Traditional Beef Phở

A clear, deep broth infused with star anise and cinnamon. The beef is sliced so thin it cooks instantly upon contact with the boiling soup, remaining tender and juicy.

• Prep time: 40 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1528
• Protein: 111 g
• Carbs: 125 g
• Fat: 53 g

Ingredients

• 1 kg Oxtail ( cut into sections )
• 500 g Beef shank ( whole )
• 400 g Beef tenderloin ( very thinly sliced )
• 3 L Mineral water
• 2 piece Yellow onion ( halved and charred )
• 4 piece star anise ( toasted )
• 1 piece Cinnamon stick ( toasted )
• 3 piece Clove
• 1 tbsp Whole coriander seeds ( toasted )
• 30 g palm sugar
• 100 ml fish sauce
• 400 g Vietnamese rice noodles ( cooked )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 piece Fresh cilantro ( leaves picked )
• 1 piece Thai basil
• 200 g bean sprouts ( quickly blanched )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 2 piece Thai chili optional ( sliced )
• 80 g Fresh ginger ( halved lengthwise )

Instructions

1. Blanch the bones

   Place the beef tail and shank in a large pot of cold water. Boil for 5 minutes until grey foam rises. Drain and rinse the bones under cold water to remove all impurities.

2. Roast the aromatics

   Cut yellow onions in half. Char them directly over a flame or under the broiler with fresh ginger until blackened. Toast star anise, cinnamon, cloves, and coriander in a dry pan until the aroma fills the kitchen.

3. Start the broth

   Return clean bones to the pot with mineral water, charred aromatics, and spices. Add palm sugar. Simmer at a very low heat without covering. Skim regularly to keep the broth crystal clear and slightly coating the back of a spoon.

4. Prepare the garnish

   Cook rice noodles according to package instructions. Slice the raw beef fillet as thinly as possible against the grain; the meat should be almost translucent. Thinly slice scallions and prepare fresh herbs.

5. Assembly and serving

   Distribute noodles into large bowls. Arrange raw beef slices on top. Season the boiling broth with fish sauce, then pour immediately over the meat. The beef should turn grey instantly from the heat of the liquid.

Chef's tips

• To slice the beef very thinly, place it in the freezer for 20 minutes before cutting.
• The broth should never boil vigorously, or it will become cloudy. A gentle simmer is enough.
• Always wash your herbs in very cold water so they stay crisp.

Storage

Store the broth and ingredients separately in the fridge. The broth freezes perfectly for up to 3 months.