Everyday Kitchen

Vietnamese · Soups

Beef Pho

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Beef Pho is a Vietnamese dish. This brisket version cooks the beef fully in the broth.

Prep
20 min
Cook
100 min
Total
120 min
Servings
4
Difficulty
Easy
Cuisine
Vietnamese
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Pho. The photograph includes fresh chili garnish not included in this draft.
The photograph includes fresh chili garnish not included in this draft. Representative photograph of Beef Pho. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Broth

Noodles

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Simmer · About 90 min

  1. Char onion and ginger in a dry pan. Add all 700 g beef brisket, 2200 ml water, 200 g onion, halved, 40 g ginger, sliced, 2 star anise, 1 cinnamon stick, 30 ml fish sauce, 15 g sugar; simmer covered 90 minutes or until brisket is tender.

    Check: Look for this result: brisket is tender.

Prepare · About 7 min

  1. Prepare 300 g rice noodles, 2000 ml boiling water according to packet, then drain. Remove brisket, slice and strain broth.

Serve · About 2 min

  1. Boil sprouts from 100 g bean sprouts, 30 g Thai basil, 40 ml lime juice in broth 2 minutes. Divide noodles and beef among bowls, add broth, basil and lime.

Tips

  • This brisket version cooks the beef fully in the broth.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use beef chuck and simmer until fork-tender.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Beef Pho one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Beef Pho?

This brisket version cooks the beef fully in the broth.

What can I substitute in Beef Pho?

Use beef chuck and simmer until fork-tender.

Can I prepare Beef Pho ahead?

Prepare the measured ingredients for Beef Pho one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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