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Key Ingredient
- Cuisine: Vietnamese
- Prep Time: 40 min(s)
- Cook Time: 3 hr(s) 30 min(s)
- Serves 6
Pho (pronounced ‘fahr’) is a light, fragrant soup eaten for breakfast and all through the day. It is one of the Vietnamese’s most loved dishes. The secret lies in the quality of the stock – along with the beautiful spices.
Pho is comfort food for chef Luke Nguyen, who demonstrates how to make pho in Hanoi. You might also like Phil Lees's speedy chicken pho recipe.
Ingredients
Stock2 onions
10 cm piece ginger
2 ½ kg beef soup bones
5 star anise
6 garlic cloves
8 cm piece cassia bark
450 g beef brisket or chuck steak
1 ½ tbsp salt
80 ml fish sauce
1 tbsp palm sugar
For bowls
1 kg dried or fresh pho noodles (rice sticks)
225 g beef sirloin, finely sliced across the grain
1 onion, finely sliced
4 spring onions, green part only, finely sliced
⅓ cup chopped coriander
black pepper
Garnishes
lime wedges
sliced chillies
Thai basil or Vietnamese mint sprigs
bean sprouts
Preparation
To prepare the stock, sear the onion and ginger over a naked flame or under a grill for about 15 minutes. Remove any charred skin and set aside.Place the bones in a large pot and cover with cold water. Bring to the boil and cook vigorously for 3 minutes. Discard the water and rinse the bones in warm water. Wipe out the pot, return the bones to it and add 6 litres of water. Bring to the boil then reduce the heat to a gentle simmer. Skim off any scum. Add the onion, ginger and remaining ingredients and cook for 1 ½ hours. When the meat is cooked (slightly chewy but not tough), remove it and set aside in a bowl of cold water for 10 minutes. Remove from the water and refrigerate. Leave the broth to cook for a further 1 ½ hours. Strain and refrigerate. Skim off the fat when cold.
To serve, reheat the stock. Thinly slice the cold meat. Soak dried noodles (if using) in hot water for 15–20 minutes, until soft. If using fresh noodles, briefly heat them in boiling water. Arrange the noodles in the bottom of deep serving bowls and add slices of cooked meat and raw sirloin on top. Garnish with onion, spring onion and coriander. Season with pepper. Ladle over the hot stock.
To eat pho, taste the broth first, then add lime juice and chilli to taste followed by generous amounts of basil or mint and bean sprouts.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Vietnamese soup recipe (pho) then browse more Vietnamese recipes, soup recipes and our most popular hainanese chicken rice recipe.
Vietnamese Restaurants
Displaying 10 of 276 Vietnamese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Le Bich | Balmain | |
| 2. | Thy Thy 1 | Richmond | |
| 3. | Kinh Do | Macquarie | |
| 4. | Pho Phu Quoc | Dickson | |
| 5. | Tu Do | O'Connor | |
| 6. | Phi Yen | Northbridge | |
| 7. | Viet Hoa | Perth | |
| 8. | New Saigon Vietnamese | Adelaide | |
| 9. | Vietnam Restaurant | Pennington | |
| 10. | Green Papaya | East Brisbane |
Comments (13)
Previous
17 Jul 2012 05:08 AEST
steven
bankstown
fake Recipe pho cooking at homejavascript:void(0);
dont believe her Pho Recipe, is full of sh**
if it tasted good she would be eatting her own pho, instead eating at the Bankstown famouse Pho AN place.??
that place you order Pho,, 30 sec later and its on you table in front off you.
guarantee
Agree(4 people agree)
Disagree(7 people disagree)
15 Feb 2012 01:27 AEST
susan
susan33@yahoo.com
24 Oct 2010 03:11 AEST
Vietnamese Girl
Bankstown
Sandworm?
Before we start making rude comments about whether people have brain cells or not let's remember this is a forum that invites people to share their opinions about the recipe featured and not a forum for mindless bullying. Sandworm is by no means an ingredient traditionally used in pho, which is a vietnamese receipe. As common as sandworm may be in receipes elsewhere around asia it is not so in vietnam. And is cat and dog popular in vietnamese recipes too? Was that information found on google too
25 Aug 2010 09:56 AEST
Matt
London
Recipe is good!
I think the author of the comment below is obviously short of brain cells... a quick search in google shows that dried sandworm is indeed used for consumption in parts of Asia. Besides, anyone who has smelt dried shrimp (as used extensively in Thai cooking) will think no thing can be any worse on the nose. I'd rather eat dried worm than dog and cat.
Keep up the good work Angie and Maeve!
21 Jul 2010 01:01 AEST
Hater of this ridiculous recipe
2000
Bad recipe is bad
I love pho, n I think for the sake of 'being a spectacular n out there cooking style, u r freaking insulting the Vietnamese food, especially pho. God, we might be 3rd world country, but we have never freaking use sandworm in our soup. For all those who use these recipes, pls use ur brain n judgements to c that they've conned u >_>
30 Jun 2010 09:06 AEST
Tommi
St Albans
28 Apr 2010 09:31 AEST
Anita
St Albans
Sandworm
You don't need to have sandworm to have a sweet pot soup as it just make the soup sweet.By the way,you can use MSG and rock sugar insteads of sandworm.I wear notthing different between them.
Everybody has the different tastes and ways of cooking so please don't try to compare PHO between this restaurant and others.Just go for whatever you love as no one know how the orginal Vietnamese noodle soup is like these days even Vietnamese seriously!!!
24 Apr 2010 08:50 AEST
Nguyen Ngoc H. Yen
hcm
New way to enjoy Pho
That's a great Pho recipe. I LOVE Pho but I no longer have to labor for my love since I discovered this great company called Star Anise Foods that make these incredible Pho kits that's all natural and organic, and using a family recipe from Nam Dinh where Pho came from. You must try them! It takes 15 minutes and it comes out tasting wonderful every time I make it. I got mine off Amazon.com, just search for Happy Pho, but you can also get them in CA stores http://staranisefoods.com/find-us.as
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