BEEF PHO: How we like to make it in our Hmong household

Nyob Zoo!

So many of you have been asking me to show you how I like to make pho at home so today is the day I’ll be showing you! Pho is one of the most well known and loved noodle soup in Vietnam. Everyone has their own take on pho and how they like to enjoy it. There’s different types of broth; beef, chicken, vegetarian, and so on. I’ll show you how I like to make beef pho in a Hmong household.

Most beef pho broth consist of beef bones, oxtail, or any other parts of the beef boiled with roasted onions, ginger and seasoned with rock sugar, fish sauce, salt, and toasted spices (coriander seeds, black cardamom seeds, fennel, star anise, cinnamon, and some cloves). It gets simmered for hours to get a deep and clear beef flavored broth. Meatballs, maybe some tendon and tripe is added. It’s then poured over some cooked rice noodles and topped with fresh cilantro, green onions, basil, onions, bean sprouts, and some lime. Thinly sliced beef can be added. Hoisin sauce and sriracha is optional mixed in the soup or on the side to dip the meat in. Other toppings can be added depending on what is preferred by whoever makes it. It’s comforting and perfect on a cold rainy day or pretty much anytime you crave pho.

My version is a little bit time consuming but well worth it. I like to pan sear my beef for extra flavor instead of blanching it before boiling it again. I also like to use big green onions instead of regular yellow onions. I also add garlic and daikon radish to the broth for more flavor. I pan sear the big green onions, garlic, and ginger for extra flavor as well. Seasonings are the usual except I like to add beef Dashida for the umami. Toppings are as usual. However, growing up in a Hmong household, we like to eat are pho a little on the more saucier-higher sodium side. After pouring the broth over the noodles and finishing it off with all the other toppings, we like to add extra sauces like oyster sauce, sweet soy sauce, more beef paste seasonings, chili oil crisp, sugar, black pepper, sometimes peanuts, and the list goes on. Yeah, we a little extra. Since everyone has their way of eating pho, let me know how you like to enjoy it too! So here we go with the recipe! Hopefully you can give it a go 🙂

WRITTEN RECIPE w/ PICS HERE: https://chawjcreations.com/beef-pho/

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WRITTEN INGREDIENTS HERE: https://chawjcreations.com/beef-pho/

Chapters
00:00-1:15 (Intro)
1:15-8:32 (How to make the broth)
8:32-9:54(How to make beef fat chili crisp)
9:54-12:22 (Toppings/sauces)
12:22-16:32 (Assemble and ending)

#pho #beefpho #vietnamesefood
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About Cindy

My Name is Cindy Her, I am a Pastry Chef in the Pacific Northwest and creator, recipe developer, and video producer for C.HerCreations (C.HawjCreations). I specifically focus on Hmong food I grew up eating but I also venture into other South East Asian food as well. As a second generation Hmong American woman, I’m creating this platform to honor my heritage; sharing authentic family recipes, traditional cooking techniques, and the evolving story of Hmong cuisine. Through my work, I hope to educate, inspire, and celebrate the rich legacy of the Hmong people, ensuring that the Hmong food culture continues to thrive for generations to come. As always, happy cooking 🙂

-Cindy Her [C.HerCreations]