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Hey there, fellow food explorers! Welcome to Day 16 of our Soupy September adventure, where we’re diving headfirst into a culinary masterpiece that hails from the heart of Vietnam – the iconic Homemade Beef Pho. Get ready to embark on a journey that’s equal parts tradition, flavour, and heartwarming indulgence.

Homemade Beef Pho Broth Recipe

Ingredients:

• 4 lbs beef bones (mix of marrow and knuckle bones)
• 1 onion, peeled and halved
• 1 small piece of ginger (about 2 inches), peeled and halved
• 2 cinnamon sticks
• 3 star anise pods
• 5 cloves
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 2 cardamom pods
• 1 teaspoon salt
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Water (about 6-8 quarts)
• Optional: charred onions and ginger (for a richer flavor)

Instructions:

1. Prepare the Aromatics: In a dry skillet over medium heat, toast the cinnamon sticks, star anise pods, cloves, coriander seeds, fennel seeds, black peppercorns, and cardamom pods until fragrant. This step enhances the flavors of the spices. Set aside.
2. Blanch the Bones: Place the beef bones in a large pot and cover with cold water. Bring to a boil and let it boil vigorously for about 10 minutes. This step helps to remove impurities and ensures a clear broth. Drain and rinse the bones.
3. Char the Onion and Ginger: If desired, char the halved onion and ginger on an open flame or under a broiler until they are slightly blackened. This adds depth and smokiness to the broth.
4. Assemble the Broth: In a clean large pot, combine the blanched bones, charred onion and ginger, toasted spices, halved onion, halved ginger, cinnamon sticks, star anise pods, cloves, coriander seeds, fennel seeds, black peppercorns, cardamom pods, salt, fish sauce, and sugar.
5. Add Water: Fill the pot with water, covering all the ingredients. Start with about 6-8 quarts of water, depending on the size of your pot.
6. Simmer the Broth: Bring the water to a boil, then reduce the heat to low and let the broth simmer. Skim off any foam or impurities that rise to the surface. Simmer the broth for at least 4 hours, but ideally, let it simmer for 6-8 hours to extract maximum flavour.
7. Strain the Broth: After simmering, strain the broth through a fine-mesh sieve or cheesecloth into another pot or container. Discard the solids.
8. Adjust Seasoning: Taste the broth and adjust the seasoning as needed. You can add more fish sauce, salt, or sugar to achieve your desired balance of flavours.

Here’s how you can adapt the recipe for Homemade Beef Pho Broth for both a slow cooker (crockpot) and an Instant Pot:

Slow Cooker (Crockpot) Method:

1. Follow steps 1 to 3 of the original recipe (Prepare the Aromatics, Blanch the Bones, Char the Onion and Ginger).
2. Place the blanched bones, charred onion and ginger, toasted spices, halved onion, halved ginger, cinnamon sticks, star anise pods, cloves, coriander seeds, fennel seeds, black peppercorns, cardamom pods, salt, fish sauce, and sugar into the slow cooker.
3. Add enough water to cover the ingredients, usually about 6-8 quarts, depending on the size of your slow cooker.
4. Set the slow cooker to the low setting and let the broth cook for 8-10 hours. This longer cooking time will help extract the flavours from the bones and spices.
5. After simmering, strain the broth through a fine-mesh sieve or cheesecloth into another pot or container. Discard the solids.
6. Taste and adjust the seasoning if needed.

Instant Pot Method:

1. Follow steps 1 to 3 of the original recipe (Prepare the Aromatics, Blanch the Bones, Char the Onion and Ginger).
2. Place the blanched bones, charred onion and ginger, toasted spices, halved onion, halved ginger, cinnamon sticks, star anise pods, cloves, coriander seeds, fennel seeds, black peppercorns, cardamom pods, salt, fish sauce, and sugar into the Instant Pot.
3. Add enough water to cover the ingredients, usually about 6-8 quarts, depending on the size of your Instant Pot. Be sure not to exceed the maximum fill line.
4. Seal the Instant Pot and set it to high pressure. Cook the broth on manual/high pressure for about 90 minutes. Allow for natural pressure release when the cooking time is complete.
5. After the pressure has been released and it’s safe to open the Instant Pot, strain the broth through a fine-mesh sieve or cheesecloth into another pot or container. Discard the solids.
6. Taste and adjust the seasoning if needed.

The slow cooker and Instant Pot methods are convenient ways to achieve a flavourful broth with less active cooking time. The key to pho broth is the slow infusion of flavours, so adapting the recipe to these appliances can still yield delicious results.

Your Flavourful Base is Ready!

This fragrant and rich broth will set the stage for the ultimate pho experience, allowing you to explore the delicate dance of flavours that make this dish an iconic masterpiece. Now, it’s time to dive into assembling your Vietnamese Pho with Beef and savouring every spoonful.

Vietnamese Pho with Beef Recipe

Ingredients:

For the Broth:

• Prepared Homemade Beef Pho Broth
• 1 tablespoon fish sauce (adjust to taste)
• Salt and sugar to taste

For Assembling:

• Rice noodles (enough for your desired serving)
• Thinly sliced raw beef (eye of round, sirloin, or similar)
• Fresh herbs: Thai basil, cilantro, mint
• Bean sprouts
• Lime wedges
• Sliced jalapeños (optional)
• Hoisin sauce
• Sriracha sauce
• Green onions, chopped
• Fried shallots (optional)
• Sliced red onions (optional)

Instructions:

1. Prepare the Broth: Start by heating the prepared Homemade Beef Pho Broth in a pot. Add fish sauce and season with salt and sugar to taste. Bring the broth to a gentle simmer.
2. Cook 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. Divide the noodles among serving bowls.
3. Add Raw Beef Slices: Arrange thinly sliced raw beef on top of the noodles in each bowl. The heat of the broth will cook the beef to a perfect tender texture.
4. Ladle the Hot Broth: Carefully ladle the hot pho broth over the noodles and beef in each bowl. The hot broth will cook the beef slices.
5. Garnish Galore: Now comes the fun part! Place a handful of bean sprouts, a few sprigs of Thai basil, cilantro, and mint on top of the broth.
6. Customize with Condiments: Set out condiments for each person to customize their pho. Lime wedges, sliced jalapeños, hoisin sauce, and sriracha are common choices.
7. Serve and Savor: Serve the pho bowls immediately. Let each person customize their bowl with additional garnishes, herbs, and condiments.
8. Slurp Away! Use chopsticks and a spoon to dig into the noodles, beef, and aromatic broth. Slurping is encouraged – it’s a sign of appreciation in Vietnamese culture!

Ready to Embark on Your Journey?

Homemade Beef Pho is more than a dish – it’s a story. It’s the tale of tradition passed down through generations, the dance of flavours that awaken your taste buds, and the warmth that wraps you in comfort with every sip. Whether you’re a pho enthusiast or a newcomer to its magic, it’s time to embark on a culinary journey that’s both soul-nourishing and palate-enchanting.