Vietnamese pho soup
- Preparation 1 h
- Cooking 3 h 40 min
- Servings 4 to 6
- Freezing Absolutely
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🍜 Vietnamese Beef & Shrimp Pho – A Rich and Aromatic Broth
If you’re looking to make authentic homemade pho, this Vietnamese beef and shrimp soup is the recipe you need. With a slow-simmered, spice-infused broth and fresh ingredients, every spoonful takes you straight to the heart of Vietnamese flavors.
🔥 The Secrets to a Perfect Homemade Pho
A Deep, Flavorful Broth : Made from 10 beef marrow bones, simmered low and slow with Spanish onion, French shallots, fresh ginger, star anise, cloves, and cinnamon. A touch of maple syrup and fish sauce enhances the richness.
An Irresistible Surf & Turf Combo : Ultra-tender sliced beef and juicy shrimp, marinated in a hint of fish sauce, create the perfect balance of flavors.
Fresh & Crunchy Toppings : Flat rice noodles, julienned carrots, broccoli, bean sprouts, diced tomato, all topped with Thai basil, cilantro, and green onions for an explosion of freshness in every bite.
🥢 Why This Pho is an Absolute Must-Try
✅ A comforting, nourishing meal, perfect for a cozy dinner.
✅ A homemade version bursting with flavor, with perfectly balanced spices.
✅ Easily customizable with your favorite toppings and sauces.
Serve this beef & shrimp pho steaming hot with a squeeze of fresh lime and a hint of chili for that final flavor punch. Grab your chopsticks and dig in! 🍜✨
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🔥 Tips & Tricks for the Ultimate Vietnamese pho soup!
✅ Build a Deep, Flavorful Broth
- Char the onion, shallots, and ginger over an open flame or in the oven before adding them to the broth—this brings out a smoky, rich flavor.
- Let it simmer low and slow—a minimum of 6 hours for a deep, aromatic broth that packs a punch.
✅ Perfectly Cooked Proteins
- Add shrimp at the very end to keep them juicy—just a quick dip in the hot broth is enough!
- Slice the beef ultra-thin and place it directly in the bowl before pouring the hot broth over it. This keeps it tender and perfectly cooked.
✅ Noodle Perfection
- Rinse rice noodles with cold water after cooking to prevent them from sticking.
- Never cook noodles in the broth! Always place them in the bowl first and then add the hot broth to keep the texture just right.
✅ Flavor & Texture Explosion
- Boost freshness with Thai basil, cilantro, and green onions right before serving.
- Add crunch with bean sprouts and julienned carrots.
- Customize with condiments: a dash of fish sauce for depth, a swirl of sriracha for heat, and a spoonful of hoisin for a touch of sweetness.
⏳ Make-Ahead & Storage
✅ The broth can be made up to 3 days in advance and stored in the fridge. Skim off any fat before reheating for a cleaner flavor.
✅ Chop all your toppings ahead of time and store them separately in airtight containers for quick assembly.
✅ Only cook noodles when ready to serve to keep them from getting mushy.
❄️ Storage & Freezing
✅ Refrigeration: The broth stays fresh for up to 5 days in an airtight container. Proteins and toppings should be added fresh when serving.
✅ Freezing: The broth freezes perfectly for up to 3 months! Store it in portioned containers for easy meals. Do not freeze noodles or fresh toppings, as they lose texture when thawed.
💡 Meal Prep Hack: Freeze broth in individual portions, so you can have fresh, homemade pho in minutes. Just reheat, assemble, and enjoy!
With these tips, your homemade beef & shrimp pho will rival the best Vietnamese restaurants. Grab your chopsticks and slurp away! 🍜🔥
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Vietnamese pho soup
- 1 large yellow onion, unpeeled
- 2 large shallots, unpeeled
- 1 large piece of fresh ginger about 10-12 cm long, unpeeled
- 10 beef soup bones (6 lb)
- Olive oil
- Cold water
- 7 star anise
- 6 cloves
- One 3″ cinnamon stick
- 4 teaspoons maple syrup
- 3 tablespoons salt
- 1/4 cup fish sauce + 3 tablespoons for the shrimp
- 340g shrimp, size 31-40
- 400g flat rice noodles
- 300g fondue beef
- 3 small Nantes carrots, cut in short julienne
- 2 cups broccoli cut into small florets, lightly blanched
- 2 cups bean sprouts, rinsed and drained
- 1 tomato, diced
- Fresh coriander and / or Thai basil
- 2 green onions, sliced thinly
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Preparation
- Grill the onion, shallots and ginger directly on the flame until you get a nice grilled and burnt color all around. The onion and shallots will lose a few layers of skin and it’s normal. Continue cooking until lightly soft and caramelized. Peel the onion and shallots but keep the ginger peel. Cut in large pieces and set aside. (You can also cook at GRILL in your oven.)
- In a large saucepan (about 25 cups) heated over medium high heat, add a dash of olive oil followed by the soup bones. Cook the bones on all sides for about 12 minutes while stirring. Season with salt and pepper generously.
- Add enough water to cover the bones and bring to a boil. Cook for 3 minutes, stirring and remove impurities on the top. Pour in a large strainer and rinse well under cold water. Rinse the saucepan and put the bones back in.
- Add 20 cups water, star anise, cloves, cinnamon, maple syrup, salt and grilled vegetables then stir. Cover and bring to a boil.
- Reduce to low heat (to obtain a low simmer) and let simmer for 3 hours, half-covered, stirring occasionally. Remove impurities and fat regularly. Close the heat and let the stock stand for 30 minutes. Remove the fat on the top.
- Place the shrimp in a bowl and add 3 tablespoons fish sauce. Toss and reserve in the fridge for 30 minutes, while the broth rests.
- Pour the broth several times into a fine filter to obtain a clear broth and return to the saucepan. Add 1/4 cup of fish sauce and mix. Taste and rectify salt if necessary. Keep the broth very hot.
- In a saucepan filled with boiling salted water, cook the noodles according to the directions on the package. Pour into a colander, rinse thoroughly under cold water and drain well. Set aside.
- In a skillet heated over high heat, add a thin stream of olive oil followed by shrimps. Sauté for 3 to 4 minutes or until pink and grilled. Set aside.
- Spread noodles in bowls followed by raw beef and shrimps. Divide the carrots and broccoli and cover with hot broth. Garnish with a ton of bean sprouts and add tomato cubes. Decorate with coriander and green onions. The recipe gives about 8 cups of liquid so you can serve 4 large soups or 6 small ones!
The traditional pho recipe uses beef bones, fish sauce, star anise and ginger to create a delicious, aromatic Vietnamese broth. The savory broth is ladled over rice noodles and thinly sliced beef, then garnished with fresh toppings.
To get the deep, almost smoky flavor of traditional beef pho, I char onion and ginger before simmering them with the beef bones. Pho spices: our broth simmers with cinnamon sticks, star anise, cloves and maple syrup.
Answer: both, my friend!
– A good bowl of phở is soupy bliss. Its rich broth warms you from the inside out, hydrates you like a spa for your cells and throws in a dose of minerals and collagen that would make any anti-aging cream jealous.
– Rice noodles? Perfect for keeping your energy up without feeling like you’ve swallowed a cinder block. And if you add a handful of Thai basil, coriander and bean sprouts, BOOM! You’ve just boosted your dose of fiber and freshness in one bite.
In short, it’s comforting, nourishing, and so delicious you’ll want to pour a bowl over your head. 🔥🍜
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