Vietnamese Pho: Traditional Pho Recipes and Techniques

Pho is a classic Vietnamese noodle soup that is beloved for its fragrant broth, tender meat, and fresh herbs. It’s a comforting dish that has gained popularity worldwide. The key to a great pho lies in its rich, aromatic broth, which is typically made from beef bones, spices, and herbs. In this guide, we’ll explore traditional recipes and techniques for making pho, including both Pho Bo (beef pho) and Pho Ga (chicken pho).

Pho Bo (Beef Pho)

Pho Bo is the most traditional and popular type of pho, known for its savory beef broth and tender slices of beef.

Ingredients

• For the Broth:
  • 2kg beef bones (marrow, knuckle, or oxtail)
  • 1kg beef brisket
  • 1 onion, halved
  • 1 piece ginger (about 5cm), halved
  • 5 star anise
  • 5 cloves
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 4 liters water
  • 1 tablespoon salt
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
• For the Soup:
  • 500g rice noodles (banh pho)
  • 250g beef sirloin, thinly sliced
  • Fresh herbs (cilantro, Thai basil)
  • Bean sprouts
  • Thinly sliced onions
  • Lime wedges
  • Sliced chili peppers
  • Hoisin sauce and Sriracha (optional)

Instructions

1. Prepare the Broth:
   • Roast the Aromatics: In a dry pan, toast the star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds over medium heat until fragrant. Set aside.
   • Char the Onion and Ginger: Place the onion and ginger halves on an open flame or grill until charred. This adds a smoky flavor to the broth.
   • Boil the Bones: In a large pot, add the beef bones and cover with cold water. Bring to a boil and let it simmer for 10 minutes. Drain and rinse the bones to remove impurities.
   • Simmer the Broth: In a clean pot, add the cleaned bones, brisket, charred onion, ginger, toasted spices, salt, fish sauce, and sugar. Cover with water and bring to a boil. Reduce heat and simmer for at least 3 hours, skimming off any foam. Remove the brisket after 1-2 hours and set aside to cool.
2. Prepare the Noodles:
   • Soak the rice noodles in warm water for 30 minutes. Drain and set aside.
3. Assemble the Pho:
   • Slice the Meat: Thinly slice the cooked brisket and raw sirloin.
   • Cook the Noodles: Cook the rice noodles in boiling water for 1-2 minutes, then drain and divide among serving bowls.
   • Add the Meat: Place slices of brisket and raw sirloin over the noodles.
   • Add Broth and Garnishes: Ladle the hot broth over the meat and noodles, cooking the raw sirloin in the process. Garnish with fresh herbs, bean sprouts, onions, lime wedges, and chili peppers. Serve with hoisin sauce and Sriracha on the side.

Pho Ga (Chicken Pho)

Pho Ga is a lighter, yet equally flavorful version of pho made with chicken. The broth is typically clearer and has a subtle, aromatic taste.

Ingredients

• For the Broth:
  • 1 whole chicken (about 1.5kg)
  • 1 onion, halved
  • 1 piece ginger (about 5cm), halved
  • 3 star anise
  • 3 cloves
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 2 liters water
  • 1 tablespoon salt
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
• For the Soup:
  • 500g rice noodles (banh pho)
  • Fresh herbs (cilantro, Thai basil)
  • Bean sprouts
  • Thinly sliced onions
  • Lime wedges
  • Sliced chili peppers
  • Hoisin sauce and Sriracha (optional)

Instructions

1. Prepare the Broth:
   • Roast the Aromatics: In a dry pan, toast the star anise, cloves, cinnamon stick, and coriander seeds until fragrant. Set aside.
   • Char the Onion and Ginger: Char the onion and ginger over an open flame or grill.
   • Boil the Chicken: In a large pot, add the chicken, charred onion, ginger, toasted spices, salt, fish sauce, and sugar. Cover with water and bring to a boil. Reduce heat and simmer for about 1 hour, or until the chicken is fully cooked.
   • Remove and Cool the Chicken: Remove the chicken from the broth and let it cool. Once cool, shred the meat and set aside. Strain the broth to remove solids and return it to the pot.
2. Prepare the Noodles:
   • Soak the rice noodles in warm water for 30 minutes. Drain and set aside.
3. Assemble the Pho:
   • Cook the Noodles: Cook the rice noodles in boiling water for 1-2 minutes, then drain and divide among serving bowls.
   • Add the Chicken: Place shredded chicken over the noodles.
   • Add Broth and Garnishes: Ladle the hot broth over the chicken and noodles. Garnish with fresh herbs, bean sprouts, onions, lime wedges, and chili peppers. Serve with hoisin sauce and Sriracha on the side.

Tips for Making Perfect Pho

• Quality Ingredients: Use fresh and high-quality ingredients, especially the bones and meat. This ensures a rich and flavorful broth.
• Char Aromatics: Charring the onion and ginger adds a smoky depth to the broth, enhancing its complexity.
• Skim the Broth: Regularly skim the broth during simmering to remove impurities and achieve a clear soup.
• Simmer Slowly: A low and slow simmer is key to extracting maximum flavor from the bones and spices.
• Balance Flavors: Taste the broth and adjust the seasoning with salt, sugar, and fish sauce to achieve a balanced flavor profile.

Conclusion

Vietnamese pho is a delicious and comforting dish that showcases the rich culinary traditions of Vietnam. Whether you prefer the hearty Pho Bo or the lighter Pho Ga, these recipes offer a satisfying meal that’s perfect for any occasion. With the right ingredients and techniques, you can enjoy an authentic bowl of pho in the comfort of your home.

Frequently Asked Questions

What type of noodles is used in pho?

Pho traditionally uses flat rice noodles, known as banh pho. These noodles are available in various thicknesses and are commonly found in Asian grocery stores. They are cooked briefly in boiling water before being added to the soup.

How do I store leftover pho broth?

Leftover pho broth can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat the broth gently on the stove, adding a splash of water if necessary.

Can I make pho broth in advance?

Yes, pho broth can be made in advance and stored in the refrigerator or freezer. This allows the flavors to meld and develop further. When ready to serve, simply reheat the broth and prepare the noodles and toppings.

What is the best way to serve pho?

Pho is best served hot, with fresh garnishes and condiments. Set up a platter with herbs, lime wedges, bean sprouts, chili peppers, and sauces like hoisin and Sriracha. Allow diners to customize their bowls according to their taste preferences.

Can I make vegetarian pho?

Yes, vegetarian pho can be made by using vegetable broth instead of meat-based broth. Use a combination of vegetables like carrots, daikon radish, and mushrooms to create a flavorful base. Tofu or seitan can be used as a protein alternative.

What are common toppings for pho?

Common toppings for pho include fresh herbs (cilantro, Thai basil), bean sprouts, thinly sliced onions, lime wedges, and sliced chili peppers. Additional condiments like hoisin sauce and Sriracha can be added for extra flavor.