Pho Is Easy To Make - Recipe

Phở Bò is much easier to make than you might think. If you can boil bones and put some spices in you can absolutely make authentic delicious Phở. I view the process in three steps, making the broth, Seasoning the broth, and the plate up.

For the broth start with around 2lbs of beef bones per gallon of water or 1 kilo per 4 liters of water. This does not have to be exact anywhere around here will work, but the more bones the better. You can absolutely make this broth a few days ahead or freeze it if you trying to prepare for a dinner.

After the broth is made, measure how much broth you have or estimate it depending on the size of your pot but i find a good seasoning ratio to be
Per Gallon (4 Liters) of Beef Broth: (I always prefer measuring in grams)

--Seasonings
Fish Sauce - 40 grams (2.5Tbsp)
Sugar - 28 grams (2 Tbsp)
MSG - 12 grams (1.5 tsp)
Salt - 36 grams ( 2 Tbsp of Kosher Salt, less if using table salt)
Onion - 1 Large
Ginger - 1 Knob about the size of a Lime

--Spices (always use whole spices)
Cloves - 2 grams (about 1 tsp)
Star Anise - 6 grams (around 5 whole pieces)
Black pepper - 5 grams (around 2 tsp)
Cinnamon - 8 grams ( around 3 cinnamon sticks)
Black Cardamom - 8 grams ( around 1 large or 2 small pieces)
Coriander - 5 grams (around 1tbsp)
Fennel - 4 grams (around 1 tsp)

If you are estimating your total Beef broth, be careful with this seasoning guide as the salt level here is for exactly a gallon and you could over season. The spices are less important as you can remove them at any time when you are happy with the flavor. Once the spices go in, cook the broth for about an hour or 2, with the lid on, until you're happy with the flavor. If the broth evaporates too much and it becomes a bit salty, just add a splash of water. After you strain the finished Pho broth you can chill it and store in the refrigerator for 3 days or freeze it. I store the finished broth in Quart containers for ready to go individual servings. One serving is about 3 cups of finished broth.

I am lucky to be in Vietnam where the herbs are abundant but you do not need all the variety that I have to experience a great bowl of Phở. If you can only find cilantro and mint that will work and if you can find Thai basil too, even better. The meat cuts are the same, you do not need 3 varieties, 1 will do just fine.

As always, I think Chin Su is the best Vietnamese style Hot sauce out there and i highly recommend you pick up a bottle if you have never tried it yet. https://amzn.to/3BYQE0Y Sriracha is never eaten with Pho in Vietnam and is never even used in Vietnam, so if you want the true authentic flavor you have to try real Chin Su Tướng ớt.

In Vietnam, especially in the south, we have the option to buy fresh rice noodles. If you can only find dried Pho noodles and need help on how to cook them check this video out
https://youtu.be/dbkDxp3m2Zs