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Aunty's Signature Beef Pho

Aunty's Signature Beef Pho is a rich and aromatic Vietnamese noodle soup made with tender beef, a flavorful homemade broth, and a variety of fresh garnishes. Perfect for family gatherings and cozy nights in.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Vietnamese
Calories: 550
Ingredients Method Notes

Ingredients
  

Broth Ingredients
  • 1.5 lb beef bones (joint or marrow bones preferred) Look for good quality bones—these are the backbone of the broth's flavor.
  • 1 lb brisket or chuck (cut into 1-inch thick slabs) These cuts turn tender during cooking and add immense flavor.
  • 1.5 lb oxtail (optional) Adds richness and depth; feel free to skip if preferred.
  • 4 L water Always start with cold water for a better extraction of flavors.
  • 5 inches ginger Broil it for the best aroma.
  • 1 large onion (halved and peeled) It sweetens the broth and adds to the complexity.
  • 3/4 lb daikon (peeled and cut into 1-inch thick slices) This unique vegetable enhances the broth's flavor while providing texture.
Spices
  • 1 pod black cardamom
  • 6 inches cinnamon stick
  • 3 pods green cardamom
  • 2 pieces star anise
  • 1 teaspoon coriander seeds
Flavor Enhancers
  • 2 teaspoon fine grain salt Adjust to taste.
  • 2 tablespoon sugar (or 30 g rock sugar) Balances the broth.
  • 2 tablespoon beef stock powder (Dasida brand) Enhances umami flavor.
  • 4 tablespoon fish sauce Essential for that savory kick.
Noodles and Toppings
  • 1 lb dry rice noodles (small size) The soul of pho—don’t use fresh noodles for this.
  • 1/4 white or yellow onion (thinly sliced) Used as a garnish for freshness.
  • 7 oz bean sprouts (or more to taste) A fresh and crunchy topping.
  • 3/4 lb thinly sliced hotpot-style beef Select whole cuts for a more authentic texture.
  • 10 pieces Asian style beef meatballs (optional) Perfect for those who love a meaty touch.
  • 1 lime (cut into wedges) For a burst of freshness.
  • Fresh herbs: Green onions, Thai basil, cilantro, sawtooth coriander Essential for garnishing.

Method
 

Prep the Bones and Meats
  1. Wash the bones, oxtail, and stewing beef thoroughly under tap water and place them into a large stock pot.
  2. Cover with 4L of water and bring to a simmer.
Broil the Aromatics
  1. Broil the ginger and onion halves on a baking sheet for about 10 minutes until slightly charred.
  2. Slice or smash the ginger to release more flavor.
Toast the Spices
  1. In a dry skillet, toast the spices until fragrant for about 3-5 minutes and place them in a soup infusion bag.
Start the Broth
  1. Once the water is simmering, add salt, sugar, and beef stock powder to the pot.
  2. Allow the broth to simmer gently for 1 hour, remembering to skim off any scum that rises to the surface.
Add Aromatics
  1. After the initial hour, add the charred onion, ginger, spice bag, and daikon into the pot.
  2. Let it simmer for an additional 2 to 2.5 hours, continuing to skim as necessary to achieve a clear broth.
Prepare the Noodles
  1. Soak the rice noodles in room-temperature water for 20-30 minutes until pliable.
Finish the Broth
  1. Once the broth is done, remove the spice bag, ginger, and onion. Discard those.
  2. Remove bones and any meat attached; you can strain it for clarity.
Slice the Brisket
  1. For the brisket, slice it thinly once cool and place on a platter.
Final Seasoning
  1. Add fish sauce to taste, adjusting with hot water or more fish sauce as needed.
  2. The sauce should bring forth all those beautiful flavors.
Blanch Noodles and Vegetables
  1. Bring a pot of water to a boil for blanching noodles and beansprouts.
  2. While that’s heating, bring the broth to a rolling boil.
Blanch Beansprouts
  1. Blanch beansprouts for about 5 seconds and prepare to serve.
  2. Keep them crunchy!
Assemble the Bowls
  1. Cook the noodles in the boiling water and place them in serving bowls.
  2. Top with slices of raw beef, then ladle the boiling broth over.
Add Extras
  1. Add oxtail and meatballs if desired.
  2. Let guests garnish with lime, herbs, and sliced onions as they please.

Notes

Quality Bones Matter: Always choose the best quality beef bones you can find. They significantly affect the flavor of your broth. Make Ahead: The broth can be made a day in advance. Just refrigerate it overnight for deeper flavors. Freezing the Broth: If you have leftovers, freeze them in portions for future use.