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Aunty's Signature Beef Pho

Aunty's Signature Beef Pho is a comforting Vietnamese noodle soup made with rich beef broth, fragrant spices, and fresh garnishes, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Vietnamese
Calories: 450
Ingredients Method Notes

Ingredients
  

Broth Base
  • 1.5 lb beef bones (joint or marrow bones preferred for richness) Quality is paramount.
  • 1 lb brisket or chuck (cut into 1-inch thick slabs) Ensure even cuts for tenderness.
  • 1.5 lb oxtail (optional, but it adds a beautiful depth) Adds richness to the broth.
  • 4 L water (the base of your flavorful broth)
Aromatics and Spices
  • 5 inches ginger (unpeeled; adds warmth and complexity) Char before adding to the broth.
  • 1 large onion (halved and peeled; caramelizes slightly in the broth) Char for extra flavor.
  • 3/4 lb daikon (peeled and cut into 1-inch thick slices; enhances flavor) Substitute with regular radish if necessary.
  • 1 pod black cardamom
  • 6 inches cinnamon stick
  • 3 pods green cardamom
  • 2 pieces star anise
  • 1 teaspoon coriander seeds Toast for enhanced flavor.
  • 2 teaspoon fine grain salt Adjust to taste.
  • 2 tablespoon sugar Balances the flavor.
  • 2 tablespoon beef stock powder (recommended Dasida brand for authenticity)
  • 4 tablespoon fish sauce (adds umami and depth) Adjust to taste.
Noodles and Garnishes
  • 1 lb dry rice noodles (small size; soak before using)
  • 1/4 white or yellow onion (thinly sliced; for garnish)
  • 7 oz beansprouts (blanched to add crunch)
  • 3/4 lb thinly sliced hotpot-style beef (for serving)
  • 10 pieces Asian style beef meatballs (optional; for extra heartiness)
  • 1 lime (cut into wedges; for a zesty finish)
  • Fresh herbs (green onions, Thai basil, cilantro, sawtooth coriander; for garnish)

Method
 

Preparation
  1. Wash the bones, oxtail, and stewing beef thoroughly under tap water. This step is crucial to remove any impurities.
  2. Place them into a large stock pot and cover with 4L of water. Bring to a simmer over medium heat.
Aromatics
  1. While the broth is coming to temperature, broil the ginger and onion halves on a baking sheet for about 10 minutes until they are slightly charred.
  2. Smashing or slicing the ginger releases even more flavor.
Spice Toasting
  1. In a dry skillet, toast the spices (black cardamom, green cardamom, star anise, cinnamon stick, and coriander seeds) for about 3-5 minutes or until fragrant.
  2. Transfer to a soup infusion bag for easy removal later.
Broth Seasoning
  1. Once the water is simmering, add 2 teaspoons of salt, 2 tablespoons of sugar, and 2 tablespoons of beef stock powder to the pot.
  2. Let it gently simmer for 1 hour, skimming off any scum that rises to the surface.
Flavor Enhancement
  1. After the first hour, add the charred onion, ginger, spice bag, and daikon into the pot.
  2. Allow the broth to simmer for an additional 2 to 2.5 hours for incredible depth of flavor.
Noodle Preparation
  1. Soak the rice noodles in room-temperature water for 20-30 minutes until pliable.
Strain Broth
  1. After a long simmer, remove the spice bag, ginger, and onion from the broth.
  2. Gently remove bones and any meat attached; strain to clarify the broth.
Beef Slicing
  1. Once cool, slice the brisket thinly against the grain for optimal tenderness.
Final Adjustments
  1. Add fish sauce to taste, adjusting with hot water or more fish sauce as needed.
  2. Blanch the beansprouts for about 5 seconds in boiling water to enhance their crunch.
Assembly
  1. Cook the noodles in boiling water according to the package instructions.
  2. Place cooked noodles in serving bowls, top with slices of raw beef, and ladle the steaming broth over the top.
  3. If desired, add oxtail and meatballs.
  4. Provide lime wedges, fresh herbs, and sliced onions on the side for guests to garnish their bowls.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove. Make sure not to boil the broth too aggressively to avoid a cloudy appearance.