Vietnamese Beef Pho (stovetop version)

I make variations of Vietnamese Beef Pho quite often, but I never got around to posting my recipe on it, because it’s not ‘authentically’ Vietnamese, and I take a few shortcuts to make a pot of Pho. People tend to be very vocal about the right way to make Vietnamese Beef Pho! Besides, there are so many amazing Pho recipes floating around the internet that I didn’t think anyone would be interested in mine.

But ever since I shared my Instant Pot Pho recipe, many of you have asked for a stovetop version with my spin on it. So here it is! In that post, I mentioned that the steps are pretty much the same, except for a long simmering step over the stovetop. I hope this post provides better clarity and helps you make a delicious bowl of Pho at home.

Why You Will Love this Stovetop Pho Recipe

• Comforting and Nourishing: A perfect comfort food, offering a warm, satisfying meal that’s both delicious and nutritious.
• Impress Guests: The ultimate crowdpleaser! Everyone loves the rich, complex flavours of pho and easily customisable toppings make this an easy serve.
• Customizable: Easily adapt the recipe to your taste preferences with various toppings and proteins.

How is this Pho recipe different?

Or perhaps how is this ‘not authentic’?

1. I do not parboil.

• Whether I parboil or not, I find that there is still scum on the surface that I need to gradually skim off. Parboiling does minimize it, but in my experience – not enough to make a big difference. Flavor-wise, I find there to be no difference in taste.

2. I brown my meats.

• This is perhaps the more controversial step to making pho. I brown the meat because it’s a different flavor dimension. Doing this will also minimize scum – even more than parboiling! If my Pho is darker than most, it’s due to this step.

The Best Pot for Cooking Pho

For the best results, you want to use a large, heavy-bottomed pot. This ensures even heat distribution, which is crucial for simmering the broth over several hours. A stockpot made of stainless steel or enameled cast iron (such as a Le Creuset or Staub) is ideal because these materials retain heat well and are less likely to develop hot spots.

This would be ideal, but is it necessary? In my experience, not at all (respectfully!). When I first attempted pho, I worked with what I had – an old non-stick pot that came in a set with my pan. It was FINE. Stockpots can be an investment (such as Le Creuset or Staub), so use whatever pot you have, especially when you’re just starting out.

Key Ingredients to make Stovetop Pho

Beef

Broth: I recommend using two different cuts of beef for layers of flavor, but it’s not necessary. I like to use a combination of oxtail and chuck, to get a good amount of fat and lean meat in the broth. They also tend to be cheaper cuts – win-win!

To Serve: This is optional in my house. For convenience, I just use the tender meat used to cook the broth. If I have these in stock, I would include as well:

• Thin beef slices (shabu shabu beef): No cooking is needed for this! When you’re ready to serve, place these over your noodles, and pour boiling hot broth over it to cook to medium-rare.
• Beef balls: Once your broth is ready, add the beef balls and cook until heated through.

Pho Must-Have: Roasted Ginger and Onion

When I first made Pho, I skipped the roasted ginger and onions (out of sheer laziness and brazen shortcut attitude). Instead, I added them straight into the soup. The result: good… BUT literally like any other soups I’ve made before this. Once I started to roast the aromatics, the flavor completely transformed. There is a complex sweetness to the soup that goes so well with the meatiness of the broth. If there’s no caramelized onions and ginger, IT’S JUST NOT PHO, there I said it.

The best onion to use are white onions, but I typically use red onions or shallots since I stock those in my pantry a lot more often. Either onions are fine (pho afficianados will insist on white onions though!).

Spices

The reason I make Pho all the time is that I always have all of the dry spices in stock! These are the same spices we frequently use in Malay cooking:

• Cloves
• Star Anise
• Cinnamon
• Cardamom Pods
• Coriander Seeds
• Whole Black or White Peppercorn

If you can find ready-packet versions of Pho whole spices, simply use those.

While these whole spices are typically dry toasted, I prefer to temper them in oil – the flavors release quicker and are brighter than dry toasting. As a bonus, I don’t need to use a separate dry pan to toast! Either method will work fine for Pho.

Seasonings

The seasonings are simple:

• Fish sauce
• Salt
• Brown or Palm Sugar, or Rock Sugar: The brown or palm sugar gives the broth even more color and a caramelized sweetness. Otherwise, rock sugar is used to gradually sweeten the broth. Regular sugar can work as well, of course.

To Serve

• Fresh Herbs: Coriander, spring onions, Thai basil, mint – any of these combinations will work great for Pho!
• Bean Sprouts
• Lime
• Bird’s Eye Chilies
• Nuoc Cham Sauce
• Fish Sauce: I like to add chopped bird’s eye chilies to my fish sauce for a hit of spice when serving.
• Sriracha
• Hoisin Sauce

How to Make Stovetop Vietnamese Beef Pho:

1. Roast Onions and Ginger

• Peel the onion and cut it in half. No need to peel the ginger.

Roast using any of these methods:

1. Cast Iron Pan: Place onions and ginger on a cast iron pan and place over high heat. Let roast for about 5-10 minutes, turning the aromatics over occasionally for an even char.

2. Broil: Broil in the oven on high for 10 minutes, or until charred and softened. You CAN return halfway to flip the aromatics over – but I do not. You may need to adjust the cook time according to your oven strength. This is my preferred method simply because there is no need to mind the aromatics while they broil. While they’re broiling, I can proceed with the next steps of the recipe.

3. Air Fry: This is a method I recently experimented with and it turned out decent! Air fry onion and garlic at 200°C/390°F for 15 minutes, or until the onions and ginger feels soft to the touch.

Option to scrape off any black charry pieces of the aromatics.

2. Rinse Beef

• Optional, cut to size. I like to cut it into sizes at this stage so that I can serve them as is; no need to slice further to serve!
• Do not cut them into too small pieces either as they will shrink as it cooks. The beef might also disintegrate into the broth as it tenderises if the pieces are too small.

3. Brown Meats

• In a large pot, heat a little oil over medium-high heat. Add the beef and let it brown on one side for about 2-3 minutes. Flip the beef to another side and let sear for another 2-3 minutes.

4. Temper Spices

• Push the beef to one side to make space for the spices. Remove some beef pieces from the pot, if you need more space.
• Add oil, if needed, but there should be oil in the pot still. Add all of the whole spices, and sauté for about 1-2 minutes, or until fragrant.

5. Add Water

• Pour in half of the water, and stir. Using a spatula or wooden spoon, scrape the bottom of the pot to lift the beef sear into the water – this is flavor central!
• We pour in just half of the liquid first, for easier scraping.
• Now pour in the rest of the water, the roasted aromatics, sugar, salt, and fish sauce.

6. Simmer

• Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low – the lowest heat you can manage! – and let it simmer uncovered for about 2-4 hours, or until beef is tender to preference.
• You can pretty much leave the broth alone! Return periodically to skim off any impurities that rise to the surface. If too much water has evaporated, gradually add back water.

7. Final Touches

• Once you open the lid, skim off any scum off the surface, and remove the larger visible chunks of aromatics.
• Give the broth a taste test, and adjust the seasonings with fish sauce or sugar, according to your taste preference.
• If you are using beef balls, add them to the pot and let them cook or heat through.

8. Serve and Enjoy!

• To serve, I like to transfer the broth into a serving pot. While doing this, I place a strainer over the top of the pot to strain off the whole spices, aromatics, and any impurities.
• Chop all of the fresh herbs, lime, and chilies if using. Clean the bean sprouts. Arrange these in serving bowls.
• Prepare a pot of boiling water to cook the noodles. Ideally, you want to use this right before serving. Boil the noodles and place them in serving bowls. Pour over the hot Pho broth over the noodles and top with beef chunks, and the fresh herbs, vegetables, and lime.
• Serve immediately and enjoy!