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!.
With its complex layers of flavors and textures, a steaming bowl of pho represents the very best of Vietnamese cuisine The star ingredient, of course, is the beef – thin slices floating in a savory broth alongside noodles, herbs and vegetables.
Choosing the right cut of beef is key to achieving that perfect tender yet chewy texture contrast that makes pho so craveworthy. But with so many options at the butcher shop, it can get confusing.
Should you splurge on premium steak cuts? Or go for more affordable stew meats? Here is a complete guide to selecting the ideal beef for your next batch of homemade pho,
The Characteristics of Good Pho Beef
Great pho showcases beef with these attributes:
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Tender – The meat should slice very thinly and cook quickly to a just barely done stage.
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Lean – Minimal marbling allows the beef to cook fast without too much greasy residue.
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Flavor – A moderately beefy flavor stands up to the broth without overpowering.
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Texture – The meat should have a slight chew but not be tough.
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Cost – Budget-friendly cuts help keep homemade pho affordable.
With those criteria in mind, let’s explore some excellent options for pho beef.
Top 3 Recommended Cuts for Pho
These quick-cooking, flavorful cuts can’t be beat for pho:
1. Eye of Round
This lean, tender roast from the rear leg is perfect for thinly slicing raw for pho. With little waste or gristle, it cooks rare to medium rare very fast. The mild flavor won’t compete with the broth. Choose petite cuts if available.
2. Sirloin Tip or Tri-Tip
Also called triangle roast, this cut comes from the bottom sirloin. It has good marbling for flavor and tenderness but cooks fast. Sirloin tip is ideal for both grilling and pho. Cut against the grain into thin slices.
3. Top Round
Top round offers great texture, tenderness and just the right mild beefiness. Remove any fat or silver skin before slicing paper thin. Sear briefly in broth for a perfect rare doneness. An affordable choice.
Other Good Options for Pho Beef
While the cuts above are ideal, these alternatives also work well:
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Flank Steak – Thinly sliced across the grain, flank has great texture. Plus it’s inexpensive. Just watch the cook time.
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Skirt or Hanger Steak – These thin, loose cuts need fast searing but add nice flavor. Cut into small pieces to avoid chewiness.
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London Broil – Essentially a thick flank steak, London broil can be quite tender. Slice very thinly against the grain.
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Chuck Roast – Choose a leaner chuck roast and thinly slice. Braise chunks first if too chewy.
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Boneless Short Ribs – Cut ribbons along the grain before slicing these very thin. Quick cooking but still retain moisture.
The key is finding cuts that give you control over doneness by cooking very fast. Avoid pre-sliced “stir fry” beef which cooks unevenly.
Cuts to Avoid for Pho
On the flip side, these options don’t work quite as well:
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Ribeye or Strip Steaks – These tender cuts are too high in fat content, expensive and won’t cook through fast enough.
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Tenderloin – Filet mignon is incredibly tender but lacks the beefy flavor needed for pho when cooked rare. Too pricey as well.
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Brisket – Brisket needs prolonged cooking to break down all the connective tissue until fall off the bone tender. Not ideal for pho.
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Ground Beef – While convenient, ground meat lacks the texture and sliced visual that makes pho so appealing.
The goal is thinly sliced beef that cooks in just a minute or two. Fattier, expensive cuts should be saved for grilling or other recipes.
Cooking Tips for Pho Beef
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Place beef in freezer for 30 mins to firm up which helps slicing.
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Cut across the grain into paper-thin slices, about 1/8 inch thick.
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Separate slices to cook individually for even doneness.
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Do not overcook! Cook just until beef loses raw color.
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For depth, sear some slices in the hot broth before assembling bowls.
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Let guests add their own meat to customize doneness preferences.
Proper slicing and quick cooking gives you that melt-in-your-mouth texture. Resist overcooking or the beef will get tough.
Health Benefits of Beef in Pho
While not a low-calorie dish overall due to generous oil and sodium content, pho made with lean beef provides:
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Protein – For muscle repair, growth and satisfaction. Beef is a complete protein.
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Iron – To prevent anemia and aid oxygen circulation. Also benefits energy levels.
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Zinc – For immune function, growth and neurological health.
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B Vitamins – To convert carbs, protein and fat into energy. Also important for digestion.
The array of herbs, sprouts and lime also boost the nutritional value of pho.
Making the Most of Leftover Pho Beef
Have extra raw pho beef? Give it more purpose with these ideas:
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Toss into a stir-fry or fried rice.
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Make Vietnamese salad rolls in rice paper wrappers.
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Add to a veggie-packed pho soup bowl.
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Include in a rice noodle or mixed green salad.
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Stack on a banh mi sandwich with pickled veggies.
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Wrap in lettuce leaves for lettuce wrap tacos.
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Make a quesadilla with pho beef and shredded cheese.
With a tasty marinade or sauce, thinly sliced pho beef adapts well to many dishes beyond soup.
Top Tips for Perfect Pho
Beyond the beef, keep these tips in mind:
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Go for bones – Beef bones like knuckle or marrow add the most flavorful broth.
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Toast spices – Dry roast spices like anise, coriander, clove, cinnamon and fennel before simmering.
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Simmer and skim – Let the broth simmer several hours but skim fat regularly for clarity.
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** Blanch herbs** – For purity of flavor, blanch basil, cilantro, etc then add to bowls.
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Cook noodles just before serving for the best texture.
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Garnish generously with herbs, sprouts, lime and chili.
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Season sensitively with fish sauce, hoisin or chili sauce to taste.
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Slow sip – Pho stays hot a while so pace yourself. Add more toppings as you go.
FAQs About Pho and Beef Selection
Q: Can I use beef broth instead of making stock from bones?
A: Yes but bone-based broth has more depth. Combine bones and beef broth for maximum flavor.
Q: Is flank steak or skirt steak better for pho?
A: They’re similar but flank has a more tender, yielding texture. Skirt steak has a looser grain. Both need slicing across grain.
Q: What about using raw ribeye or filet mignon?
A: You can but these premium cuts are pricier and higher in fat. Stick to leaner quick-cooking beef cuts.
Q: Is pre-sliced stir fry beef ok for pho in a pinch?
A: Pre-sliced beef works but season before cooking and watch it closely to avoid overcooking.
Q: Can I freeze leftover pho beef?
A: Yes, freeze raw beef in a single layer then transfer to a bag. Thaw before using to retain texture.
Bring the Pho Experience Home
With the right cut of meat, you can create restaurant-quality pho in your own kitchen for a fraction of the cost. Use this guide to shop smart so you can focus on layers of fresh, seasonal garnishes.
The combination of tender beef, chewy noodles, crisp veggies and aromatic broth makes pho a nourishing comfort food the whole family will ask for again and again.
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.
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.