Auntie's Pho - The Best I've Ever Had
About this recipe
Auntie's Pho is a rich and flavorful Vietnamese noodle soup that stands out for its deep, complex broth. This recipe, shared by Pailin from Pailin's Kitchen, is based on her mother-in-law's friend Auntie Jacqueline's beloved version, which is known for its luxurious taste and aromatic spices.
What makes this pho special is the combination of beef bones, oxtail, and a carefully selected blend of spices that create a broth that's both hearty and fragrant. The method shared in the video simplifies traditional techniques while still delivering a delicious result.
Ingredient notes
- For the thinly sliced beef, pre-sliced is recommended for ease of preparation.
- Oxtail is optional but adds richness to the broth; if omitted, use more bones and beef to compensate.
- Rock sugar can be substituted with granulated sugar.
Tips from Pailin's Kitchen’s video
- Wash the beef bones and meat under hot water to remove impurities instead of blanching them, which saves time and still results in a flavorful broth.
- Char the onion and ginger under the broiler for about 10 minutes to enhance their flavors before adding them to the broth.
- Toast the spices in a dry skillet until aromatic to maximize their flavor before adding them to the broth.
Good to know
- How long does it take to make this pho?
- The total time to make this pho is 3 hours.
- What type of beef should I use for the broth?
- You should use joint and marrow bones for richness, along with stewing beef like brisket or chuck.
- Can I skip the oxtail?
- Yes, oxtail is optional; if you skip it, add more bones and beef to maintain the broth's richness.
- What should I do if my broth is too salty?
- You can add water to the broth to dilute the saltiness after seasoning with fish sauce.
No life story here — the video and the recipe are the whole point. All credit to Pailin's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Wash the beef bones, oxtail, and brisket under hot water.
- 2
Place the washed bones and meat in a pot (at least 7 quarts) and cover with 4 liters of water. Bring to a simmer.
- 3
While the broth is simmering, char the onion and ginger under the broiler for about 10 minutes until the onion is charred.
- 4
Toast the cinnamon stick, star anise, black cardamom, and green cardamom in a dry skillet over high heat until aromatic.
- 5
Toast the coriander seeds separately in the same skillet until they start to brown and become aromatic.
- 6
Crush the cardamom pods slightly and place all toasted spices into a soup bag or cheesecloth.
- 7
Once the broth is simmering, add the spice bag, charred onion, ginger, and daikon to the pot.
- 8
Add salt, rock sugar, and beef stock powder to the broth and let it simmer for 1 hour.
- 9
Skim off any scum that rises to the top using a fine mesh strainer.
- 10
After 1 hour, add the aromatics and let the broth simmer for an additional 2 hours or until the oxtail is fork-tender.
- 11
Remove the bones, spice bag, and any remaining meat from the broth. Strain the broth if desired for clarity.
- 12
Season the broth with fish sauce to taste, adding water if it becomes too salty.
Heads up — we had to guess a little:
- The quantity of oxtail is inferred as optional based on the context of the recipe.
Credit where it’s due: this recipe was transcribed from Pailin's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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