Phở Bò Tái Chín
~30–45 min
~4¼–5½ h pressure cooker
~6–9 h stovetop
~4¾–6¼ h pressure cooker
~6½–9¾ h stovetop
~6–8 adults
Use times and quantities as guidelines; taste and texture determine when each stage is done.
Additional seasonings/condiments (not shown in the first column): nước mắm; optional bouillon cube(s) and/or MSG; optional salt and sugar; optional black pepper and sriracha at the table. (Bouillon cubes commonly rely heavily on MSG for savory flavor, along with salt and other seasonings; if using bouillon, taste before adding extra MSG or salt.)
Main recipe
| Ingredient / stream | Prepare | Initial heat | Combine | First cook | Intermediate action | Continue extraction | Strain | Late preparation | Serve |
|---|---|---|---|---|---|---|---|---|---|
| Onion + ginger2 medium onions or 1 large (~300–400 g total) 75–125 g ginger | Halve onions. Split ginger lengthwise; peeling optional. | Roast / char425°F / 220°C, ~20–30 min or open flame, ~5–10 min, turning to char all sides | Put bones, onion + ginger, and spice bag in clean pot. Add fresh water for good circulation while remaining below the pressure-cooking maximum fill line. Add phở chín to the broth for the first cook. | Pressure cooker High pressure 45–60 min Stovetopgentle simmer about 1½–2½ h Cook phở chín until tender. then let pressure release naturally before opening. | Bones + onion + ginger remain in cooker | Pressure cookerrestart pressure cooking for another ~2½–3 h for deep extraction or another ~1½–2 h for a lighter broth then let pressure release naturally before opening. Stovetoplow–medium simmer another ~4–6 h for deep extraction or another ~2½–3½ h for a lighter broth | Lift out large solids, then pass broth through a fine metal sieve. Some carefully inspected edible solids may be kept for Phởmage de tête (see below); refrigerate reserved solids promptly. Even if not making it, consider saving the bone marrow; many people regard it as a delicacy. Clean the pot, then return the strained broth. | Adjust concentrationToo weak? → reduce uncovered; Too strong? → add water Seasonoptional bouillon cube(s) → nước mắm (start ~2–4 Tbsp for a pot; add gradually) → MSG if still needed → salt if needed → sugar (start ~1–2 Tbsp; add gradually) | For serviceBring broth to a full boil. Pressure cooker: Sauté High/More, lid off. Stovetop: medium-high/high. Arrange noodles and sliced chín in bowls; lay raw tái on top; pour boiling broth over. If the tái is not sliced thin enough to cook instantly to the desired doneness, cook it briefly in a ladle submerged in the boiling broth first. Some diners like it still a little red; others prefer it fully cooked. Add garnishes at the table. During the mealtaste periodically. Too concentrated → add water. Too dilute → boil/simmer uncovered. |
| Beef bones4.4–5.5 lb / 2–2.5 kg | Have large bones cut by the butcher if necessary; arrange to fit cooker. | Blanchcold water → full boil → 5–10 min Drain; rinse bones and pot | |||||||
| Phở spices5–7 star anise · 1–2 cinnamon/cassia sticks · 1 black cardamom pod (optional) · 1 Tbsp coriander seed · 1 tsp fennel seed · 6–8 whole cloves | Measure whole spices. | Toast brieflyDry pan, ~2–3 min, stirring/tossing frequently or add to the 425°F / 220°C oven for the last ~3–5 min of the onion/ginger roast Just until fragrant; do not scorch. After toasting, put in a fine heat-safe spice bag or large infuser. | Optional: remove spice bag after ~45–90 min for a cleaner/fresher spice profile. Otherwise leave it in through the full extraction. | ||||||
| Phở Chín~⅓ lb / 150 g per adultbrisket · shank · chuck/shoulder · shoulder clod · flank · plate · short rib · oxtail · top round · round · beef neck · chuck tender · stew beef · or similar braising/stewing cutBrisket and shank are especially characteristic; chuck is economical and forgiving. | Keep in one or a few large pieces. | Optional quick searBrown the outside over high heat for Maillard flavor; do not cook through. | Remove when tenderDo not sacrifice eating meat to the full bone extraction. | Refrigerate until slicing | Slice thinly across the grain before serving | ||||
| Phở Tái~⅓ lb / 150 g per adulteye of round · top round · sirloin · strip · ribeye · tenderloin/filet mignon · flank · flat iron · or other steak cutPre-sliced beef for phở/hot pot is convenient. Eye of round works because it is lean and sliced extremely thin, not because it is intrinsically tender. | Keep refrigerated while broth cooks | Slice paper-thin if necessary; arrange raw slices in bowl just before serving | |||||||
| Bánh phởflat rice noodles · about 3–5 mm wideChoose noodles sold for phở when available. Thai flat rice-stick noodles of similar width are a perfectly workable substitute. | Keep until broth, meats and garnishes are nearly ready | Prepare latesoak/cook according to noodle type; drain well; portion into bowls | |||||||
| Garnishes to tastescallion · cilantro (coriander leaf) · Thai basil (or basil) · mint · culantro (sawtooth coriander) · mung bean sprouts · lime (or lemon) Optional heat: chile | Keep fresh and refrigerated as appropriate; do not slice herbs hours in advance | Prepare shortly before servingwash and drain/dry; pick herbs; slice scallion/chile; cut lime; trim/rinse sprouts as needed; blanch or cook if desired | Serve at table; diners garnish to taste. Chile in a separate small dish. | ||||||
After the meal
Leftover broth — to keep for another day
| Leftover | Assess | Adjust | Cool rapidly | Store |
|---|---|---|---|---|
| Leftover brothafter everyone has finished eating | Taste the remaining broth. | Too concentrated → add water. Too dilute → reduce uncovered. Or leave somewhat concentrated for compact storage and dilute on reheating. |
Clean ice cubes may be added directly if some dilution is welcome; otherwise use an ice-water bath and/or divide into shallow containers. | Refrigerate promptly in shallow containers; hot broth may go directly into the refrigerator. Cover for storage. |
Optional coproduct: Phởmage de tête (my own experiment, not a known traditional recipe)
| Material | Inspect & separate | Broth | Optional spice recovery | Assemble | Set |
|---|---|---|---|---|---|
| Carefully picked bone solids + gelatinous broth | Inspect every bone and picked solid carefully. Pick only clearly edible meat, cartilage, tendon and fat. Discard all bone chips, hard fragments and anything doubtful. Pay special attention around sawed or broken bone surfaces, where small chips are most likely. |
Use a little finely strained, gelatin-rich broth. Reduced broth remaining after service is ideal—unless someone wants to drink it all. | Optionally recover soft edible material from the spice bag, such as softened star-anise interiors/seeds. Split or squeeze out soft interiors, discard hard woody shells/husks, and if in doubt press the recovered material through a fine metal sieve. | Chop or shred the inspected edible solids; mix with enough broth to bind when chilled. Season separately and pack into a mold. | Chill promptly until set; keep refrigerated. |
Never exceed the pressure cooker's pressure-cooking maximum fill line.
For pressure-cooked broth, use a natural release before opening. Natural release means stopping the heat and letting the pressure fall by itself rather than opening the steam vent: on an electric cooker, leave the valve in Sealing (turn Keep Warm off if desired); on a stovetop cooker, remove it from the heat and leave it undisturbed. For a large pot of beef broth, allow roughly 15–25 min, sometimes longer. Wait until the pressure indicator or float valve has dropped and the lid unlocks normally; then open the lid away from your face. Do not quick-release hot, fatty broth.
Cool leftovers promptly. Divide large quantities into shallow containers; hot broth can go directly into the refrigerator, or use clean ice and/or an ice-water bath to accelerate cooling.
For diners at increased risk of foodborne illness, cook the tái through and serve the mung bean sprouts thoroughly cooked rather than raw.
Do not feed phở broth or onion-containing solids to cats or dogs: alliums are toxic to both, and seasoned broth is salty.
For Phởmage de tête, inspect before chopping: grinding does not make bone fragments safe; it merely hides them.
Recipe table uses Michael Chu’s Tabular Recipe Notation (TRN), from Cooking for Engineers.