Epic Vietnamese Beef Pho to try at home

This dish has been requested on my channels a lot lately so I thought it was time to spend my Saturday making a beef pho for myself, babe and you of course. It’s definitely not a quick dish but very much worth the time and effort. So set yourself a decent day to make this and follow along using the ingredients and steps below.

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Recipe

Ingredients

- 3KG beef bones
- 450g chuck roast
- 2 tbsp grapeseed oil (or peanut/canola oil)
- 6L cold water
- 2 brown onions
- 1 large piece of ginger
- 5 cloves
- 5 star anise
- 3 black cardamom pods
- 20g coriander seeds
- 1 cinnamon stick
- 5g sea salt
- 100ml fish sauce
- 30g rock sugar
- Rice noodles
- 300g ribeye or sirloin steak
- Bird's eye chillies
- White onion
- Thai basil
- Coriander
- 2 limes for the broth and 2 limes for serving
- 1 packet of bean sprouts
-

Method

1. Place all the bones into a pre-heated oven at 200c for 40-50 minutes or until they have a dark colour.
2. In the meantime, char the onions and ginger over an open flame (if you don’t have gas this can be done under the grill setting of the oven).
3. Toast the spices in a dry fry pan and set aside with the charred veg.
4. Take your chuck roast and season with salt all over. In the same pan as you toasted the spices, heat over high heat and with a small amount of oil. Seal the roast on all sides until it has good colour, set this aside also.
5. Once your bones are ready, remove from the oven and place them into a large pot, followed by the cold water. Let this sit for 5 minutes and skim the top of any impurities.
6. Place the pot over the heat and bring to a simmer, once simmering add the onions, ginger, spices, fish sauce, salt, rock sugar and roast chuck.
7. Simmer this on low heat for 2.5 hours then remove your roast and set aside to rest. Keep cooking the soup for another 2-4 hours depending on how much time you have.
8. While the soup is cooking, it's a great time to get all the garnishes ready:
1. Pick the coriander and Thai basil
2. Slice some lime wedges
3. Slice the chillies
4. Soak the rice noodles in cold water
5. Slice the cooked chuck roast thin
6. Slice the ribeye very thin (pro tip, freeze it for an hour before you slice to help you slice it nice and thin)
9. Just before you are about to serve, check the seasoning of the broth to see if it needs salt. Add some fish sauce and pour in the juice of 2 limes.
10. In a pot of boiling water, blanch the noodles for 1 minute and place them into your serving bowl.
11. On top of that, place 3 – 4 pieces of each meat (the cooked chuck and the raw rib) and a small handful of bean shoots.
12. Pour over the hot pho broth.
13. Garnish with the herbs, a lime wedge and fresh chillies

Enjoy!