Homemade Pho Recipe
If you have about an hour to get dinner ready and are craving pho, this simple homemade pho recipe maximizes the flavor while saving a lot of time in the kitchen.
By using a pressure cooker to make the pho broth, you cut down on a lot of cooking time but can still use a lot of the main ingredients that make pho special. Once ready, make sure to have a bottle of Lee Kum Kee Hoisin Sauce on the side, as its sweet, savory, and umami flavors go perfectly with the aromatic and fragrant pho broth.
What You Will Need
Ingredients
- 600 g beef brisket
- 400 g beef bones (shank or knuckle)
- 3 Liters water, plus more for initial boiling
- 4 pods star anise
- 2 sticks cinnamon
- 4 pods cardamom
- 3 whole shallots, peeled
- 1 medium yellow onion, peeled
- 400 g rice noodles
- 200 g bean sprouts
- 1 small red onion, thinly sliced, for garnish
- Lime wedges, for garnish
- 1 small jalapeno, thinly sliced, for garnish
- cilantro leaves, for garnish
Seasoning
- Salt to taste
- Fish sauce to taste
Dipping
- Lee Kum Kee Hoisin Sauce, for dipping or drizzling
- Lee Kum Kee Sriracha Chili Sauce, for dipping or drizzling
Made with
Lee Kum Kee products
How to make it
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Boil the beef bones and brisket in a large stock pot with hot water for at least 5 minutes, then lower to medium and simmer for 10 minutes. Discard all of the water and set the bones aside.
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Without burning, toast shallots, onion, star anise, cinnamon, and cardamom in a dry pan until the aromas come through. Transfer to spice bags or wrap in cheesecloth.
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Add your beef bones, brisket, and spice bags to a pressure cooker and fill to at least 3L (4 if more broth is desired) with water. Close the lid, seal, and cook at high pressure for 40 minutes (“Soup” setting).
TIP: If you don't have a pressure cooker, you can bring the pot to a boil and then simmer for at least 3 hours. The pressure cooker makes this much faster.
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Release natural pressure from the pressure cooker carefully and remove and discard spice bags and beef bones. Transfer brisket to cutting board and slice into thin pieces. Season pho broth with salt and fish sauce to taste.
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Cook the rice noodles separately according to package instructions and add to serving bowls with bean sprouts, thinly sliced red onion, and brisket slices.
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Pour your pho broth over the bowl, and garnish with jalapeno, cilantro leaves, and lime wedges. Serve with Lee Kum Kee Hoisin and Lee Kum Kee Sriracha on the side or drizzle over as desired and enjoy!
If you are looking for more dinner recipes, our recipe page has a massive selection of choices as well.
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