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Gallery Read the full recipe after the video. Recipe Summary Servings: 10 6083_030911_pho.jpg
Ingredients For the Broth 4 pounds marrow or knuckle bones, rinsed and patted dry 3 pounds oxtail, rinsed and patted dry 2 1/2 pounds beef brisket, rinsed and patted dry 10 whole cloves 6 pieces star anise 2 sticks Vietnamese cinnamon 2 black cardamom pods 2 teaspoons whole black peppercorns 2 teaspoons coriander seeds 1 teaspoon fennel seeds 1 (4-inch) piece ginger, halved lengthwise 2 large onions 4 shallots 1/3 cup Vietnamese fish sauce 1 (1 1/2-inch) piece yellow rock sugar For Serving 1 (16-ounce) package pho rice noodles 1/2 onion, halved lengthwise and thinly sliced 4 to 5 scallions, thinly sliced 8 ounces eye of the round, frozen until firm and thinly sliced Vietnamese cilantro, for serving Thai basil, for serving Bean sprouts, for serving Lime wedges, for serving Thai bird’s eye chiles, thinly sliced, for serving Chile sauce, such as Sambal, for serving Hoisin sauce, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 10 6083_030911_pho.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
6083_030911_pho.jpg
6083_030911_pho.jpg
Ingredients
Ingredients
4 pounds marrow or knuckle bones, rinsed and patted dry 3 pounds oxtail, rinsed and patted dry 2 1/2 pounds beef brisket, rinsed and patted dry 10 whole cloves 6 pieces star anise 2 sticks Vietnamese cinnamon 2 black cardamom pods 2 teaspoons whole black peppercorns 2 teaspoons coriander seeds 1 teaspoon fennel seeds 1 (4-inch) piece ginger, halved lengthwise 2 large onions 4 shallots 1/3 cup Vietnamese fish sauce 1 (1 1/2-inch) piece yellow rock sugar
1 (16-ounce) package pho rice noodles 1/2 onion, halved lengthwise and thinly sliced 4 to 5 scallions, thinly sliced 8 ounces eye of the round, frozen until firm and thinly sliced Vietnamese cilantro, for serving Thai basil, for serving Bean sprouts, for serving Lime wedges, for serving Thai bird’s eye chiles, thinly sliced, for serving Chile sauce, such as Sambal, for serving Hoisin sauce, for serving
Directions
Make the broth: Fill a large stockpot with water and bring to a boil over high heat. Add bones, oxtail, and brisket to boiling water and cook for 5 minutes. Drain and return to stockpot.
Meanwhile, place cloves, star anise, cinnamon, cardamom, peppercorns, coriander seeds, and fennel seeds in a medium skillet and toast over medium high heat until fragrant, 2 to 3 minutes. Transfer spices to a plate to cool; set aside.
Preheat broiler. Place onions, shallots, and ginger on a baking sheet and place under broiler until blistered and charred. Alternatively, using tongs, hold onions, shallots, and ginger individually over an open flame; transfer onions, shallots, ginger, and spices to stockpot with bones and meat.
Add enough water to stockpot to cover bones, meat, onions, shallots, and ginger (32 to 40 cups). Place stockpot over medium-high heat and bring to a simmer. Let simmer 6 to 8 hours, skimming impurities from the top as necessary.
Remove brisket from stockpot and transfer to refrigerator; chill until firm before thinly slicing. Remove bones, oxtail, and large pieces of onions and ginger from stockpot and discard. Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Stir in fish sauce and yellow rock sugar. Skim any remaining fat from surface (refrigerating broth overnight will make this easier) and discard.
To serve: Place noodles in a large bowl and add enough water to cover; let soak 30 minutes and drain.
Bring broth to a simmer over medium-high heat. Bring a large pot of water to a boil over high heat; add soaked noodles and cook, swishing noodles to release starch and prevent clumping. Immediately divide noodles evenly between 8 to 10 serving bowls. Top with sliced onions, scallions, and eye of the round and brisket sliced. Ladle over hot broth and serve immediately with cilantro, Thai basil, lime wedges, bean sprouts, chile, chile sauce, and hoisin sauce.
Reviews (12)
Add Rating & Review 82 Ratings 5 star values: 25 4 star values: 25 3 star values: 21 2 star values: 7 1 star values: 4
Load More Reviews
Reviews (12)
Add Rating & Review 82 Ratings 5 star values: 25 4 star values: 25 3 star values: 21 2 star values: 7 1 star values: 4
Add Rating & Review
82 Ratings 5 star values: 25 4 star values: 25 3 star values: 21 2 star values: 7 1 star values: 4
82 Ratings 5 star values: 25 4 star values: 25 3 star values: 21 2 star values: 7 1 star values: 4
82 Ratings 5 star values: 25 4 star values: 25 3 star values: 21 2 star values: 7 1 star values: 4
5 star values: 25 4 star values: 25 3 star values: 21 2 star values: 7 1 star values: 4
Martha Stewart Member Rating: 1.0 stars 11/30/2019 Horrible recipe, tastes like crap, instructions don't make sense. You end up with a plate of spices on the side lol Martha Stewart Member Rating: 3 stars 11/28/2018 No way in the world would anyone discard the oxtails. Martha Stewart Member Rating: Unrated 03/13/2017 I have followed the recipe exactly but my final broth product is bland without much of the wonderful scents that have permeated my home for the past few days. What can I add to make the broth more flavorful at this late stage? Martha Stewart Member Rating: Unrated 09/07/2016 wow, what a great presentation from thomas joseph. he was very knowledgeable and showed much respect for the culture by taking the time to research everything. he made it look so simple. i'm definitely going to be trying this recipe soon when it starts to get colder and i'm need for a warm bowl of comfort. yum! Martha Stewart Member Rating: Unrated 03/09/2015 Thank you. This recipe has the perfect amount of spice one needs for Pho. I have tried many recipes (I am vietnamese) but this one provides the perfect amount of aroma and taste. When I make pho, I put all the spices in a tea bag or 2, this helps make the broth clear, which is one of the requirements for the perfect Pho broth. You can get all the spices at Bulk Barn, or at a spice bazaar. Have fun cooking! Martha Stewart Member Rating: Unrated 02/06/2014 I live in a major metropolitan area and am pretty sure locating all of the foreign ingredients would be only a minor challenge. But... The meat ingredients alone for this one pot of soup would total approximately $65-70 in this market .... ONLY the meat. Figure in the cost of the other ingredients and it ends up being an awfully steep price for a bowl of what's meant to be "street food". Martha Stewart Member Rating: Unrated 12/17/2012 If you don't skim the "fat" you are actually keeping the immune stimulating factors, and the glucosamine which helps with joint pain n discomfort. It won't lok the same, but it's much healthier to keep the "fat" which is actually parts of the above. Martha Stewart Member Rating: Unrated 12/12/2012 For those who are looking for the directions for the spices within this recipe, they are provided in Step 3 last sentence "...transfer onions, shallots, ginger, and spices to stockpot with bones and meat.". Hope this helps...I've been wanting to try this recipe myself. Martha Stewart Member Rating: Unrated 08/12/2012 If you read the recipe, it doesn't tell you what to do with the spices after you toast them in the skillet. "Set aside" is the last instruction regarding them. It needs to be proofed better. Martha Stewart Member Rating: Unrated 07/12/2011 Although I appreciate the authenticity of the recipe, I would love one that I can actually find the ingredients for. Martha Stewart Member Rating: Unrated 03/16/2011 Loved the TV segment and appreciated chef Thomas Joseph sharing his experiences with his studies and travels. I've seen my mom make this dish but has always been overwhelmed with the process and time it takes - however, after seeing this segment I'm eager to try it out!! Will report with results, hopefully soon!! Thanks again!!Martha Stewart Member
Rating: 1.0 stars 11/30/2019
Horrible recipe, tastes like crap, instructions don’t make sense. You end up with a plate of spices on the side lol
Rating: 1.0 stars
Rating: 3 stars 11/28/2018
No way in the world would anyone discard the oxtails.
Rating: 3 stars
Rating: Unrated 03/13/2017
I have followed the recipe exactly but my final broth product is bland without much of the wonderful scents that have permeated my home for the past few days. What can I add to make the broth more flavorful at this late stage?
Rating: Unrated
Rating: Unrated 09/07/2016
wow, what a great presentation from thomas joseph. he was very knowledgeable and showed much respect for the culture by taking the time to research everything. he made it look so simple. i’m definitely going to be trying this recipe soon when it starts to get colder and i’m need for a warm bowl of comfort. yum!
Rating: Unrated 03/09/2015
Thank you. This recipe has the perfect amount of spice one needs for Pho. I have tried many recipes (I am vietnamese) but this one provides the perfect amount of aroma and taste. When I make pho, I put all the spices in a tea bag or 2, this helps make the broth clear, which is one of the requirements for the perfect Pho broth. You can get all the spices at Bulk Barn, or at a spice bazaar. Have fun cooking!
Rating: Unrated 02/06/2014
I live in a major metropolitan area and am pretty sure locating all of the foreign ingredients would be only a minor challenge. But… The meat ingredients alone for this one pot of soup would total approximately $65-70 in this market …. ONLY the meat. Figure in the cost of the other ingredients and it ends up being an awfully steep price for a bowl of what’s meant to be “street food”.
Rating: Unrated 12/17/2012
If you don’t skim the “fat” you are actually keeping the immune stimulating factors, and the glucosamine which helps with joint pain n discomfort. It won’t lok the same, but it’s much healthier to keep the “fat” which is actually parts of the above.
Rating: Unrated 12/12/2012
For those who are looking for the directions for the spices within this recipe, they are provided in Step 3 last sentence “…transfer onions, shallots, ginger, and spices to stockpot with bones and meat.”. Hope this helps…I’ve been wanting to try this recipe myself.
Rating: Unrated 08/12/2012
If you read the recipe, it doesn’t tell you what to do with the spices after you toast them in the skillet. “Set aside” is the last instruction regarding them. It needs to be proofed better.
Rating: Unrated 07/12/2011
Although I appreciate the authenticity of the recipe, I would love one that I can actually find the ingredients for.
Rating: Unrated 03/16/2011
Loved the TV segment and appreciated chef Thomas Joseph sharing his experiences with his studies and travels. I’ve seen my mom make this dish but has always been overwhelmed with the process and time it takes - however, after seeing this segment I’m eager to try it out!! Will report with results, hopefully soon!! Thanks again!!
All Reviews for Pho
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