Hanoi-style beef pho (Phở bắc) from The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles (page 65) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Thinly sliced steak (Thịt tái); Garlic vinegar (Dấm tỏi); Fried breadsticks (Bánh quẩy)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JoanN on April 27, 2024

    This is an absolute wowzer of a savory pho broth. I made it mostly as written using 3 pigs feet instead of 1 because that was how it was packaged and replacing the mint with perilla and Thai basil. I used chuck instead of brisket just because of price, and although the chuck was delicious after having been cooked in the broth for an hour and a half, I'll bet the brisket would be even better. Was surprised the raw sirloin, which I bought already thinly sliced at H Mart, cook perfectly with just the hot broth poured over it. I might cut the slices smaller next time so they'd be more mouthful size. The garlic vinegar was a not-to-be missed addition, although I might make it less diluted next time using only about half the amount of water called for. Best pho I've had outside of Vietnam; better than many I had in.

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