Pho Cafe's Beef Brisket Pho
Traditional Vietnamese pho with tender slow-cooked beef brisket in an aromatic star anise and cinnamon-spiced broth, served with rice noodles and fresh herbs.
Contains Allergens
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Why you'll love it
Phở Bò is Vietnam's most iconic dish - a deeply aromatic beef noodle soup that's both comforting and complex. This version features melt-in-your-mouth beef brisket simmered for hours in a fragrant broth infused with star anise, cinnamon, ginger, and cloves. Popular at Pho restaurants across the UK, this hearty bowl is traditionally enjoyed for breakfast in Vietnam but makes a satisfying meal any time of day.
About the original
Pho restaurants have brought authentic Vietnamese pho to British high streets, making this complex dish accessible to everyone. The key to their success is the deeply flavoured broth, which is simmered for hours with aromatics. The beef brisket version is particularly popular for its tender, succulent meat that falls apart in the mouth.
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Ingredients
For the Broth
- 2 l Beef Stock
- 800 g Beef Brisket
- 2 piece White Onion — halved
- 8 cm Fresh Ginger — sliced
- 4 piece Star Anise
- 1 stick Cinnamon Stick
- 6 piece Whole Cloves
- 1 tsp Coriander Seeds
- 4 tbsp Fish Sauce
For Serving
- 400 g Fresh Pho Noodles — or dried rice noodles
- 200 g Bean Sprouts
- 1 bunch Thai Basil
- 1 bunch Fresh Cilantro
- 1 bunch Fresh Mint
- 4 piece Spring Onions — sliced
- to taste Sriracha
Method
Char the onions and ginger over an open flame or in a dry hot pan until lightly blackened (5-7 minutes). Toast the spices in a dry pan for 2-3 minutes until fragrant.
Blanch the brisket: Bring a large pot of water to boil. Add brisket and boil for 5 minutes. Drain, rinse the brisket and the pot thoroughly.
In the cleaned pot, add beef stock, blanched brisket, charred onions and ginger, and toasted spices. Bring to boil, then reduce heat to very low. Simmer gently for 2.5-3 hours, skimming foam.
Remove the brisket when tender (after about 2.5 hours). Let it rest for 10 minutes, then slice thinly against the grain. Return slices to the broth to keep warm.
Strain the broth through a fine-mesh sieve. Season with fish sauce to taste. Keep hot.
Cook noodles according to package instructions. Fresh pho noodles need only 30 seconds in boiling water. Drain well.
Divide noodles among 4 large bowls. Top with sliced brisket. Ladle the piping hot broth over. Serve with bean sprouts, fresh herbs, spring onions, lime wedges, and sriracha.
Tips & Variations
- The key to great pho is a crystal-clear, deeply flavoured broth - don't rush the simmering process.
- Charring the onions and ginger adds a subtle smoky sweetness that defines authentic pho.
- Skim the broth regularly during cooking to keep it clear.
- Fresh rice noodles taste better than dried - find them in Asian supermarkets.
FAQs
- Can I make pho broth ahead of time?
- Absolutely! The broth actually improves with time. Make it up to 3 days ahead and store in the refrigerator, or freeze for up to 3 months.
- Why is my pho broth cloudy?
- Cloudy broth usually results from boiling too vigorously or not blanching the meat first. Always simmer gently and skim regularly. Blanching removes impurities that cause cloudiness.
- Is pho gluten-free?
- Traditional pho is naturally gluten-free as it uses rice noodles and the broth contains no wheat. However, always check that your fish sauce is gluten-free certified if you have celiac disease.
Nutrition (per serving)
| Calories | 485 kcal |
|---|---|
| Protein | 42 g |
| Fat | 18 g |
| Carbs | 38 g |
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