🍜 Pho Tai Nam (Rare Steak and Brisket Pho)

Name: Pho Tai Nam (Rare Steak and Brisket Pho)
Total time: 240 min
Yield: 4
Cuisine: Vietnam · Hanoi
Ingredients: 1.5 kg beef bones; 400 g beef brisket; 250 g beef sirloin, very thinly sliced; 400 g flat rice noodles; 2 star anise, 1 cinnamon stick; 1 onion and 50 g ginger, charred; 3 tbsp fish sauce, salt; Fresh herbs, lime, chili and spring onion to serve

Origin: Vietnam · Hanoi

550kcal

per serving · 550 g

100kcal

per 100 g

38 gProtein7 g / 100 g

11 gFat2 g / 100 g

77 gCarbs14 g / 100 g

Pho tai nam is Vietnamese beef noodle soup topped with two cuts: thin slices of rare steak (tai) that cook in the hot broth at the table, and tender simmered brisket (nam). The clear broth is perfumed with star anise and cinnamon and seasoned with fish sauce, then poured over flat rice noodles and finished with fresh herbs, lime and chili.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: rare beef, brisket, fish sauce

Not veganbecause of: rare beef, brisket, fish sauce

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

rice noodlesrare beefbrisketstar anisecinnamonfish sauceherbs

Recipe

4 servings240 min

Ingredients

1.5 kg beef bones
400 g beef brisket
250 g beef sirloin, very thinly sliced
400 g flat rice noodles
2 star anise, 1 cinnamon stick
1 onion and 50 g ginger, charred
3 tbsp fish sauce, salt
Fresh herbs, lime, chili and spring onion to serve

Method

Blanch the bones, rinse, then cover with 4 l fresh water and add the brisket, charred onion and ginger.
Simmer gently for 3 hours, skimming; remove the brisket after about 2 hours once tender.
Toast the star anise and cinnamon, add for the last 30 minutes, then strain and season with fish sauce and salt.
Soak and briefly boil the noodles; slice the brisket.
Put noodles, brisket and raw sirloin in bowls and ladle the boiling broth over to cook the steak. Serve with herbs, lime and chili.

How to make it lighter

Skim the cooled broth and lift off the solid fat before reheating.
Ask for or serve fewer noodles and add extra herbs and leafy greens for volume.
Choose more rare steak than brisket — it is the leaner cut.

History

Pho took shape in northern Vietnam in the early twentieth century, with Hanoi and Nam Dinh usually named as its birthplaces. After 1954 it spread south to Saigon, where richer garnishes became common, and later around the world with the Vietnamese diaspora. Tai nam is one of the most ordered combinations in pho shops.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →