Pho and rolls are a classic Vietnamese pairing: a steaming bowl of fragrant beef noodle soup served alongside fresh, crunchy spring rolls. The pho features a deeply savory broth simmered with star anise, cinnamon, and ginger, while the rolls offer a cool, herbaceous contrast with shrimp, vermicelli, and lettuce wrapped in rice paper. Together, they create a balanced meal that is both comforting and refreshing, perfect for a weekend cooking project or a special dinner.
Ingredients
- For the pho broth:
- 2 large onions, halved
- 4-inch piece of ginger, sliced lengthwise
- 2 lbs (900 g) beef bones (knuckle or oxtail)
- 1 lb (450 g) beef chuck or brisket, in one piece
- 5 quarts (4.7 L) water
- 2 cinnamon sticks
- 4 star anise
- 1 tsp (2 g) fennel seeds
- 1 tsp (2 g) coriander seeds
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tbsp (15 g) sugar
- Salt to taste
- For the pho bowl:
- 1 lb (450 g) flat rice noodles (bánh phở), dried or fresh
- 1/2 lb (225 g) beef sirloin or eye of round, very thinly sliced (freeze for 20 minutes for easier slicing)
- 1/2 onion, thinly sliced
- 2 scallions, sliced
- 1/4 cup (5 g) fresh cilantro leaves
- 1/4 cup (5 g) Thai basil leaves
- 1 cup (240 ml) bean sprouts
- 2 limes, cut into wedges
- 2 fresh Thai chilies, sliced (optional)
- For the fresh spring rolls:
- 12 rice paper wrappers (8.5-inch/22 cm round)
- 1/2 lb (225 g) cooked shrimp, peeled, deveined, and halved lengthwise
- 1/2 lb (225 g) rice vermicelli, cooked according to package directions and cooled
- 1 cup (30 g) lettuce leaves, torn
- 1/2 cup (15 g) fresh mint leaves
- 1/2 cup (15 g) fresh cilantro leaves
- 1/2 cup (15 g) fresh Thai basil leaves
- 1 cucumber, julienned
- 1 carrot, julienned
- For dipping sauce (nước chấm):
- 1/4 cup (60 ml) fish sauce
- 1/4 cup (60 ml) water
- 2 tbsp (30 g) sugar
- 1 tbsp (15 ml) lime juice
- 1 garlic clove, minced
- 1 Thai chili, thinly sliced (optional)
Instructions
- Char the aromatics: Place the onion halves and ginger slices on a baking sheet. Broil on high for 5–7 minutes, until charred on the edges. Alternatively, char them directly over a gas flame using tongs. This adds a smoky depth to the broth.
- Parboil the bones: In a large stockpot, cover the beef bones with cold water. Bring to a boil over high heat, then drain immediately and rinse the bones under cold water. This removes impurities and keeps the broth clear.
- Simmer the broth: Return the bones to the pot with the charred onion and ginger. Add 5 quarts (4.7 L) of water and bring to a boil. Reduce to a gentle simmer, skimming off any foam that rises. Add the cinnamon, star anise, fennel, and coriander seeds. Simmer for 2 hours, uncovered.
- Cook the chuck: After 2 hours, add the beef chuck or brisket to the pot. Continue simmering for 1 hour, or until the meat is tender and easily pierced with a fork. Remove the chuck, let it cool, then slice it thinly for serving. Keep the broth simmering.
- Season the broth: Stir in the fish sauce, sugar, and salt to taste. The broth should be savory, slightly sweet, and aromatic. Keep warm over low heat while you prepare the other components.
- Cook the noodles: Cook the rice noodles according to package directions (usually 3–5 minutes for fresh, 8–10 for dried). Drain, rinse with cold water, and divide among four large bowls.
- Assemble the pho: Top each bowl with slices of the cooked chuck and the raw sirloin (the hot broth will cook it). Add the onion, scallions, and cilantro. Ladle the boiling broth over the meat and noodles, ensuring the raw beef is submerged. Serve immediately with bean sprouts, basil, lime wedges, and chilies on the side.
- Make the dipping sauce: In a small bowl, combine the fish sauce, water, sugar, and lime juice. Stir until the sugar dissolves. Add the garlic and chili, if using. Set aside.
- Soften the rice paper: Fill a large shallow dish with warm water. Dip one rice paper wrapper for about 5 seconds, until pliable but not too soft. Place it on a clean, damp kitchen towel.
- Fill the rolls: On the lower third of the wrapper, place a few shrimp halves (cut side up for color), a small handful of vermicelli, lettuce, herbs, cucumber, and carrot. Fold the bottom over the filling, fold in the sides, and roll tightly like a burrito. Repeat with the remaining wrappers.
- Serve: Arrange the rolls on a platter with the dipping sauce. Enjoy them alongside the pho, or as a starter.
Tips
- Broth clarity: Skim the foam diligently during the first 30 minutes of simmering. This is the key to a clear, clean-tasting broth.
- Thinly sliced beef: For the raw sirloin, freeze it for 20–30 minutes before slicing. This makes it easy to cut paper-thin, which ensures it cooks instantly in the hot broth.
- Rice paper handling: Don’t oversoak the rice paper; it will become too sticky to work with. It should feel like a slightly wet piece of fabric. Keep the finished rolls covered with a damp towel to prevent them from drying out.
- Substitutions: If you can’t find beef bones, use oxtail or a combination of short ribs and a can of beef broth. For a vegetarian version, use vegetable broth and omit the beef, adding mushrooms for umami.
Serving Suggestions
Serve the pho and rolls together as a complete meal. The rolls are best eaten first, as they are fresh and crisp, followed by the hot, comforting soup. Offer extra lime wedges, chilies, and hoisin sauce (for the rolls) on the table. A side of Vietnamese iced coffee or jasmine tea complements the meal beautifully.
Variations
- Chicken pho (Phở Gà ): Use a whole chicken or chicken bones instead of beef. Simmer for 1.5 hours, then shred the meat. The broth will be lighter but equally fragrant.
- Vegetarian rolls: Omit the shrimp and add extra tofu (pan-fried or grilled) or more vegetables like avocado or bell pepper strips.
- Spicy broth: Add 2–3 Thai chilies or 1 tbsp (15 g) of sriracha to the broth during the last 15 minutes of simmering for a spicy kick.
- Pork rolls: Substitute the shrimp with thinly sliced, cooked pork belly or grilled pork for a richer flavor.
Storage and Reheating
Pho broth: Store the broth and the cooked chuck separately in airtight containers in the refrigerator for up to 4 days. The broth can also be frozen for up to 3 months. Reheat the broth in a pot until boiling, and slice the chuck thinly before adding to the hot broth.
Spring rolls: Fresh rolls are best eaten within 2 hours of making. If you must store them, wrap each roll individually in plastic wrap and refrigerate for up to 24 hours. The rice paper will become slightly chewy but still edible. Do not freeze fresh rolls.
Noodles: Cooked rice noodles can be stored in the refrigerator for up to 2 days. Refresh them by dipping in hot water before serving.
Frequently Asked Questions
Can I make the broth in a pressure cooker? Yes, you can. Pressure cooking reduces the time to about 45 minutes. Follow the same steps for charring and parboiling, then pressure cook on high for 45 minutes. The broth will be slightly less clear but still delicious.
What if I can’t find rice paper? You can substitute with large lettuce leaves (like butter lettuce) as a wrap, though the texture will be different. Alternatively, use spring roll wrappers (wheat-based) and fry them for a different dish.
How do I keep the raw beef from being chewy? The key is to slice it paper-thin and ensure the broth is at a rolling boil when you pour it over. If you prefer fully cooked beef, you can add the sirloin to the broth for 1–2 minutes before serving, but it may become tough.
Can I use pre-made pho broth? Yes, but it won’t have the same depth. To improve it, simmer the store-bought broth with charred onion, ginger, and spices for 30 minutes, then strain.
Are the rolls gluten-free? Rice paper wrappers are naturally gluten-free. However, check the fish sauce and other condiments for gluten, as some brands contain wheat. Use tamari or a gluten-free fish sauce if needed.
How do I prevent the rolls from sticking together? Place a piece of parchment paper between each roll when storing or serving. Do not let them touch each other on a plate, as they will stick.
Related
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- Mushroom Pakora Recipe (Crispy, Spiced & Easy)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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