Vietnamese Pho

Joined Oct 7, 2004

Okay, so I am addicted to pho, I am out and about trying the various little places in town constantly; I figure its time to give it a shot myself.

Does anyone have any good recipes? Can offer any advice? Have any experience? Any suggestions?

Let me know.

Joined Jul 31, 2000
This is one of my favorite Pho’ recipes.

Sometimes I’ll substitute mint for cilantro depending of my mood.
My family loves this soup.
This will happily serve 10 people.

2 qts beef stock
1 # Beef chuck (keep whole)
1 large onion sliced this
1 carrot thinly sliced
1 oz ginger peeled and cut in half
1 cinnamon stick
2 star anise
1 teaspoon white peppercorns
¼ cup fish sauce

8 oz rice stick noodles
10 oz new york sirloin sliced paper thin
1 cup bean sprouts (rinsed)
2 scallions thinly sliced
1 Thai bird chili sliced thin
Minced cilantro TT
Lime wedges
Fish sauce

Take the stock. Beef, onions, carrot, ginger, cinnamon, star anise, and peppercorns and put them in a large pot. Simmer two to three hours until the beef is tender.

Soak rice noodles in cold water for at least 30 minutes

Prep the condiments, platter up your bean sprouts, scallions, chilies, cilantro (or mint) and lime wedges (or use separate bowls)

Strain stock, add enough water for 7 cups, remove beef and slice into thin pieces.

Drain rice noodles; add to boiling water for a couple minutes until tender

Heat soup, add fish sauce, adjust your seasonings and bring to a bowl.

Heat your noodles by dipping them in boiling water

Place some noodles, raw and cooked beef in a bowl and cover with the boiling broth.

Serve and play with your condiments.

Try a Gewurtz or Viognier with it

I hope you enjoy this as much as I do.
Joined Aug 11, 2000
have you ever added tendon....ummmmm love the gooeyness, I assume you'd throw it into the pot with the chuck roast....cook for an extended period slice thinnly.....


Joined Apr 4, 2000
I just finished dinner, a big bowl of pho, what a coincidence.

The secret of the pho is in the stock. You have to make it from scratch in so the spices can infuse the stock, so forget canned or powdered stock. In the two books I check they use ox tail, knuckle bones or beef chuck.
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