- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 410 kcal
Quick summary
“Inspired by the renowned Vietnamese dish, this pho combines slow-cooked beef brisket in an aromatic broth with cinnamon, ginger, and cloves, served over rice noodles. It is worth preparing for the comforting and fragrant broth that extracts the best of the natural seasonings.”
What you need to know
- Cook the beef brisket with the cloves, cinnamon, and ginger over low heat to tenderize the meat and concentrate the broth.
- Strain the broth through a fine sieve before cooking the pasta to remove impurities and pieces of whole spices.
- Slice the cooked meat into very thin strips across the fiber to ensure total tenderness in chewing.
Ingredients
Main
- 500g of beef brisket cut into thin strips
- 200g of rice noodles
- 2 liters of water
- 1 large onion cut in half
- 2 pieces of fresh ginger
- 1 cinnamon stick
- 5 cloves
- 2 tablespoons of soy sauce
Instructions
Principal
- In a large pot, place the water, onion, ginger, cinnamon, and cloves. Bring to a boil over high heat.
- Add the meat strips and cook for about 30 minutes over medium heat, until the meat is tender.
- Remove the meat and set aside. Strain the broth and return to the pan.
- Cook the rice noodles in the broth for 5 to 7 minutes or until al dente.
- Meanwhile, thinly slice the cooked meat.
- Serve the noodles in bowls, add the meat slices, and cover with the hot broth.
- Finish with bean sprouts and fresh herbs to taste.
- Drizzle with soy sauce and adjust seasoning if necessary.
Chef's tips
- Brown the halved onion and ginger slices in a dry skillet before placing in the water to intensify the smoky flavor.
- Cook the rice noodles in the broth only until al dente to maintain the elastic consistency in the bowl.
- Assemble the dish by pouring the boiling broth over the noodles and meat to reheat all the elements in the bowl.
Variations
- Pho with fresh herbs: add a generous amount of Thai basil leaves, mint, and cilantro when serving.
- Spicy version: add slices of fresh finger chili and a few drops of sriracha hot sauce.
- Pho with vegetables: add thinly sliced carrot ribbons and crunchy bean sprouts when assembling the bowls.
Substitutions
- Beef brisket: can be replaced by chuck, beef shank, or flank steak cut into thin slices.
- Rice noodles: use rice noodles for pad thai or even angel hair pasta as an emergency substitute.
- Cloves and cinnamon: add 1 unit of star anise if you want to bring the aroma closer to the traditional Vietnamese pho.
How to store
Store the sliced meat and the strained broth together in an airtight container in the refrigerator for up to 3 days. Keep the cooked pasta separate so it doesn't get mushy or absorb all the broth.
Can it be frozen?
The broth flavored with the meat slices freezes very well for up to 90 days in suitable containers. Do not freeze cooked rice noodles, preparing the fresh pasta on the day of consumption.
What to serve with
Serve with side plates containing lime wedges, fresh washed bean sprouts, cilantro leaves, and chili sauce. Cold coconut water or a lager-type beer accompany perfectly.
Frequently asked questions
How to serve the dish keeping the temperature very hot?
Heat the bowls with hot water before assembly and make sure the broth is boiling when being poured.
Can I cook in the pressure cooker to speed it up?
Yes, cook the breast with the water and spices in the pressure cooker for about 25 minutes after the whistle to reduce the time by half.
What's the secret to a clear and flavorful broth?
Cook over medium-low heat without letting it boil with strong bubbling and remove the fat foam that rises to the surface in the first few minutes.
Why cut the meat into very thin strips?
Beef brisket has long fibers; cutting finely in the opposite direction to the fibers ensures that the meat is tender and easy to eat with chopsticks.
