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如何在家做一碗地道的越南粉（Pho）？ - 知乎

如何在家做一碗地道的越南粉（Pho）？ - 知乎首页知乎知学堂发现等你来答切换模式登录/注册美食烹饪越南米粉越南粉（Phở）如何在家做一碗地道的越南粉（Pho）？关注者119被浏览117,571关注问题写回答邀请回答好问题添加评论分享5 个回答默认排序曼食慢语烘焙等 3 个话题下的优秀答主关注之前我在越南芹苴（jū）待了四天，每天都是逛吃逛吃。其中，吃得最多的食物就是越南河粉（Pho），差不多是一天三顿粉的节奏。河粉可以说是越南国菜，汤头清爽，味道浓郁，简直一口入魂，夏天吃很合适。▲ 在越南的第一顿就是越南河粉越南河粉看似简单，要做到完美，其实是需要花很多心思准备食材和香料的。光是炖汤就得备好牛腱子、牛骨、牛尾、红葱、香茅等等，而且还要小火炖两三个小时，有足够的耐心才能吊出越南人深爱的牛骨高汤哦。越南街头卖粉的小店都会在天不亮的时候就开始用大锅熬汤，这样天亮了客人上门了才能生意兴隆。如果你也想要在家嗦上一口越南河粉，不妨找个周末，细细吊上一锅鲜美的高汤。虽然家庭料理丰俭由人，不需要样样做得地道，但谁说我们不能在家体会一把慢悠悠的越南风情呢~▼ 汤头一口入魂一口入魂的越南河粉，一天吃三顿https://www.zhihu.com/video/1016279877825277952越南河粉- 煮牛肉汤头 -食材牛骨 500g，牛腱子 500g，牛尾 200g，盐 2小勺，小茴香 1小勺，冰糖 30g，鱼露 60ml，红葱头 5个，姜一整块，八角 5个，丁香 4粒，肉桂 2根，草果 2个，香茅 2根1. 先把牛骨、牛尾和牛腱子焯水后捞出，把上面的血沫清洗干净2. 在汤锅中加水，加牛腱子、牛骨、牛尾，大火烧开后转小火3. 洋葱头去皮，香茅去掉多余的叶子，用刀背稍微砍一砍4. 把葱头、香茅和姜放到烤网上，烤到表面有焦色5. 取一个小锅，把八角、肉桂、丁香、草果和小茴香等香料放进去，开火不加油，小火炒香，注意不要炒糊6. 把这些香料跟刚才烤过的配料一起包入纱布，扎紧放到牛肉汤里7. 加一点盐、冰糖，用最小火炖约一个多小时8. 煮到牛腱子能轻易被穿透后，把它捞出来，包上保鲜膜冷却9. 盖上锅盖，把汤再炖一到两个小时10.快炖好的时候，再加一点鱼露，然后把香料包捞出来就行了Tips1. 香茅的气味很清新，闻起来跟柠檬有点像，很多进口超市可以买到；2. 把配料的香味烤出来能增加汤的香味，用烤网、喷枪或烤箱烤都可以。3. 最好不要把汤煮得太滚沸，煮的时候去一下浮沫；4. 汤快煮好时记得试试味道，按个人喜好进行调整。不要有迷思，清澈的汤，味道也可以很浓郁。准备其他配料食材绿豆芽适量，越南河粉 75g，肥牛片 3片，牛腱子 5片，牛肉丸2个，香菜适量，葱花适量，小米辣圈适量，青柠 1/4个，红葱头 4个，罗勒叶适量，薄荷叶适量以上食材为一人份1. 红葱头切细丝，再准备一些香菜段、小米辣、薄荷叶、罗勒叶、青柠、绿豆芽和葱花2. 即食的牛肉丸切半，放到热汤中热一下3. 冷却好的牛腱子拿出来，切薄片4. 烧一锅开水，把河粉放到水里煮三到五分钟，捞出放到碗里5. 肥牛片放到煮过河粉的热水里汆一下6. 把烫熟的肥牛片、切好的牛腱和牛肉丸，放到河粉上 7. 加上切好的葱花、葱头丝，再浇上牛肉汤，和之前准备好的配菜一起上桌8. 吃之前可以按喜好放香菜、薄荷叶、罗勒叶、生的绿豆芽、小米辣，最后再挤一点青柠汁，搞定~Tips1. 河粉最好选用扁扁的细细的“越式河粉”2. 小米辣的辣劲儿很足，不建议放太多，不然汤也会变得很辣。无奖征集小活动除了越南河粉，越南还有很多让人惊喜的食物。有去过越南的小伙伴吗？可以留言分享一下你们在越南吃过哪些难忘的美食哦~说不定我哪天心情好，会做一下▼往期回答，了解一下▼▼▼关注微信公众号“曼食慢语”或微博“Amanda的小厨房”回复“早餐”，超多早餐搭配食谱提供给你~！编辑于 2018-08-24 12:14赞同 49864 条评论分享收藏喜欢收起歪果小厨安东喜欢美食烹饪，喜欢探索“美食故事”的柏林美食UP主关注炎炎夏日来一碗清爽的越南凉拌河粉如何？消暑又美味 3分钟学会13.9 万播放 · 49 赞同发布于 2021-05-27 18:05· 1.9 万次播放赞同 182 条评论分享收藏喜欢

越南人的清汤PHO征服了世界，但它能征服无辣不欢的重庆人吗？ - 知乎

越南人的清汤PHO征服了世界，但它能征服无辣不欢的重庆人吗？ - 知乎首发于重庆游品切换模式写文章登录/注册越南人的清汤PHO征服了世界，但它能征服无辣不欢的重庆人吗？重庆游品已认证账号PHO是什么？不知从什么时候起，pho这个词，开始频繁地被好吃狗们挂在嘴边。pho的正宗写法为phở，为越南语，指的是以牛骨熬制的高汤作底的越南河粉。phở念作fer-o，发音介于佛、否与发字之间，与广东话中的“粉”接近，又与法语中表示“烩牛肉”的单词pot-au-feu有些相似——这一事实恰好反映了越南汤粉复杂的“出生成分”。拍摄者：@silin1020越南毗邻中国云南省，由于气候风土与中国南部相似，中越两国在饮食文化上也有不少一致。有人认为越南河粉是潮汕粿条的变体，在19世纪初由广东移民带入河内。再者，1885年，法国开始其在越南的统治。在胡志明市变成西贡的岁月里，法国料理也对pho产生了影响：越南河粉的灵魂——以洋葱和牛骨汤熬制的高汤似乎就是法国人的创制。20世纪下半叶，大量越南人移民美国，事实上促进了越南河粉文化在美国的传播。冬阴功味pho兼有中、法、越三国特色的Pho，在当今的世界，已是认知度最高的东南亚美食之一。评判河粉的质量的三方面：河粉是米粉的一种，色泽白净，煮成以后略呈半透明，外形酷似一种俗称“韭菜叶”的方形面条，但仍保持着粉的韧性，在咀嚼时会有脆弹的口感。pho是越南的“国民美食”，其地位仿佛重庆小面之于重庆——店面遍地都是，但其味在家中却难以复制。在越南本地，男人外出找情人的行为被称之为“吃粉”。拍摄者：@欢乐的云端之上看一碗越南河粉是否正宗，要从三部分入手：汤底、河粉和香料。汤底：牛骨汤要熬制数小时，要尽量滤去浮沫，成品必须清淡澄澈，不能油腻厚重。河粉：需兼有韧度和弹性，忌一夹就断。拍摄者：@明年一定要上学香料：东南亚的香草进一步拓宽pho的味觉层次：薄荷叶、九层塔、草果、青柠檬去油降火，还可撒上小辣椒开胃生津。在重庆嗦PHO:在美食点评网站上搜索，重庆主城区约有越南河粉店8家店铺。匆匆赶去附近的一家，却看见装潢讲究的粉店一副门厅冷落的样子——这样的冷清，是因为重庆人不爱吃清汤的缘故吗？由于之前已尝过清汤粉，这次便点了个咖喱味的河粉、拿了个冷盘的海南鸡（错误示范，请勿模仿）。河粉的味道可以说一塌糊涂，从汤底、香料到河粉都乏善可陈。从前吃pho，我习惯加一种香料喝一口汤，从原汤开始，一点点加入薄荷、九层塔、辣椒和柠檬，随着香料的增加，牛骨汤的滋味逐渐在口中改变，那真是其乐无穷！但是这家河粉，香料掉进汤底，便立刻糊成一团，完全失去了pho的清晰细腻。当然，也不完全是坏的，这家店无心插柳柳成荫，冷盘海南鸡口感十分惊艳，酱汁的味道也完全地渗进鸡肉的纹理中，肉质柔软到近乎粉状；另外，他们自制的冷饮也是我喝过最好喝的，用香茅调味的柠檬水实在是又新鲜又清新。一顿饭吃下来，人均在80元左右，实在是说不上便宜，会再来这儿吃鸡喝水，但应该不会再来这里吃粉了。9元的酸辣粉和35元的PHO正宗的越南河粉又叫越南火车头，一故事说，是因为原先在越南的火车站有一阿伯卖粉，生意之兴隆，慕名而来的食客要从火车头排到火车尾。不必计较这个故事的真假，它至少提醒我们，PHO也是起源于街头的平民美食。随着时间的推移，PHO的烹调手法越来越精巧，开始往正餐的方向发展，一碗PHO标到35元，其实是很正常的价格。（本人有在重庆吃过28元的火车头，很美味，大力推荐。）其实重庆也有一款源自街头的粉面美食——酸辣粉，开得满城都是的莱得快，招牌杂酱酸辣粉才9元一碗。与PHO不同，酸辣粉已经逐渐从主食正餐的市场中退去，似乎要把自己打造成知名小吃了。但就我个人看来，这条路也许并不好走：1.酸辣粉的分量过于尴尬，说多不多说少不少，只想吃点心开胃的食客在面对酸辣粉时会退怯。2.酸辣粉的口味太重，与崇尚少糖少油的现代饮食新主张不符。3.酸辣粉以盒装为主，作为小吃，难以边走边吃，再加上全国逐渐推行垃圾分类，街面上的垃圾桶将会逐渐减少（参见其他国家的案例），这一变化也势必对作为小吃的酸辣粉造成一定冲击。当然，不管PHO在世界范围内有多少名气，在崇尚麻辣的重庆，真正能称霸市民空空胃袋的，还是要属酸辣粉。PHO能在重庆拥有光明未来吗？特别是面对酸辣粉这样一个强劲的对手。而酸辣粉能否走得更远？建议大家边嗦自己喜欢的粉，边想想这个问题。发布于 2019-10-15 19:19越南重庆酸辣粉越南粉（Phở）赞同 25 条评论分享喜欢收藏申请转载文章被以下专栏收录重庆游品用笔杆记录重庆，用脚步丈

美食揭秘：越南河粉（Phở） - 超越边界—知識不設限

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中文 (简体) English Español Français Português Tagalog Italiano Deutsch 日本語 ไทย Tiếng Việt菜单即刻汇款美食揭秘：越南河粉（Phở）

生活和文化Blog 生活和文化美食揭秘：越南河粉（Phở）Last updated on 10月 23rd, 2023 at 09:36 下午

越南河粉（Phở）是越南席卷全世界的代表性美食；汤汁浓郁，肉片鲜嫩，使人吃起来觉得疗愈又振奋。

Phở源于20 世纪初的越南北部，受到中国和法国烹饪技术的影响，反映出越南复杂的历史和美食的多样性。

Remitly 团队谨以这系列的美食文摘，向世界各地的美食致敬，带领您探索世界上最具代表性、引人入胜的料理，并学习如何在舒适的家中烹制这些菜肴。

隐藏

话说从头—Phở的起源

Phở怎么做？

自己动手做Phở

Phở怎么吃？

一窥越南美食

关于Remitly

话说从头—Phở的起源

Phở的起源至今还有许多争议，虽然粉条在越南的饮食文化中存在已久，但在这道菜中加入肉类，应该是受到法国统治越南北部期间的影响。

第二次世界大战后，人们从越南北部南迁，Phở开始在越南全国流行起来。随着传播距离越拉越长，这道菜也出现了许多变化的版本。

如今，Phở不仅是越南人的最爱，遍及世界各地，从纽约（New York）的高档餐厅，到墨尔本（Melbourne）的街头小吃摊，到处都吃得到独具风味的Phở。

Phở怎么做？

Phở有三大重点：高汤、河粉（Bánh Phở）和肉（通常是牛肉或鸡肉）。肉汤是用骨髓或鸡架子与八角、肉桂、丁香、豆蔻等各种香料，经过数小时精心熬煮而成。

河粉是一种扁米粉，与泰式河粉（Pad Thai）相似。至于肉，从切成薄片的生牛排（Tái）到牛腩（Gầu），甚至牛肚（Sách）都可以使用。此外，还可根据个人口味加入新鲜的香草，如罗勒和香菜。

Phở在越南不同地区有很大差异。北方的Phở 通常比较简单，注重口味的纯粹，汤汁清澈淡雅，配菜较少，牛肉或鸡肉的味道得以充分展现。相比之下，南方的 Phở 则色香味俱全，汤头往往较甜、较浓，配以各种新鲜香草、豆芽、青柠片和火辣辣的辣椒。

自己动手做Phở

在自家厨房制作一碗Phở，起初可能会让人望而却步。不过，尽管配料和步骤看似有一长串，制作过程却出奇地简单。下面是一份简易的食谱，供您参考。

材料

高汤：

牛骨2公斤

洋葱1个，切半

大蒜4瓣

八角5个

肉桂棒1根

丁香3颗

小豆蔻豆荚2个

盐适量

内容物：

河粉 (Bánh Phở)500克

沙朗牛肉500克，切薄片

配菜：

新鲜罗勒叶

新鲜香菜叶

豆芽

柠檬片

辣椒片

作法

用冷水冲洗牛骨。

在大锅中加入牛骨和足够的水，煮沸。

煮沸后，捞出牛骨并再次冲洗。

将洗净的骨头放回锅中，加入清水。

加入洋葱、大蒜、八角、肉桂棒、丁香、豆蔻和盐。

炖煮至少六小时，如果时间许可，可以炖更久，以彻底萃取食材的味道。

用细网筛将肉汤过滤到另一个锅中，将固体丢弃。

按照包装说明将河粉处理好备用。

将河粉放入碗中，上面铺上生牛肉片。

将热汤倒在河粉和牛肉上，高温会将肉片烫熟。

根据个人喜好加上配菜，即可食用。

注：制作 Phở 时，耐心是关键—炖煮的时间越长，汤汁就越浓郁。

Phở怎么吃？

吃Phở本身也是一门艺术。按照惯例，在吃河粉和肉之前，首先要品尝汤。一手拿着勺子舀汤，另一手拿着筷子夹河粉和肉—左右开弓，和谐的动作也是美食体验的一部分。

Phở不只会出现于日常餐桌，在庆祝活动中也占有特殊地位。在越南新年（Tet）这一天，人们通常把它作为早餐，以求开运。此外，Phở的制作耗费大量人力物力，因此也会在婚礼和周年纪念等特殊场合食用，使其成为一道象征团聚的菜肴。

各处的Phở都有自己的独到之处，每次品尝都会有不同的体验。

一窥越南美食

越南料理是各种味觉、口感和色彩的奇妙融合，特点在于甜、酸、苦、辣、咸的平衡。每道菜都旨在挑逗五感，创造和谐的用餐体验。

街头小吃文化

街头小吃在越南饮食中占有举足轻重的地位。从繁华的城市到宁静的乡村小镇，到处都看得到小贩出售从越南三明治（Bánh mì）、烤肉榨粉（Bún chả）等各种美食。这些美食不仅美味可口，还能让人了解当地的文化和生活方式。

地域性变化

与Phở一样，许多其他的越南菜也因地区而异。北方菜比较清淡、含蓄，而南方菜通常比较大胆、浓郁，中部的菜肴则以配料繁复著称，反映了顺化皇城（Hue）曾经的风光。

新鲜的食材

越南料理讲究新鲜，大多数菜肴都使用大量新鲜香草和蔬菜，色彩鲜艳，口感清爽，与经过烹调的肉或海鲜形成鲜明对比。

健康意识

由于越南菜少油，又使用新鲜食材，可以算是相当健康的料理。许多菜的做法都是蒸或煮，而不是油炸，因此更加清淡，却保持食物的美味。

越南美食体验的丰富着实不在话下，从香浓的Phở到爽口的越南春卷（Gỏi Cuốn），每道菜都呈现越南丰富的历史和文化，并且随着它的传播，还在不断演变、成长。

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延伸阅读美食揭秘：北韩泡菜（North Korean Kimchi）美食揭秘：美国标志性美食—汉堡（Hamburger）美食揭秘：文莱国民美食—西米糕（Ambuyat）本文仅供一般信息用途，不涵盖在此讨论的主题的所有方面。本文不能替代向适用的专家或专业人士寻求建议。本出版物中的内容不构成Remitly或其任何关联公司所提供的法律、税务或其他专业意见，且不可作为判断依据。我们致力于在文章中提供最新且准确的信息，但我们不能代表、确保或以其他方式保证文章内容是准确的、完整的或最新的。sidebar

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一窥越南美食

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美味的“越南pho”，是我认为“最不可不吃”的异国料理之一 - 知乎

美味的“越南pho”，是我认为“最不可不吃”的异国料理之一 - 知乎切换模式写文章登录/注册美味的“越南pho”，是我认为“最不可不吃”的异国料理之一知乎用户rlENEU“Xin chào”，在越南语里是你好的意思，去过越南旅游的人应该都还记得吧？越南物价不高、美食又多不胜数，自然吸引无数外国旅客去游玩。而当地的特色美食也给人留有深刻印象……越南料理很少有不好吃的，价格便宜，分量又多，尤其是它——“越南pho（越南河粉）”越南河粉或许可以说是当地密度最高的人气美食，在越南每几个城市的大街小巷都可以找到河粉店。价格大约在15-20RMB之间。牛肉分量一点都没吝啬放，汤头熬得非常出味，味道简直一口入魂！被游客誉为到越南最不可不尝的美食之一。越南人传统上只在早上吃河粉，在越南最大众化的选择是牛肉河粉，当然也有鸡肉、猪肉和海鲜了，但是论到翻牌率最高还是牛肉河粉。不止味道广受大众喜爱，价格也非常大众化。而关于越南河粉“身世”有许多种说法……其中一种说法认为，越南河粉起源于北部的南定，19世纪末，法国殖民全盛时期，为殖民者需求增加牛肉供应，多余的牛骨就被民众拿来熬汤，搭配粉河食用。汤底越南河粉的美味主要在于这锅牛骨汤底，牛滑汤需熬煮10-15小时，熬煮过程要不断捞起浮出表面的泡沫，让高汤清澈不混浊。再放入草果、桂皮、八角等香料，大部分食店还会加入萝卜，以增加汤的甜味。当然了，每家店都有自己的密不可宣的配方。河粉而制作河粉的米则需要浸泡6小时，再打成米浆，蒸成薄片，晾干约10分钟然后切成细条。牛肉选用的部位大多是肩胛里肌（俗称黄瓜条），切成薄片，用汤的热度就滚熟肉片。配料吃的时候加入大量的葱丝、洋葱、香菜，芽菜、鲜香味美，让人一吃难忘。桌子上通常还会放有青柠、辣椒酱和秘制醋，顾客可以随自己喜好添加。道地的香气和辣得过瘾的味道交融、青柠和醋的酸又让鲜味提升，一碗正宗的越南河粉，足以让专程来寻觅美食游客深感不枉此行。丰盛的佐料和鲜甜的汤底，是人们对越南河粉这道异国料理的第一印象。但是越南北部与南部的味道又有稍有不同。南部河粉配料多，调味也较重，有些还会在汤里加入虾酱。相比之下，北部河粉的味道清淡许多。部分移民欧美的越南人把这种美食带往世界其他角落，使得这款美食在欧美也赢到不少饕客青睐。而越南河粉的越语发音“pho”一词，也在2007年被英语牛津字典收录。除了本身自带的配料之外，到了越南餐厅，还有许多菜希可以搭配河粉一起食用。比如越南凉拌青瓜、炸春卷，炸鱼、炸油条等经典小吃。越南南部天气闷热，饮食上需要酸、辛、辣、甜来开胃。凉拌菜沁凉爽口，再加上鲜香的鱼露和柠檬汁的清新，瞬间刺激味蕾。因此，春卷这款“庶民小吃”，也如越南河粉一样有人气，清爽的蔬菜加上鲜虾，简单的配料搭配酸甜辣的蘸酱，几个春卷下肚，再配上一碗越南河粉便是越南美食最佳的代表作。今天分享的“美味的“越南pho”，是我认为“最不可不吃”的异国料理之一”到这里。本文图片来源于网络，如有侵权，请联系删除，谢谢。发布于 2022-06-30 11:23越南越南菜美食赞同 3添加评论分享喜欢收藏申请

Pho | Definition, Ingredients, Origin, & Developments | Britannica

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不得不说，越南河粉真是天下第一 - 知乎

不得不说，越南河粉真是天下第一 - 知乎切换模式写文章登录/注册不得不说，越南河粉真是天下第一新周刊一本杂志和一个时代的体温。在欧洲旅行时，每当中国胃犯了“思乡病”，第一时间跳进我脑海的不是蹩脚的中餐，却是越南这个“隔壁邻居家”的pho。一碗看似清淡的牛肉河粉，总能用最直白而正中下怀的方式，安抚只有东方人才懂的乡愁。与中国同为吃米大国，米粉也是越南人的骄傲。湄公河下游及九条叉道冲击出的湄公河三角洲，是东南亚最主要的稻米产区之一，用米粉做成的各种食物，足有上百种之多。来越南，如果只知道吃pho，你可就亏大啦。河粉，P h oPho在越南语中即指河粉。国内的潮汕粿条，是我能想到的跟pho的质地最为接近的食物。1954年越南分区，超过百万人离开北越去往南越，顺势也将从河内发源的pho带到了南部。越战结束以后，大量的越南移民在欧洲安家，也顺势将他们的国民美食推向了全球。▲胡志明市的pho，将香草撕成小块泡进粉里。图/西夏我在欧洲吃过不少pho，如果说汤底和牛肉的质量的确不分伯仲，那么桌上那一大盘“神秘的东方树叶”，则只有pho的老家才能给你。将新鲜的九层塔、刺芫荽摘下来，泡进汤粉里，再放上两个呛鼻子的辣椒圈，原本清淡的汤底也多了几分层次。挤上小青柠的瞬间，空气里顿时弥漫着清新的柠檬香气，最是一碗pho让人食指大动的时刻。▲Pho的质地，跟潮汕的粿条相似。图/西夏檬粉，B ú n有扁粉，自然也少不了圆粉。比起红遍全球的Pho，我发现越南人最常吃的一种粉其实是Bún，香港也有人称之为“檬粉”。它可以粗略概括为圆柱形的米粉，按粗细、干湿不同，对应着国内的米粉、米线、粉干等等。▲Bún一般译作“檬粉”，相当于国内的米粉、米线、粉干等等。图/2foodtrippers顺化牛肉米粉和海鲜米粉，与pho共同构成了越南汤粉的“铁三角”。前两者中的主角便是Bún了。顺化牛肉米粉（Bún bò Huế）▲汤微辣、料很足的顺化牛肉米粉。图/西夏在我看来，顺化牛肉粉与pho就像两个风格截然不同的美人，前者略施粉黛，后者清丽素净。顺化牛肉粉的汤底加了辣椒和香茅熬制，本身自带温和的辣味，跟猪血、牛腿肉、牛肉丸子等“硬货”搭配起来，比pho更容易虏获重口又贪心的味蕾。不少从四川、湖南过去的朋友表示，比起甜兮兮的南部，中部偏辣的顺化菜可太对胃口了。海鲜米粉（Bún Riêu）千万别被“海鲜”的美好意象迷惑了。越南与我国某些沿海地区的饮食习惯颇为相似，都对重口味发酵食品非常依赖。无处不在的鱼露、虾酱，和海鲜米粉中常常要放的蟹酱加在一起，足以给你对越南“清淡’的饮食印象添上浓墨重彩的一笔。▲蟹酱米粉，恰当描述应该是“臭香臭香”的。图/http://thirstyreader.com因为只需一勺蟹酱便能解决所需调味，无需花好几个钟头熬制汤底，海鲜米粉也很常出现在越南家庭料理中。番茄汤打底，根据添加的食材不同，还分为蟹酱米粉、虾酱米粉和螺肉米粉等等。在顺化好不容易才寻到一碗蟹酱米粉，一句话评价味道：这大概就是越南版的螺蛳粉吧！烤肉檬粉（Bún thịt nướng）同属于Bún的范畴，还有一种比米粉更细的米线。国内的越南餐厅最常贩卖的一种米线，是加上鱼饼或者猪颈肉拌着吃的“XX檬粉”，清爽酸甜，特别适合胃口没精打采的夏天。▲烤肉檬粉，汤汁倒进去拌匀着吃，属于冷粉的一种。图/http://bostonzest.com而在越南本地，烤肉檬粉（Bún thịt nướng）才是这个领域的硬核选手。越南的烤猪肉很有种“喧宾夺主”的架势，即便肚子并不饿，可只要路过烤肉摊子，瞥一眼在炭火上滋滋作响的烤猪排，就再也没法视而不见了。至于吃烤肉檬粉还是猪排碎米饭，似乎并没那么重要，那块混着香料和蜂蜜腌制过的炭烤猪排，就是一切美味的保障。▲街头的烤肉，香味难挡。图/西夏烤肉米线（Bún Chả）跟上面的烤肉檬粉类似的，是另一种吃起来稍微复杂的烤肉米线（Bún Chả）。猪肉可以自己烤，也可以请店家代烤，想不想动手，全凭自己的心情。▲2016年，安东尼·波登和奥巴马在河内一家小摊上吃的正是烤肉米线。图/网络关于这道小吃，人们最喜闻乐见的便是，不按常理出牌的已故名厨安东尼·波登带着前美国总统奥巴马在河内一家路边摊吃烤肉米线的场景。猪肉烤好后泡进甜口的汤汁里，既可以用生菜包着米线和烤肉吃，也可以单拿一碗，把所有食材混进去拌着吃。我个人更喜欢后一种，米线这种本身没什么味道的食材，泡进汤汁里才算找到了最完美的归宿。▲烤肉米线。图/西夏米纸， B á n h t r á n g米纸虽薄如蝉翼，却是越南米制品中一股不可忽视的潜在力量。在餐桌上，请时刻做好“一言不合就开卷”的准备。▲越南最常见的鲜虾米纸卷。图/ERIN ZIMMER新鲜或油炸的春卷只是最常见的款式，鱼、虾、鱿鱼等海鲜，香茅烤猪肉棒，甚至是简单到不可思议的白切肉片，都是可以用来DIY的对象，套路基本遵循了“一荤几蔬蘸小料”的宗旨。只不过，蔬菜篮子的内容对我来说一直是个谜，上一秒美滋滋的吃到了酸芒果，下一秒鱼腥草的叶子就鬼鬼祟祟的溜进了嘴里。越南的香草，三不五时就能给你来个惊喜，或者惊吓。▲香茅猪肉米纸卷，攥住米纸部分，把香茅杆撸下来，开吃！图/西夏然而，即便米纸能卷一切，也还是抵不过炙烤来的美味。薄薄的米纸放在炭火架子上，十几秒钟以后，大米的焦香就直钻鼻孔了；再随意加上鹌鹑蛋、炸洋葱碎和辣酱。如果不是爱到极致，越南人怎么会想到如此令人拍案叫绝的“米纸披萨（bánh tráng nướng）”的吃法呢。▲米纸煎饼，堪称越南街头小吃的最爱了。图/西夏米粉做成的糕饼， B á n h b è o越南的食物，不少都以Bánh开头，在越南语中即糕、饼的意思，其中不乏米类小吃，跟潮汕说的“粿”的概念非常类似。要说其中最别致的一种，个人认为是顺化的“萍饼”（Bánh bèo）。▲顺化的萍饼，是中部不可错过的美食。图/http://nommagazine.com磨好的米浆，放到小碟子里蒸制，小而扁的一只，形似水中浮萍一般，撒上香脆的猪油渣和虾碎，浇上用鱼露调成的蘸汁，软滑的口感中带着嚼劲，形、意、味兼备。虽为餐前小吃，却比主菜更加抢眼。▲越南的卷粉，裹着猪肉碎、炸洋葱、香菇等馅。图/sbs.com.au越南用米粉做成的美食当然不仅于此，作为自古受中国文化影响最深的国家，越南基本上集齐了两广、海南和福建一带各种米粉的形态，比如还有文中没有提到的卷粉Bánh cuốn和粗米粉Bánh canh等等。对于被pho“诱惑”到越南的人而言，心目中最爱的那碗粉，在离开时或许也会有新的答案。今日作者西夏☝独自行走二十余国现为美食撰稿人编辑 | 周芷若排版 | 十万伏特封面图 | 来源网络商务合作请添加：xzk96818 请注明九行+合作事宜其他合作请勾搭老艺术家 chujanfung发布于 2019-03-13 08:35《新周刊》杂志越南赞同 548 条评论分享喜欢收藏申请

Vietnamese Pho recipe | RecipeTin Eats

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Home Vietnamese

Vietnamese Pho recipe

By:Nagi

Published:19 Jan '20Updated:24 Jul '20

326 Comments

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Experience the magic of one of the greatest noodle soups in the world with this easy to follow traditional Vietnamese Pho recipe! Made from scratch with the signature broth that’s light yet at the same time so full of flavour, it’s infused with spices like cinnamon, star anise and cardamom. The soup is utterly addictive and every spoonful leaves you wanting more!

Vietnamese Pho recipe

This Pho recipe has been in the works for a while now. It’s been quietly made and remade by various RecipeTin family members since our first trip to Vietnam. We’ve compared notes, debated furiously about how the latest iteration compared to the (many) bowls of Pho soup we slurped during our travels, and our favourite Pho restaurants back home here in Sydney.

We take our Pho very seriously. One of the greatest noodle soups in the whole world commands respect!

And I am very pleased to report every member of the RecipeTin family whole heartedly approves of this final recipe!

This homemade Pho recipe is actually quite straightforward – but you do need a very large pot!

What is Pho?

If you’re wondering “What is Pho?” then you’re probably also wondering “Why is she so bonkers over it???”

I don’t blame you. It looks like a relatively harmless bowl of beef noodle soup.

That is, until you take your first slurp.

The Pho soup broth is everything. It’s light yet full of flavour, deceptively beefy, savoury, complex, has the tiniest hint of richness and is filled with beautiful spices like cinnamon.

It is, without question, one of The Best Soups in the whole world!

Pho is the first thing you seek upon landing in Vietnam, always choosing vendors crowded with locals rather than tourists!

Best place to try Pho?

In Vietnam, of course. Here’s our Saigon Food Guide, including the best Pho vendor in the city that you will not find in any guide book!

Pho really is a soup that needs to be made from scratch with a homemade beef broth. Throwing some spices into store bought stock just doesn’t cut it I’m afraid – and I rarely say that!

How to make this Beef Pho

While you’ll need to man handle a considerable mound of bones and beef, I think you might be surprised how straightforward it actually is to make pho. It’s more time than anything – and a very big pot!

Quick boil – Remove impurities from beef with a 5 minute boil, it’s the path to a beautiful clear soup;

Scum – be amazed at all the icky stuff that comes out;

Wash the bones to get all the icky scum off;

Simmer for 3 hours – bones, beef, water, onion, ginger and spices (cinnamon, cardamom, coriander, star anise);

Remove brisket – some is used for Pho topping, see below recipe for ways to use remainder;

Simmer 40 minutes further with just bones;

Strain; then

Ladle into bowls over noodles and pile on Toppings!

Best beef for Pho soup broth

The ONLY way to get enough beef flavour into the broth is to use a combination of meat AND bones. You will NOT get enough flavour into the broth using just bones – trust me, we tried multiple times. And it distresses me to see so many Pho recipes online using just bones!

The single most important thing in a pho recipe is using the right combination of beef meat AND bones. Most recipes get it wrong, so the broth lacks flavour.

Here’s the combination of beef and bones I find yields the best Pho soup flavour:

1.5kg / 3 lb brisket – the beef of choice with pho vendors in Vietnam, for its beefy flavour and it holds up to hours of simmering without fall apart (like chuck and rib). Other slow cooking cuts like chuck and gravy beef are also less “beefy”. See below recipe for amazing ways to use leftover cooked brisket!

1kg / 2 lb meaty bones – bones with decent amount of meat on them, for beef flavour and some richness. Best sub: oxtail bones, more brisket or chuck beef (same amount). Next best sub: any beef bones.

1kg / 2 lb marrow bones – bones like leg, shin and knuckle, with less meat on them but are quite big and are cut to reveal some of the marrow inside so it can leach into the broth. This provides the least flavour but it adds that essential hint of richness in Pho broth. Best sub: more meaty bones – lose a bit of richness but still super good.

None of these are difficult to find nowadays though perhaps not all at your local supermarket. I get everything either from my butchers or from Asian butchers (extremely good value). You’ll find brisket and meaty “soup bones” at large supermarkets. And marrow bones are now widely available at butchers and also the freezer section of Asian stores.

Pho Broth Spices and Other ingredients

Beef aside, the rest of the ingredients in the broth are surprisingly straight forward!

The spices are toasted to bring out the flavour before adding into the pot. And the ginger and onion are charred to add a subtle smokey flavour into the broth – a secret little step that adds that extra something-something to make this pho recipe authentic and traditional!

How to serve Pho

The classic way to serve Pho is with:

rice noodles – fresh or dry;

thinly sliced raw beef that cooks to a perfect medium rare when the hot broth is ladled over – see below for more information;

piles of bean sprouts, Thai basil and coriander/cilantro on the side – help yourself as you eat the pho;

lime wedges; and

hoisin sauce and sriracha (or other chilli sauce).

Typically, the bowls come out with just noodles, beef and broth, then everything else is served on the side.

Thinly sliced raw beef for Pho – best cut

I like to use beef tenderloin for the raw beef slices. While that’s a premium cut that is a bit costly, you only need about 30g / 1 oz per serving so a bit goes a long way!

TIP: To thinly slice the beef, just partly freeze the beef then slice. Makes it so much easier to thin super finely!

↓↓↓The beef is pink because pouring the broth over raw beef slices cooks it to medium rare, which is how it’s traditionally served and how I love it.

But if the thought of pink beef in your soup is off-putting, it’s an easy fix – just dunk the beef into the pot of hot broth first, it will cook in 10 seconds!

Ways to use leftover brisket

The pho broth calls for a considerable piece of brisket to ensure the broth gets enough flavour. Once slow cooked for hours, it’s fall apart tender and much of the flavour has been sucked out into the broth.

While a few thin slices are used for the Pho topping, I always end up with 500g/1lb leftover and I’ve shared this Caramelised Vietnamese Shredded Beef recipe which I created especially to use up the remaining brisket. Those golden crispy edges are amazing!!!

More ways to use the leftover Pho brisket

Garlic Butter Shredded Beef – shred and pan fry with garlic and butter

Use in Egg Foo Young (Chinese Omelette)

Shredded Beef Shawarma – toss with shawarma spices used in Chicken Shawarma then pan fry golden;

Use in a stir fry using my All Purpose Stir Fry Sauce, or make a beef noodle stir fry

Slice and serve on Chinese Noodle Soup or Wonton Soup

Why make homemade Pho?

I say this is a straight forward recipe because there’s no tricky techniques involved. But it does involve handling mounds of meat and bones, a big pot of broth and lots of patience as it simmers away on the stove, working its magic.

So why make Pho at home?

If you love Pho as much as I do but don’t live in reasonable proximity to a (good) Pho restaurant;

If you’re wanting to impress at a gathering with something different. This recipe will serve 6 as a full meal, or 10 to 12 smaller bowls as part of a larger banquet. Add some Vietnamese Rice Paper Rolls, Lemongrass Chicken, Bun Cha (Vietnamese Pork Meatballs) or the famous Vietnamese Caramel Pork!

To save money – you’d pay $60+ for 6 bowls of Pho in the city;

You feel smug with a stash of extra special things in the freezer – this broth keeps for months; or

Your idea of a leisurely Sunday involves pottering around in the kitchen (Pho is a great Sunday pottering project!)

My situation is mainly #5. Because I am one of those crazy foodies who will drive 1 hour to Vietnamese neighbourhoods for a Pho fix! – Nagi x

PS I’m also #4. Because yes, I’m that immature at heart.

Vietnamese Pho recipe

Watch how to make it

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Vietnamese Pho recipe

Author: Nagi

Prep: 20 minutes mins

Cook: 3 hours hrs

Total: 3 hours hrs 20 minutes mins

Mains, Soup

Vietnamese

4.98 from 94 votes

Servings6

Tap or hover to scale

244

36629

Recipe video above. Experience the magic of one of the greatest soups in the world with this easy to follow traditional recipe! The depth of flavour in the broth will blow you away - it looks so clear and light but it's packed with flavour!

IngredientsAromatics:▢ 2 large onions , halved▢ 150g / 5oz ginger , sliced down the centreSpices▢ 10 star anise▢ 4 cinnamon quills▢ 4 cardamon pods▢ 3 cloves (the spice cloves!)▢ 1.5 tbsp coriander seedsBeef bones (Note 1):▢ 1.5kg / 3lb beef brisket▢ 1kg / 2lb meaty beef bones▢ 1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow▢ 3.5 litres / 3.75 quarts water (15 cups)Seasoning:▢ 2 tbsp white sugar▢ 1 tbsp salt▢ 40 ml / 3 tbsp fish sauce (Note 2)Noodle Soup - PER BOWL:▢ 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh) (Note 3)▢ 30g / 1 oz beef tenderloin, raw, very thinly sliced (Note 4)▢ 3 - 5 brisket slices (used for broth)Toppings:▢ Beansprouts, handful▢ Thai basil, 3 - 5 sprigs▢ Coriander/cilantro, 3 - 5 sprigs (or more basil)▢ Lime wedges*▢ Finely sliced red chilli*▢ Hoisin sauce*▢ Sriracha* (for spiciness)

InstructionsAromaticsHeat a heavy based skillet over high heat (no oil) until smoking.Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.Toast Spices lightly in a dry skillet over medium high heat for 3 minutes. Remove impurities:Rinse bones & brisket then cover with water in large stock pot.Boil for 5 minutes, then drain.Rinse each bone and brisket under tap water.Broth:Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.Add bones and brisket, onion, ginger, SpicesAdd onion, ginger, Spices, sugar and salt - water should just barely cover everything.Cover with lid, simmer 3 hours.Remove brisket (should be fall-apart tender), cool then refrigerate for later.Simmer remaining soup UNCOVERED for 40 minutes.Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.Assemble:Prepare rice noodles per packet, just prior to serving.Place noodles in bowl. Top with raw beef and brisket.Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.Serve with Toppings on the side!

Recipe Notes:* Optional (the other Toppings are essential, at least 1 herb)

1. Bones & brisket for broth

Brisket - don't skip this, adds way more flavour into broth than any bones and other beef cuts like chuck (brisket has intense beef flavour). If omitted, broth is weak. Leftovers not wasted - see in post for easy, really terrific ways to use up. Also FREEZES for months.

Brisket sub - boneless beef short ribs

Leftover cooked beef - see below recipe card for uses, also this Vietnamese Shredded Beef I shared specifically to use the leftover cooked beef!

Marrow bones add richness to the broth but not as much flavour. Use leg bones, knuckle, anything that is cut in a way so you can SEE some of the marrow (so it can leach out).

Marrow bones can be subbed with more meaty beef bones but soup may lack richness.

Australia - meaty bones used are called "soup bones" at supermarkets. Brisket and marrow bones from butcher.

2. Fish Sauce - can sub with light soy but flavour will be a tiny bit different. Still VERY tasty.

3. Noodles - any flat rice noodles fine here. Use medium size - not super thin like vermicelli or really wide like Pad See Ew.

4. Finely sliced beef - Partially freeze (about 30 minutes), then slice as thinly as possible. Could also buy thinly sliced frozen beef from Asian butchers.

Other tender beef also ok. PS If raw beef is off putting for you, just dunk in soup broth before adding into bowls.

5. Serving - Traditionally, the soup is served with just noodles, broth and beef with all the Toppings listed above on the side. The idea is to help yourself to Toppings as you eat the Pho.

Keywords: beef pho, Pho, Pho recipe

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published April 2019. Updated for housekeeping matters – no change to recipe, I wouldn’t dare!

Vietnamese food favourites

I am so fond of Vietnamese food, I made it my Pilot foodie travel video! I adore the freshness, signature balance of savoury-sweet-sour, the kaleidoscope of colours and textures, and the incredible depth of flavour you get in relatively simple sauces. Here are some of my favourites!

Vietnamese Rice Paper Rolls

Vietnamese Noodles with Lemongrass Chicken

Bun Cha (Vietnamese Meatballs!)

Banh Mi ! (Vietnamese sandwich)

Vietnamese Caramel Pork

Caramelised Vietnamese Shredded Beef

Vietnamese Caramelised Pork Bowls

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You’d think he’d learn. Or that I’d learn.

But no. The trip/curse/yelp routine happens almost every night.

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326 Comments

Kiva says

February 1, 2024 at 3:03 pm

Great I used 1.5 lbs of chicken wings and 2 lbs of beef short rib

And I couldn’t find brisket so I subbed with a half pound of flank steak and also included a daikon radish in the broth and I also added some fennel seeds along with the other spices, and to make the spices come out easier when you’re done wrap them up in cheesecloth so you can take it out easier. Also, this is not enough time to cook good broth I would let it go for five hours at minimum

sophie wood says

January 30, 2024 at 8:07 am

Made a chicken version of this using a chicken carcass and a whole fresh chicken. Otherwise followed the recipe. Very delicious thank you!

Viktoriya says

January 11, 2024 at 10:35 am

Best pho ever! for the soup bones i use: 2 packs beef shanks

1 short ribs

1 bones

i made this pho at least 6 times already! thank you for this amazing recipe!!

Leah Babcock says

January 9, 2024 at 7:11 am

Do you make any changes to the ingredients for a pork pho? I’ve made pho a few times but I’m not loving my broth as much as I want to.

Ben says

January 9, 2024 at 7:08 am

Dear Nagi,

thank you so much for sharing.

I would like to better understand the role of the meaty bones in generating the broth flavour. What I get is that the brisket delivers the flavours extracted from the “meat” and the marrow bones add the richness through the marrow.

But what kind of flavour or richness do the meaty bones contribute?

Rangimei says

January 3, 2024 at 7:09 pm

Spent the afternoon making this dish and it was deeeeelish. Thanks for the recipe xox.

Linda says

January 2, 2024 at 9:59 am

This was a great recipe! Very flavorful and easy to make! Thanks!

Jen says

November 29, 2023 at 6:22 pm

Followed this to the T and turned out better than my mum’s.

Sarah G says

November 25, 2023 at 12:33 pm

Love your recipes Nagi! I’m an avid fan! Can you please tell me what is the best dry or fresh flat noodles I can buy in Sydney? Thank you!

Sarah Magill says

November 6, 2023 at 12:51 pm

No amount of expletives could describe how effing amazing this is! I was just drinking the broth afterwards!!

Kim N says

August 20, 2023 at 6:50 am

Best pho I’ve ever eaten. The amazing thing is that it was from my kitchen.

Ice says

August 13, 2023 at 7:28 pm

Thank you so much for this recipe and the extensive instructions!

I had wasn’t feeling to well, so I treated myself on some Phở from a restaurant twice already this week.

That’s why I decided to try to make it myself so I could eat soup the whole weekend.

And it came out so good. It was a lot of fun to go grocery shopping and to make it. Thank you.

Edward Pankhurst says

July 31, 2023 at 8:48 am

Made this for the family dinner last night and it was a smash hit. Delicious flavours, lovely freshness from the vegies, i added some shredded chinese cabbage, thanks Nagi, another hit with the fam!

sara nourozi says

June 19, 2023 at 11:54 am

I was wondering if you had a version that could be used in the slow cooker?

Sam says

June 19, 2023 at 12:55 am

I had a craving for Pho late on a Saturday evening and rushed down to the supermarket to gather the missing ingredients for an early Sunday morning set up with the slow cooker. I couldn’t find beef bones so substituted, with smoked pork bones. I doubled up on the recipe and added some beef stock cubes. Wowee it turned out fantastic, needless to say the dinner table was very quiet while my 3 kids and I gorged ourselves. There was enough Pho and meat left over for another family feast, So froze it all and is ready waiting for a quick meal when needed. Great authentic meal, definitely give this one a go.

Ren says

June 13, 2023 at 1:29 pm

Oh my goodness, this was Pho is fantastic!!

You know it’s good when the broth turns into jelly once refrigerated!

I deviated from tradition and threw in a handful of Enoki mushrooms into the broth as it was reheated. They act like noodles and then I use only a small amount of rice noodles I.e. increased nutrition, fibre and lower carb intake

Liz Blackburn says

June 9, 2023 at 4:59 pm

I made your pho recipe this week and it was delicious, so thank you for all great tips

Sam parnis says

May 3, 2023 at 2:21 pm

I am making the beef pho soup and it smells amazing but there is not much flavour I did everything in the recipe where have I gone wrong and is there anything I can do to add more flavour

Thanks

Sam

Jesse Pacheco says

December 26, 2023 at 12:08 am

Simmer for way longer. At least 8 hours.

Tracy Fletcher says

April 17, 2023 at 8:41 pm

PHOTASTIC!!! I made this at the weekend and had it for dinner the day after and it was amazing – a great weekend project to makes everyone tummy’s happy!!

The Axemann says

April 10, 2023 at 3:51 am

OH MY!! This recipe is spot on to my favorite Pho restaurant where we moved from. The broth was excellent, full of fragrance and beef flavor. Used sliced top round sirloin since I had that in the freezer. This recipe is not only great, but it is explained in detail which helped answer a lot of my questions up front. Un pho gettable.

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Pho Recipe (Vietnamese Noodle Soup) - The Woks of Life

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Home Recipes Noodles & Pasta Pho (Vietnamese Noodle Soup)Pho (Vietnamese Noodle Soup)

by: Sarah

369 Comments

Jump to Recipe

Posted:9/05/2023Updated:9/05/2023

Pho (Vietnamese Noodle Soup) has long been one of my absolute favorite things to eat. There has been more than one occasion in which I have actually gotten in my car and driven over 45 minutes for the express purpose of indulging in good bowl of the stuff, which is why this pho recipe is sorely needed.

Note: We originally published this recipe in March 2015. We have since added clearer photos, nutrition info, and metric measurements. The recipe has been tested by us and many readers and approved by Vietnamese friends, so it remains the same!

What Is Pho?

Pho (I found out in college that it’s actually pronounced “fuh.” For someone who’d been shamelessly calling it “foe” for eighteen years, this was an embarrassing revelation) is a noodle soup hailing from Vietnam that’s often made with beef and topped with awesome things like fresh bean sprouts, basil, and chilies.

There’s just something about it—the fragrant beef broth, the slightly chewy rice noodles, and all the aromatic toppings (the squeeze of lime at the end is the BEST)—that seriously justifies a 90-minute roundtrip drive.

The Quest For a Great Broth

A bowl of pho is only as good as the broth. There’s no trick to the noodles, really, and the beef is often added to the soup raw. The other vegetable and herb toppings are ALL added to the soup raw.

In short? No broth, no bacon.

I never really thought it would be realistic to make it myself at home. Chalk it up to a cynical but somewhat substantiated opinion that no broth I could make at home would ever taste as good as the restaurant equivalent.

We decided to take a stab at it anyway, and the results were awesome. I also talked with a Vietnamese friend/mom who cooks this dish on a regular basis for her family and got all the tips! Her kids are in college, but she says they always come home for her pho!

There is a bit of prep involved to get the broth going, but after that, it’s just a long, slow simmer until you’re ready to assemble the dish.

4 Key Steps to Make Pho Broth

Here are the 4 steps and secrets to making a proper beef pho broth:

Pre-boiling the beef bones and meat

Charring the ginger and onions

Toasting the spices

Adding fish sauce (said Vietnamese friend told me that one of the secrets to a great pho recipe is to not add salt, and instead add enough fish sauce to bring the broth to the correct level of saltiness.)

I know, it’s a lot of fish sauce! However, she said that this method tastes the best, but most people don’t do it because fish sauce is so expensive.

She also mentioned, rather proudly, that the Vietnamese brands of fish sauce are much more flavorful (and expensive at $9-$12 a bottle) than the Thai brands most people buy. Which is just food for thought.

In accordance with this insider information, feel free to add more fish sauce to the broth and decrease the amount of salt. As is our mantra here at The Woks of Life, it’s all up to your own taste preferences!

Oh, and definitely buy a high quality fish sauce for this pho recipe. It will only make your broth better! We like Red Boat!

Pho Recipe Instructions

Making the Broth

Place the bones and beef chuck in large stockpot, and add water to cover. Bring to a boil, and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum, and will give you a much cleaner broth.

Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. (You can also do this on a grill.)

Turn until they’re lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.

Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and rock sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.

Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.

Now toast the spices (star anise, cloves, cinnamon stick, cardamom pod (if using), fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.

Cover the pot and continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you’re ready to assemble the rest of the dish. Taste the broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.

Assembling the Pho

To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef.

Garnish with your toppings—sliced chili, onion, scallions, cilantro, bean sprouts, and Thai basil, and be sure to take your lime wedges and squeeze a lot of fresh lime juice over the top! You can also add hoisin sauce and Sriracha if you like!

Scroll down for the full list of ingredients and the recipe card.

Short on time? Check out our Instant Pot Pho recipe and our 20-Minute Chicken Pho recipe as well!

Mmmm. Pho noodle pull!

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4.94 from 65 votes

Pho Recipe

Pho is a Vietnamese noodle soup topped with awesome things like fresh bean sprouts, basil, and chilies. This pho recipe was approved by a Vietnamese friend!

by: SarahCourse:Noodles and PastaCuisine:Vietnamese

serves: 8 servings

Prep: 30 minutes minutes

Cook: 5 hours hours 30 minutes minutes

Total: 6 hours hours

Rate

IngredientsYou’ll need:▢ 2 3-inch (7 to 8 cm) pieces ginger, cut in half lengthwise (no need to peel)▢ 2 onions (peeled)▢ 5 pounds beef marrow or knuckle bones▢ 2 pounds beef chuck (cut into 2 pieces)▢ 5 quarts water▢ 2 scallions (cut into 4-inch lengths)▢ 1/3 cup fish sauce▢ 2 ½ ounces rock sugar (2 1/2 tablespoons granulated sugar)▢ 8 star anise▢ 6 cloves▢ 1 cinnamon stick▢ 1 black cardamom pod (optional)▢ 2 teaspoons fennel seeds▢ 2 teaspoons coriander seeds▢ 1 tablespoon salt▢ 1 pound dried pho noodles▢ 1/3 pound beef sirloin (slightly frozen, then sliced paper-thin against the grain)Garnishes:▢ Sliced chili▢ Thinly sliced onion▢ Chopped scallions▢ Cilantro▢ Mung bean sprouts▢ Thai basil▢ Lime wedges▢ Hoisin sauce and/or Sriracha (optional)US Customary – Metric

InstructionsPlace the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they’re lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.Add water (5 quarts/4.75 L, or more/less if you've scaled the recipe up or down) to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.Cover the pot and continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the rest of the dish. Taste the broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!

nutrition factsCalories: 495kcal (25%) Carbohydrates: 68g (23%) Protein: 30g (60%) Fat: 11g (17%) Saturated Fat: 5g (25%) Cholesterol: 69mg (23%) Potassium: 1106mg (32%) Fiber: 3g (12%) Sugar: 14g (16%) Vitamin A: 270IU (5%) Vitamin C: 14.9mg (18%) Calcium: 95mg (10%) Iron: 4.4mg (24%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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越南牛肉粉（Pho）

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人做过这道菜

很少用微博

东南亚风情~ 这个是适合在北美的孩子们的简化版，欢迎朋友们提出改进意见~ 对于新鲜香草使用薄荷还是罗勒还是九层塔（九层塔和一般的罗勒是不一样的）我也不确定，所以不那么追究正宗的时候就喜欢哪个就用哪个了。

用料

河粉或米粉

小葱

洋葱（我用了白洋葱）

绿豆芽

short ribs（或其他部位带骨牛肉）

整块牛里脊（或你喜欢的其他部位牛肉）

柠檬

九层塔，换用罗勒（和九层塔有区别的）或薄荷也行

薄荷碎（我用了干的，新鲜的应该也行）

姜

鱼露

蒸鱼豉油（或生抽）

盐

速冻牛肉丸（我用了潮州牛肉丸）

香茅（lemongrass）

越南牛肉粉（Pho）的做法

小葱一部分挽成结，short ribs焯水去血去腥，再加一大锅水和葱姜香茅大火烧开转小火煲四五个小时做成汤底，然后加鱼露和盐还有少许蒸鱼豉油调味。

整块的牛里脊（不是切成牛排的，那个太贵做这个太浪费了）半解冻的时候（就是从冷冻室拿到冷藏室约12小时）片成薄片，温水解冻一下泡一下血水。

越南牛肉米粉煮熟然后过冷水，速冻牛肉丸入汤底煮熟，

米粉放碗底，撒薄荷碎，浇入滚烫汤底，放入牛里脊片（会被烫熟），切洋葱丝（圈）和柠檬也入汤，放绿豆芽，撒葱花，放上一只新鲜九层塔（或者薄荷，或者罗勒），吃吧~

小贴士

如果有大块的带骨牛肉也是可以做这个汤底的，所以核心就是要带骨，骨汤才香~

参照这个菜谱，大家做出 209 作品

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该菜谱发布于 2014-05-01 14:09:43

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版权归作者所有，没有作者本人的书面许可任何人不得转载或使用整体或任何部分的内容。

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越南牛肉粉（Pho）的答疑

百吉饼

2016-12-10

109 赞

谢谢up主（我好想不是在b站不过...）！也吃过不同的pho，盆友跟油管传授了几点经验分享给大家：1. 如果在国内用煤气，直接火烤生姜跟小洋葱，最后把糊得厉害的部分磕掉，煮起来会更香。2. 不同地区吃pho的习惯不同。我个人喜欢【清汤】。诀窍是一开始煮肉汤只加香料包，不会放鱼露等会染色的调料。小火熬一夜后，倒入乐扣盒里冷藏一阵子，刮掉上层凝结的油脂层，这样【透明、清爽又浓厚】的汤就好了。3. 【食材顺序】也有影响：碗里先放入煮熟的粉，然后（生）牛肉片等肉类，再铺上生豆芽和香草，浇上汤，最后根据喜好挤入青柠汁、辣椒碎和鱼露等调料。enjoy～

作者回复

2016-12-10

多谢多谢~

chelsey_cheung

2016-10-25

8 赞

你好呀，想请教一下，为什么我按配方做，我汤底很浓郁，吃了感觉腻，怎么才可以做到汤清味浓？

作者回复

2016-10-28

把浮起来的油捞出来一些。我这个汤底也不算很清的，估计是拍照光线错觉吧。。

冬s

2017-09-04

3 赞

可以用高压锅吗

作者回复

2017-10-24

可以，根据习惯来就行

panda学做饭

2017-10-21

0 赞

请问香茅哪一步放呀

作者回复

2017-10-24

菜谱里面写了

It's gonna be OK!

2017-04-26

0 赞

请问鱼露大概加多少啊？

作者回复

2017-04-30

一点点就好，根据个人口味来就可以

以上留言由作者回复后显示

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What Is Pho and How Do You Make It?

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What Is Pho and How Do You Make It?

Here's everything you need to know about this popular Vietnamese dish, including how to correctly pronounce it.

Melanie Fincher

Melanie Fincher is a Birmingham, Alabama–based food writer who covers everything from cooking techniques to gadget reviews. She has nearly 7 years experience writing news and lifestyle content.

Allrecipes' editorial guidelines

Published on February 16, 2021

If you're not familiar with pho, well, where have you been? Pho is the national dish of Vietnam, but it has quickly captured the hearts and stomachs of the rest of the world. Here you'll learn everything you need to know about this quintessential Vietnamese dish, including how to make it yourself.

What Is Pho and What Is It Made Of?

Jennifer Causey/Meredith

Pho is a Vietnamese soup consisting of bone broth, rice noodles, and thinly sliced meat (usually beef). It may also be served with bean sprouts, fresh herbs, limes, chiles, and other garnishes.

The origins of pho are a bit murky, but it is generally believed to have originated in early 20th century northern Vietnam. It eventually migrated south after the division of the country in 1954, and gained even more popularity following the Vietnam War as refugees introduced it to other cultures.

How to Pronounce Pho

Here's a tidbit of information that will keep you from botching the pronunciation of this popular dish: Pho is pronounced "fuh" rather than "faux." You might find some subtle differences in pronunciation between the North and South Vietnamese, but "fuh" is the generally accepted pronunciation.

The word "pho" actually comes from the French word "feu," meaning fire. This takes us back to the murky origin of pho — Vietnam was colonized by the French in the late 1880s, suggesting that pho could be a Vietnamese rendition of the French dish pot au feu.

Pho vs. Ramen

At glance they might look similar, but pho and ramen are pretty different dishes. Ramen is a Japanese noodle dish made of wheat noodles and a hearty broth, whereas pho is of Vietnamese origin and consists of rice noodles in a light, clear broth.

"Growing up in Saigon back in the 70s, we eat predominately rice noodles, because we don't really grow wheat there," says Eric Banh, chef and owner of Ba Bar in Seattle.

Types of Pho

When pho migrated south following the division of the country in 1954, it took on a new form. The result was two different types of pho, each belonging to a different region: pho bac and pho nam.

Pho Bac

Considered the original pho, pho bac is northern Vietnamese pho. It's known for it's more mild, clear bone broth, wide noodles, and for the addition of lots of green onions.

Pho Nam

Southern Vietnamese pho, called pho nam, is known for its bolder broth and thinner noodles. In the south, meat plays a larger role in pho, where it's common to use many parts of the cow including bone borrow, tendon, and brisket. It's typically topped with bean sprouts and fresh herbs.

How to Make Authentic Pho

This authentic pho recipe was adapted from Chef Eric of Ba Bar's pho recipe. Be sure to plan ahead — authentic pho requires six to 10 hours of cooking time for a flavorful bone broth. For best results, use shank and knee beef bones.

Arlene Preston

Ingredients:

4 pounds beef soup bones1 onion, unpeeled and cut in half5 slices fresh ginger1 tablespoon salt2 pods star anise2 ½ tablespoons fish sauce4 quarts water1 (8 ounce) package dried rice noodles1 ½ pounds beef top sirloin, thinly sliced½ cup chopped cilantro1 tablespoon chopped green onion1 ½ cups bean sprouts1 bunch Thai basil1 lime, cut into 4 wedges¼ cup hoisin sauce (Optional)¼ cup chile-garlic sauce (such as Sriracha®) (Optional)

Instructions:

Preheat the oven to 425 degrees F (220 degrees C).Place beef bones on a baking sheet and roast in the preheated oven until browned, about one hour.Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with four quarts of water. Bring to a boil and reduce heat to low. Simmer on low for six to 10 hours. Strain the broth into a saucepan and set aside.Place rice noodles in a large bowl filled with room temperature water and allow to soak for one hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for one minute. Bring stock to a simmer.Divide noodles among four serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, one to two minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

More Ways to Make Pho

While the above recipe is considered a traditional Vietnamese pho, we have loads of pho-inspired recipes like this easy My Chicken Pho recipe, or what's known as "pho ga," which is sometimes described as Vietnamese chicken noodle soup. For more recipe inspiration, browse our entire collection of Vietnamese Soups and Stews.

15 Rice Noodle Recipes for Quick, Healthy Weeknight Dinners

Browse our entire collection of Vietnamese Recipes.

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