broth
Noodle and Garnishes
Test Kitchen Techniques
Ingredients
Beef Broth
Noodle and Garnishes
Test Kitchen Techniques
Why This Recipe Works
Beef pho, a soup with countless variations consisting of broth, rice noodles, meat, and herbs, became popular in Vietnam in the early 20th century and has grown in popularity in the United States since the ’80s. Our editors sampled an extraordinary version at Hà VL in Portland, Oregon (read about their visit here), and came back to the test kitchen to create a recipe for home cooks across the country. At Hà VL, the pho is built on a deeply spiced, aromatic, savory-sweet broth that boasts slightly chewy, irresistibly slurpable noodles and a crown of thinly sliced beef. An array of vibrant garnishes—Thai basil, mint, scallion, cilantro, and lime—that diners can mix and match at the table wakes things up with freshness and bright acidity. It is a wonderfully complex dish. For ours, we used bone-in beef shanks in our broth for extra richness and body and plenty of spice (star anise, black pepper, coriander, cinnamon, and cloves) for warm, complex flavor. We seasoned the rich broth with a balanced combo of supersavory (though not really fishy-tasting) fish sauce and sugar. For the beef in the soup, lean eye round proved perfect for its sliceability and beefy flavor. It was essential to slice the beef as thin as possible so that it would cook through in the residual heat from the broth.
Before You Begin
This version of pho is slightly sweeter and heavier on warm spices than other versions. If you prefer a broth that is less sweet, feel free to halve the amount of sugar, although the amount called for in the recipe helps provide balance. The broth should taste overseasoned before it's poured over the noodles. We developed this recipe using Red Boat 40°N Fish Sauce. If you can't find Thai basil, you can substitute any other type of sweet basil.
Instructions
- Combine 6 quarts water, beef shanks, onions, ginger, garlic, star anise, peppercorns, coriander seeds, cinnamon stick, and cloves in large stockpot. Bring to boil over high heat. Reduce heat to medium-low and simmer gently for 3 hours.
- Meanwhile, place eye round on plate and freeze until very firm, 35 to 45 minutes. Once firm, slice against grain ⅛ inch thick. Return eye round to plate, cover with plastic wrap, and refrigerate until needed.
- Bring 4 quarts water to boil in large pot. Add noodles and cook until tender. Drain noodles and divide among 6 individual bowls.
- Using spider skimmer or tongs, remove large solids from broth. Shred beef shanks and either reserve for another use or use to garnish soup in step 6. Let broth settle for 5 minutes and then skim any fat that rises to surface with ladle.
- Line colander with triple layer of cheesecloth, then set prepared colander over large Dutch oven. Pour broth through colander into Dutch oven; discard any remaining solids. Whisk fish sauce, sugar, and salt into broth (broth should taste overseasoned).
- When ready to serve, bring broth to rolling boil over high heat. Divide eye round among individual bowls, about 3 slices per bowl, shingling slices on top of noodles. Divide cilantro; scallions; onion; and shredded beef, if using, among bowls. Ladle broth into each bowl to cover noodles. Serve immediately, passing bean sprouts, basil, lime wedges, and sriracha separately.TO MAKE AHEAD: Prepare broth through step 5 and let cool completely. Refrigerate broth and beef shanks separately for up to 3 days or freeze for up to 1 month. To serve, prepare eye round and noodles and continue with step 6.
for the beef broth
for the noodles and garnishes
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