> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Vietnamese Beef Pho — Tallow Bone Broth - URL: https://thefoodiekitchen.net/vietnamese-beef-pho-tallow/ - Published: 2026-09-10T09:07:02.000Z - Updated: 2026-09-12T07:42:44.000Z - Description: Vietnamese beef pho with a tallow-rich bone broth, charred ginger and onion, and all the traditional garnishes. Seed oil free. - Author: Savannah Ryan - Tags: Asian Recipes, MAHA Recipes Pho broth takes three hours minimum but most of that is unattended simmering. The result — a crystal-clear beef broth of extraordinary depth, golden with fat, perfumed with star anise and cinnamon and charred ginger — is one of the most complex single preparations in any cuisine. Tallow enriches the broth. Traditional pho uses beef bone marrow and bone-in cuts that render significant fat into the liquid. Adding 2 tablespoons of tallow in the first hour supplements this, producing a rounder, more substantial broth from bones that may not have abundant marrow. ## Vietnamese Beef Pho Recipe Serves 4 Prep 20 min Cook 180 min ### Ingredients - 1.5kg beef bones (knuckle bones, oxtail, or marrow bones) - 500g beef brisket - 2 tbsp beef tallow - 1 large onion, halved - 4cm piece of fresh ginger, halved - 3 star anise - 1 cinnamon stick - 4 whole cloves - 1 tsp coriander seeds - 1 tbsp fish sauce (plus more to taste) - Salt to taste - 400g dried rice noodles, cooked according to package - Garnish plate: bean sprouts, Thai basil, lime wedges, sliced chilli, hoisin, sriracha ### Method 1. Place the bones in a large pot. Cover with cold water. Bring to a boil and boil hard for 5 minutes. Drain and rinse the bones under cold water — this removes impurities that cloud the broth. 2. Char the onion and ginger: place cut-side down directly on a gas flame or under a broiler until heavily charred and fragrant, about 5 minutes per side. 3. Return the clean bones to the pot. Add the brisket, tallow, charred onion, charred ginger, star anise, cinnamon, cloves, and coriander seeds. Cover with 3 litres of cold water. 4. Bring to a boil, then reduce to a bare simmer. Do not boil — a rolling boil clouds the broth. Simmer for 3 hours, skimming any foam in the first 30 minutes. 5. After 45 minutes, remove the brisket — it should be just cooked through. Set aside to cool, then refrigerate until serving. 6. After 3 hours, strain the broth through a fine sieve. Discard all solids. Season with fish sauce and salt. 7. To serve: cook the rice noodles, divide between bowls. Slice the cold brisket thin and arrange over the noodles. Ladle boiling hot broth over everything — enough to submerge the noodles. 8. Serve immediately with the garnish plate. Frequently Asked Questions Why blanch the bones first? Blanching removes blood and impurities from the bones that would otherwise cloud the broth and give it an off flavour. After blanching, the broth stays clear. Is pho broth seed oil free? Yes. Beef bones, tallow, and aromatic spices contain no seed oils. Check any commercial hoisin or sriracha you serve alongside — some brands contain seed oils. How far ahead can I make the broth? The broth keeps refrigerated for 1 week and freezes beautifully for 3 months. Make a double batch. Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Savannah Ryan · Cookbook Savor Asian Vietnamese pho, Japanese ramen, Korean bibimbap — Asian recipes in tallow, lard, and coconut oil. [Get on Amazon →](https://www.amazon.com/dp/B0DT7TL51P?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)