Ultimate Guide For Vietnamese Pho | Pho Tai Bo Vien

Beef Pho is one of those dishes that you could eat everyday, I love it! So I'm going to show you how I make it at home.

Please note that I end up adding more aromatics to the pot so the final amounts is written here.


Ingredients
Pho Stock;
- 2.5kg Beef Bones
- 1.5kg Beef Marrow Bones
- 1.5kg Chuck Roast On The Bone
- 1 Beef Shin w/ Tendon attached
- 6L Water
- 30g Coriander Seeds
- 1/2 Cinnamon Stick
- 2 Star Anise
- 2 Cardamom Pods
- 1 Onion (peeled and halved)
- 1 Large Knob of Ginger
- 35g Rock Sugar
- 1/2 cup Fish Sauce
- 10g Sea Salt
- 5g MSG (optional)


Toppings;
- Vietnamese Beef Balls
- Top Side Beef
- Rice Noodles (Banh Pho)
- Bean Sprouts
- 1 Medium Onion (Thinly Sliced)
- Spring Onion (Sliced)
- Thai Basil
- Coriander (Torn)
- Birds Eye Chilli (chopped)
- Lime
- Hoisin Sauce
- Siracha Sauce


Method
Pho Stock;
1. Place all the bones, chuck roast and shin in a large stock pot filled with water.
2. Bring it to a rolling boil for 5mins.
3. Toast coriander seeds, cinnamon stick, star anise, cardamom pods on a cold dry pan until fragrant. Set aside.
4. Char onion and ginger until exterior is burnt. Set aside.
5. Discard all the water from the stock pot. Clean the stock pot.
6. Wash any impurities off the bones with running water before placing them back into the pot.
7. Top up the stock pot with water. Add all aromatics, sugar, fish sauce, salt and MSG.
8. Lightly simmer for 12 hours+
8a. Remove the chuck roast once tender. Refridgerate overnight.
9. Throughout the simmer, remove the top layer of fat built up and any impurities.
10. Once complete, remove the bones and strain the stock into another pot.
11. Quarter the beef balls and place into stock. Simmer one last time.

Final Steps;
1. Dry the top side beef, slice thinly. Set aside.
2. Place spring thai basil, coriander, chilli and lime on a side plate. Set aside.
3. Slice chuck roast into strips. Set aside.
4. Blanch bean sprouts for 30-60seconds. Set aside.
5. Blanch rice noodles for 60seconds. Place into a bowl.
6. Add bean sprout, chuck roast and raw beef in the bowl.
7. Pour hot broth over the top of the beef to heat up and cook.
8. Garnish with onion and spring onion.
9. Add sauces in a seperate dish.
10. Enjoy!