Traditional Vietnamese Beef Pho Soup
PREP TIME: 1 hour
SERVES: 4 to 6
TOTAL COOKING TIME: 4 hours
- 3 lbs beef bones
- 1 lb beef tendons
- 1 Pho Hoa spices package – Pho seasoning
- 16 cups (4 quarts) of cold water
- 2 tbsp Candy Rocks
- 1 tsp Kosher Salt
- 2 tbsp mushroom seasoning
- Bay leaves (10 leaves)
- 3 tbsp star aniseed (20-25 pieces)
- 2 lbs tender rare beef, sliced thin
- 1 bunch scallion white part only, cut 1”pieces
- 2 tbsp fresh ginger, sliced and pan fried
- 3 sweet valadia onions
- 1 tsp black pepper
- 1/4 cup fish sauce
- 12 oz. Vien Gia Vi pho seasoning (2 cubes)
- Using a large soup pot, fill 12 cups of cold water and slowly bring to boil.
- Add candy rocks, Kosher salt to pot.
- Clean, remove ginger skin. Cut ginger into thin slices.
- Using a small frying pan, fry ginger on both sides until golden brown. Add ginger to pot of soup.
- Clean scallion. Cut scallion head into 1 inch in length pieces. Add to pot of soup.
- Peel sweet onion. Cut onion into thin slices.
- When pot of soup boils, lower heat to Low. Add beef bones, Pho Hoa spice package, sweet onion, star aniseed, bay leaves, black pepper, mushroom seasoning, scallion whitepart (cut, 1” long).
- Cook over low heat for 4 hours.
- Serve with: rice noodles, banh Pho noodles or vermicelli beans threads noodles, chopped scallion, bean sprouts, fresh basil, lime, beef soup balls with tendons.
NOTE: For a healthier Pho Soup
- Remove beef bones from soup when finished cooking. When beef bones are cooled off, remove all bones and discard.
- When Pho soup is cooled off, store broth in refrigerator overnight to get the soup fat to congeal. After 24 hours, remove excess fat from broth.
- Reheat soup over medium heat until boil.