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Pho Tai
Created by: Howcan Team
Ingredients
- 8 cups beef broth
- 1 onion, sliced
- 3-inch piece of ginger, sliced
- 2 cinnamon sticks
- 3 star anise
- 4 cloves
- 1 pound rice noodles
- 1/2 pound beef sirloin, thinly sliced
- 1/4 cup fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Garnishes: bean sprouts, Thai basil, cilantro, lime wedges, thinly sliced chili peppers
Instructions
- In a large pot, add the beef broth, onion, ginger, cinnamon sticks, star anise, and cloves. Bring to a boil, then reduce heat and simmer for 1 hour.
- While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.
- In a small bowl, mix the fish sauce, sugar, salt, and black pepper. Set aside.
- Once the broth is done simmering, strain it to remove the solids and return the clear broth to the pot. Discard the solids.
- Bring the broth back to a simmer and add the sliced beef sirloin. Cook for 1-2 minutes until the beef is just cooked through.
- To serve, divide the cooked rice noodles among 4 bowls. Top with the cooked beef slices. Ladle the hot broth over the noodles and beef.
- Serve with the garnishes on the side for each person to customize their bowl of pho.
Pho Tai is a traditional Vietnamese dish consisting of rice noodles, thinly sliced rare beef, and a flavorful broth made from simmering beef bones, charred onions, and spices like star anise and cinnamon. This beloved dish has its origins in Northern Vietnam, where it was popularized in the early 20th century. The name "Pho Tai" refers to the rare beef slices, which are added to the piping hot broth just before serving, allowing them to cook slightly. Today, the best Pho Tai can be found in Hanoi, where skilled chefs meticulously prepare the broth and ensure the beef is sliced paper-thin for the perfect texture and flavor. The key to a great Pho Tai lies in the quality of the beef and the depth of the broth's flavor, which comes from hours of slow cooking and the careful selection of spices. While the traditional method of making Pho Tai is time-consuming, there are alternative recipes that use pressure cookers or instant pots to achieve similar results in a fraction of the time. Whether enjoyed in a bustling street-side eatery in Hanoi or prepared at home with a modern twist, Pho Tai continues to be a beloved symbol of Vietnamese cuisine.
150 min
4
450 calories
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