3 Ways to Cook Delicious Beef Pho with Rich Broth Simply at Home

Preparation and blanching meat

Place 1 stove pot of water on the pot and add smashed shallots, then cook on high heat.

When the water boils, add the prepared beef and pork bones and blanch for about 3 minutes to remove the unpleasant smell. After that, remove the meat and immediately place it in a bowl of cold water.

Prepare other ingredients

Peel 3 bulbs of shallots, then wash them thoroughly and crush them, while the remaining 2 bulbs should be washed clean and drained.

Cut off the roots of the onion and wash it thoroughly. Wash the ginger clean and drain.

Roast the onion, 2 bulbs of shallots, and ginger on the stove for about 2 minutes until fragrant.

Add the beef pho seasoning into the pan and roast on medium-low heat for 4 minutes until fragrant. Place the roasted spices into a filter bag and tie the mouth of the bag tightly.

Cook the broth

Add 1.5 liters of water along with the blanched beef and pork bones into a pot, cover it, and simmer for 1 hour. While simmering the broth, frequently open the lid and skim off the foam to keep the broth clear!

When the water boils, add the onion, shallots, roasted ginger, and the roasted pho seasoning bag into the pot.

Next, add 2 tablespoons of rock sugar, 2 teaspoons of salt, 1.5 teaspoons of monosodium glutamate, and 1.5 teaspoons of seasoning powder into the pot, then stir well, adjust the seasoning to taste, cover it for 3 minutes, and turn off the heat to finish.

Completion

You take the beef out of the pot and slice it into bite-sized pieces.

Then, put the pho noodles in a bowl, arrange the slices of beef on top, pour in the broth, and add a few slices of chili and herbs like cilantro, green onions,…

Final Product

So, the bowl of beef pho cooked from the pho spice packet is completed with just a few basic steps.

The broth is rich and sweet from the bones, shallots, and onions, mingling with the fragrant ginger, combined with tender, fatty beef and soft, chewy pho noodles. All together, they create an appealing bowl of beef pho that is hard to resist.

Prepare and blanch the meat

Wash the beef bones and meat with water, then drain.

Cut the brisket into thin slices, about the length of 3 finger joints.

Put the bones into a bowl, then pour boiling water over the bones to submerge them and blanch for about 3 – 5 minutes to remove dirt and odor.

Next, remove the bones and rinse them several times with clean water.

Prepare other ingredients

The onion you bought should be peeled, washed clean, and left to drain. Cut one onion in half for roasting later, and thinly slice the remaining two onions.

The shallots should be peeled and washed along with the green onions and ginger. For the green onions, chop the leaves finely, while the bulb should be cut into four vertical sections.

Place the halved onion, shallots, and ginger in a pan and roast over medium-low heat for 3-5 minutes until the ingredients become fragrant and slightly charred, then turn off the heat.

In the same pan, add the pho spices and roast over medium heat for about 4-6 minutes until the ingredients are hot and fragrant, then turn off the heat and immediately transfer to a filter bag, tying it tightly.

Cooking the broth

You put the blanched bone marrow along with the beef brisket, the pho seasoning packet, and the ingredients roasted in step 2 into the pressure cooker.

Add enough water to cover the ingredients with 1 teaspoon of salt, then cover and simmer for 30 minutes until the beef is tender and the broth has a sweet flavor.

After that, you remove all the ingredients and cut the brisket into bite-sized pieces, about 3 finger joints long.

You pour the broth into another large pot to continue cooking, place the pot on the stove, and add the pho seasoning packet you just removed, cooking over medium heat.

Add 200g of rock sugar, 2 tablespoons of seasoning granules, 1 teaspoon of salt, 1/4 teaspoon of monosodium glutamate, and stir well.

Cook the broth for 5 – 7 minutes until it boils vigorously, then taste and adjust the seasoning as needed, and finally remove the pho seasoning packet to complete.

Final Product

So our beef pho is ready! Serve the pho in a bowl with some sliced onions, chopped green onions, scallions, beef brisket, and sirloin, then pour the hot broth over the rare meat and distribute it evenly in the bowl.

You can sprinkle a bit of ground pepper and add herbs for pho before enjoying. The broth is rich and subtly sweet, combined with chewy pho noodles, tender beef that absorbs flavors, blending perfectly with the aromatic spices used in the pho and roasted onions and ginger, making it more wonderful than ever!

Serve it immediately and enjoy with your family!

Prepare the Beef

To eliminate the unpleasant smell from the beef, put 2 liters of water into a pot, then add 1/2 tablespoon of salt, 1 tablespoon of vinegar and then add 400gr of beef flank, 400gr of beef brisket, and 200gr of beef tendon fillet, soak for 15 minutes.

After soaking, rinse the beef with cold water.

Continue to boil 2 liters of water and blanch the beef for about 2 minutes. Then, remove the beef and rinse it again with cold water and let it drain.

Prepare other ingredients

First, you roast the white pepper, then grill the ginger and onion.

Next, grill 150g of purple onion.

After grilling, use a knife to peel and scrape off the black layers of ginger, onion, and purple onion.

Simmer the broth

Add 3 liters of water and prepared beef into the pot and turn the heat to high to bring the water to a boil. When the water boils vigorously, reduce the heat and skim off any foam.

After 15 minutes of cooking, add in the prepared onions, shallots, and ginger, turn the heat to medium, and cook for another 15 minutes.

Then, gradually add 1.5 tablespoons of fish sauce, 2 teaspoons of seasoning, 1 tablespoon of sugar (or rock sugar), and toasted white pepper into the pot.

After 60 minutes of cooking, when the tendons have begun to soften, remove them and place them in cold water. Cook for an additional 30 minutes, then remove the fatty brisket and flank and place them in cold water.

After soaking the beef for about 15 minutes to cool and firm up, place the beef in the refrigerator for 1 hour to make it more tender and delicious.

Strain the broth

Strain the onion, shallots, and ginger through a sieve to obtain the broth. After simmering, the remaining broth is 1.9 liters.

Then, add 3.1 liters of water to the broth and bring to a boil.

Next, add 1.5 tablespoons of fish sauce, 1 teaspoon of seasoning powder, 1 tablespoon of sugar (or rock sugar), 1 teaspoon of salt, and 1 teaspoon of monosodium glutamate, and continue cooking for an additional 10 minutes to complete.

Cook the sauce

Mix the tapioca starch with 1 tablespoon of water. Next, mix the combination of 240ml of sweet sauce with 250ml of water, then add 1 teaspoon of salt and 1 teaspoon of monosodium glutamate.

Then, bring the sauce mixture to a boil, reduce the heat, gradually add the tapioca starch mixture, and stir well for about 2 minutes.

Finally, use a sieve to filter out any remaining tapioca starch.

Completion

Take the beef from the refrigerator, use a knife to slice it into bite-sized pieces. Cut the beef balls in half.

Prepare a pot of boiling water, then turn off the heat and proceed to blanch the pho noodles (depending on each person’s serving size). Additionally, you can blanch some bean sprouts.

Next, add the blanched pho noodles to a bowl along with the beef, beef balls and add 300ml of the broth cooked earlier along with garnishes such as onions, cilantro, sawtooth herb, basil,… to finish.

Finished product

Delicious and simple beef pho with a rich, sweet broth, tender beef that is not chewy, is truly appealing. When served with soy sauce and accompanying vegetables, it creates a wonderful, unforgettable flavor!