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Vietnamese · Soups

Beef Pho

Non-vegEasy

Diet: Non-veg · High-protein

Beef Pho is a Vietnamese dish. This brisket version cooks the beef fully in the broth.

Prep
20 min
Cook
100 min
Total
120 min
Servings
4
Difficulty
Easy
Cuisine
Vietnamese
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Pho. The photograph includes fresh chili garnish not included in this recipe.
The photograph includes fresh chili garnish not included in this recipe. Representative photograph of Beef Pho. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Broth

Noodles

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Simmer · About 90 min

  1. Char onion and ginger in a dry pan. Add all 700 g beef brisket, 2200 ml water, 200 g onion, halved, 40 g ginger, sliced, 2 star anise, 1 cinnamon stick, 30 ml fish sauce, 15 g sugar; simmer covered 90 minutes or until brisket is tender.

    Check: Look for this result: brisket is tender.

Prepare · About 7 min

  1. Prepare 300 g rice noodles, 2000 ml boiling water according to packet, then drain. Remove brisket, slice and strain broth.

Serve · About 2 min

  1. Boil sprouts from 100 g bean sprouts, 30 g Thai basil, 40 ml lime juice in broth 2 minutes. Divide noodles and beef among bowls, add broth, basil and lime.

Tips

  • This brisket version cooks the beef fully in the broth.
  • Judge Beef Pho by the texture and doneness signs in its steps. Your pan and heat affect how long Beef Pho takes to cook.

Substitutions

  • Use beef chuck and simmer until fork-tender.

Storage

  • Get perishable Beef Pho into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Beef Pho within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Beef Pho to 74°C / 165°F, stirring or turning it for even heating. When Beef Pho is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Beef Pho includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Beef Pho becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Beef Pho one day ahead. For Beef Pho, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Beef Pho on the day of serving.

FAQ

What matters most when making Beef Pho?

This brisket version cooks the beef fully in the broth.

What can I substitute in Beef Pho?

Use beef chuck and simmer until fork-tender.

Can I prepare Beef Pho ahead?

Prepare the measured ingredients for Beef Pho one day ahead. For Beef Pho, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Beef Pho on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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