Description
Homemade Beef and Chicken Pho Vietnamese Soup that’s easier than you think
Ingredients
Units
Scale
Stock:
- 500 g beef bones (marrow or knuckle work best)
- 500 g chicken wings or carcass (better flavor than breast)
- 1 onion, halved
- 5 cm ginger, sliced and slightly charred
- 4 garlic cloves
- 1 tsp fennel seeds
- 1 cinnamon stick
- 2 star anise
- 2 cardamom pods
- 6 cloves
- 1 tbsp fish sauce
- Salt, to taste
Pho:
- 300 g beef sirloin, thinly sliced across the grain
- 1 chicken breast, poached separately in broth, then slice it
- 300 g rice noodles (or Japanese noodles if that’s what you’ve got)
- 2 tsp sugar (adjust to taste)
- Extra fish sauce, to taste
Serving:
- 1 bunch spring onions, chopped
- Fresh cilantro and Thai basil
- Fresh lime wedges
- 2 red chilies, sliced
Instructions
- In a large pot, add beef bones, chicken wings, onion, ginger, garlic, and spices.
- Cover with 2 liters of water.
- Bring to a boil, then lower to a simmer for 2–3 hours, skimming off foam. Add water if needed.
- Strain broth through a sieve lined with cheesecloth into a clean pot.
- Season with fish sauce, sugar, and salt.
- Cook noodles separately according to package instructions, then rinse under cold water.
- Poach chicken breast gently in hot broth until just cooked, then slice.
- To serve, place noodles in bowls, top with raw beef slices, then pour hot broth over the top (the broth will cook the beef instantly).
- Add chicken slices, herbs, spring onions, chilies, and a squeeze of lime.
Notes
Created, prepared, tried, and tested by Joy
