When it comes to comfort food, a warm bowl of Vietnamese pho is a must-have, offering a delightful blend of flavors that’ll make your taste buds sing. Picture the fragrant spices and fresh herbs coming together in a rich, savory broth. Whether you prefer the classic beef pho or the exotic seafood version, there’s a recipe just waiting to bring you comfort. Curious about the secrets behind these iconic dishes? Let’s explore how each one can elevate your culinary journey.
Classic Beef Pho (Pho Bo)
Classic Beef Pho (Pho Bo) is a quintessential Vietnamese dish that brings together a rich, aromatic broth, tender slices of beef, and fresh herbs in a harmonious blend of flavors. This soul-soothing noodle soup isn’t only nourishing but also a delightful culinary experience, showcasing the perfect balance of savory, salty, and sweet notes that are synonymous with Vietnamese cuisine.
Whether enjoyed as a comforting breakfast, a hearty lunch, or a satisfying dinner, Pho Bo is a dish that has captured the hearts of food lovers around the world.
To achieve the authentic taste of Classic Beef Pho, it’s essential to invest time in preparing a robust broth. The process begins with simmering beef bones and aromatics for several hours, allowing the flavors to develop fully. This recipe for Classic Beef Pho is designed to serve 4-6 people, making it perfect for a family gathering or a dinner party. With a little patience and attention to detail, you can recreate this beloved Vietnamese dish in your own kitchen.
Ingredients (Serves 4-6):
- 4 pounds beef bones (marrow and knuckle bones)
- 1 pound beef brisket
- 1 large onion, halved
- 1 piece ginger (3-inch), halved lengthwise
- 5 star anise
- 4 cloves
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon salt
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 1 pound rice noodles
- 1 pound beef sirloin, thinly sliced
- 2 cups bean sprouts
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh basil
- 1 bunch fresh mint
- 2 limes, cut into wedges
- 2-3 fresh red chilies, sliced
- Hoisin sauce
- Sriracha sauce
Cooking Instructions:
- Prepare the Bones and Brisket: Begin by blanching the beef bones and brisket in a large pot of boiling water for 5-10 minutes to remove impurities. Drain and rinse the bones and brisket under cold running water.
- Roast Aromatics: Char the onion and ginger by placing them directly over a gas flame or under a broiler until they’re blackened. This step adds a smoky depth to the broth.
- Create the Broth: In a large stockpot, combine the blanched bones, brisket, charred onion, and ginger. Add enough water to cover the ingredients (about 4-5 quarts). Bring to a boil, then reduce to a simmer.
- Spice Sachet: Place the star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds in a piece of cheesecloth. Tie the cloth securely and add it to the pot. Let the broth simmer for 4-6 hours, skimming off any foam or impurities that rise to the surface.
- Season the Broth: After simmering, remove the spice sachet, onion, and ginger from the broth. Add salt, fish sauce, and sugar to the broth. Taste and adjust the seasoning as needed. Remove the brisket and set aside to cool.
- Prepare the Noodles: Cook the rice noodles according to package instructions, then drain and rinse with cold water to stop the cooking process.
- Assemble the Pho: Thinly slice the brisket. In a separate pot, bring the broth to a rapid boil. Divide the cooked noodles among serving bowls, top with slices of brisket and raw sirloin. Pour the hot broth over the contents to cook the thinly sliced sirloin.
- Garnish and Serve: Serve the pho with bean sprouts, cilantro, basil, mint, lime wedges, and sliced chilies on the side. Let guests garnish their bowls to taste. Offer hoisin and Sriracha sauce as accompaniments.
Extra Tips: For the best flavor, prepare the broth a day in advance. This allows the flavors to meld together and makes it easier to skim off any excess fat once it has cooled.
When slicing the beef sirloin, confirm it’s very thin. Freezing the meat briefly can make it easier to slice. To achieve a clear broth, be diligent about skimming the surface during the simmering process. Enjoy your Pho Bo with a balanced combination of herbs and condiments to suit your palate.
Chicken Pho (Pho Ga)
Pho Ga, or Chicken Pho, is a beloved Vietnamese soup known for its fragrant broth and tender chicken. It’s a comforting dish that highlights the delicate flavors of spices and herbs, making it a favorite among those who enjoy a light yet satisfying meal. The broth is the heart of the dish, typically simmered with chicken, ginger, onions, and spices, creating a flavorful base that’s both aromatic and soothing.
The dish is traditionally served with rice noodles and garnished with fresh herbs, lime, and chili, allowing each person to customize their bowl to their liking. Pho Ga is perfect for a family meal or a gathering with friends, providing a delightful combination of textures and tastes that are sure to impress. This recipe serves 4-6 people and is relatively simple to make with the right ingredients and a bit of patience.
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 1 large onion, peeled and halved
- 2-inch piece of ginger, sliced
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 2 star anise
- 3 cloves
- 1 cinnamon stick
- 1 pound dried rice noodles
- 3-4 green onions, thinly sliced
- 1 cup fresh cilantro, chopped
- 1 cup bean sprouts
- 1 lime, cut into wedges
- Fresh basil leaves
- Fresh mint leaves
- 2-3 red chili peppers, sliced
- Hoisin sauce (optional)
- Sriracha sauce (optional)
Cooking Instructions:
- Prepare the Chicken Broth: Place the whole chicken in a large pot and cover it with about 8 cups of water. Add the halved onion, sliced ginger, salt, sugar, and fish sauce. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
- Add Spices: After skimming, add the star anise, cloves, and cinnamon stick to the pot. Allow the broth to simmer gently for about 1 to 1.5 hours, or until the chicken is cooked through and tender.
- Remove and Shred Chicken: Carefully remove the chicken from the broth and set it aside to cool slightly. Once cool enough to handle, shred the meat, discarding the skin and bones. Set the shredded chicken aside for serving.
- Strain the Broth: Strain the broth through a fine-mesh sieve into another large pot to remove the solids. Return the clear broth to a simmer.
- Cook the Rice Noodles: Cook the rice noodles according to package instructions, then drain and rinse under cold water to prevent sticking.
- Assemble the Pho: Divide the rice noodles into serving bowls. Top with shredded chicken, sliced green onions, and fresh cilantro. Ladle the hot broth over the noodles and chicken.
- Garnish and Serve: Serve the Pho Ga with bean sprouts, lime wedges, basil leaves, mint leaves, and sliced chili peppers on the side. Allow each person to customize their bowl with these fresh additions and optional sauces like hoisin and sriracha.
Extra Tips:
To enhance the flavor, you can char the onion and ginger before adding them to the broth. This can be done by grilling or broiling for a few minutes until they develop a nice char.
Also, if you prefer a clearer broth, consider using a cheesecloth or a clean kitchen towel to strain it. Remember to adjust the seasoning to your taste, adding more fish sauce or sugar if needed.
Finally, always serve the garnishes separately to allow each person to tailor the taste to their preference.
Vegetarian Pho
Pho is a traditional Vietnamese soup known for its aromatic broth, fresh herbs, and flat rice noodles. While the classic pho is typically made with beef or chicken, this vegetarian version captures the same depth of flavor and warmth through the use of hearty vegetables and a rich, spiced broth. This Vegetarian Pho is perfect for those seeking a comforting, plant-based meal that doesn’t compromise on taste.
The broth is infused with charred onions, ginger, and a variety of spices that bring a subtle complexity to the soup, while an assortment of fresh vegetables adds texture and nutrients. This recipe serves 4-6 people and is designed to be customizable—feel free to adjust the vegetables and herbs according to your preference.
The key is to develop a deep and flavorful broth, which can be done by simmering the vegetables and spices until they release all their goodness. Whether you’re a seasoned pho enthusiast or a first-time cook, this Vegetarian Pho will leave you satisfied and warmed from the inside out.
Ingredients for 4-6 servings:
- 1 large onion, halved
- 3-inch piece of ginger, sliced
- 4 cloves garlic, smashed
- 2 cinnamon sticks
- 3 star anise
- 4 whole cloves
- 1 tablespoon coriander seeds
- 8 cups vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sugar
- 1 pound rice noodles
- 1 block of firm tofu, cubed
- 2 cups bean sprouts
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh Thai basil
- 1 bunch fresh mint
- 2-3 green onions, sliced
- 2 limes, cut into wedges
- Fresh chili peppers, sliced (optional)
- Hoisin sauce and Sriracha, for serving
Instructions:
- Prepare the Aromatics: Begin by charring the onion and ginger. Place them on a baking sheet under a broiler or directly on a gas burner until they’re blackened. This step imparts a smoky depth to the soup.
- Toast the Spices: In a large pot, dry roast the cinnamon sticks, star anise, cloves, and coriander seeds over medium heat for about 2 minutes, until fragrant. Be careful not to burn them.
- Simmer the Broth: Add the charred onion, ginger, garlic, and toasted spices to the pot. Pour in the vegetable broth, soy sauce, and sugar. Bring to a boil, then reduce the heat and let it simmer for at least 30 minutes to an hour. The longer you simmer, the more flavorful the broth.
- Cook the Noodles: While the broth is simmering, cook the rice noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and set aside.
- Prepare the Tofu: In a pan, lightly fry the tofu cubes until golden brown on all sides. This gives the tofu a nice texture and flavor.
- Assemble the Pho: Strain the broth to remove the solids and return the broth to the pot. Add the cooked tofu and let it warm through in the broth for a few minutes. To serve, place a portion of noodles in each bowl, then ladle the hot broth over the noodles.
- Garnish and Serve: Top each bowl with bean sprouts, cilantro, Thai basil, mint, green onions, and chili peppers if desired. Serve with lime wedges, hoisin sauce, and Sriracha on the side.
Extra Tips:
When making Vegetarian Pho, it’s important to confirm that the broth is as flavorful as possible, given the absence of meat. Char the aromatics well and don’t skip the step of toasting the spices, as these add layers of flavor to the soup.
The choice of fresh herbs is vital; Thai basil and cilantro are traditional, but you can add others like mint for a different nuance. Always taste your broth before serving and adjust the seasonings as needed to achieve a balance of salty, sweet, and umami flavors.
Finally, this dish is highly adaptable, so feel free to incorporate any seasonal vegetables you have on hand. Enjoy the process of customizing your bowl to your taste!
Spicy Hue-Style Beef Pho (Bun Bo Hue)
To create this iconic Vietnamese dish, you’ll need to start with a well-prepared beef broth, infused with the distinctive flavors of lemongrass and chili. The beef should be tender, and the noodles perfectly cooked to absorb the flavorful broth. Toppings such as fresh herbs, bean sprouts, and lime wedges add a revitalizing contrast to the spicy, savory soup. Bun Bo Hue is typically served with a side of fresh vegetables and herbs, which can be added to the soup to taste, allowing each person to customize their bowl to their liking.
Ingredients for 4-6 servings:
- 2 pounds beef shank or oxtail
- 1 pound pork hock
- 1 pound beef brisket
- 2 stalks lemongrass, trimmed and smashed
- 1 large onion, halved
- 1 piece ginger (2 inches), sliced
- 3 tablespoons shrimp paste (mam ruoc)
- 4 tablespoons fish sauce
- 2 tablespoons sugar
- 6 cups water
- 1 tablespoon vegetable oil
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 1 pound bun (rice vermicelli noodles)
- Fresh herbs (Thai basil, cilantro, mint)
- Bean sprouts
- Lime wedges
- Sliced chili peppers
Cooking Instructions:
- Prepare the Broth: In a large pot, add the beef shank, pork hock, and beef brisket. Fill with water to cover the meat completely and bring to a boil. Skim off any impurities and reduce the heat to a simmer. Add the lemongrass, onion, and ginger, and let it simmer for 2-3 hours until the meats are tender.
- Season the Broth: Dissolve the shrimp paste in a small bowl with a little hot water and strain to remove solids. Add this to the broth along with fish sauce and sugar. Continue to simmer for another 30 minutes.
- Prepare the Chili Oil: In a small pan, heat the vegetable oil over medium heat. Add paprika and chili powder, then stir briefly for about 30 seconds until fragrant. Be careful not to burn the spices. Pour this mixture into the broth for added depth and heat.
- Cook the Noodles: Boil a separate pot of water, and cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
- Assemble the Dish: Slice the cooked beef brisket and arrange it along with the beef shank and pork hock in serving bowls. Add a portion of noodles to each bowl and ladle the hot broth over the top.
- Add the Toppings: Serve the bowls with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers on the side. Allow diners to customize their bowls according to taste, adding herbs and lime juice to enhance the flavors.
Extra Tips:
When cooking Bun Bo Hue, patience is key. Allowing the broth to simmer slowly helps to extract all the flavors from the meat and aromatics, resulting in a more robust and flavorful soup.
Be sure to taste the broth and adjust seasoning as needed, especially considering the saltiness of the shrimp paste and fish sauce. Additionally, soaking the noodles in cold water after cooking not only stops the cooking process but also prevents them from sticking together, ensuring they remain perfectly al dente when served.
Seafood Pho (Pho Hai San)
Seafood Pho, known as Pho Hai San in Vietnamese, is a delightful variation of the traditional pho that incorporates a medley of fresh seafood into the classic aromatic broth. This dish is a perfect balance of flavors and textures, combining the rich and savory broth with the delicate taste of seafood. It’s a comforting and nutritious meal that can be enjoyed any time of the year, bringing the authentic taste of Vietnam’s coastal regions to your table.
Creating Seafood Pho at home involves preparing a flavorful broth, selecting the freshest seafood, and assembling it all with traditional pho accompaniments. The broth is typically infused with spices such as star anise, cloves, and cinnamon, which provide a warm and inviting aroma. The key to a great Seafood Pho is guaranteeing that the seafood is cooked just right, maintaining its natural sweetness and tenderness. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering with friends.
Ingredients:
- 2 liters of chicken or seafood stock
- 500g mixed seafood (shrimp, squid, mussels, and fish fillets)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 cinnamon stick
- 4 star anise
- 4 cloves
- 1 large onion, halved
- 4 slices of ginger
- 1 packet of rice noodles (pho noodles)
- Fresh herbs (cilantro, basil, and mint)
- 2 limes, quartered
- 4-6 green onions, sliced
- 2 red chilies, sliced
- Bean sprouts
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the chicken or seafood stock to a boil. Add the onion halves, ginger slices, cinnamon stick, star anise, and cloves. Reduce the heat and let it simmer for about 30 minutes to infuse the flavors.
- Prepare the Seafood: While the broth is simmering, clean and prepare the seafood. Peel and devein the shrimp, slice the squid into rings, and cut the fish fillets into bite-sized pieces. Set aside.
- Cook the Noodles: In a separate pot, boil water and cook the rice noodles according to the package instructions. Once cooked, drain the noodles and rinse them under cold water to prevent sticking.
- Strain the Broth: After 30 minutes, strain the broth to remove the spices, onion, and ginger. Return the clear broth to the pot, and season it with fish sauce, soy sauce, salt, and pepper to taste.
- Cook the Seafood: Bring the broth back to a gentle boil and add the prepared seafood. Cook for 5-7 minutes until the seafood is just cooked through, being careful not to overcook it.
- Assemble the Pho: Divide the cooked noodles into serving bowls. Ladle the hot broth and seafood over the noodles.
- Garnish: Top each bowl with fresh herbs, sliced green onions, red chilies, and bean sprouts. Serve with lime wedges on the side for squeezing over the pho.
Extra Tips:
When making Seafood Pho, it’s important to use the freshest seafood you can find to guarantee the best flavor and texture. You can customize the seafood mix according to your preference or what’s available.
It’s also essential to not overcook the seafood, as this can make it tough and chewy. Feel free to adjust the level of spiciness by adding more or fewer chilies. For an authentic experience, serve the pho with a side of hoisin sauce and sriracha for dipping or adding to the broth.
Duck Pho (Pho Vit)
Duck Pho, or Pho Vit, is a delicious variation of the traditional Vietnamese pho that features tender duck meat in a rich, aromatic broth. This dish combines the savory flavors of duck with the classic pho spices, creating a comforting and flavorful meal.
Duck Pho is perfect for special occasions or whenever you want to impress your family and friends with a hearty and unique take on pho. The process of making Duck Pho involves simmering a flavorful broth, cooking the duck to perfection, and assembling the dish with fresh herbs and rice noodles.
To make Duck Pho for 4-6 people, you’ll first prepare a fragrant broth using duck bones, spices, and aromatics. The duck is then cooked until tender, with its rich flavors infusing the broth. The dish is completed by adding rice noodles, fresh herbs, and garnishes, making it a wholesome and satisfying meal.
The key to a perfect Duck Pho is the balance of flavors in the broth, the tenderness of the duck, and the freshness of the accompaniments.
Ingredients:
- 1 whole duck, about 4-5 pounds
- 1 tablespoon vegetable oil
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 3 star anise
- 4 cloves
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pound dried rice noodles
- 2 cups bean sprouts
- 1 bunch fresh cilantro
- 1 bunch fresh Thai basil
- 1 bunch fresh mint
- 2-3 green onions, sliced
- 1-2 limes, cut into wedges
- Fresh chili peppers, sliced (optional)
- Hoisin sauce and Sriracha, for serving
Cooking Instructions:
- Prepare the duck: Rinse the duck under cold water and pat it dry with paper towels. Remove the giblets and excess fat. Cut the duck into quarters.
- Roast aromatics: In a large pot over medium heat, add the vegetable oil. Add the onion halves and ginger slices, cut side down, and roast until they’re charred and fragrant, about 5 minutes.
- Simmer the broth: Add the duck quarters, star anise, cloves, cinnamon stick, coriander seeds, fish sauce, sugar, and salt to the pot. Cover with about 10 cups of water and bring to a boil. Reduce the heat to low and simmer gently for 1.5 to 2 hours, skimming off any impurities that rise to the surface.
- Cook the noodles: While the broth simmers, soak the rice noodles in warm water for 30 minutes or until soft. Drain and set aside.
- Strain the broth: Remove the duck from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into another pot to remove the solids, leaving a clear broth. Taste and adjust seasoning with additional fish sauce, salt, or sugar if needed.
- Prepare the duck meat: Once the duck is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones.
- Assemble the pho: Divide the soaked rice noodles among serving bowls. Top with shredded duck meat. Ladle the hot broth over the noodles and duck.
- Garnish and serve: Serve the Duck Pho with a platter of bean sprouts, cilantro, Thai basil, mint, green onions, lime wedges, and fresh chili peppers. Provide hoisin sauce and Sriracha on the side for additional flavor as desired.
Extra Tips:
For an extra depth of flavor, consider roasting the duck bones in the oven before adding them to the broth. This step will enhance the richness of the broth.
When slicing the herbs, do it just before serving to guarantee they’re fresh and aromatic. If you prefer a spicier pho, add sliced chili peppers to the broth while it simmers.
Remember that the quality of fish sauce can greatly affect the flavor of the broth, so choose a high-quality brand for the best results.
Crab Pho (Pho Cua)
Crab Pho, or Pho Cua, is a delightful variation of the traditional Vietnamese noodle soup that highlights the sweet and delicate flavors of crab. This dish combines the rich, aromatic broth typical of pho with the succulent taste of fresh crab meat, resulting in a warm and comforting meal that showcases the best of Vietnamese cuisine.
Perfect for seafood lovers, Crab Pho offers a unique twist on the classic dish, providing a gourmet experience that’s both satisfying and memorable.
The preparation of Crab Pho involves creating a flavorful broth that serves as the foundation of the dish, complemented by fresh herbs and spices. The use of fresh crab adds an extra layer of taste, making it an excellent choice for a special occasion or a cozy dinner with family and friends.
With this recipe, you can make a serving size of 4-6 people, guaranteeing that everyone at your table can enjoy a steaming bowl of this delicious soup.
Ingredients:
- 2 pounds of fresh crab, cooked and cleaned
- 1 pound of rice noodles
- 8 cups of chicken or seafood broth
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 whole star anise
- 1 cinnamon stick
- 3 cloves
- 1 bunch of fresh cilantro
- 1 bunch of fresh Thai basil
- 3-4 green onions, sliced
- 1 lime, cut into wedges
- Fresh chili peppers, sliced (optional)
- Bean sprouts
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the chicken or seafood broth to a boil. Add the halved onion, sliced ginger, star anise, cinnamon stick, and cloves. Lower the heat and let it simmer for about 30 minutes to allow the flavors to meld together.
- Flavor the Broth: After 30 minutes, strain the broth to remove the solids, then return the liquid to the pot. Add fish sauce, sugar, and salt to the broth. Adjust the seasoning to your taste, making sure of a balanced mix of salty, sweet, and aromatic flavors.
- Cook the Noodles: While the broth is simmering, cook the rice noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Set aside.
- Prepare the Crab: Confirm the crab is cooked and cleaned, then gently crack the shells to access the meat. Set aside the crab meat for later assembly.
- Assemble the Pho: Divide the cooked noodles into serving bowls. Ladle the hot, seasoned broth over the noodles until covered. Add pieces of crab meat on top.
- Garnish: Add fresh cilantro, Thai basil, and sliced green onions on top of the soup. Serve with lime wedges, fresh chili peppers, and bean sprouts on the side, allowing each person to customize their bowl to taste.
Extra Tips:
When preparing Crab Pho, be sure to use fresh, high-quality crab for the best flavor. If fresh crab isn’t available, you can substitute with good-quality canned crab meat, though the taste may vary slightly.
It’s important to taste the broth frequently and adjust the seasoning as needed to achieve the perfect balance of flavors. To save time, you can prepare the broth a day in advance and refrigerate it, allowing the flavors to deepen overnight.
Finally, remember that pho is a versatile dish, and you can adjust the herbs and condiments to suit your personal preferences.
Pork Pho (Pho Heo)
Traditionally, the broth is infused with spices like star anise, cinnamon, and cloves, giving it a fragrant aroma. The rice noodles are cooked to a perfect al dente texture, while thin slices of tender pork add a hearty element to the dish. Fresh herbs such as cilantro and Thai basil, alongside bean sprouts and lime wedges, are served on the side, allowing each person to customize their bowl to their liking.
Whether enjoyed on a chilly evening or as a quick lunch, Pork Pho is sure to warm the soul and delight the senses.
Ingredients for 4-6 servings:
- 2 pounds pork bones (preferably pork neck or shoulder bones)
- 1 pound pork tenderloin, thinly sliced
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 4 cloves
- 1 tablespoon fish sauce
- 1 tablespoon salt
- 1 tablespoon sugar
- 14 ounces rice noodles
- Fresh cilantro, chopped
- Fresh Thai basil leaves
- Bean sprouts
- Lime wedges
- Thinly sliced green onions
- Fresh chili peppers, sliced (optional)
Cooking Instructions:
- Prepare the Broth: Begin by blanching the pork bones. Place them in a large pot, cover with water, and bring to a boil. Allow them to boil for 5 minutes, then drain and rinse the bones to remove impurities. This step guarantees a clear and clean broth.
- Simmer the Broth: Refill the pot with the blanched bones and add 3 liters of water. Add the onion, ginger, star anise, cinnamon stick, and cloves. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 2-3 hours. Skim any foam or fat that rises to the surface to keep the broth clear.
- Season the Broth: After simmering, strain the broth to remove the solids. Return the clear broth to the pot and season with fish sauce, salt, and sugar. Adjust the seasoning to taste, guaranteeing a balanced flavor profile of salty, sweet, and savory.
- Cook the Noodles: In a separate pot, bring water to a boil and cook the rice noodles according to package instructions until they’re just tender. Drain, rinse with cold water to stop the cooking process, and set aside.
- Prepare the Pork: Thinly slice the pork tenderloin and add it to the simmering broth. Allow it to cook for 3-5 minutes until the pork is just cooked through but still tender.
- Assemble the Pho: Divide the cooked noodles among serving bowls. Ladle the hot broth and pork slices over the noodles. Garnish each bowl with fresh cilantro, Thai basil leaves, bean sprouts, green onions, and lime wedges. Add sliced chili peppers for a spicy kick if desired.
Extra Tips: For an even richer broth, you can roast the pork bones, onion, and ginger in the oven at 400°F for about 30 minutes before simmering them. This will add depth and complexity to the flavor.
Additionally, consider making the broth a day ahead to allow the flavors to meld and develop further. When reheating, simply skim off any solidified fat for a healthier option. Adjust the seasoning as needed and enjoy your homemade Pork Pho with your preferred garnishes.
Frog Leg Pho (Pho Ech)
Frog Leg Pho, or Pho Ech, is a unique and delightful twist on the traditional Vietnamese Pho. This dish combines the savory and aromatic broth of classic Pho with the tender and mildly sweet flavor of frog legs, resulting in a delicious and exotic meal that’s sure to impress. Known for its invigorating herbal notes and rich umami undertones, Pho Ech is a perfect way to experience the authentic taste of Vietnamese cuisine while trying something new.
Preparing Frog Leg Pho involves making a flavorful broth from scratch, infused with spices and herbs that define the essence of Pho. The frog legs are delicately poached in this aromatic broth, guaranteeing they absorb its rich flavors. Served alongside rice noodles and garnished with fresh herbs, bean sprouts, and lime wedges, this dish offers a well-balanced combination of textures and tastes. Let’s plunge into the ingredients and steps needed to make this exquisite dish for 4-6 people.
Ingredients (serving size: 4-6 people):
- 1.5 pounds frog legs
- 1 pound rice noodles
- 2 tablespoons vegetable oil
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 4 quarts chicken or beef broth
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 6 star anise
- 4 cloves
- 2 cinnamon sticks
- Salt to taste
- Fresh herbs (cilantro, mint, Thai basil)
- 2 cups bean sprouts
- 2-3 limes, cut into wedges
- 2-3 green onions, chopped
- 1-2 fresh chili peppers, sliced
Cooking Instructions:
- Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add the halved onion and ginger slices, cooking until they’re charred on both sides. This step will add a smoky depth to your broth.
- Infuse the Broth: Pour the chicken or beef broth into the pot and bring it to a gentle boil. Add the fish sauce, sugar, star anise, cloves, cinnamon sticks, and a pinch of salt. Reduce the heat to low and let the broth simmer for 45 minutes to 1 hour, allowing the flavors to meld together.
- Cook the Frog Legs: While the broth simmers, prepare the frog legs by rinsing them under cold water. Once the broth is ready, strain it to remove the spices, onion, and ginger. Return the clear broth to the pot and gently poach the frog legs in the simmering broth for about 10 minutes, or until they’re cooked through.
- Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
- Assemble the Pho: Divide the cooked noodles among serving bowls. Arrange the poached frog legs on top of the noodles. Ladle the hot broth over the frog legs and noodles, guaranteeing each bowl is generously filled.
- Garnish and Serve: Top each bowl with fresh herbs, bean sprouts, chopped green onions, and slices of chili peppers. Serve with lime wedges on the side for squeezing over the Pho before eating.
Extra Tips: When making Frog Leg Pho, verify the frog legs are fresh for the best flavor and texture. If you’re unfamiliar with handling frog legs, ask your butcher to prepare them for you.
Feel free to adjust the spice level by adding more or fewer chili peppers based on your heat preference. Additionally, don’t rush the broth; allowing it to simmer slowly helps develop the deep, complex flavors that are characteristic of a good Pho. Enjoy your Pho Ech with a side of hoisin sauce or Sriracha for an extra kick.
Tofu and Mushroom Pho
Tofu and Mushroom Pho is a delightful vegetarian twist on the classic Vietnamese noodle soup. This aromatic and comforting dish combines the earthy flavors of mushrooms with the satisfying texture of tofu, creating a nourishing bowl of pho perfect for any occasion. The rich broth is infused with traditional spices and herbs, delivering a depth of flavor that will transport you straight to the bustling streets of Vietnam.
Whether you’re a seasoned pho enthusiast or a curious first-timer, this recipe is sure to become a staple in your kitchen repertoire.
The key to a delicious Tofu and Mushroom Pho is the balance of flavors in the broth, which forms the heart of this dish. By simmering a medley of spices, vegetables, and aromatics, you’ll create a fragrant base that complements the tender tofu and savory mushrooms.
Garnish with fresh herbs and lime for a revitalizing finish, and serve with your favorite rice noodles. This recipe yields enough for 4-6 servings, making it an excellent choice for family meals or meal prep for the week.
Ingredients (Serves 4-6):
- 1 block (14 oz) firm tofu
- 8 oz shiitake mushrooms, sliced
- 1 large onion, quartered
- 1 piece (3-inch) ginger, sliced
- 2 cinnamon sticks
- 4 whole star anise
- 4 whole cloves
- 8 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 pound rice noodles
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh basil, leaves picked
- 2 limes, cut into wedges
- 2 cups bean sprouts
- 2 green onions, sliced
- Fresh chili slices (optional)
Instructions:
- Prepare the Tofu: Drain the tofu and pat it dry with paper towels. Cut it into bite-sized cubes. Heat a non-stick pan over medium heat and add a small amount of oil. Fry the tofu cubes until golden brown on all sides. Set aside.
- Make the Broth: In a large pot, dry roast the onion, ginger, cinnamon sticks, star anise, and cloves over medium heat for about 5 minutes until fragrant. Add the vegetable broth, soy sauce, sugar, and salt. Bring to a boil, then reduce to a simmer and cook for 30 minutes to allow flavors to develop.
- Cook the Mushrooms: In a separate pan, sauté the sliced shiitake mushrooms over medium heat until they’re tender and lightly browned. Add them to the simmering broth.
- Prepare the Noodles: Cook the rice noodles according to the package instructions. Drain and set aside.
- Strain the Broth: Once the broth has simmered, strain it through a fine mesh sieve to remove the solids. Return the clear broth to the pot and keep it warm on low heat.
- Assemble the Pho: Divide the cooked rice noodles among serving bowls. Top with fried tofu cubes and sautéed mushrooms. Ladle the hot broth over the noodles and toppings.
- Garnish: Serve the pho with fresh cilantro, basil leaves, lime wedges, bean sprouts, green onions, and chili slices on the side, allowing each person to customize their bowl to taste.
Extra Tips:
For a richer flavor, you can toast the spices before adding them to the broth. If you prefer a spicier pho, add a few slices of fresh chili to the broth as it simmers.
Adjust the seasoning to your liking—feel free to add more soy sauce, sugar, or salt as needed. For an added depth of flavor, consider adding a splash of mushroom soy sauce or a dash of hoisin sauce to your individual serving.
Remember to serve the pho hot and fresh for the best taste experience.
Oxtail Pho
Oxtail Pho is a rich and flavorful Vietnamese noodle soup that’s perfect for warming up on a chilly day. This traditional dish combines tender oxtail, aromatic spices, and fresh herbs to create a comforting bowl of goodness. The slow-cooked broth is the star of the show, absorbing the essence of the oxtail and spices over several hours to develop a deep, savory taste.
When served over rice noodles and topped with fresh garnishes, Oxtail Pho becomes a delightful and satisfying meal. Originating from Vietnam, Pho is a beloved street food staple that has gained worldwide popularity. Oxtail Pho, in particular, offers a unique twist with its robust and hearty flavors, making it a favorite among those who enjoy a meatier version of the classic soup.
This recipe serves 4-6 people, making it ideal for a family dinner or a gathering with friends. With a little patience and some key ingredients, you can recreate this authentic Vietnamese dish in your own kitchen.
Ingredients for Oxtail Pho (Serves 4-6):
- 3 pounds of oxtail
- 2 large onions, halved
- 4-inch piece of ginger, sliced
- 5 star anise
- 3 cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 6 cloves
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt to taste
- 1 pound of rice noodles
- 1 bunch of fresh cilantro
- 1 bunch of fresh Thai basil
- 2 cups bean sprouts
- 2 limes, cut into wedges
- 2-3 fresh red chili peppers, sliced
- Hoisin sauce and Sriracha, for serving
Cooking Instructions:
- Prepare the Oxtail Broth:
- Rinse the oxtail under cold water to remove any impurities. In a large stock pot, bring water to a boil and blanch the oxtail for 5 minutes. Drain and rinse the oxtail pieces.
- Roast the Aromatics:
- Preheat the oven to 400°F (200°C). Place the halved onions and ginger on a baking sheet and roast for 30 minutes until they’re charred and aromatic.
- Toast the Spices:
- In a dry pan over medium heat, toast the star anise, cinnamon sticks, coriander seeds, fennel seeds, black peppercorns, and cloves until fragrant, about 3-4 minutes.
- Simmer the Broth:
- In a large pot, combine the blanched oxtail, roasted onions, ginger, and toasted spices. Add 5 quarts of water and bring to a boil. Reduce the heat to a simmer and cook for 4-5 hours, skimming off any foam or impurities.
- Season the Broth:
- After simmering, remove the oxtail pieces and set aside. Strain the broth through a fine-mesh sieve to remove the solids. Return the broth to the pot and season with fish sauce, sugar, and salt to taste.
- Prepare the Noodles:
- Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
- Assemble the Pho:
- Divide the noodles among bowls. Top with pieces of oxtail and ladle the hot broth over the noodles. Garnish with fresh cilantro, Thai basil, bean sprouts, lime wedges, and sliced chili peppers. Serve with hoisin sauce and Sriracha on the side.
Extra Tips:
To guarantee a clear and flavorful broth, regularly skim off impurities that rise to the surface while simmering. If you prefer a deeper flavor, you can refrigerate the broth overnight to allow the flavors to meld, then skim off any solidified fat before reheating.
For a more traditional touch, consider adding a few slices of beef brisket or beef balls to the soup before serving. Fresh herbs and lime are essential for brightening the flavors, so be generous with your garnishes.
Curry Pho (Pho Cari)
Curry Pho, or Pho Cari, is a delightful fusion dish that combines the comforting flavors of traditional Vietnamese pho with the rich, aromatic spices of curry. This unique take on pho is perfect for those who love a bit of a spicy kick in their soups. The blend of fragrant curry paste, creamy coconut milk, and tender beef or chicken creates a harmonious and flavorful broth that’s both satisfying and exciting to the palate.
The dish is completed with fresh herbs, rice noodles, and a squeeze of lime, making it a vibrant and nourishing meal. This recipe for Curry Pho is designed to serve 4-6 people, making it an ideal dish for family meals or small gatherings. The ingredients are simple and accessible, yet the result is a complex and layered flavor profile that will impress anyone who tastes it.
Whether you’re a pho enthusiast looking for a new twist or a lover of curry dishes, this Curry Pho is sure to become a favorite in your recipe collection.
Ingredients for 4-6 servings:
- 1 pound of beef sirloin or chicken breast, thinly sliced
- 8 ounces of rice noodles
- 2 tablespoons of red curry paste
- 1 tablespoon of vegetable oil
- 1 can (14 ounces) of coconut milk
- 4 cups of beef or chicken broth
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 2 garlic cloves, minced
- 1 inch of ginger, minced
- 1 onion, sliced
- 1 cup of bean sprouts
- 1 lime, cut into wedges
- Fresh herbs: basil, cilantro, and mint
- Sliced chili peppers (optional)
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 15 minutes or until they’re soft. Drain and set aside.
- Cook the Protein: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, ginger, and sliced onion, sautéing until they become fragrant. Add the beef or chicken slices and cook until they’re browned and cooked through.
- Simmer the Broth: Stir in the red curry paste, making sure it coats the meat well. Pour in the coconut milk and beef or chicken broth, stirring to combine. Add the fish sauce, soy sauce, and sugar. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10-15 minutes. Season with salt and pepper to taste.
- Assemble the Dish: Divide the softened rice noodles among serving bowls. Ladle the hot curry broth over the noodles, ensuring each bowl gets a generous amount of meat.
- Garnish and Serve: Top each bowl with bean sprouts, fresh herbs, and sliced chili peppers if desired. Serve with lime wedges on the side for an extra burst of freshness.
Extra Tips:
To enhance the flavor of your Curry Pho, consider using homemade broth, which adds a richer depth to the dish. If you prefer a spicier version, increase the amount of curry paste or add some fresh chili peppers to the broth.
For a vegetarian option, substitute the meat with tofu and use vegetable broth instead. Finally, always taste and adjust the seasoning before serving to guarantee the perfect balance of flavors.
