# My Pho Recipe

This recipe guides you through making a delicious bowl of pho, perfected over three months of practice and feedback.

- Cuisine: Vietnamese
- Category: Soup
- Language: en

## Ingredients

- 2 lb beef bones
- 2 lb beef chuck roast
- 2 lb beef short rib
- 2 lb oxtail
- 2 large white onions
- 6 shallots
- 1 large ginger root
- 1 medium clump rock sugar
- 0.25 cup fennel seeds
- 0.25 cup coriander seeds
- 8 pieces star anise
- 1 tsp cloves
- 1 black cardamom pod
- 4 green cardamom pods
- 2 tbsp salt
- 1 tbsp MSG
- 1 tbsp chicken powder
- 0.5 cup fish sauce
- 8 liters water
- Thai basil
- Thai chili
- cilantro
- lime
- green onion
- 1 lb rice noodles

## Instructions

1. Bring 7 liters of water to a boil in a large pot.
2. Add all the beef and bones to the boiling water.
3. Parboil the beef and bones for about 18 minutes to get all the impurities out for a clean broth.
4. While the beef and bones are parboiling, char the onions, shallots, and ginger in a medium heat pan with no oil and set aside.
5. After parboiling, thoroughly rinse the beef and bones and clean the pot with just water (no soap) before reusing it.
6. Add 6.5 liters of fresh water to the cleaned pot and place it back on the stove on medium heat.
7. Add the rinsed beef bones and the charred vegetables (onions, shallots, ginger) to the pot.
8. Season the broth with rock sugar, salt, MSG, and chicken powder.
9. Let the broth come to a simmer and adjust the heat accordingly to maintain it, do not let it boil.
10. After 2 hours of simmering, remove all the meat from the pot, but leave the bones in.
11. Let the broth continue to simmer for 4 more hours.
12. During the 4-hour simmering time, toast the spice mix in a medium heat pan with no oil for 2-3 minutes or until fragrant.
13. Strain the broth to remove the bones and charred vegetables.
14. Add the toasted spices (preferably in a spice bag) to the strained broth.
15. Add half a cup of fish sauce to the broth.
16. Let the broth come back up to a simmer with the spice bag in there to steep for about 30 minutes.
17. While the broth is simmering, cook the rice noodles according to package instructions and cut all your vegetables (Thai basil, Thai chili, cilantro, lime, green onion).
18. After 30 minutes, remove the spices from the broth.
19. Assemble the pho by adding noodles, meat, and vegetables to a bowl.
20. Pour the hot broth over the noodles, meat, and vegetables.
21. Finish with a squeeze of lime.

## Equipment

- large pot
- medium heat pan
- ladle
- strainer
- spice bag
- cutting board
- knife
- bowls
- chopsticks
- spoon

## Tips

- Do not let the broth boil, maintain a simmer.
- Do not skip cleaning your pot with just water (no soap) before reusing it for your broth.
- Going more than six hours on a cook is just for the love of the game as the difference in taste is minimal after six, eight, and twelve hour cooks.
- You can use a pre-packaged spice mix for ease.
- Add your spices to a spice bag if you have one.
- Season the broth with rock sugar, salt, MSG, and chicken powder.
- All accoutrements are based on your preference.
- Don't make any audibles when cooking pho, just take your time.
- Pho tastes even better when shared with someone else

## Source

- Original video: https://www.tiktok.com/t/ZTjKQYhuS/
- Recipe page: https://www.cliprecipe.com/recipe/60135b35-8c6d-4722-9da0-1797707e35f6
- Extracted: 2025-07-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt