Revealing various ways to cook delicious and simple beef pho at home - Mytour

Beef pho with its unforgettable flavor is voted by top chefs as a dish worth trying at least once in a lifetime. Although beef pho is not unfamiliar to Vietnamese people, mastering the art of cooking this dish to perfection is not easy. To enjoy a delicious bowl of pho right at home, why not try these ways to cook beef pho from Mytour. 

1. Introduction to Vietnam's unique beef pho

In Vietnam, pho has been voted by CNN as one of the most delicious dishes in the world. Many chefs express admiration for the intricate preparation of this dish. Among the various types of pho, beef pho is loved by many for its clear and sweet broth, rich flavor, and irresistible aroma. The rice noodles are chewy without being mushy, and the beef is tender and fragrant, tantalizing the taste buds.

Image: Collected

Nowadays, you can learn how to make beef pho at home, both safely and economically, while still delicious. So if you're still unsure what to cook with beef, you can refer to the 2 beef pho recipes below by Mytour to spice up your meals.

2. How to Cook Vietnamese Beef Pho

The broth is the most important part of this dish. If the ingredients are not handled properly, the broth can easily become stale and bland. Here are the ingredient proportions to cook delicious beef pho with captivating, irresistible flavor. 

Prepare the Ingredients

• Beef bones: 1kg
• Crispy beef fat: 700g
• Beef brisket: 1kg (700g boiled, 300g sliced rare)
• Pho noodles: 1kg
• Onions: 3 bulbs
• Cinnamon sticks: 2-3
• Star anise: 2-3 pods
• Black cardamom: 10 pods
• Fennel seeds: 1 tablespoon
• Strong alkaline water: 3 liters
• Charred onion, ginger: 1 each
• A handful of sugarcane tops
• A handful of onion roots and coriander roots
• Accompanying herbs: Spring onion, coriander, culantro, Vietnamese balm in a ratio of 5:1:1:1
• Beef for serving: Rare beef (tenderloin, brisket, flank) 50g, cooked beef (tendon, brisket, flank) according to preference
• Simmered salt: 1 tablespoon
• Rock sugar: 2 tablespoons
• Seasonings: Fish sauce, black pepper

Image: Collected

Processing Steps

Step 1: Prepare the Pho Beef Aromatics

• Cut cinnamon, black cardamom, and star anise into halves.
• Heat a pan, toast cinnamon, cardamom, fennel seeds, star anise, and peppercorns until fragrant. Then grind all aromatics (except peppercorns) and place them in a small cloth bag.

Step 2: Prepare the Beef

• Slice the brisket thinly, then roll into small portions suitable for one serving (about 60-100g per bowl).

Photo: Facebook – Phan Anh

Step 3: Prepare the Beef Bones

• Clean the beef bones with diluted saltwater and white wine to remove any odor. Chop the bones into bite-sized pieces, rinse again, and drain.
• Place the bones, shallots, and ginger on a baking tray and roast. Preheat the oven to 200-230°C and roast for 15-20 minutes. The roasted bones will have a charred appearance, releasing excess fat. When simmering the broth, there should be no unpleasant odor, and the broth should have a rich dark brown color and delicious flavor.
• After roasting, rinse the bones again to remove any residue for a clear broth.
• Scrub the shallots and ginger to remove any dirt. Cut the shallots in half and slice the ginger thinly before adding to the broth pot.

Step 4: Simmer the Broth

• Prepare a 6-liter pressure cooker, add the bones, and start simmering. For about 1kg of bones, add 3 liters of water.
• Place the pre-prepared spice bag into the pot. Add 1 tablespoon of salt and 2 tablespoons of rock sugar (or sugar cane). If you have sea worms, you can add them for a tastier broth.
• Securely close the pressure cooker lid, place it on the stove, and simmer over high heat. After boiling for about 10 minutes, reduce to medium heat and continue simmering for about 40 minutes, then turn off the heat. Let the pot cool for about 2-3 hours, during which the bones will tenderize as the pressure decreases.
• After the broth has cooled for 2-3 hours, remove the spice bag. At this point, the broth should be clear, not cloudy, with a layer of fat floating on top. If you prefer a fatty broth, you can leave the fat layer intact; otherwise, if you prefer a clearer, less fatty broth, you should skim off some of the fat.
• Add the beef tendons to the cooked broth, then remove the meat and let it cool before placing it in the refrigerator.

Photo: Facebook – Phan Anh

Step 5: Season the Broth

• After boiling the beef tendons, let the broth cool completely.
• Next, add fish sauce to the broth to enhance its sweetness and richness.
• Add half an onion to the pot.
• Simmer for about 20 minutes until the broth boils vigorously, then remove the onion (this prevents the broth from becoming sour).
• Finally, add the onion and cilantro roots to the pot and simmer until the broth is ready.

Step 6: Completion

• Slice the cooked beef tendons.
• Arrange the beef shoulder meat on a plate, then blanch it in the boiling broth and place it on the pho bowl.
• Arrange herbs, onions, lime, chili, and pho noodles on a platter.

Finished Product

Before eating, blanch the pho noodles in boiling water to reduce the starchiness and warm up the noodles. Place the pho noodles in a bowl, top with cooked beef, rare beef, and assorted herbs. Pour the boiling broth into the bowl, covering the noodles. The rare beef offers a natural sweetness, while the cooked beef tendon provides a crispy texture. The clear broth, with a hint of fat, is aromatic and blends perfectly with the noodles.

Photo: Facebook – Phan Anh

3. How to Make Japanese WAGYU Beef Pho

Another popular way to cook beef pho is Japanese WAGYU Beef Pho, known for its tender, fatty, and flavorful beef and clear broth. Wagyu beef is renowned for its nutritional richness and health benefits. Combining Wagyu beef with pho noodles creates a delicious dish with a uniquely enticing flavor.

Prepare Ingredients

• Pork bones: 2 pieces
• Chicken bones: 1 set
• Wagyu beef: 1kg (about 100g per serving)
• Pho noodles: 1 kg
• Onion: 1 bulb
• Daikon radish: ¼ bulb
• Cinnamon sticks: 2-3 pieces
• Ginger: 1 bulb
• Cloves: 4-6 pieces
• Dried orange peel: 4 pieces
• Peppercorns: 1 tablespoon
• A handful of scallions
• A handful of bean sprouts
• Rock sugar: 60g
• Salt: 2 tablespoons
• Bouillon powder: 1 tablespoon

Photo: Collected

Cooking Steps

Step 1: Prepare Ingredients

• Wash and chop scallions.
• Peel and cut daikon radish into heart shapes for aesthetics, then rinse with water.
• Rinse bean sprouts and drain.

Step 2: Prepare Bones and Broth Aromatics

• Prepare a piece of foil, add dried orange peel, cloves, and peppercorns, then wrap. Place the aromatic package, onions, and ginger in an oil-free frying pan, roast until fragrant and golden at 200°C for 15 minutes.
• Rinse beef bones and drain. Roast the bones over fire until slightly charred, this will enhance the flavor of the broth. Note: Roast until lightly charred.

Photo: Facebook – Xuan Kieu Kado

Step 3: Simmer the Broth

• Bring a pot of water to boil, add pre-roasted beef bones, chicken bones, and aromatics like onions, ginger, already roasted until fragrant
• Skim off any foam that rises to the surface when boiling
• After 30 minutes, remove the orange peel and cloves from the pot
• Continue simmering for another 30 minutes, then remove onions and ginger
• Turn off the heat, let the broth cool (about 3-4 hours or overnight for richer flavor)
• After 3-4 hours, reheat the broth for a second round of simmering
• When the broth boils, remove the beef bones and chicken bones
• Add 60g rock sugar, 2 tablespoons salt, and 2 tablespoons seasoning salt. Bring to a boil, skim off any foam
• For a sweeter and more aromatic broth, add some daikon radish and 2-3 sticks of cinnamon. Simmer for another 15-20 minutes, then remove the cinnamon.

Photo: Facebook – Xuan Kieu Kado

Step 4: Sear the Wagyu Beef

• Prepare the Wagyu beef, wash it thoroughly
• Heat a pan on the stove until hot, then add the beef, sear both sides until golden brown

Finished Product

Blanch the pho noodles in boiling water. In a bowl, place bean sprouts, cilantro, pho noodles, and a few slices of Wagyu beef. Pour in the broth and start enjoying. The pho with its light flavorful broth, chewy noodles, and tender beef is simply delightful.

Image: Facebook – Xuan Kieu Kado

4. Tips for Making Pho Bo Taste Even Better

• If you have a water ionizer at home, you can use alkaline water to wash the bones, clean off the fat residue, and remove any unpleasant odor from the bones.
• The blanching water for the pho noodles must be boiling hot for the pho to taste delicious. Also, make sure to stir with chopsticks to prevent the noodles from sticking together.
• When pouring the broth over the pho, remember to evenly distribute it over the rare beef slices to ensure even cooking.
• For tastier pho bo, serve it with chili sauce or black bean sauce instead of fish sauce to avoid the broth from turning sour.

Let's showcase our cooking skills with pho bo in both Vietnamese and Japanese styles. A delicious and nutritious bowl of pho will surely win everyone's hearts. Just follow the instructions provided by Mytour Blog, and you'll have a flavorful bowl of pho as good as those from restaurants.