Pho Fresh is a beloved Vietnamese noodle soup spot in San Antonio, Texas, known for its deeply aromatic broth and fresh ingredients. While you can’t replicate their exact recipe, you can create a pho at home that captures the same spirit: a clear, beefy broth infused with star anise, cinnamon, and ginger, served over rice noodles with thinly sliced beef and a mountain of fresh herbs. This recipe is designed for home cooks, using accessible ingredients and a streamlined method that still delivers a rich, satisfying bowl.
Ingredients
- 2 large onions, halved
- 1 (3-inch) piece fresh ginger, sliced lengthwise
- 3 lbs (1.4 kg) beef bones (knuckle or leg bones, preferably with some marrow)
- 1 lb (450 g) beef chuck or brisket, trimmed of excess fat
- 4 quarts (3.8 L) water
- 1 (3-inch) cinnamon stick
- 5 star anise pods
- 4 whole cloves
- 1 tablespoon (15 ml) coriander seeds
- 1 tablespoon (15 ml) fennel seeds
- 2 tablespoons (30 ml) fish sauce, plus more to taste
- 1 tablespoon (15 g) brown sugar
- 1 teaspoon (5 g) salt, plus more to taste
- 1 lb (450 g) dried flat rice noodles (banh pho)
- 1/2 lb (225 g) beef sirloin or eye round, very thinly sliced (ask your butcher or freeze for 30 minutes before slicing)
- 1/2 onion, very thinly sliced (for garnish)
- 2 cups (50 g) fresh bean sprouts
- 1/2 cup (15 g) fresh Thai basil leaves
- 1/2 cup (15 g) fresh cilantro leaves
- 1/4 cup (8 g) fresh mint leaves
- 2 limes, cut into wedges
- 2 fresh Thai bird’s eye chilies, thinly sliced (optional)
- Hoisin sauce and sriracha, for serving
Instructions
- Char the aromatics: Place the onion halves and ginger slices on a baking sheet. Broil on high for 5-7 minutes, until the edges are blackened. Alternatively, use tongs to hold them over an open flame on a gas stove for 3-4 minutes. Set aside.
- Blanch the bones: Place the beef bones and chuck in a large stockpot. Cover with cold water and bring to a boil. Boil for 5 minutes, then drain and rinse the bones and meat under cold water. This removes impurities and ensures a clear broth.
- Make the broth: Return the bones and chuck to the clean pot. Add the charred onions and ginger, the water, and bring to a boil. Reduce heat to a gentle simmer.
- Toast the spices: In a dry skillet over medium heat, toast the cinnamon, star anise, cloves, coriander seeds, and fennel seeds for 1-2 minutes until fragrant, shaking the pan frequently. Add them to the broth.
- Simmer: Add the fish sauce, brown sugar, and salt. Simmer uncovered for 3 hours, skimming off any foam that rises to the surface. Keep the heat low enough that the broth is just shimmering, not boiling hard.
- Remove the meat: After 3 hours, remove the chuck or brisket from the broth. Let it cool slightly, then slice it thinly against the grain. Set aside. Continue simmering the bones for another 30 minutes if you want a deeper flavor.
- Strain the broth: Strain the broth through a fine-mesh sieve into a clean pot. Discard the bones and spices. Taste and adjust seasoning with more fish sauce, salt, or a pinch of sugar. Keep warm over low heat.
- Cook the noodles: While the broth simmers, bring a large pot of water to a boil. Cook the rice noodles according to package directions (usually 4-6 minutes) until tender but still chewy. Drain and rinse with cold water to stop cooking.
- Assemble the bowls: Divide the noodles among 6 large bowls. Top with the sliced cooked chuck and the raw sirloin slices. The hot broth will cook the raw beef.
- Ladle the broth: Bring the broth to a rolling boil. Ladle the boiling broth directly over the raw beef and noodles in each bowl. The heat should cook the paper-thin beef immediately.
- Garnish and serve: Top each bowl with the thinly sliced onion, bean sprouts, Thai basil, cilantro, mint, and chilies. Serve immediately with lime wedges, hoisin sauce, and sriracha on the side.
Tips
- Charring is key: Don’t skip charring the onions and ginger. This step adds a smoky, caramelized depth that is essential to pho’s flavor. If you don’t have a broiler or gas flame, you can char them in a dry cast-iron skillet over high heat.
- Slice beef paper-thin: For the raw sirloin to cook properly in the hot broth, it must be sliced very thin. Freeze the beef for 20-30 minutes before slicing to make it easier. If you can’t slice it thin enough, you can briefly blanch the slices in the broth before adding to the bowl.
- Skim the broth: Skimming the foam and impurities during the first hour of simmering is crucial for a clear, clean-tasting broth. Don’t skip this step.
- Use fish sauce, not salt: Fish sauce is the backbone of pho’s savory flavor. It adds a complex umami that salt alone can’t replicate. Add it to taste, starting with the amount in the recipe and adjusting at the end.
Serving Suggestions
Serve pho as a complete meal in a large bowl. The traditional way to eat it is to customize each bite: squeeze lime juice, add hoisin and sriracha to taste, and tear fresh herbs into the broth as you go. Pair it with a side of Vietnamese iced coffee (cà phê sữa đá) for a true San Antonio pho experience. For a lighter meal, serve with a simple cucumber salad or fresh spring rolls.
Variations
- Chicken Pho (Pho Ga): Substitute the beef bones and chuck with a whole chicken (about 3 lbs / 1.4 kg). Simmer for 1.5 hours, then remove the chicken, shred the meat, and discard the skin and bones. Use the same spices and aromatics.
- Vegetarian Pho: Skip the meat and bones. Use 4 quarts of vegetable broth and add 1 lb (450 g) of sliced mushrooms (like shiitake or cremini) to the simmering broth. Add the same aromatics and spices, and simmer for 1 hour. Serve with tofu instead of beef.
- Spicier Broth: Add 2-3 dried Thai chilies or a tablespoon of sriracha to the broth while it simmers for a spicier base.
- Add More Toppings: Feel free to add other traditional toppings like thinly sliced jalapeños, fresh culantro (sawtooth herb), or even fried shallots for extra texture.
Storage and Reheating
Store the broth, cooked noodles, and meats separately in airtight containers in the refrigerator. The broth will keep for up to 4 days, and the noodles and meats for up to 3 days. To reheat, bring the broth to a rolling boil on the stovetop. Place the noodles in a bowl, pour the boiling broth over them, and add the reheated meat (or raw beef if you have extra). You can also freeze the broth for up to 3 months. Do not freeze the noodles, as they will become mushy.
Frequently Asked Questions
Can I use a slow cooker or Instant Pot? Yes. To use a slow cooker, after blanching the bones and charring the aromatics, place everything in the slow cooker and cook on low for 8-10 hours. For an Instant Pot, use the sauté function to brown the aromatics and bones, then pressure cook on high for 90 minutes, then natural release for 20 minutes.
What if I can’t find beef bones? You can use oxtail, beef shank, or even a combination of short ribs and marrow bones. If you can’t find any bones, use a high-quality beef broth as a base and add the aromatics and spices to it, simmering for at least 30 minutes to infuse the flavors.
How do I slice beef really thin? The best trick is to freeze the beef for 30-45 minutes until it’s firm but not frozen solid. Then use a very sharp knife to slice it as thin as possible. If you have a mandoline, that works too. Alternatively, ask your butcher to slice it for you.
Why is my broth cloudy? A cloudy broth is usually caused by boiling too vigorously or not skimming the foam. To get a clear broth, keep the heat low so the broth simmers gently, and skim the surface frequently during the first hour. Also, make sure you rinse the bones after blanching.
Can I make this gluten-free? Yes, most fish sauces are gluten-free, but check the label. Rice noodles are naturally gluten-free. Ensure your hoisin sauce is gluten-free if you use it as a condiment, or use tamari.
What is the best way to reheat the broth? The best way is to bring the broth to a rolling boil on the stovetop. This ensures it’s hot enough to cook the raw beef slices. You can also use a microwave, but it may not get hot enough for raw beef, so you should cook the beef separately.
Related
- Pakora Recipe: Crispy Onion Fritters
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