dinner · dairy-free
Rich beef pho
A deep beef broth from oxtail, shank and marrow bones with charred aromatics and toasted spices, ladled over rice noodles and thin raw beef.
- Time
- 300min
- Steps
- 7
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Oven.
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Method
-
1
Cover the bones and meat with cold water, boil hard for 5 minutes, drain and rinse everything to get a clear broth.
-
2
Char the onions and ginger under the broiler or over a flame until blackened in spots. Toast the spices in a dry pan until fragrant.
-
3
Put the bones, meat, onions, ginger and the 4 l water in a large pot. Bring to a bare simmer and skim.
-
4
After 1.5 hours, remove the brisket, cool and slice. Add the spices in a bag and keep simmering gently for 2-3 hours more.
-
5
Strain. Season with fish sauce, sugar and salt to taste.
-
6
Soak and cook the noodles. Divide into bowls with sliced brisket, raw sirloin and onion.
-
7
Pour boiling broth over to cook the raw beef. Serve with herbs, sprouts, lime and sauces.
