Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
World-Class Vietnamese Pho (4-Step Blend Method)
A deeply flavorful, restaurant-quality Vietnamese pho using a 4-step blend method, based on Leighton Rossi's techniques. This recipe focuses on a rich beef bone broth, precise spice infusion, and the secret Vietnamese seasoning (Hat Nem) for unmatched depth and complexity. Includes detailed steps for broth, meat, noodles, and herb salad.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Roasting and washing bones for a clean, rich broth
- • Maintaining a bare simmer for broth clarity
- • Blooming spices in beef tallow for maximum flavor extraction
- • Steeping spices and aromatics for exactly 3 hours (peak extraction)
- • Final seasoning adjustment with fish sauce and sugar
- • Slicing rare beef very thinly and pouring hot broth over to cook
Safety Warnings
- • Use caution when handling large volumes of boiling liquid.
- • Sharp knives required for thin meat slicing; use cut-resistant gloves if inexperienced.
- • Hot fat can splatter when blooming spices; use a splatter guard.
- • Cool broth rapidly to avoid bacterial growth.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Vietnamese Nem Chua (Quick-Cured Pork Ham Version)
A modern, quick, and safe version of Vietnamese Nem Chua using cooked pork ham and pork skin, marinated and lightly pickled for a tangy, garlicky, and slightly spicy snack. This recipe skips the traditional raw pork fermentation for a safer, easier approach, perfect for gatherings and parties.
Whole chicken marinated with lemongrass, soy sauce and fish sauce
A whole chicken roasted in the oven, infused with a fragrant lemongrass, garlic, black pepper, fish sauce and two soy sauces marinade. Ideal for a convivial meal, simply prepare it in advance, let it marinate then cook until the skin is golden and crispy.
Cơm Rang Trứng + Xúc Xích
Món cơm rang trứng với xúc xích thơm ngon, đơn giản, thích hợp cho bữa sáng cho 4 người. Sử dụng cơm nguội để món ăn giòn tan, kết hợp trứng, cà rốt và nước mắm tạo hương vị đậm đà.
Lemongrass and Aromatic Herb Beef Salad
A fresh and fragrant salad inspired by Southeast Asian cuisine, combining seared beef, toasted sticky rice, lemongrass, mint, cilantro and chili. Simple to prepare, it offers a balance of acidity, sweetness and spice.
Fermented Pork from Ham
A homemade Vietnamese‑style fermented pork made from pre‑sliced ham and shredded pork skin. The skin is boiled, marinated in red wine vinegar with sugar and salt, then mixed with seasoned ham threads, pressed, and chilled until firm. Served cold as a snack or appetizer, optionally wrapped with garlic, chili and laksa leaves.
Salade de bœuf à la vietnamienne
Une salade fraîche et croquante inspirée du Vietnam, avec du rumsteak mariné, des légumes croquants, une vinaigrette citronnée au gingembre et aux épices, le tout agrémenté de coriandre, menthe et cacahuètes grillées. Idéale pour un repas d'été en plein air.