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The Secret Family Recipe for Delicious and Authentic Beef Pho: A Step-by-Step Guide

Phở bò, a traditional Vietnamese dish with various cooking methods, has been enjoyed for centuries. However, creating an authentic bowl of phở bò is not an easy task. FPT Shop shares the secret recipe for cooking rich and flavorful phở bò, hoping to help you achieve a delicious and authentic bowl of phở bò.

Administrator

2 February, 2024

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Beef pho is one of the dishes that not only contains high nutritional value but also represents the essence of Vietnamese cuisine. To have a delicious and authentic bowl of pho, it depends a lot on the experience and secrets of the cook. Let FPT Shop reveal to you how to cook delicious and authentic beef pho according to the traditional recipe.

Origin of beef pho in Vietnamese culinary culture

Beef pho has long been considered a national soul and quintessence in Vietnamese culinary culture. The main ingredients of pho include pho noodles and broth, along with thinly sliced beef. It is combined with spices such as lime, chili, raw vegetables, fish sauce, etc.

There are currently 3 perspectives on the origin of pho: pho originated from the French soup pot-au-feu, pho from the Chinese ngưu nhục phấn dish, and finally the Vietnamese xáo trâu dish. Among them, pho originating from Vietnam is one of the perspectives recognized by many researchers and countries around the world.

Pho first appeared in Nam Dinh, but later people in Hanoi modified it according to their own recipe and made this rustic dish famous as it is today. Hanoi beef pho is loved for its sweet and clear broth, combined with the rich flavor from buffalo or beef bones, mixed with chewy pho noodles, a little bit of green onions, chili vinegar, fresh vegetables,… all blending together to create a culinary masterpiece.

Nowadays, pho has become the top choice for Vietnamese people for breakfast, lunch, and even dinner… To cook delicious and authentic beef pho, let’s refer to the following 4 methods.

Beef pho is a national soul and quintessence in Vietnamese culinary culture

How to cook beef pho using spice packets

Prepare ingredients

Pho noodles: 1 packet
Beef: 500g
Pork bones: 100g
Beef pho spice packet: 1 packet
Onion: 1 bulb.
Purple onion: 4 bulbs
Ginger: 1 bulb
Rock sugar: 2 tablespoons
Accompanying vegetables: onion, coriander, sawtooth herb, basil
Common spices such as seasoning powder, sugar, monosodium glutamate, salt

Processing steps

Step 1: Prepare the beef and pork bones

Boil a pot of boiling water with crushed purple onion, peeled.
Clean the pork bones and beef, then blanch them in the pot for 3 minutes to remove impurities and take them out to soak in cold water.

Blanch the pork bones and beef in boiling water for 3 minutes

Step 2: Prepare other ingredients

Peel the purple onion, clean it, and crush it.
Clean the onion, cut it into small pieces.
Scrape and clean the ginger.
Grill the onion, purple onion, ginger for 2 minutes.
Pour the beef pho spice packet into the pan, stir-fry over low heat for 4 minutes, then turn off the heat and pour into a filter bag.

Grill the onion, purple onion, ginger for 2 minutes

Step 3: Cook the broth

Boil 1 liter of filtered water until hot, then add the prepared pork bones and beef from step 1 and cook for 1 hour.
When the water is boiling, add the onion, purple onion, ginger, and the filter bag of spices.
Add 2 tablespoons of rock sugar, 2 tablespoons of salt, 1 tablespoon of monosodium glutamate, and 1 tablespoon of seasoning powder. Stir well and cook for another 5 minutes, then turn off the heat.

Step 4: Finish

Scoop out the beef and slice it thinly.
Arrange the beef on the blanched pho noodles and pour the broth in.
Garnish with more fresh herbs, coriander, a squeeze of lime, or chili vinegar to enjoy the rich flavor of the pho.

Complete a bowl of delicious and authentic beef pho

How to cook Northern-style beef pho

Prepare ingredients

Beef bones: 2 kg
Flank steak and beef shank: 1 kg each
Onion: 3 bulbs
Green onion: 5 stalks
Ginger: 1 bulb
Purple onion: 6 bulbs
Pho noodles
Herbs for pho
Rock sugar: 200g
Beef pho spice packet: 1 packet
Accompanying vegetables: onion, coriander, sawtooth herb, basil
Other spices: seasoning powder, salt, monosodium glutamate, sugar

Processing steps

Step 1: Prepare the beef

Clean the beef with saltwater.
Boil a pot of water, add 2 tablespoons of salt, 1 crushed ginger, then blanch the beef bones for 4 minutes and rinse them several times with clean water.
Clean the flank steak, beef shank, and tendons with saltwater and drain.

Clean the flank steak, beef shank, and tendons with saltwater

Step 2: Prepare other ingredients

Roast white pepper, onion, purple onion, and ginger, then remove the burnt parts and rinse them clean.
Grind the roasted ingredients and the prepared beef pho spice packet.
Add the ground mixture to a pan and toast over low heat for 4 minutes, then turn off the heat and pour into a filter bag, tie tightly.

Step 3: Cook the broth

Bring 1 liter of filtered water to a boil, then add the beef bones, onion, purple onion, ginger, and tendons, and cook for 1 hour.
When the water is boiling, add the onion, purple onion, ginger, and the filter bag of spices.
Add 200g of rock sugar, 2 tablespoons of salt, 1/4 tablespoon of monosodium glutamate, and 1/4 tablespoon of seasoning powder, and stir well.
Cook the broth for 7 minutes, then taste and adjust the seasoning, turn off the heat, and remove the filter bag of spices.

Step 4: Finish

Take out the beef and slice it into thin, bite-sized pieces.
Place the blanched pho noodles into a bowl and arrange the sliced beef on top, then pour in the broth.
Garnish with additional chopped onions and herbs to enhance the presentation!

How to cook Southern-style beef pho

Prepare ingredients

Beef tendon: 400g
Beef honeycomb tripe: 400g
Beef tendon meat: 200g
Ginger: half a bulb
Onion: 1 bulb
Purple onion: 10 bulbs
Potato starch: 1 teaspoon
Beef balls: 200g
Vinegar: 1 tablespoon
White pepper: 1 tablespoon
Fish sauce: 3 tablespoons
Seasoning sauce: 240ml
Pho noodles: 2kg
Herbs for pho: onion, coriander, sawtooth herb, basil
Common spices such as seasoning powder, sugar, monosodium glutamate, salt

Processing steps

Step 1: Prepare the beef

Clean the beef with saltwater.
Bring a pot of water to a boil, add half a tablespoon of salt, 1 tablespoon of vinegar, 400g beef tendon, 400g beef honeycomb tripe, and 200g beef tendon meat, and cook for 15 minutes, then remove and rinse them with clean water.
Discard the boiling water, add 2 liters of filtered water to the pot, bring to a boil, then add the cooked beef from step 1 and blanch for 3 minutes, remove and rinse again with cold water.

Step 2: Prepare other ingredients

Roast white pepper, onion, purple onion, and ginger, then remove the burnt parts and rinse them clean.
Scrape off the burned black parts and rinse.

Scrape off the burned black parts from onion and ginger

Step 3: Cook the broth

Bring 3 liters of water to a boil, then add the blanched beef from step 1 and boil over high heat. After 15 minutes, add the onion, purple onion, ginger, and simmer over low heat for another 15 minutes.
Add 1 tablespoon of fish sauce, 2 tablespoons of monosodium glutamate, 1 tablespoon of sugar, and the roasted white pepper to the pot, stir well to make the broth rich.
After 60 minutes, when the meat is tender, remove and soak in cold water.
When the meat is cool and firm, refrigerate for 1 hour to make it crispy.

Cool and firm the meat before refrigerating for 1 hour

Step 4: Strain the broth

Remove the onion, purple onion, and ginger from the pot, then add another 3 liters of water, bring to a boil and remove the foam.
Add 1 tablespoon of fish sauce, 2 tablespoons of monosodium glutamate, 1 tablespoon of sugar, and 1/4 teaspoon of seasoning powder, stir well.
Cook the broth for 15 minutes, then turn off the heat.
Pour the mixture into a bowl, strain through a sieve to remove any remaining powder sediments.

Strain the broth to remove any remaining powder sediments

Step 5: Cook the sauce

Mix the potato starch with water, stir well.
Mix the black sauce, 240ml of seasoned sauce, 250ml of water, 1 tablespoon of salt, and 1 teaspoon of monosodium glutamate together.
Place the pot on the stove, add the mixture and cook over low heat, then gradually add the potato starch mixture and stir well. Cook for 2 minutes, then turn off the heat.
Pour the mixture into a bowl and strain through a sieve to remove any remaining sediments.

Strain the sauce to remove any remaining sediments

Step 6: Finish

Slice the beef into bite-sized pieces.
Cut the beef balls in half.
Blanch the pho noodles in boiling water until tender.
Add the pho noodles, beef, and beef balls to a bowl and pour in the broth. Serve with herbs, bean sprouts, and lime wedges, according to your preference.

Tips for cooking delicious and authentic beef pho

Ginger is a very important spice for pho, so no matter how you cook it, don’t forget to roast the ginger to enhance its aroma.
Boiled beef tenderloin should be soaked in cold water and hung up to drain the water, then put it in the refrigerator to preserve the color of the meat.
Scoop off the foam during the simmering process to make the broth clearer.
The pho noodles should be blanched in boiling water to remove the sour taste. It should be dipped and shaken well so that it is not sticky.
When pouring the broth into the bowl, remember to pour it evenly into the areas with rare meat.
The broth must be boiling to ensure food safety before pouring it into the bowl.
The amount of broth poured in should be about 1cm below the surface of the noodles and meat, just right.

Conclusion

Above are the instructions for cooking beef pho, hoping that FPT Shop will help you make a delicious and authentic dish. With the 4 methods of cooking beef pho, you can successfully prepare this dish right from the first try, to treat your family and friends.