Cambodian pho recipe on my YouTube sadethompson21 | "Get Cookin' and Keep Cooking" Cookbook can be found on Amazon .. enjoy!! #pho #dinnerideas
Making Cambodian Pho at home might seem like a big project, but believe me, the reward of that rich, aromatic broth and tender beef is absolutely worth every minute. This isn't just any noodle soup; Cambodian Pho has its own unique charm, often a bit sweeter and with a distinct blend of spices that sets it apart. I’ve refined this recipe over time, trying to capture that perfect balance I remember from childhood, and now I'm sharing all my tips for you to enjoy a truly authentic bowl. My secret to a great Cambodian Pho starts with the broth – it's the heart and soul of the dish. I recommend using a mix of beef bones, like knuckles and oxtail, for maximum flavor and collagen. Charring your aromatics – onions and ginger – brings out a smoky sweetness that is essential. For the spice blend, think star anise, cinnamon stick, cloves, and cardamom pods. Some recipes might use a 'meat powder mix' (like '肉粉配' might suggest) to boost umami, but I find a long, slow simmer with quality ingredients yields a much more natural and satisfying depth, creating that irresistible '는 감질맛' (delicious/tempting) flavor. Here's what you'll need for an authentic Cambodian Pho: For the Broth (the star of the show!): 2-3 lbs beef bones (knuckles, oxtail, marrow bones) 1-1.5 lbs beef chuck or brisket (for cooking in the broth, then slicing) 2 large yellow onions, halved 4-inch piece of ginger, sliced 1 head garlic (optional, but I love it!) 1 tbsp black peppercorns Spice Bag: 4-5 star anise, 2 cinnamon sticks, 6-8 whole cloves, 3-4 black cardamom pods, 1 tbsp coriander seeds, 1 tbsp fennel seeds 1/4 cup fish sauce (adjust to taste) 2-3 tbsp rock sugar or granulated sugar (adjust to taste) Salt to taste 12-14 cups water For Serving: 1 lb fresh flat rice noodles (banh pho), cooked according to package instructions 1/2 lb very thinly sliced raw beef (sirloin, eye round, or flank steak – it cooks in the hot broth!) Fresh bean sprouts Fresh basil and mint leaves Lime wedges Sliced jalapeños or bird's eye chilies Thinly sliced green onions and cilantro Hoisin sauce and Sriracha (for dipping or adding to taste) Let's Make It! Prep the Bones: First, blanch your beef bones. Place them in a large pot, cover with cold water, bring to a rolling boil for 10-15 minutes. Drain, rinse the bones thoroughly under cold water, and clean out any scum or impurities from the pot. This step is crucial for a clear broth, much like the clear, rich broth you'd find at a quality 'Pho Bac' shop. Char the Aromatics: While the bones are blanching, char the halved onions and ginger directly over an open flame (on a gas burner, grill, or under the broiler) until softened and slightly blackened. For the garlic, you can char it with the skin on. Place the spices for the spice bag in a dry pan and toast them lightly until fragrant. Put all toasted spices into a cheesecloth bag or a large tea infuser. Simmer the Broth: Return the cleaned bones to the large pot. Add the charred onions, ginger, garlic (if using), and the spice bag. Pour in 12-14 cups of fresh water. Bring to a boil, then immediately reduce heat to low, cover, and simmer for at least 3-4 hours, or even up to 6 hours. The longer, the better for flavor development! Add Beef & Season: After 2 hours of simmering, add the beef chuck or brisket to the pot. Continue simmering until tender (approx. 1.5-2 hours more for chuck/brisket). Once cooked, remove the beef and let it cool slightly before thinly slicing against the grain. Skim off any excess fat or scum from the broth regularly throughout the simmering process. Now, season the broth with fish sauce, rock sugar, and salt. Taste and adjust until it reaches your preferred balance of savory and subtly sweet. Assemble Your Bowl: Cook your rice noodles according to package directions, then drain. In a large serving bowl, place a portion of cooked noodles. Arrange the thinly sliced cooked beef and the very thinly sliced raw beef over the noodles. Ladle the piping hot broth over everything. The heat of the broth will cook the raw beef to perfection. Garnish and Enjoy: Garnish generously with fresh bean sprouts, basil, mint, green onions, and cilantro. Serve immediately with lime wedges, jalapeños, hoisin sauce, and Sriracha on the side, so everyone can customize their bowl to their liking. Enjoy your homemade taste of Cambodia!























































































I can tell this is BETTER than Pho. And I don’t even like Pho. Your video makes me wanna try to make this so bad and praying it comes out just as good as it looks 😂