Epic Vietnamese Beef Pho to try at home

This dish has been requested on my channels a lot lately so I thought it was time to spend my Saturday making a beef pho for myself, babe and you of course. It’s definitely not a quick dish but very much worth the time and effort. So set yourself a decent day to make this and follow along using the ingredients and steps below.

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Recipe

Ingredients

– 3KG beef bones
– 450g chuck roast
– 2 tbsp grapeseed oil (or peanut/canola oil)
– 6L cold water
– 2 brown onions
– 1 large piece of ginger
– 5 cloves
– 5 star anise
– 3 black cardamom pods
– 20g coriander seeds
– 1 cinnamon stick
– 5g sea salt
– 100ml fish sauce
– 30g rock sugar
– Rice noodles
– 300g ribeye or sirloin steak
– Bird’s eye chillies
– White onion
– Thai basil
– Coriander
– 2 limes for the broth and 2 limes for serving
– 1 packet of bean sprouts
–

Method

1. Place all the bones into a pre-heated oven at 200c for 40-50 minutes or until they have a dark colour.
2. In the meantime, char the onions and ginger over an open flame (if you don’t have gas this can be done under the grill setting of the oven).
3. Toast the spices in a dry fry pan and set aside with the charred veg.
4. Take your chuck roast and season with salt all over. In the same pan as you toasted the spices, heat over high heat and with a small amount of oil. Seal the roast on all sides until it has good colour, set this aside also.
5. Once your bones are ready, remove from the oven and place them into a large pot, followed by the cold water. Let this sit for 5 minutes and skim the top of any impurities.
6. Place the pot over the heat and bring to a simmer, once simmering add the onions, ginger, spices, fish sauce, salt, rock sugar and roast chuck.
7. Simmer this on low heat for 2.5 hours then remove your roast and set aside to rest. Keep cooking the soup for another 2-4 hours depending on how much time you have.
8. While the soup is cooking, it’s a great time to get all the garnishes ready:
1. Pick the coriander and Thai basil
2. Slice some lime wedges
3. Slice the chillies
4. Soak the rice noodles in cold water
5. Slice the cooked chuck roast thin
6. Slice the ribeye very thin (pro tip, freeze it for an hour before you slice to help you slice it nice and thin)
9. Just before you are about to serve, check the seasoning of the broth to see if it needs salt. Add some fish sauce and pour in the juice of 2 limes.
10. In a pot of boiling water, blanch the noodles for 1 minute and place them into your serving bowl.
11. On top of that, place 3 – 4 pieces of each meat (the cooked chuck and the raw rib) and a small handful of bean shoots.
12. Pour over the hot pho broth.
13. Garnish with the herbs, a lime wedge and fresh chillies

Enjoy!

Welcome back to andy cooks the show where me andy professional chef for 20 years brings you along on my journey becoming a better home cook and today if you can’t already tell we are talking about the much requested beef fur now i get daily requests for this dish

On my tick tocks and instagram reels and i didn’t think it was going to do it justice just by doing a short format video so i did do a short format video a week ago and today we’re going to take the time to go through it more in more

Detail and really kind of break it down now i’ll be honest this isn’t a dish that i’ve cooked much i eat a lot of it because it’s delicious and i love it but i usually just go and buy it it’s a long process you know it takes

Four to five hours from start to finish you’ve got to be organised you’ll be prepared but it is worthwhile doing every now and then because the results that you get at the end uh are spectacular and if you’re lucky enough to know a vietnamese family then get

Yourself invited to one of their family meals because they know how to put on a spread the vietnamese and there’s always amazing amounts of delicious food hot tip if you’ve got a vietnamese mate invite yourself around to a family meal so let’s break it down and talk about what you’re going to need

But before we do that can you please do me a favor and hit that like button it helps me out heaps i’m blown away how quickly this channel’s grown and i want to keep giving value to you guys and try and bring you along on this journey

Becoming better home cooks all of us so smash that like button subscribe if you’re not i post here every sunday a long video and every day a short format now let’s get stuck in all right let’s talk about all these ingredients we’re going to need so beef bones you’re going

To need about 2.53 kilos ish of beef bones um the recipe will be down below so don’t don’t feel like you have to jot this down so we’ve got a plethora of different bones here just some knuckles some some marrow bones cut in half uh these are some

Red bones from some tunnel hawks that i had whatever you can get your hands on mary bones are pretty good though i like the flavor that gives so then the beef itself so i’ve got a piece of wagyu chuck here you do not need wagyu chuck

I’m just very lucky that i have access to this stuff because i work for this great company called kilco global foods and we produce this stuff this is carrara marble score six or seven wagyu chuck and it’s absolutely delicious but by no means uh do you need to go out and

Buy wagyu chuck i should say for this any everyday kind of chuck would be fine um brisket also works well on the replace of this and then you’re gonna need something a bit more tender and a bit more of a steak so this is some ribeye that i’ve got some angus ribeye

Also from kilcoi um we’re going to kind of par freeze this as a slice it’s really thin and then we’ll just cook it by pouring our stock over the top and we’ll serve it next to our slow cooked meat so also to go on the stock pot

Onions which are brown onions which are going to char up really well ginger which we’re going to char really well all our spices so we’ve got coriander seed black cardamom cinnamon clove and styronese we’re going to toast those before we put them in the stock pot rock sugar fish sauce good quality fish

Sauce i went on about that and i think in one of my last videos get a good quality fish sauce it makes a world of difference and then to serve we’re going to need rice noodles um bean sprouts thai basil coriander uh some chilies if you like it spicy

Lime sliced white onion now thai basil can be tricky to find sometimes it’s getting better i did find this in the local supermarket if you can’t find thai basil you can use normal basil but i’ll just stick to using spring onions and coriander or cilantro wherever you’re

From so for the bones i like to roast my bones i think traditionally it’s more just brought to the boil and then the skin’s taken off and then they’re washed and then done i prefer to roast i think you get a better beefy flavor so let’s get these in an oven so these

Are going in just like this with no salt or anything just into a 200 degree oven 35 40 minutes until they’re nice and golden brown all right so while they’re toasting we’re just going to char our veggies and toast our spices just take the real

End root bit off you don’t need to peel the onions and then just into halves now ginger take this big piece of ginger just cut it straight down the guts come over here we’re going to get these all toasty so here we’ve got like a simple cake stand or trivet just over

The open flame and we’re just going to toast those like that and you want some good color so this here is our stock pot we’re going to use you want a big stock pot for this you want to be able to use a lot of water

And our spices we’re just going to toast them as well so just in a dry pan and go the spices now if you’ve got an electric stove an electric hob and you can’t do this over an open flame just put them on a baking tray and you can put them in the oven

With the other bones this is what you’re looking for really good dark color alright so once the onions have really nice color just like this set them aside the same thing straight over the flame with your ginger all right rock sugar now if you can’t get rock sugar

Then uh brown sugar will work fine or palm sugar um or just plain white sugar even piece about that size 35 grams flip that ginger over and we’ve left the heat on this other pan that we have the spices in it’s time to seal off our chuck just

Gonna season it like we would normally and then into our pan now ginger’s nice and charred so take your time doing this you really want to develop a good caramelization and that will help flavour your stock all right now we’ve got a good color leave that to the side

So this is what you’re looking for nice color on your bones once they’re out in the pot so now we’re going to add six liters of water so we’re gonna let it sit for five minutes with the cold water and then we’re gonna skim the top um we’ll add the rest of our

Charred veggies fish sauce uh rock sugar and spices um we’ll bring that up to a simmer and then we’ll add our chuck cook it for two hours take the chuck out cook it for a couple more hours and then we’re good to go all right and with our ginger onion and spices

Our rock sugars in there and about half a cup fish sauce so we’re going to bring this up to temperature slowly and then we’re going to add our chuck roast into it and cook it for we’ll cook this for four hours in total stocks just come up to the summer

And i’ve been skimming it every now and then unsurprisingly there hasn’t been heaps of fat come off and that’s as a result of roasting the bones first to kind of leave a lot of that rendered out fat in the pan you do want to try and get this foamy

Stuff off if you can but just be careful not to take any of the spices or if you do try and get them back in there and a lot of vietnamese restaurants they have these like mesh looking bell things that they put the spices in and put that

Whole thing in there i probably explained that terribly but that avoids having all these spices float to the top anyway i digress our piece of chuck and she goes uh we’re gonna turn this right down we don’t want this to boil we just want this to simmer

For two hours and then we’re gonna pull that chucky back out and we’ll keep cooking the stock see you in two hours all right so we’re two hours in and i’ve skimmed it a couple of times but it hasn’t been a huge amount of fat come up

And the broth’s still nice and clear you can see it’s only on a very light simmer we don’t really want this to kind of get too crazy probably go a little bit hotter though anyway it’s time to pull out this piece of chalk so we’re gonna pull this out

Let it cool down and we’ll slice that as well to serve with our noodles another two hours and we’re good to go yummy all right so another two hours ago on our broth is looking and smelling amazing so a couple of little things to do before we

Dive into this so let’s get them done so we’re going to soak our noodles some cold water before you blanch them now we’ll get our garnishes ready so we get some wedges of lime and finely sliced white onion and then all the herbs i like spring onion as well

Pick some herbs so got some thai basil coriander bird’s eye chili bean sprouts how i do it put that in the middle of the table and serve everyone in a bowl of noodles with the broth and the meat and then they can kind of garnish it and

Finish it how they want i’m going to cut it down the middle like that oh that looks pretty good and then cut strips this way and the rib which i’ve just frozen for like half an hour i can’t stop eating this stuff which we’re going to slice really thin as soon

As we can get it because we’re actually just going to cook this with the heat of the broth so like thin thin this is a piece of angus ebony prime so four plus marble score and look at it it’s absolutely stunning looks like it is wagyu all right we’ve got water rapidly

Boiling for our noodles and they go and they don’t take long in the bottom of your bowl now we start putting our meat in so we’ve got our raw beef our cooked beef some bean shoots i like bean shoots and pile them in there and i won’t blanch

Them first some people blanch them first but i don’t think there’s any need some white onion now it’s time for the broth straight from the pot over that beef all that glistening little pearls of fat in there spring onions some cilantro basil a few chilies nice squeeze of lime a little bit more

Fish sauce that’s my idea of a good time see how this tastes so good beautifully balanced sweet sour salty spicy super rich umami that’s an absolutely delicious plate of food definitely take the time to make this at some point fully respect it’s not something you make every day but it’s worth the effort

Every now and then to my vietnamese mates i really hope i’ve done your national dish justice it’s an absolute winner it’s in my top five dishes of all time i absolutely love it to everyone else if you haven’t made it please try it’s definitely worth

It do me a favor guys hit that like button if you’ve enjoyed this subscribe if you’re not and i’ll see you next sunday for another video peace