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Flavorful Vietnamese Pho Beef Broth Bowl Recipe with Fresh Herbs Made Easy

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A quick and approachable Vietnamese pho-inspired beef broth bowl featuring a rich, smoky broth, tender brisket, fresh herbs, and a mix of rice and glass noodles. Perfect for a comforting meal with authentic flavors.

Ingredients

Scale
  • 3 lbs beef marrow and knuckle bones
  • 1 lb beef brisket, trimmed and sliced thinly
  • 2 medium onions, halved and charred
  • 4-inch piece ginger, sliced and charred
  • 4 whole star anise pods
  • 1 large cinnamon stick (about 3 inches)
  • 5 whole cloves
  • 3 cardamom pods, lightly crushed
  • 1/4 cup fish sauce (preferably Red Boat brand)
  • 1 tablespoon rock sugar or brown sugar
  • Salt to taste
  • 8 oz flat rice noodles, soaked and drained
  • 4 oz glass noodles (optional), soaked and drained
  • 1/2 cup Thai basil, loosely packed
  • 1/2 cup cilantro, loosely packed
  • 1/2 cup mint, loosely packed
  • 1 cup bean sprouts, rinsed and drained
  • Lime wedges for serving
  • Thinly sliced jalapeño or Thai chili (optional)

Instructions

  1. Preheat oven to 450°F (230°C). Spread beef bones on a baking sheet and roast for 30 minutes, turning halfway until browned.
  2. Char onion halves and ginger slices over open flame, grill, broiler, or hot skillet until blackened in spots (5-7 minutes).
  3. Transfer roasted bones to a large stockpot, cover with cold water, bring to rolling boil for 10 minutes. Drain and rinse bones and clean pot.
  4. Return bones to cleaned pot with 5 quarts (4.7 liters) fresh water. Add charred onion, ginger, star anise, cinnamon, cloves, and cardamom. Simmer uncovered over medium heat for 1 to 1.5 hours, skimming foam occasionally.
  5. Add fish sauce, rock sugar, and salt to taste. Continue simmering uncovered for another 30 minutes, tasting to balance flavors.
  6. Soak rice noodles and glass noodles in warm water for 20 minutes until pliable. Drain well.
  7. Bring a small pot of water to boil. Quickly dip brisket slices for 10-15 seconds until just cooked but tender. Set aside.
  8. Strain broth through a fine mesh sieve into another pot or bowl to remove bones and aromatics. Keep broth hot.
  9. Divide softened noodles into serving bowls. Top with brisket slices, bean sprouts, fresh herbs, and sliced chili.
  10. Ladle hot broth over bowls. Serve with lime wedges on the side.

Notes

Keep broth at a gentle simmer to avoid cloudiness. Parboil bones before simmering to remove impurities. Slice brisket thinly and cook quickly to preserve tenderness. Fresh herbs are essential for authentic flavor. For gluten-free, verify fish sauce or substitute with tamari. Roasting bones and charring aromatics add smoky depth.

Nutrition

Keywords: Vietnamese pho, beef broth, pho recipe, fresh herbs, comfort food, quick pho, easy pho broth, authentic pho, Vietnamese noodles

Find it online: https://tempotaste.com/flavorful-vietnamese-pho-beef-broth-bowl-recipe-with-fresh-herbs-made-easy/