Authentic Vietnamese Pho at Home
How to Make Delicious Vietnamese Pho Right in Your Kitchen
I love a hearty, refreshing soup on Sundays for brunch, whether it’s Jjamppong, Haejangguk, or even simple noodle soup. Today, I’m sharing a fantastic way to enjoy Vietnamese Pho at home, which can save you a lot of money compared to ordering delivery or dining out. With just one purchase of ingredients, you can savor this luxurious dish 4 to 5 times!
Vietnamese Pho Ingredients- 1/2 Onion
- 5-6 Bird’s eye chilies (or substitute with Serrano chilies)
- 3-4 Scallions (green onions)
- 100g Thinly sliced beef for shabu-shabu
- 50g Bean sprouts
- 2 servings Dried rice noodles
Pho Broth Ingredients- 1 packet Pho flavor enhancer (e.g., Pho flavor plus)
- 3 Tbsp Pho paste or liquid seasoning
- 1 Tbsp Fish sauce
- 1 tsp Whole peppercorns
- 1.5 liters Water
- 1 packet Pho flavor enhancer (e.g., Pho flavor plus)
- 3 Tbsp Pho paste or liquid seasoning
- 1 Tbsp Fish sauce
- 1 tsp Whole peppercorns
- 1.5 liters Water
Cooking Instructions
Step 1
First, let’s prepare the base for our rich Pho broth. Making broth from scratch with beef bones and spices like star anise can be quite involved, so we’ll use a shortcut with store-bought enhancers and pastes for a flavorful result. You can use any commercially available Pho broth product, but combining a few key ingredients will get you closer to that authentic restaurant taste. Finely chop the scallions and thinly slice the onion. For the onion, soak the slices in a mixture of 2 parts vinegar and 1 part sugar for about 30 minutes. This step mellows the onion’s sharpness and adds a subtle sweetness, creating a perfect balance in the Pho.
Step 2
After experimenting with various combinations, I’ve found that the perfect flavor profile comes from mixing fish sauce + commercial Pho broth paste + a Pho flavor enhancer (like Pho flavor plus). This trio creates a taste remarkably close to what you’d find in a Vietnamese restaurant.
Step 3
The fish sauce and Pho paste provide the savory depth, while the Pho flavor plus brings that essential aromatic complexity. Using only the flavor enhancer (like a tea bag) might lack the savory richness, and using only broth might lack the characteristic aroma. This combination beautifully balances both.
Step 4
These Pho flavor enhancers are usually quite affordable and conveniently packaged. For instance, a pack might contain 4 individual servings for under $3. They are widely available online at Vietnamese specialty stores and are key to elevating your homemade Pho.
Step 5
You can use regular dried rice noodles found in most supermarkets. However, I personally prefer noodles that are softer and less prone to breaking than the very firm types. The brand I use is soft, budget-friendly, and comes in generous portions – perfect for frequent Pho cravings!
Step 6
Bring 1.5 liters of water to a boil. Gently crush 5-6 bird’s eye chilies and add them to the boiling water along with the Pho flavor pack and 1 teaspoon of whole peppercorns. Let this simmer for 5-7 minutes to infuse the flavors. The chilies add a pleasant heat; you can substitute them with Serrano peppers or omit them entirely if you prefer no spice.
Step 7
Some brands offer individually portioned Pho broth concentrates. Feel free to choose one that suits your preference. Alternatively, if you can’t find Pho paste, a good quality beef consommé (like Ottogi Beef Broth) can provide a similar savory base.
Step 8
While the broth simmers, cook the dried rice noodles according to package directions, typically for about 5 minutes, until al dente. Drain them thoroughly in a colander and set aside. Avoid overcooking to maintain a pleasant texture.
Step 9
Remove the Pho flavor pack, chilies, and peppercorns from the broth. Now, adjust the seasoning using the Pho paste and fish sauce to your liking. Add the thinly sliced beef for shabu-shabu to the hot broth. It only needs to cook for a minute or two until the pink color disappears. Be careful not to overcook the beef, as it can become tough.
Step 10
Add about half a tablespoon of fish sauce at this stage to further enhance the umami flavor. Fish sauce is a secret weapon for deepening the taste of Pho.
Step 11
Add the bean sprouts at the very last moment, just to briefly warm them through. Blanching them quickly retains their crisp texture and fresh flavor while removing any raw taste.
Step 12
Arrange the cooked rice noodles in a serving bowl. There’s no need to rinse them with cold water; simply drain them well to prevent sticking and keep them moist.
Step 13
Ladle the hot broth, along with the thinly cooked beef, over the noodles in the bowl. Finally, top generously with the vinegar-sugar-marinated onion slices and the chopped scallions. Voilà! Your delicious ‘mock’ Vietnamese Pho is ready!
Step 14
The result is a bowl of incredibly satisfying Pho with tender noodles and a deeply flavorful, aromatic broth that’s wonderfully smooth to slurp.
Step 15
I often make shabu-shabu at home, so I usually have extra thinly sliced beef on hand. It’s perfect for adding to Pho, fried rice, and many other dishes, ensuring no ingredients go to waste and allowing for versatile home cooking.
Step 16
For an extra kick and layered flavor, serve with a dipping sauce made from Sriracha and hoisin sauce, mixed in a 1:2 ratio (Sriracha:Hoisin). The spicy Sriracha sauce pairs exceptionally well with Pho. (Adjust the ratio to your preference!)
Step 17
By combining these simple ingredients and techniques, you can create a Pho that rivals many delivery services in both quality and taste, all at a fraction of the cost. Once you have the ingredients, you can enjoy this delightful meal multiple times. If you love Pho, I highly recommend giving this homemade version a try – you’ll be amazed by the delicious results!
