Recipe video above.
If you love Pho and always wanted to give it a go at home, I think you'll be surprised how straight forward it actually is! And the bonus is that after enjoying the Pho, you get to repurpose the shredded brisket used to make the broth to make all sorts of wonderful Vietnamese or other Asian dishes (try this Caramelised Vietnamese Shredded Beef
* 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.