Vietnamese pho soup

Ingredients

• to tastebeef bones
• to tastechicken carcasses
• to tasteonion
• to tasteginger
• to tasterice or soya vermicelli
• to tastebeef or chicken
• to tasteshallot
• to tastefresh coriander

Instructions

1. 1

   Prepare the stock

   Rinse the beef bones and chicken carcasses well, cover with cold water and bring to the boil. Skim off the foam that rises to the surface.

2. 2

   Char onion

   Grill the onion or brown it directly over a flame, then add it to the pan with the bones and chicken carcasses.

3. 3

   Char the ginger

   Peel the ginger, brown it over a flame or grill it, then crush it and add it to the stock. Simmer gently for about 5 hours, then strain.

4. 4

   Cook the noodles

   Cook the rice vermicelli separately, then add it to the soup.

5. 5

   Finish the bowls

   Add cooked beef or chicken, cut into pieces. Scatter over fresh coriander leaves and sliced shallot.

6. 6

   Serve the soup

   Serve with lemon wedges and vinegar seasoned with garlic and hot chilli.

What is pho?

Pho is a Vietnamese noodle soup centred on a fragrant broth, noodles and meat. This version uses both beef bones and chicken carcasses for its stock, with charred onion and ginger adding depth.

A long, gentle simmer is the key to the recipe: it gives the broth time to take on flavour before it is strained and served with freshly cooked noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 38g protein, 62g carbs, 15g fat.

The noodles supply most of the carbohydrates, while the beef or chicken and stock contribute protein; the bones and meat also contribute fat. Since exact quantities are not provided, the nutrition estimate is only a rough guide; serve with extra fresh vegetables if you want a more balanced plate.

Building flavour in the broth

Bones and chicken: Rinsing them first and skimming the surface as the water comes to the boil helps keep the finished stock clear.

Onion and ginger: Browning these over a flame or under a grill brings a toasted quality to the broth. Crush the ginger after charring so it can flavour the simmering stock.

Keep the simmer gentle

Once the stock has come to the boil and been skimmed, lower the heat and let it simmer gently for about 5 hours. A rolling boil can make the broth cloudy and agitate the ingredients.

Strain the stock after simmering, before adding the noodles and sliced meat, so the bowl is easy to eat.

Noodles and meat

Noodles: Cook the vermicelli separately, as directed, then add it to the strained soup. This keeps the noodles from becoming overly soft during the long stock-making stage.

Meat: The recipe calls for cooked beef or chicken cut into pieces. Add it to the soup at the end, just long enough to warm through.

Finishing the bowl

Fresh coriander and sliced shallot go on just before serving, bringing a fresh contrast to the rich broth. Lemon wedges and garlic-and-chilli vinegar are served alongside for each person to add as they like.

For a simple meal, serve the soup as it is; a fresh salad or lightly dressed vegetables can sit alongside it if you want extra crunch.

Plan for the long cook

The recipe gives a total time of 255 minutes, with the stock simmering for about 5 hours. Allow extra time if your stock needs longer to reach the flavour you want.

The noodles and final garnishes are prepared near serving time, so they stay distinct and fresh rather than sitting in the stock.

Recipe notes & tips

• Skim the surface after the stock first comes to the boil.
• Keep the stock at a gentle simmer for the full cooking time.
• Char the onion and ginger until browned, but avoid letting them burn.
• Strain the stock before assembling the bowls.
• Cook the vermicelli separately so it does not overcook in the broth.
• Add the fresh coriander and shallot just before serving.

Variations

• Choose chicken: Use chicken instead of beef for the sliced meat.
• Choose beef: Add cooked beef in place of chicken.
• Use soya vermicelli: Swap the rice vermicelli for the listed soya option.
• Adjust the acidity: Serve lemon wedges on the side and add them to taste.
• Add chilli: Serve the garlic-and-chilli vinegar alongside for diners to season their bowls.

Common mistakes to avoid

• Skipping the skim: Remove the foam as it forms to help keep the stock clear.
• Boiling too hard: Lower the heat after boiling so the stock simmers gently.
• Adding noodles too early: Cook them separately and add them after straining the broth.
• Leaving the stock unstrained: Strain it before serving for a cleaner bowl.
• Overcooking the garnishes: Add the coriander and shallot at the end so they stay fresh.

How to store

Cool leftover broth promptly and refrigerate it in a covered container for up to 3 days. Store noodles and garnishes separately, then reheat the broth until steaming hot and assemble the bowls just before eating.

Frequently asked questions