Beef Pho

Phỏ̕ Bò


Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Pho bo, the most popular pho, is more than just a simple beef consommé. The aroma is captivating and the taste is a deliberate collision of salty, sweet, and umami all in one. The Vietnamese learn to appreciate pho by understanding its methodical, complex preparation. Derived from beef bones and cooked with aromatic spices such as cinnamon, star anise, coriander, roasted onion, garlic, and ginger, a pho broth is clear with a deep, multilayered aroma and taste. The intense, boiling broth is then added to servings of mounds of slippery rice noodles and paper-thin slices of rare eye-round beef that immediately cook in the broth. Do be sure to use the oxtail. After being cooked in the broth, it is deliciously flavored and tender. The anise seeds and pods are essential, too. They give the stock a nuttier and slightly smoky flavor. To enhance the finished dish, well-done flank, brisket, tendon, or tripe are sometimes added as well.