There is nothing quite like the aromatic steam rising from a bowl of homemade pho to chase away a chilly evening. This version uses marrow bones and toasted spices to create a deeply flavorful broth that tastes like it came straight from a professional kitchen.

Recipe Details

  • Yields: 4
  • Prep Time: 20 min
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 min

Ingredients

  • Garlic (4-8 large cloves)
  • Spring Onions
  • Cardamom Seeds (10 or so)
  • Star Anise (4-5)
  • Ginger
  • Cinnamon Sticks (3-5 sticks)
  • Diced Beef (300g)
  • Beef Bones with marrow (3x)
  • Beef bouillon cubes (1-3)
  • Coriander (to taste)
  • 1 Lime (to taste)
  • Fish/Oyster Sauce
  • Honey or Brown Sugar
  • Rice noodles

Instructions

  1. Preheat your oven and arrange the garlic cloves, cardamom seeds, cinnamon sticks, star anise, and ginger on a baking tray. Roast them until they are aromatic and toasted to a light brown.
  2. Place the marrow bones in a large pot and boil them, skimming off and discarding any scum that rises to the top. Once the water is clear, transfer your roasted spices into the pot. Using a large tea strainer or spice bag for these spices will make your life much easier when it comes time to remove them.
  3. Incorporate the beef bouillon cubes, diced beef, fish or oyster sauce, and your choice of honey or brown sugar. Place the lid on the pot and let the mixture simmer for 2 hours.
  4. While the broth finishes, cook the rice noodles for just a few minutes until they reach a perfect al dente texture.
  5. Once the simmering time is complete, carefully fish out the whole spices from the broth. This ensures no one accidentally bites into a piece of star anise or a cinnamon stick.
  6. Prepare your fresh garnishes by chopping the coriander and spring onions.
  7. To serve, divide the noodles among four bowls and ladle the hot broth and beef over them. Finish each bowl with a sprinkle of herbs and a fresh squeeze of lime.

Tips for Success

If you are in a hurry, you can technically finish this dish in about an hour. However, the depth of flavor in the broth truly benefits from the full two-hour simmer. For the easiest cleanup, remember to bundle your toasted spices in a mesh strainer so you don't have to hunt for them in the dark broth later.

Pour yourself a warm bowl and enjoy the complex, savory flavors of this classic comfort food.