Ingredients (8 servings)
For the broth:
1-3kg beef marrow/knuckle bones = 2-6 lb, the more the merrier ^^
500g beef (1 lb, outside flank, brisket or cross rib roast)
1 onion
1 tablespoon salt
1 tablespoon sugar
For the PHO aroma:
2 piece ginger (size of your thumb), sliced
3 star anise
2 cinnamon sticks
2-3 black cardamoms
1 medium onion ( or 3 shallots)
Optional: 1 tsp cloves, 1 tsp coriander seeds (or 3 coriander roots)
For the bowls:
1kg dried flat rice noodle “banh pho” (2lb dried or 4lb fresh noodle)
300g fresh beef (eye of round/ fillet mignon), finely sliced
Garnishes
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
4 spring onion, white part separated, green part chopped.
Asian/Thai basil (hung que), Sawtooth herbs (ngo gai)
Lime wedges, blanched bean sprouts, hoisin sauce, siracha etc.
PHO with Chicken:
You might need a soup pot for this recipe
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22 Comments
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I need these ingredients in English 😮
– " Pho " is a traditional breakfast dish of Vietnam, which has existed for hundreds of years.
There are three main types of Pho: Beef Pho, Chicken Pho, and Horse Meat Pho. But people who eat horse meat are very few, so only beef noodle soup and chicken noodle soup are more popular.
In addition, there are 5 Vietnamese medicinal herbs – combined with spices and concoctions to suit your taste, it's perfect.
A bowl of Pho, the main point is that the soup must be delicious, then it is really good Pho.
Nov, 18 – 2022.
Biết chị từ bên TikTok mà không ngờ chị có cả kênh YouTube đăng từ 10 năm trước luôn, =)).
I've been using this recipe from Helen for years!! It's a family favorite
Wonderful. I could SMELL it at the end. I'm very particular about my pho; I enjoy it when the anise flavour is less pronounced. I could live off soup. Yum. Thanks Helen. I'm going to make it from scratch next weekend.
You made it so easy. I wish you had thrown it beef tendon and tripe. Good show!
Delicious!!!!
Thank you for sharing this recipe – cheers from Sydney! 💯😍
can we get uncle Roger to review this please
Helen, thank you for this. I have to add, though, that you need to proofread your book more carefully. I have a copy, which is what led me here. In the book you don't indicate in which step to add the beef, though it's shown in the picture for step 2. These things aren't always obvious. Looking forward to cooking it for the first time soon.
I used this recipe and now my son is a neurosurgeon
Pretty sure the boiling of the bones is a ramen technique, not a pho technique. With pho I've always seen that you just straight up roast the bones to cook them and remove most of the impurities
To hasten the cooking of the beef, can cook it by pressure cooker?
Я хочу чайник хуй :))))
Thank you so much for sharing.
Love the video. Can't wait to try.
Any substitution for black cardamom?
Thank you Helen for sharing this recipe. I love Pho and normally eat it at least two times per week.
Thanks🥰 Looks easy !! I will try it 😁
What's the difference between black cardamom pods and cardamom pods?
Looks amazing! Glad this video popped up first after all these years!
Oh, xin chào. I just learned it.
I like love pho. I'm from Malaysia. Hi friends from whole world. 😁😁😁😁