Follow us
✦ FeaturedPhở vietnamien
Le Chaudron recipe

Phở vietnamien

Vietnamese beef pho

⏱ 180 minServes 4Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)wide rice noodlesbánh phở
  • 500 g (18 oz)thinly sliced beefsirloin or rump, very thinly sliced
  • 2 kg (4.4 lb)beef marrow bones
  • 500 g (18 oz)beef shank, cubed
  • 2yellow onions
  • 1piece of fresh ginger, 100 g / 3½ oz
  • 6star anise
  • 3cinnamon sticks
  • 1 tbspcoriander seeds
  • 5whole cloves
  • 1 tbspfennel seeds
  • 5 tbspfish sauce
  • 1 tbspbrown sugar
  • 1large bunch of fresh cilantro
  • 1large bunch of Thai basil
  • 1large bunch of fresh mint
  • 200 g (7 oz)fresh bean sprouts
  • 2limes
  • 2red Thai chilies
  • 5 L (20¾ cups)water
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 400 g (14 oz) wide rice noodles bánh phở
  • 500 g (18 oz) thinly sliced beef sirloin or rump, very thinly sliced
  • 2 kg (4.4 lb) beef marrow bones
  • 500 g (18 oz) beef shank, cubed
  • 2 yellow onions
  • 1 piece of fresh ginger, 100 g / 3½ oz
  • 6 star anise
  • 3 cinnamon sticks
  • 1 tbsp coriander seeds
  • 5 whole cloves
  • 1 tbsp fennel seeds
  • 5 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 large bunch of fresh cilantro
  • 1 large bunch of Thai basil
  • 1 large bunch of fresh mint
  • 200 g (7 oz) fresh bean sprouts
  • 2 limes
  • 2 red Thai chilies
  • 5 L (20¾ cups) water
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large stockpot (10 L / 10 qt)1 large pot for the noodles1 fine-mesh chinois strainer1 large skillet for charring4 large pho bowlsChef’s knifeBlack peppercorns

03 — Method

  1. For the broth: blanch the 2 kg (4.4 lb) of bones in boiling water for 5 minutes, then rinse under cold water — crucial for a clear broth.
  2. Char the halved onion and whole ginger in a large dry skillet for 5 minutes per side until blackened — it gives pho its smoky depth.
  3. Toast the star anise, cinnamon, coriander seeds, cloves and fennel seeds in the same dry pan for 2 minutes, stirring.
  4. In the very large pot, combine the bones, beef shank, charred onion and ginger, toasted spices and 5 L (5 qt) of cold water. Bring slowly to a simmer (never a boil, to keep it clear), skimming often.
  5. Simmer very gently for at least 4 hours (ideally 6), skimming regularly — ABSOLUTELY essential for depth.
  6. Strain through a cheesecloth-lined sieve. Season with the fish sauce and brown sugar, then salt and pepper to taste. Keep at a steady simmer.
  7. Meanwhile, cook the rice noodles in a large pot of boiling water for just 3 minutes, following the package, until AL DENTE.
  8. Divide the noodles among 4 large bowls, lay the raw beef on top and ladle over the BOILING broth — it cooks the beef in seconds. Serve with bean sprouts, herbs, lime and chilies on the side.

This recipe is waiting for you, step by step.

Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.

Get it on Google Play

What the table says

No ratings yet — be the first to rate it.

No comments yet. Be the first to leave a review — from the app, or right here once signed in.

You might also like

CategoryMain dishes