Vietnamese Pho with Star Anise

A deeply aromatic and restorative broth, built from beefbones, charred aromatics, and a carefully balanced spice profile where star anise takes centre stage. Served with rice noodles, thinly sliced beef, and an array of fresh herbs, this is a masterclass in coaxing depth of flavour through patience and technique.

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Keyword: Beef Broth, Pho, Vitnamese,Star Anise, Noodles

Category: Main Courses, Soups, Hot, Spices & Herbs

Course: Mains, Beef

Cuisine: Vietnamese

Prep Time: 15

Cook Time: 4 45

Total Time: 5

Servings: Servings

Calories: 1394kcal

Author: MJF

Cost: £10

Equipment

1 Roasting Tray
1 Large Stockpot
1 Ladle
1 Chinois/Fine Strainer
1 Pot, for cooking noodles

Ingredients

2 kg Beef marrow bones 4 lb 8 oz
500 g Beef brisket 1 lb 2 oz
2 each Large Onions halved
100 g Fresh Ginger unpeeled (3½ oz)
6 each Star Anise pods
4 each Cloves
2 each each Cinnamon sticks
1 tbsp Coriander seeds
1 each each Black Cardamom pod optional
3.5 L Cold Water 6 pt
2 tbsp Fish Sauce
2 tbsp Rock Sugar or Brown Sugar
400 g Rice Noodles dried (14 oz)
200 g Beef sirloin thinly sliced (7 oz)
100 g Bean Sprouts 3½ oz
1 each Bunch, Thai Basil
1 each Bunch, Fresh Coriander
2 each Red Chillies thinly sliced
2 each Limes cut into wedges

Instructions

Preheat oven to 220°C (425°F). Roast the beef bones for 30 minutes until deeply browned. Meanwhile, char the onions and ginger directly over a gas flame or under the grill until blackened.
Transfer bones, brisket, onions, and ginger to a large stockpot. Cover with cold water and bring to a gentle simmer, skimming impurities as they rise. Add the star anise, cloves, cinnamon, coriander seeds, and cardamom. Simmer uncovered for 4 hours, topping with water if needed.
Strain the broth through a fine chinois. Return to the pot, season with fish sauce and rock sugar, and keep hot. Remove the brisket, slice thinly, and reserve.
Cook the rice noodles according to packet instructions. Divide between bowls. Arrange brisket and raw sirloin slices on top, then ladle over the steaming hot broth to cook the beef.

Presentation

Serve each bowl with bean sprouts, Thai basil, coriander, chilli slices, and lime wedges on the side for guests to add to taste.
Garnish with extra herbs for freshness.

Notes

For a simpler version, although with less depth of flavour, omit the bone broth, or use beef stock and brown the brisket and continue cooking with the aromatics.

Nutrition

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Vietnamese Pho with Star Anise