First things first. Let’s clear up the pronunciation. Pho is pronounced fuh, NOT foe. For now, let’s talk about what beef pho is like in Vietnam. It’s like pizza or fish and chips in Italy or England. While it’s not always easy to call something a national dish, Vietnamese beef pho is likely the most famous dish in the country.
There are many different types of Pho, including chicken and seafood, but beef is the most common. And the number of different beef cuts and options on menus at a Pho restaurant can be dizzying. Everything from raw beef, to tendon, to tripe is available. Without going too far, my Vietnamese Beef Pho brings all that bright flavor right to your table by using a few different cuts of beef, making a great stock, and focusing on a few key points.
Beef pho is a customizable soup, with endless garnishes offered for you to tweak your own bowl. Some people like hot sauce, while others like fish sauce. There are also lots of tasty herbs and foods, like sprouts, shallots, and limes, that are passed around to add crunch, flavor, and freshness. No two bowls will be alike and that’s all part of the fun.
If you don’t have pho noodles, you can’t have pho. It doesn’t matter what kind of broth or protein you use. Known as báhn pho, these rice noodles are also sometimes called rice sticks. Find the ones that are thicker than vermicelli but not as thick as the wide rice noodles you use for stir fries. It is best to use the fresh or frozen noodles for this dish, instead of dried noodles. I find the taste of fresh noodles so much better than dried in Pho.
Star anise is the dominant spice flavor in a true pho broth. Star anise gives it that characteristic sweet aroma. Toasting the star anise, cinnamon stick, and cloves will help to release and deepen their flavor. We want to toast them to bring out their flavor, so it makes sense to do that on the same pan as the aromatics. Toasting the spices will just take a couple minutes. Be careful though not to burn them though as that will add a bitterness we don’t want. As soon as you can smell them, they’re ready.
You can make the broth ahead of time and put it in the fridge with the meat until you’re ready to make the noodles and serve them. Sometimes on a weekend when I have more time, I’ll make the broth. Then, on a Tuesday night, I can surprise everyone with pho. Once the broth is done, the rest is easy—all you have to do is cook the noodles, heat up the broth, and prepare the toppings.
You should put together a garnish plate before you start on the noodles. The garnish plate is where everyone gets creative, using it to customize their own bowls. Put the fresh herbs, crunchy bean sprouts, jalapeño slices, and lime wedges on a plate in a way that looks good. Place it in the middle of the table so that everyone can help themselves. Small sauce dishes with hoisin and sriracha that you can squeeze over meat are also common and liked. After setting the table with these things, it’s time to serve your family their bowls of Pho.
Start by prepping your noodles and topping with the meat. Most importantly, make sure the broth is boiling again before you pour it over the noodles. You need it to be very hot to finish softening the noodles and keep the dish hot since the meat is still raw and the toppings are cold.
Now it’s time to get everyone together at the table. They can add as much spicy funk, citrus squirts, herbal goodness, and raw veggie crunch as they want.
Pho is such a fun and delicious meal, I know your family is going to love it. Let us know if you make our Vietnamese Beef Pho by leaving a comment, rating it, and tagging us @funkyasiankitchen in your photos. Show us the goods!.
Pho, the iconic Vietnamese noodle soup, is all about the broth. Its complex, aromatic base relies on slowly simmered beef bones as the foundation. But the slices of tender, juicy beef topping each steaming bowl are equally important. Choosing the right cut transforms pho from merely good to transcendent.
Certain cuts of beef have attributes that make them ideal for pho. With so many options, it can get confusing. Let’s explore what to look for in beef for pho, and the best cuts to use.
Key Considerations for Pho Beef
Great pho showcases beef that:
-
Cooks quickly – Thin slices cook fast in the hot broth.
-
Is tender – The brief cooking time keeps it rare and tender.
-
Has good flavor – The beef contributes savory notes to balance the broth.
-
Adds visual appeal – Attractive pink color and marbling looks appetizing
Tough cuts requiring long cooking won’t work, The goal is thinly sliced rare beef,
The Best Cuts for Pho Beef
These quick-cooking cuts provide perfect results:
Eye of Round
This lean cut has good flavor Uniform shape makes slicing easy, It cooks quickly while remaining tender,
Sirloin
Classically used in pho. Offers nice marbling for richness. Quick cooking preserves texture. Adds beefy flavor.
Tri-tip
Similar to sirloin. Tender yet lean. Cooks fast with a concentrated beef taste. Easy to slice thinly.
London Broil
A thick flank steak. Cooks quickly when sliced thin. Inexpensive option with good flavor.
Top Round
Budget-friendly. Moderately marbled for juiciness. Lean nature stays tender when sliced thin.
How to Prepare Beef for Pho
Proper preparation optimizes the beef:
-
Choose uniformly thick cuts for even cooking.
-
Chill meat well before slicing – makes it easier to slice paper-thin.
-
Cut across the grain for tenderness.
-
Separate slices to prevent sticking together.
-
Add meat just before serving so it cooks gently in the hot broth.
-
For food safety, use freshly sliced beef, not leftover pre-sliced meat.
Thin, even slices are key for quick cooking that leaves the beef rare and tender.
Complementary Meat Combos
While traditional pho highlights beef, adding other meats can provide flavor and textural interest:
-
Meatballs – Ground beef or pork balls simmered right in the broth.
-
Flank – Provides chewy contrast to the tender beef slices.
-
Tendon – Gelatinous texture and salty flavor.
-
Tripe – Honeycombed meat has great crunch.
-
Fatty brisket – Rich and tender if sliced thinly.
Quality and Freshness Matters
With pho, the quality of the ingredients shines through. Seek out:
-
Fresh, never frozen beef – freezing damages texture.
-
Top choice or prime grade for marbling.
-
Bright red color without drying or browning.
-
Firm, smooth texture without slick spots.
-
Beef with good exterior fat trim.
-
Meat that is thinly sliced just before serving.
Top quality beef makes all the difference in pho. The superior cuts listed here will help lift your bowls to new heights!
Cooking the Perfect Bowl of Pho
Once you’ve got excellent pho beef, follow these tips for ideal results:
-
Simmer beef bones for 10-12 hours to extract flavors for the broth. Skim regularly.
-
Blanch the noodles briefly to cook, then rinse and drain well.
-
Arrange raw thinly sliced beef and other meats on a plate.
-
Place noodles in the bottom of the bowl, then ladle hot broth over them.
-
Let broth sit for 1 minute to warm the bowl and cook the noodles further.
-
Add the raw sliced beef and other meats to the hot bowl of soup.
-
Garnish with herbs, bean sprouts, lime, chilies, etc.
-
Enjoy immediately while the beef is just cooked rare!
The steaming broth gently cooks the paper-thin slices in seconds, leaving them irresistibly tender and juicy. When prepared with care using quality ingredients like the ideal beef cuts above, pho is simple yet sublime comfort food.
A Great Broth Takes Time
Pho is based on a rich bone broth, usually beef, although there are some regional variations. One of the more common requests we get at our restaurant in South Miami is for Pho. Once you see how the broth is made, you’ll know that it’s not hard, but it does take a long time to simmer in order to get a rich bone broth. It takes time and stove space to get flavor and richness out of those bones. We keep Pho as a special order instead of a regular menu item because we are short on both.
Typically, bones are combined with vegetables which are charred over an open fire, before simmering for hours. However, my recipe streamlines the process for you, without sacrificing one drop of authentic flavor. First, we’ll put the onions and ginger under the broiler to get a nice, quick char. This will help mimic some of pho’s characteristic smokiness without the hassle of lighting a grill. And toasting the spices on the same tray also keeps washing dishes to a minimum.
Choose the Right Bones
Now it’s time for the beef bones. I always use neck bones. Ask your butcher for meaty bones- they have more flavor. You’ll do a quick boil to rid them of impurities (the initial scum that may rise from them). Then wash them in clean water and cook them with the onions, spices, and other flavorings. Stir them every 30 minutes or so and skim the top to get rid of any scum or oil. We keep skimming off any scum that rises to the top so that the broth is clear and clean.
Finally, you’ll add the braising meat in the last two hours, simmering until it becomes fork tender. I have brisket in the recipe but you could use chuck as well. Then you are going to strain the broth into a container, and slice the meat. Even though we like clear broth, a little fat is nice because it gives the broth heft and depth.
How to properly cut beef bones for Pho and Bone Stock production.
FAQ
What cut of beef does pho use?
What raw beef is used for pho?
Can I use skirt steak in pho?
Can you use bottom round for pho?