Pho with me gallup nm is a rich, aromatic Vietnamese beef noodle soup that brings deep, complex flavor to your bowl. This recipe builds a fragrant broth from beef bones, charred onion and ginger, and warm spices like star anise and cinnamon, then serves it over tender rice noodles and thinly sliced beef. It’s a comforting, satisfying dish that’s surprisingly doable at home, even if you’ve never made pho before.
Ingredients
- 3 lb (1.4 kg) beef bones (knuckle or leg bones, preferably with some marrow)
- 1 lb (450 g) beef chuck or brisket, in one piece
- 1 large yellow onion, unpeeled, halved
- 1 (4-inch / 10 cm) piece fresh ginger, unpeeled, halved lengthwise
- 2 cinnamon sticks
- 4 star anise
- 4 whole cloves
- 1 black cardamom pod (optional, but authentic)
- 1 tbsp (15 ml) fennel seeds
- 1 tbsp (15 ml) coriander seeds
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tbsp (15 g) sugar (palm sugar or brown sugar)
- 1 tsp (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 (freeze 30 minutes for easier slicing)
- 1 small yellow onion, very thinly sliced (for garnish)
- 2 cups (40 g) fresh cilantro leaves, chopped
- 2 cups (80 g) fresh Thai basil leaves
- 2 cups (120 g) bean sprouts
- 2 limes, cut into wedges
- 2 fresh Thai bird’s eye chilies, thinly sliced (optional)
- Hoisin sauce and sriracha, for serving
Instructions
- Place the beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat, then boil for 5 minutes. Drain the bones in a colander and rinse thoroughly under cold water, scrubbing away any scum. This step makes the broth clear.
- Rinse the pot and return the bones to it. Add the beef chuck or brisket and 4 quarts (3.8 L) of cold water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface for the first 15 minutes.
- While the broth simmers, char the onion and ginger: place the halved onion and ginger cut-side down on a baking sheet and broil for 5-7 minutes, until charred in spots. Alternatively, hold them with tongs over an open gas flame for 3-4 minutes. Set aside.
- In a dry skillet over medium heat, toast the cinnamon sticks, star anise, cloves, cardamom (if using), fennel seeds, and coriander seeds for 1-2 minutes, shaking the pan, until fragrant. Do not burn. Wrap the spices in a piece of cheesecloth and tie with kitchen twine.
- Add the charred onion, ginger, and spice bundle to the simmering broth. Add the fish sauce, sugar, and salt. Continue to simmer, uncovered, for 2 hours, skimming occasionally.
- After 2 hours, remove the chuck or brisket from the broth. It should be fork-tender. Let it cool slightly, then slice thinly and set aside. The broth can continue to simmer while you prepare the noodles.
- After 3 hours total simmering time, taste the broth and adjust with more fish sauce, sugar, or salt. Strain the broth through a fine-mesh sieve, discarding the bones, vegetables, and spices. Keep the broth warm over low heat.
- Cook the rice noodles according to package instructions (usually soak in hot water for 8-10 minutes, then drain). Rinse under cold water to stop cooking and drain well.
- Place a portion of noodles in each of 6 large bowls. Top with the sliced chuck (or brisket) and a few slices of raw sirloin.
- Bring the broth to a rolling boil. Ladle the boiling broth over the noodles and beef in each bowl. The hot broth will cook the raw sirloin in about 30 seconds.
- Garnish each bowl with sliced onion, cilantro, Thai basil, bean sprouts, lime wedges, and chilies. Serve immediately with hoisin sauce and sriracha on the side.
Tips
- For the clearest broth, always blanch the bones first and skim the foam diligently. Do not stir the broth while simmering, as that can make it cloudy.
- If you can’t find black cardamom, just omit it. The broth will still be delicious. You can substitute regular green cardamom, but use only 1 pod and crush it lightly.
- To get paper-thin slices of raw sirloin, freeze the meat for 30 minutes before slicing with a sharp knife. If you prefer, you can skip the raw beef and just use the cooked chuck.
- Use a high-quality fish sauce; it makes a huge difference in the final flavor. Look for one with only anchovies, salt, and water.
Serving Suggestions
Serve pho piping hot, with a plate of fresh herbs and bean sprouts on the side so everyone can customize their bowl. Add a squeeze of lime, a few slices of chili, and a drizzle of hoisin or sriracha to taste. The classic way to eat pho is with a spoon and chopsticks, lifting the noodles and beef together, then sipping the broth. A side of crispy spring rolls or a simple cucumber salad makes a great starter.
Variations
- Chicken Pho (Pho Ga): Replace beef bones with 3 lb (1.4 kg) chicken bones and use a whole chicken instead of chuck. Simmer for 1.5 hours, then shred the chicken. Use the same spices, but reduce the star anise to 3 and skip the cloves if you prefer a lighter broth.
- Vegetarian Pho: Omit the beef and bones. Use 8 cups (1.9 L) vegetable broth and add 1 lb (450 g) of sliced mushrooms (shiitake or cremini) and 1 large carrot, sliced. Simmer for 30 minutes with the charred onion, ginger, and spices. Add 2 tbsp (30 ml) soy sauce instead of fish sauce.
- Spicy Pho: Add 1-2 tablespoons of sriracha or chili garlic sauce directly to the broth, or serve with fresh Thai chilies on the side.
Storage and Reheating
Store the broth and the cooked noodles separately in airtight containers in the refrigerator for up to 4 days. The cooked chuck can be stored with the broth. To reheat, bring the broth to a boil on the stovetop. Soak the noodles in hot water for 1-2 minutes to warm them, then assemble the bowls. The raw sirloin should not be stored; it’s best used fresh. You can freeze the broth for up to 3 months, but the noodles do not freeze well.
Frequently Asked Questions
Can I use a pressure cooker to make the broth faster? Yes. After blanching the bones, place them in a pressure cooker with the chuck, onion, ginger, spices, and 8 cups (1.9 L) of water. Cook on high pressure for 45 minutes, then natural release. Strain and proceed as directed.
What if I can’t find beef bones? You can use oxtail or even a meaty beef shank. If using shank, you may need to cook it longer (up to 3 hours) to get it tender. The broth will be richer.
Can I make this gluten-free? Yes, pho is naturally gluten-free as long as you use gluten-free fish sauce and check that your rice noodles are certified gluten-free. Most are.
Why is my broth cloudy? Cloudiness usually comes from not blanching the bones well, or from boiling the broth too vigorously. Always simmer gently and skim the foam.
Can I use pre-cooked beef from the store? If you’re short on time, you can use leftover roast beef or steak, but the flavor won’t be the same. The chuck is simmered in the broth, which adds depth to both the meat and the broth.
How do I know when the beef is done? The chuck is done when it’s fork-tender, about 2 hours. The raw sirloin is cooked by the boiling broth; it should turn from red to brown in about 30 seconds. If you’re concerned, you can cook the sirloin in the broth for 1 minute before serving.
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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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