🍜 Pho tai (rare beef pho)

Name: Pho tai (rare beef pho)
Total time: 240 min
Yield: 4
Cuisine: Vietnam · Hanoi
Ingredients: 1.5 kg beef bones and 300 g beef brisket; 300 g beef eye of round or sirloin, partly frozen and sliced paper-thin; 400 g flat rice noodles; 1 onion and a 5 cm piece of ginger, charred; 3 star anise and 1 cinnamon stick; 3 tbsp fish sauce, salt and a little sugar; Herbs and lime wedges to serve

Origin: Vietnam · Hanoi

550kcal

per serving · 500 g

110kcal

per 100 g

35 gProtein7 g / 100 g

12 gFat2.5 g / 100 g

70 gCarbs14 g / 100 g

Pho tai is beef pho topped with paper-thin slices of raw beef that cook in the bowl when the boiling broth is poured over them, staying pink and tender. The broth is simmered from beef bones with star anise and cinnamon and seasoned with fish sauce. It is served over flat rice noodles, usually with herbs, bean sprouts and lime on the side.

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: beef, raw beef, fish sauce

Not veganbecause of: beef, raw beef, fish sauce

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

rice noodlesbeefraw beefstar anisecinnamonfish sauce

Recipe

4 servings240 min

Ingredients

1.5 kg beef bones and 300 g beef brisket
300 g beef eye of round or sirloin, partly frozen and sliced paper-thin
400 g flat rice noodles
1 onion and a 5 cm piece of ginger, charred
3 star anise and 1 cinnamon stick
3 tbsp fish sauce, salt and a little sugar
Herbs and lime wedges to serve

Method

Blanch and rinse the bones, then simmer with the brisket, charred onion and ginger, star anise and cinnamon in 3 litres of water for 3 hours, skimming often.
Strain the broth, slice the brisket and season the broth with fish sauce, salt and a little sugar.
Cook the noodles and divide into bowls with the brisket.
Lay the raw beef slices on top.
Bring the broth to a rolling boil and pour it straight over the raw beef so it cooks; serve at once with herbs and lime.

How to make it lighter

Lean eye of round keeps this one of the lighter pho choices.
Leave out the brisket and use only the rare beef.
Swap some noodles for herbs and extra broth.

History

Tái means 'rare' in Vietnamese, and this is one of the most popular ways to order pho in Hanoi. Pho itself emerged in northern Vietnam in the early 20th century and spread worldwide with the Vietnamese diaspora.

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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 →