Make Pho at Home
Making Pho isn't complicated, it essentially consists of three distinct items: the bowl, the broth, and the garnish. The broth must be started well in advance of serving (3+ hours), but the bowls can be assembled as diners are sitting down at the table and garnishes are served to the table as a whole.
Bowl
The only requirement for Pho is that there be flat rice noodles (banh pho) in each bowl. Rice noodles can be purchased dried or fresh, but in the United states dried noodles are most common. If using dried noodles you will need to soak them in water according to the package before adding them to the bowl.
Once you have placed the noodles in the bowl (about 1/4 full), add any vegetables or meats you like. Make sure the bowl is less than half full after placing all of the noodles, vegetables, and meats inside. Just before serving, ladle boiling broth into the bowls filling them as full as you safely can.
Here is a list of items my family likes in their Pho, but feel free to experiment.
Meats:
- Chicken (cooked and sliced thinly)
- Beef (uncooked sliced very thinly)
- Shrimp (shelled, de-veined and cooked)
Vegetables:
- Baby Bok Choy (broken apart into individual leaves)
- Napa (roughly chopped)
- Carrots (sliced thinly)
- Shitake Mushrooms (sliced thickly)
- Baby Portobello Mushrooms (sliced thickly)
- Baby Ears of Corn (whole)
- Red Onion (sliced very thinly)
- Bamboo shoots (sliced thinly)
Broth
Beef Broth
Ingredients:
- 2 Onions
- Ginger (about 4 inches)
- 1lb. brisket cut into short thick strips
- 5-6lbs been leg bones in 2 1/2 inch pieces
- 24 Cups Water
- 1 1/2 tablespoon salt
- 1/4 cup high quality fish sauce
- 1 tablespoon rock sugar
- 6 cloves
- 1 whole cinnamon stick
- 6 star anise
Instructions:
Place onions, ginger and garlic unpeeled on a grill and grill them until blackened. Let cool then peel and chop in half.
Place beef bones in pot with enough water to cover and boil for 2-3 minutes to release impurities.
Strain out bones and discard water.
Rinse bones.
Add 24 cups water and beef bones to pot. Ensure bones are covered by water. Simmer and spoon off any gunk that rises to the top.
Add remaining ingredients and boil uncovered for 1 1/2 hours.
Set boneless meat to cool (use this meat when preparing the bowls).
Simmer broth for 1 1/2 - 2 hours.
Strain broth through sieve and taste.
Adjust flavor by adding water/salt/fish sauce/rock sugar.
Chicken Broth
Ingredients:
- 2 Onions
- Ginger (about 4 inches)
- Whole Chicken (tail removed)
- 20 Cups Water
- 1 1/2 tablespoon salt
- 1 tablespoon high quality fish sauce
- 1 tablespoon rock sugar
- 4 cloves garlic
- 1 bunch cilantro
Instructions
Place onions, ginger and garlic unpeeled on a grill and grill them until blackened. Let cool then peel and chop in half.
Rinse chicken under cool water remove any internal organs. Using a cleaver chop chicken into every 2-3 inches exposing the bones and their marrow.
Place chicken in pot with enough water to cover and boil for 2-3 minutes to release impurities.
Strain out chicken and discard water.
Rinse chicken.
Add 20 cups water and chicken to pot. Ensure chicken is covered by water. Simmer and spoon off any gunk that rises to the top.
Add remaining ingredients and boil uncovered for 30 minutes.
Set aside to cool.
Remove chicken and cut away breasts and legs (use this meat when preparing the bowls).
Return chicken carcass to pot and simmer broth for 1 1/2 - 2 hours.
Strain broth through sieve and taste.
Adjust flavor by adding water/salt/fish sauce/rock sugar.
Vegetable Broth
Ingredients:
- 2 Onions
- Ginger (about 4 inches)
- 1 large turnip (peeled and cut into thick pieces)
- 1lb carrots (peeled and cut into thick pieces)
- 1lb leeks (cut into thick pieces)
- 24 Cups Water
- 1 1/2 tablespoon salt
- 3 tablespoons high quality fish sauce (optional)
- 1 tablespoon rock sugar
- 6 cloves
- 1 whole cinnamon stick
- 6 star anise
Instructions:
Place ingredients in pot and boil uncovered for 1 1/2 hours.
Simmer broth for 1 1/2 - 2 hours.
Strain broth through sieve and taste.
Adjust flavor by adding water/salt/fish sauce/rock sugar.
Garnish
Garnishes are added to Pho by individual diners in order to customize it to their personal taste. Serve the garnishes on a communal plate and allow each diner to serve themselves. Common garnishes include:
- Mung Bean Sprouts (adds crunch and flavor)
- Mint (adds flavor)
- Cilantro (adds flavor)
- Sliced Jalapenos (adds spice)
- Sliced Thai Chilies (adds spice)
- Quartered Limes (adds flavor)
- Soy Sauce (makes the Pho more savory)
- Sriracha Chili Sauce (adds spice)
- Hoisin Sauce (makes the Pho sweeter)
Do you have a favorite Pho recipe to share? Contact Us!