🍜 Pho

Name: Pho
Total time: 240 min
Yield: 4
Cuisine: Vietnam · Hanoi
Ingredients: 1.5 kg beef bones and 500 g beef brisket; 300 g beef sirloin, very thinly sliced; 400 g flat rice noodles; 1 onion and a 5 cm piece of ginger, charred; 3 star anise and 1 cinnamon stick; 3 litres water, salt and a little sugar; Bean sprouts, Thai basil, lime wedges and sliced chili to serve

Origin: Vietnam · Hanoi

750kcal

per serving · 500 g

150kcal

per 100 g

40 gProtein8 g / 100 g

15 gFat3 g / 100 g

100 gCarbs20 g / 100 g

Pho is Vietnam's famous noodle soup: a clear beef broth slowly simmered with charred onion and ginger, star anise and cinnamon, poured over flat rice noodles and slices of beef. The broth is light yet deeply aromatic. It is served in large bowls with bean sprouts, Thai basil and lime wedges on the side, so each diner can season the soup to taste.

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

Not veganbecause of: beef

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

rice noodlesbeefstar anisecinnamonbean sproutsbasillime

Recipe

4 servings240 min

Ingredients

1.5 kg beef bones and 500 g beef brisket
300 g beef sirloin, very thinly sliced
400 g flat rice noodles
1 onion and a 5 cm piece of ginger, charred
3 star anise and 1 cinnamon stick
3 litres water, salt and a little sugar
Bean sprouts, Thai basil, lime wedges and sliced chili to serve

Method

Blanch the bones for 5 minutes, drain and rinse.
Cover the bones and brisket with fresh water, add the charred onion and ginger, star anise and cinnamon, and simmer gently for 3 hours, skimming often.
Remove the brisket when tender and slice it; strain the broth and season with salt and a little sugar.
Soak or cook the rice noodles and divide them into bowls with the brisket and raw sirloin slices.
Pour the boiling broth over so it cooks the raw beef, and serve with sprouts, basil, lime and chili.

How to make it lighter

Chill the broth and lift off the solid fat before reheating.
Ask for less noodles and more bean sprouts and herbs.
Choose lean cuts such as sirloin or eye of round instead of fatty brisket.

History

Pho emerged in northern Vietnam, around Hanoi and Nam Định, in the early 20th century. Its exact origins are debated, with influences often traced to Vietnamese rice-noodle soups and to French and Chinese cooking of the period. After 1954 it spread south and later around the world 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 →