During our family’s adventure through Vietnam, we found ourselves enchanted by the ancient town of Hoi An, a UNESCO World Heritage site known for its lantern-lit streets and vibrant culinary scene. One balmy evening, as we wandered through a bustling night market, the tantalizing aroma of simmering broth led us to a small, family-run eatery tucked away in an alley. There, we savored the most unforgettable bowl of Traditional Vietnamese Pho we’d ever tasted. The rich, fragrant broth, tender beef slices, and vibrant herbs created a symphony of flavors that lingered in our memories. Inspired by that magical meal, we’ve crafted a unique Traditional Vietnamese Pho recipe from Hoi An, refined through trial and error with insights from local chefs. Join us as we share this authentic recipe, complete with ingredients, step-by-step instructions, and tips to bring Hoi An’s culinary magic to your kitchen. For more soup inspiration, explore our Chicken Noodle Soup or House Special Soup.
Watch Our Video: Discover the Magic of Hoi An Pho
Before we dive into the recipe, take a moment to watch our video showcasing the vibrant culinary scene of Hoi An and the art of making traditional Pho.
The Essence of Pho: A Vietnamese Treasure
Pho, pronounced “fuh,” is Vietnam’s iconic noodle soup, blending a fragrant broth with rice noodles, meat (typically beef or chicken), and fresh herbs. Originating in northern Vietnam in the early 20th century, Pho has become a global favorite, celebrated for its comforting warmth and complex flavors. The heart of Pho lies in its broth, simmered for hours with bones, spices like star anise and cinnamon, and charred aromatics to achieve a clear, deeply flavorful base. In Hoi An, Pho reflects the town’s culinary finesse, balancing delicate spices with an abundance of fresh, local herbs. Its nutritional benefits—high protein from beef, vitamins from herbs, and low fat—make it a wholesome meal (Real Simple). Learn more about Pho’s history at Wikipedia or explore its nuances at Viet World Kitchen.
Why Hoi An Pho Stands Out
Hoi An, a coastal gem in central Vietnam, infuses Pho with its unique culinary heritage, blending Chinese, Japanese, and French influences. While northern Pho emphasizes robust broths and southern versions lean sweeter, Hoi An’s Pho strikes a balance with a lighter, aromatic broth and an emphasis on fresh, local herbs like Thai basil and mint. The town’s vibrant markets supply crisp bean sprouts and fragrant greens, elevating the dish’s freshness. Our recipe captures this Hoi An essence, offering a taste of the town’s refined yet approachable take on Vietnam’s beloved soup. For another Asian-inspired dish, try our House Special Soup.
Our Traditional Vietnamese Pho Recipe from Hoi An
Our quest to recreate Hoi An’s unforgettable Pho led us to this unique recipe, refined with local chef insights and our family’s love for authentic flavors. This Traditional Vietnamese Pho recipe from Hoi An captures the dish’s soul—rich broth, tender beef, and vibrant toppings—while being accessible for home cooks. Below, we share the ingredients and detailed instructions to help you craft this culinary masterpiece.
Ingredients
For the Broth:
| Ingredient | Quantity |
|---|---|
| Beef bones (marrow and knuckle bones) | 2 lbs |
| Beef brisket | 1 lb |
| Large onion, halved | 1 |
| Ginger, sliced | 4-inch piece |
| Star anise | 5 |
| Cinnamon stick | 1 |
| Cloves | 3 |
| Coriander seeds | 1 tbsp |
| Fennel seeds | 1 tbsp |
| Salt | 1 tbsp |
| Fish sauce | 2 tbsp |
| Sugar | 1 tbsp |
| Water | 6 quarts |
For the Soup:
| Ingredient | Quantity |
|---|---|
| Flat rice noodles (banh pho) | 1 lb |
| Beef sirloin, thinly sliced | ½ lb |
| Green onions, chopped | 1 bunch |
| Cilantro, chopped | 1 bunch |
| Thai basil | 1 bunch |
| Mint | 1 bunch |
| Bean sprouts | 2 cups |
| Limes, cut into wedges | 2 |
| Hoisin sauce | To taste |
| Sriracha sauce | To taste |
| Fish sauce (optional) | To taste |
Instructions
Prepare the Broth:
- In a large pot, add beef bones and brisket. Cover with water, bring to a boil, and boil for 5 minutes to remove impurities.
- Drain and rinse bones and brisket under cold water to clean thoroughly.
- Return bones and brisket to the pot, add 6 quarts of water, and bring to a gentle simmer.
- Char the onion halves and ginger slices over an open flame or under a broiler until blackened, about 5 minutes.
- Add charred onion and ginger to the pot for smoky depth.
- In a dry skillet, toast star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds over medium heat until fragrant, about 2 minutes.
- Add toasted spices to the broth to infuse aromatic flavors.
- Simmer the broth for 4 hours, skimming foam from the surface to keep it clear.
- Remove brisket after 4 hours, set aside, and continue simmering broth for 2 more hours.
- Strain broth through a fine-mesh sieve, discarding solids, and season with salt, fish sauce, and sugar to taste.
Prepare the Noodles and Toppings:
- Soak rice noodles in warm water for 30 minutes, then drain.
- Boil a pot of water and cook noodles for 3-5 minutes until tender; drain and rinse under cold water.
- Thinly slice the cooked brisket and raw sirloin for tender toppings.
- Arrange green onions, cilantro, Thai basil, mint, bean sprouts, and lime wedges on a platter for vibrant garnishes.
Assemble the Pho:
- Divide cooked noodles among six bowls.
- Top each with slices of brisket and raw sirloin.
- Ladle hot broth over the meat and noodles; the heat will cook the raw sirloin instantly.
- Serve with the platter of toppings, hoisin sauce, sriracha, and optional fish sauce, letting each person customize their bowl.
Tips for Crafting the Perfect Hoi An Pho
Recreating Hoi An’s Pho requires attention to detail. Here are tips inspired by local techniques:
- Char Thoroughly: Blacken the onion and ginger well for a smoky depth that defines Hoi An’s broth.
- Toast Spices: Toasting spices like star anise and cinnamon enhances their aroma, crucial for authenticity.
- Low and Slow: Simmer the broth gently for 6 hours to extract rich flavors from bones and spices.
- Fresh Toppings: Use crisp, fresh herbs and bean sprouts for vibrant flavor and texture, as seen in Hoi An’s markets.
- Thin Slices: Freeze sirloin briefly for easier slicing to ensure it cooks instantly in the hot broth.
For more Pho-making insights, check Toronto Pho or Inspired Taste.
Serving Suggestions
Pho is best served piping hot, with a side of fresh herbs, bean sprouts, lime wedges, and sauces. Each person can customize their bowl to taste, adding hoisin for sweetness or sriracha for heat. Pair with Vietnamese iced coffee or a light beer for an authentic Hoi An experience. For another comforting soup, try our Spicy Chicken Soup or Chicken and Cabbage Soup.
Conclusion
Our Traditional Vietnamese Pho recipe from Hoi An brings the soul of Vietnam’s culinary heritage to your table. Inspired by a magical evening in Hoi An’s vibrant night market, this dish combines a fragrant broth, tender beef, and fresh herbs for a comforting, flavorful meal. Customize your bowl with vibrant toppings to make it your own, and savor the taste of Vietnam. We hope this recipe becomes a favorite in your home, just as it has in ours. Explore more soup recipes on our blog, like Chicken Velvet Soup or What to Eat with Butternut Squash Soup. For Pho’s health benefits, visit Vifon or Iscleecam. Happy cooking!
