Name: Aunty's Signature Beef Pho
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Vietnamese
Ingredients: 1.5 lb beef bones, joint or marrow bones; 1 lb brisket or chuck, cut into 1-inch thick slabs; 1.5 lb oxtail, optional; 4 L water; 5 inches ginger, charred; 1 large onion, halved; 3/4 lb daikon, peeled and cut into 1-inch thick slices; 1 pod black cardamom; 6 inches cinnamon stick; 3 pods green cardamom; 2 pieces star anise; 1 teaspoon coriander seeds; 2 teaspoons fine grain salt; 2 tablespoons sugar or 30 g rock sugar; 2 tablespoons beef stock powder; 4 tablespoons fish sauce; 1 lb dry rice noodles, size small; 1/4 onion, thinly sliced; 7 oz beansprouts; 3/4 lb thinly sliced hotpot-style beef; 10 pieces Asian style beef meatballs, optional; 1 lime, cut into wedges; Fresh herbs (green onions, Thai basil, cilantro, sawtooth coriander)

Description

Aunty’s Signature Beef Pho is a warm, aromatic Vietnamese broth featuring tender beef, fresh herbs, and wide rice noodles, perfect for cozy evenings or family gatherings.

Ingredients

Scale

1.5 lb beef bones, joint or marrow bones
1 lb brisket or chuck, cut into 1-inch thick slabs
1.5 lb oxtail, optional
4 L water
5 inches ginger, charred
1 large onion, halved
3/4 lb daikon, peeled and cut into 1-inch thick slices
1 pod black cardamom
6 inches cinnamon stick
3 pods green cardamom
2 pieces star anise
1 teaspoon coriander seeds
2 teaspoons fine grain salt
2 tablespoons sugar or 30 g rock sugar
2 tablespoons beef stock powder
4 tablespoons fish sauce
1 lb dry rice noodles, size small
1/4 onion, thinly sliced
7 oz beansprouts
3/4 lb thinly sliced hotpot-style beef
10 pieces Asian style beef meatballs, optional
1 lime, cut into wedges
Fresh herbs (green onions, Thai basil, cilantro, sawtooth coriander)

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Instructions

Wash the beef bones, oxtail, and brisket. Add them to a large stock pot and cover with 4L of water. Bring to a simmer.
Broil the ginger and onion halves on a baking sheet until slightly charred, about 10-15 minutes. Slice or smash the ginger.
Toast the spices in a dry skillet over medium heat for about 2 minutes until fragrant. Crush the pods lightly.
Once the water is simmering, add the salt, sugar, and beef stock powder. Simmer for 1 hour, skimming off any scum.
Add the charred onion, ginger, spice bag, and daikon to the pot. Let it simmer for an additional 2 to 2.5 hours.
Soak the rice noodles in water for 20-30 minutes. Prepare your toppings.
Remove the spice bag, ginger, onion, and bones from the broth. Adjust seasoning with fish sauce and hot water as needed.
Bring water to a boil in another pot. Cook the soaked noodles and beansprouts until just tender.
Ladle the hot broth over the noodles and top with brisket, daikon, beansprouts, and fresh toppings.

Notes

Always choose fresh herbs and bones for the best flavors. Cook with patience for maximum taste.

Prep Time: 30 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Simmering
Cuisine: Vietnamese

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 22g
Cholesterol: 70mg