If you have been craving a warm, savory, and deeply satisfying bowl of Vietnamese soup, then you’re in for a treat with My Easy Version – Beef Pho Recipe. This delightful dish brings together tender slices of beef, aromatic herbs, and a rich, flavorful broth that’s been lovingly slow-cooked to perfection. What makes this recipe special is its simplicity without compromising on that complex, comforting taste that pho lovers adore. Whether it’s a cozy night in or a weekend gathering, this dish will quickly become a go-to favorite in your kitchen.
Ingredients You’ll Need
Gathering straightforward, essential ingredients is the key to nailing a delicious pho broth. Each one plays an important role, from the fragrant ginger and roasting onion that deepen the aroma, to the fresh herbs that add vibrant color and freshness to every spoonful.
- 3 pounds beef neck bones or shank bones: These bones provide the rich, meaty foundation for your pho broth, packed with natural gelatin for silky texture.
- 1 pound beef fillet or beef shave: Thinly sliced for tenderness and quick cooking when the hot broth hits.
- 2 turnips, sliced in big chunks: Adds subtle sweetness and body to the broth.
- 1 ginger, roasted: Roasting intensifies the ginger’s citrusy spice, enhancing the soup’s aroma.
- 1 large onion, roasted: Gives the broth a caramelized depth and a hint of natural sweetness.
- 1 package rice noodles, cooked and drained: These soft noodles absorb the broth perfectly and provide a tender bite.
- Add-ins vegetables: cilantro, basil, green onions, sliced onions, bean sprouts, and jalapeño: Classic pho accompaniments lending freshness, heat, and crunch.
- 3 tbsp soy sauce: Adds umami and saltiness to round out the broth’s flavor.
- Salt and pepper to taste: Basic seasonings to balance the broth perfectly.
How to Make My Easy Version – Beef Pho Recipe
Step 1: Build the Broth
Start by filling a large pot with water—about three-quarters full or just above half. Add in your beef neck or shank bones, giving them the starring role in flavor-building, along with the roasted ginger, roasted onion, and chunky turnip slices. Adding 3 tablespoons of soy sauce right away ensures that the broth develops a deep, savory base as it simmers. Bring the pot up to a boil, and be sure to skim off any foam that rises to the surface for a clearer, cleaner broth.
Step 2: Slow Simmer for Flavor
Reduce the heat and let the broth gently simmer for 1 to 2 hours. This slow cooking is where all those aromatics marry beautifully with the beef bones, extracting every ounce of richness and complexity. It’s patience rewarded with a soul-warming broth. Towards the end, season with salt and pepper to taste, tailoring the seasoning just right.
Step 3: Prepare the Noodles
While your broth is slow-cooking, prepare the rice noodles following the package instructions. Once cooked and drained, set them aside to be layered into your serving bowls.
Step 4: Assemble Your Pho Bowl
Grab a large bowl and add the cooked noodles, topped with thin slices of beef fillet or beef shave. Arrange fresh green onions, jalapeño slices, bean sprouts, sliced onions, cilantro, and basil on top to create that beautiful, fresh contrast to the savory broth waiting to be poured over.
Step 5: Pour and Enjoy
Finally, ladle the hot broth right over the bowl. The heat from the broth will gently cook the beef slices and bring everything together in one harmonious, tasty experience. Serve immediately and prepare for compliments!
How to Serve My Easy Version – Beef Pho Recipe
Garnishes
When it comes to garnishing your beef pho, fresh is king. Classic herbs like cilantro and Thai basil offer bright herbal notes, while sliced jalapeños add a lively kick. Bean sprouts bring delightful crunch and texture, and a wedge of lime can be squeezed for a refreshingly zesty finish. Don’t be shy about customizing your bowl to your own taste preferences.
Side Dishes
This pho pairs excellently with light, complementary side dishes such as Vietnamese spring rolls or simple pickled vegetables. A small plate of fried shallots or crispy garlic chips can elevate the experience, blending beautifully with the pho’s broth and textures.
Creative Ways to Present
For a fun twist, serve your pho in individual, small soup bowls during a dinner party so guests can assemble their bowls just how they like. You can also offer an array of extra fresh herbs, chilies, and condiments on the side. Presenting pho as a build-your-own feast turns mealtime into a lively and memorable event.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the broth separately from the noodles and meats to prevent sogginess. Keep everything in airtight containers in the refrigerator for up to 3 days. This way, you preserve the broth’s clarity and freshness.
Freezing
Beef pho broth freezes beautifully. Pour the cooled broth into freezer-safe containers, leaving some headspace, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently.
Reheating
When reheating, warm the broth until it’s steaming hot, then add your noodles and beef fresh, so you keep the texture and flavor lively instead of overcooked. It’s like having a freshly made bowl every time.
FAQs
Can I use other cuts of beef?
Absolutely! While beef neck bones or shank are best for a rich broth, feel free to experiment with brisket or oxtail for different textures and flavors. Just adjust cooking times accordingly.
Do I need to roast the ginger and onion?
Roasting adds a smoky depth and sweetness that really enhances the broth’s complexity. It’s worth the small extra effort for that authentic pho touch.
What if I can’t find beef neck bones?
Neck bones are ideal but if unavailable, shank bones or marrow bones work great too. The goal is a gelatin-rich bone that imparts flavor and body to the soup.
How long can I keep my pho broth in the fridge?
Your homemade pho broth can be stored safely in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
Can I make this recipe vegetarian?
This recipe is beef-based, but you can adapt by using vegetable broth and shiitake mushrooms to mimic the umami depth, along with the same fresh herbs and noodles.
Final Thoughts
There is something undeniably comforting about a steaming bowl of pho, and My Easy Version – Beef Pho Recipe makes achieving that at home wonderfully approachable. With simple ingredients, straightforward steps, and incredible results, this recipe invites you to rediscover a beloved classic in your own kitchen. So grab your pot, gather the fresh herbs, and dive into the rich flavors of beef pho—not only will your taste buds thank you, but so will everyone you share it with.
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My Easy Version – Beef Pho Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Vietnamese
Description
A simplified and flavorful version of traditional Vietnamese Beef Pho featuring a rich, slow-cooked beef broth infused with roasted ginger and onion, served over tender rice noodles and fresh herbs for a comforting and aromatic meal.
Ingredients
Broth Ingredients
- 3 pounds beef neck bones or shank bones
- 1 ginger, roasted
- 1 large onion, roasted
- 2 turnips, sliced in big chunks
- 3 tbsp soy sauce (or fish sauce)
- Salt and pepper to taste
Main Ingredients
- 1 pound beef fillet or beef shave
- 1 package rice noodles, cooked and drained
Add-ins / Garnishes
- Cilantro
- Basil
- Green onions
- Sliced onions
- Bean sprouts
- Jalapeño slices
Instructions
- Prepare the Broth: Fill a large pot with water about 3/4 full or just above half. Add beef neck bones, roasted ginger, roasted onion, and turnips to the pot.
- Add Seasoning: Pour in 3 tablespoons of soy sauce or fish sauce to add savory depth to the broth.
- Boil and Skim: Bring the pot to a boil, then carefully remove any foam that accumulates on the surface to ensure a clear broth.
- Simmer the Broth: Lower the heat and let the broth simmer gently for 1 to 2 hours to extract rich flavors from the bones and vegetables. Season with salt and pepper to taste towards the end of cooking.
- Cook the Noodles: While the broth simmers, prepare the rice noodles according to the package instructions, then drain and set aside.
- Assemble the Bowl: In a large serving bowl, place a portion of cooked rice noodles, then top with slices of raw beef fillet, green onions, jalapeño slices, bean sprouts, sliced onions, cilantro, and basil.
- Finish and Serve: Pour the piping hot broth over the noodles and beef, allowing the heat to gently cook the thin beef slices. Serve immediately and enjoy your comforting beef pho.
Notes
- Roasting the ginger and onion before adding to the broth enhances the flavor with a subtle smokiness.
- Using beef neck bones provides a gelatinous, rich broth, ideal for authentic pho.
- If using raw beef slices, ensure the broth is very hot when poured over to cook the meat properly.
- Customize add-ins like herbs and jalapeños to your heat and flavor preference.
- Fish sauce can be used instead of soy sauce for a more traditional pho taste.
