Restaurant-Level Pho for Meal Prep
Restaurant-Level Pho for Meal Prep
Ingredients
For the Broth
- 2 kg beef bones, marrow bones, oxtail, knuckles
- 2 large onions
- 1 large piece ginger, about 100g
- 5-6 pods star anise
- 2 cinnamon stick, 3-inch
- 2 pods black cardamom
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1/2 cup fish sauce
- 50 g rock sugar
- 1 tablespoon salt, or to taste
- 8 liters water
For the Meat
- 500 g beef brisket
- 300 g beef eye round, thinly sliced
For the Noodles
- 1 kg fresh pho noodles, Banh Pho
For Garnishes
- 1/2 medium white onion, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1 cup bean sprouts
- 1-2 lime wedges
- 1 jalapeño, sliced
- 1/2 cup Thai basil
- as desired hoisin sauce
- as desired sriracha
Instructions
- 1
Place the beef bones in a large pot. Cover with cold water and bring to a rolling boil. Blanch for 10-15 minutes to remove impurities. Drain the bones, rinse them thoroughly under cold water, and scrub off any remaining scum or residue. This step ensures a clear broth.
⏱️ 20 min
- 2
Halve the two large onions and the 100g piece of ginger. Place them directly over an open flame (e.g., gas burner) or in a dry pan. Char them until the outer layers are slightly blackened and fragrant. Once charred, peel off the burnt skin from the ginger.
⏱️ 10 min
- 3
In a dry pan over medium heat, lightly toast the 5-6 star anise pods, two 3-inch cinnamon sticks, 2 black cardamom pods, 1 tablespoon of fennel seeds, and 1 tablespoon of coriander seeds for about 2-3 minutes, until they become fragrant. Transfer the toasted spices into a disposable spice bag or a piece of cheesecloth tied securely.
⏱️ 5 min
- 4
Place the blanched beef bones, charred onions, charred ginger, and the spice bag into a large stockpot (8-liter capacity or larger). Fill the pot with 8 liters of cold water. Bring the water to a boil over high heat, then immediately reduce the heat to a very gentle simmer. Continuously skim off any foam or impurities that rise to the surface for the first hour to maintain a clear broth.
⏱️ 75 min
- 5
After simmering and skimming for about 1 hour, add 1/2 cup of fish sauce, 50 grams of rock sugar, and 1 tablespoon of salt to the broth. Stir to dissolve.
⏱️ 5 min
- 6
Carefully add the 500 grams of beef brisket to the simmering broth. Continue to simmer until the brisket is tender, which typically takes about 2-3 hours. The brisket is done when it can be easily pierced with a fork. Remove the cooked brisket from the broth, let it cool slightly, then slice it thinly against the grain.
⏱️ 180 min
- 7
Continue simmering the broth for a total of 6-8 hours (or longer for a more intense flavor). Throughout this period, taste the broth periodically and adjust the seasoning (salt, fish sauce, rock sugar) as needed to achieve the desired balance. Remove the spice bag when the broth has reached your preferred flavor strength, usually after 2-3 hours to prevent bitterness.
⏱️ 240 min
- 8
Just before serving, cook the 1 kg of fresh pho noodles according to the package instructions. This usually involves blanching them quickly in boiling water for 30-60 seconds until tender but still firm. Drain the noodles and rinse them with cold water to prevent sticking, then set aside.
⏱️ 5 min
- 9
To assemble and serve: Reheat the broth to a rolling boil. Place a generous portion of cooked pho noodles into each serving bowl. Arrange slices of the cooked brisket and thin slices of raw beef eye round over the noodles. The raw beef will cook quickly when the hot broth is added. Ladle the boiling hot broth over the meat and noodles in each bowl. Garnish each bowl with thinly sliced white onion, chopped green onions, chopped cilantro, a handful of fresh bean sprouts, a lime wedge, and slices of jalapeño and Thai basil leaves. Serve immediately with hoisin sauce and sriracha on the side for individual customization.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Level Pho for Meal Prep
For the Broth
- 2 kg beef bones, marrow bones, oxtail, knuckles
- 2 large onions
- 1 large piece ginger, about 100g
- 5-6 pods star anise
- 2 cinnamon stick, 3-inch
- 2 pods black cardamom
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1/2 cup fish sauce
- 50 g rock sugar
- 1 tablespoon salt, or to taste
- 8 liters water
For the Meat
- 500 g beef brisket
- 300 g beef eye round, thinly sliced
For the Noodles
- 1 kg fresh pho noodles, Banh Pho
For Garnishes
- 1/2 medium white onion, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1 cup bean sprouts
- 1-2 lime wedges
- 1 jalapeño, sliced
- 1/2 cup Thai basil
- as desired hoisin sauce
- as desired sriracha
Instructions
- 1
Place the beef bones in a large pot. Cover with cold water and bring to a rolling boil. Blanch for 10-15 minutes to remove impurities. Drain the bones, rinse them thoroughly under cold water, and scrub off any remaining scum or residue. This step ensures a clear broth.
⏱️ 20 min - 2
Halve the two large onions and the 100g piece of ginger. Place them directly over an open flame (e.g., gas burner) or in a dry pan. Char them until the outer layers are slightly blackened and fragrant. Once charred, peel off the burnt skin from the ginger.
⏱️ 10 min - 3
In a dry pan over medium heat, lightly toast the 5-6 star anise pods, two 3-inch cinnamon sticks, 2 black cardamom pods, 1 tablespoon of fennel seeds, and 1 tablespoon of coriander seeds for about 2-3 minutes, until they become fragrant. Transfer the toasted spices into a disposable spice bag or a piece of cheesecloth tied securely.
⏱️ 5 min - 4
Place the blanched beef bones, charred onions, charred ginger, and the spice bag into a large stockpot (8-liter capacity or larger). Fill the pot with 8 liters of cold water. Bring the water to a boil over high heat, then immediately reduce the heat to a very gentle simmer. Continuously skim off any foam or impurities that rise to the surface for the first hour to maintain a clear broth.
⏱️ 75 min - 5
After simmering and skimming for about 1 hour, add 1/2 cup of fish sauce, 50 grams of rock sugar, and 1 tablespoon of salt to the broth. Stir to dissolve.
⏱️ 5 min - 6
Carefully add the 500 grams of beef brisket to the simmering broth. Continue to simmer until the brisket is tender, which typically takes about 2-3 hours. The brisket is done when it can be easily pierced with a fork. Remove the cooked brisket from the broth, let it cool slightly, then slice it thinly against the grain.
⏱️ 180 min - 7
Continue simmering the broth for a total of 6-8 hours (or longer for a more intense flavor). Throughout this period, taste the broth periodically and adjust the seasoning (salt, fish sauce, rock sugar) as needed to achieve the desired balance. Remove the spice bag when the broth has reached your preferred flavor strength, usually after 2-3 hours to prevent bitterness.
⏱️ 240 min - 8
Just before serving, cook the 1 kg of fresh pho noodles according to the package instructions. This usually involves blanching them quickly in boiling water for 30-60 seconds until tender but still firm. Drain the noodles and rinse them with cold water to prevent sticking, then set aside.
⏱️ 5 min - 9
To assemble and serve: Reheat the broth to a rolling boil. Place a generous portion of cooked pho noodles into each serving bowl. Arrange slices of the cooked brisket and thin slices of raw beef eye round over the noodles. The raw beef will cook quickly when the hot broth is added. Ladle the boiling hot broth over the meat and noodles in each bowl. Garnish each bowl with thinly sliced white onion, chopped green onions, chopped cilantro, a handful of fresh bean sprouts, a lime wedge, and slices of jalapeño and Thai basil leaves. Serve immediately with hoisin sauce and sriracha on the side for individual customization.
⏱️ 10 min