Asian Soup
Pho
Ratings & commentsVietnam's fragrant beef noodle soup: a clear broth simmered with charred onion, ginger and spices, poured over rice noodles.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Total
- 2 h 55 min
- Serves
- 4
- Difficulty
- Medium
- Heat
- Gently spiced
About this Pho
Pho is all about the broth. Beef is simmered slowly with charred onion and ginger, star anise and cinnamon until the stock is clear and deeply savoury, then ladled over soft rice noodles and finished with fresh herbs and lime. The method is simple but unhurried: most of the time is the broth looking after itself.
Ingredients
- 500 gBeef, shin or brisket, in one piece
- 200 gOnions, halved, skin on
- 60 gGinger, a thumb-sized piece, halved lengthways
- 5 gStar Anise, about 3 whole stars
- 5 gCinnamon, one stick
- 20 mlSoy Sauce
- 10 gSugar
- 12 gSalt
- 300 gRice Noodles, flat, dried
- 50 gSpring Onions, thinly sliced
- 30 gFresh Coriander, roughly chopped
- 10 gChilli, fresh, sliced
- 100 gLimes, cut into wedges
Plus water and a little salt to taste.
How to prepare Pho
Char the onion halves and ginger: place them cut-side down in a dry pan over a high heat for 5-6 minutes until blackened in places, or grill them. Rinse off any very burnt bits.
Toast the star anise and cinnamon in a dry pan for 1 minute until fragrant.
Put the beef in a large pot with 2.5 litres of cold water and bring to the boil. Skim off the grey foam for the first 10 minutes.
Add the charred onion and ginger, the toasted spices, the sugar and half the salt. Reduce the heat, cover partly and simmer gently for 2 hours, until the beef is tender.
Lift out the beef and let it cool a little, then slice it thinly against the grain. Strain the broth through a sieve and return it to the pan. Stir in the soy sauce and the remaining salt, and taste.
Soak the noodles in hot water for about 8 minutes, or as the packet says, until just tender. Drain.
Divide the noodles between four bowls, top with the sliced beef and pour over the piping-hot broth.
Finish with the spring onions, coriander and chilli, with the lime wedges on the side.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- Skim the foam early and keep the broth at a bare simmer, never a rolling boil, for a clear soup.
- The broth freezes brilliantly in portions, so make double and keep some for a fast supper.
- Add bean sprouts and fresh basil at the table if you have them.
Ratings & comments
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