The unofficial national dish of Vietnam, this piping hot bowl with tender beef chunks is a perennial favorite. Here’s an easy recipe for you to try out at home!
Let's start cooking!
Step 1 - Toast spices and char onions and ginger
- In a pan on medium-high heat, toast the cinnamon, clove, star anise, fennel seed and coriander seeds. Set aside.
- Place halved onions and ginger on a metal tray. With a blowtorch, char onions and ginger until blackened on all sides.
Step 2 - Make broth
- In a pot on high heat, boil 4 L water and add charred onion, ginger and toasted spices with ½ tsp salt, 1 Tbsp rock sugar, and 2 Tbsp fish sauce.
- Bring mixture vigorous to boil before reducing to low heat for 10 minutes.
Step 3 - Blanch beef shins and oxtails
- In a separate pot on high heat, boil enough water to submerge beef shins and oxtails. Once water boils, place meat into the pot for 15 minutes, until scum surfaces.
- Remove beef shins and oxtails from pot and rinse it under cool running tap water.
Step 4 - Let broth simmer
- Add meat to the soup stock and let it simmer on low heat for 3 hours, skimming fat and solids occasionally by using a ladle to remove the foam on the surface.
- After 3 hours, use a sieve to remove onion, ginger and spices and let it simmer for another 3 hours.
- About 6 hours later, the broth should be reduced to half. Transfer meats into a bowl and remove flesh from bones.
- Place the bones back into broth.
Arrange and serve!
In a serving bowl, place blanched pho noodles, beef, raw sukiyaki beef and ladle over with hot broth. Serve hot with mint leaves, coriander, lime slices, bean sprouts and cut chili on the side.