Pho Recipe

This cold weather is perfect for eating Pho with your family! With COVID-19 pandemic going on, going out and eating with a whole family probably isn’t as fun as it used to be, so why not just make Pho at home? I’m original from central Viet Nam (Hue city) and I love Pho but didn’t know how to make good authentic Pho. We just moved into a new home and wanted to learn how to make Pho so I can invite my in-laws over for dinner, who are always excited to try the different Vietnamese foods I cook. My mom taught me how she make her recipe for authentic Pho. Now there are many different recipes for Pho, but I think this recipe tastes delicious and has attributes that make it stand out from your average Vietnamese restaurant pho. Okay! Let’s get started.

Recipe Serving Size:

8 servings

Ingredient :

  • 4-5 lbs of beef bones
  • 1/2 of a whole chicken
  • ox tails (optional)
  • Slices of beef (optional)
  • Chicken flavor powder
  • Pho Ga flavor blocks
  • fish sauce
  • black pepper
  • 3 rock sugar rocks
  • 1 daikon radish
  • 1 yellow onion
  • 1-2 purple onion
  • Thai basal
  • Green onion
  • Cilantro (option)
  • 1 bag of bean sprouts
  • 2 limes
  • 3 bags of Pho noodles
  • sriracha sauce
  • Hoisin sauce

Instruction

-making stock :

To make the stock (broth) You will need to clean the beef bones and oxtail first. To clean it you will have to boil them for 5-10 minutes in a pot of water. You will then throw away that water and rinse the bones and oxtail. After you’ve rinsed them, you will boil the bone and oxtail together for 5-6 hours. I used a 20 quart pot.

the beef bones and oxtail after you clean

During the stock making process, I put one big yellow onion, the daikon (make sure you peel it first) , 1 tablespoon of chicken powder, 3 pieces medium sized rock sugar rocks and 1 tablespoons of salt. Add a few cups of water here and there since you lose water during the 5 hours of boiling. I use low-medium heat.

Make sure to use a ladle to remove the bubbles and the frothy things floating at the top of the broth you boil it.

After you boil the bones and oxtail for 4 hours and would like to add chicken, clean the chicken in boiling water (the same steps for the beef bones) and in a different pot. After that you will just put the chicken in the same pot as the beef bones and continue with boiling it for another 40 mins.

Once the chicken is cooked through, you will take the chicken out, and let it cool down. Once cooled, shred the meat from the bone to serve with pho later.

Take the beef bones, daikon and onion out from the pot and throw it away. Leave the oxtail inside so it can get tender.

-Seasoning:

Smash 1 -2 purple onion with black pepper, and mix it with 1/3 cup of fish sauce and mix it with the broth. Add 1 pack (4 cubes) of chicken pho ga flavoring blocks to the pot. Mix it together. As you are flavoring, make sure to taste it as you go and add extra flavoring to your liking.

The broth is now finished and you just need to boil the pho noodle. Boil it with water for about 3 mins each serving/bowl. Add Thai basal, beansprouts, chicken meat or slice beef, Sriracha sauce, Hoisin sauce and a squeeze of lime.

Pour the broth into a bowl and it’s ready to eat. Traditionally my family has also put the ox tail in the bowl as well which tastes great. Now enjoy a bowl of delicious and authentic Pho for this cold weather!!

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