Vietnamese Pot au Pho

Yield: Makes 5 litres of pho broth


5 L good quality beef broth, unsalted

4 cups (1 L) cold water

3 large onions, peeled

2 fresh lemongrass stalks

50 g fresh ginger root

3 cloves

3 star anise

2 Asian cinnamon sticks

1 cardamom pod

To taste salt, sugar and pepper

Fish sauce (optional)


  1. To a pan add cloves, star anise, Asian cinnamon sticks, and cardamom. Toast until it smokes and aroma starts to develop.
  2. Brown the onion and ginger, transfer to a big pot, combine all above ingredients and bring to a boil. Simmer for about 2 hours.
  3. After 2 hours, discard all onions, ginger, lemongrass and spices. Strain broth through a fine sieve.
  4. At this point, you should have 5 litres of broth. If short of 5 litres, add cold water to make it enough for 5 litres.
  5. Bring broth back to a boil and add in seasonings (salt, sugar, pepper, and fish sauce, if using). Taste for final adjustment.
  6. Best served with: Sliced beef, fresh pho noodle, basil, lime, beansprouts, green onion, cilantro, hoisin sauce, sriracha, fresh cracked black pepper

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