Name: Caramelized Fish Sauce Pho with Crispy Shallot Rice Vermicelli
Prep time: 82 min
Cook time: 83 min
Total time: 165 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 2 pounds beef bones (knuckle and marrow bones); 1 pound beef chuck (cut into 1-inch cubes); 8 cups water; 1/2 cup fish sauce; 3 tablespoons rock sugar; 2 tablespoons vegetable oil; 1 medium onion (halved); 4 inch piece fresh ginger (halved lengthwise); 2 star anise; 1 cinnamon stick (3 inches); 1 tablespoon coriander seeds; 1 teaspoon black peppercorns; 8 ounces dried rice vermicelli; 6 large shallots (thinly sliced); 1 cup vegetable oil (for frying shallots); 2 tablespoons caramelized shallot oil (reserved from frying); 1/2 cup fresh cilantro (chopped); 1/2 cup fresh Thai basil (torn); 1/2 cup fresh mint (torn); 2 limes (cut into wedges); 4 Thai chilies (sliced); 2 tablespoons hoisin sauce; 2 tablespoons soy sauce; Salt to taste

Caramelized Fish Sauce Pho with Crispy Shallot Rice Vermicelli

This innovative Vietnamese-Vietnamese fusion reimagines traditional pho by incorporating crispy shallot rice vermicelli as a textural base, topped with deeply caramelized fish sauce broth and tender beef. The dish bridges northern pho traditions with southern Vietnamese comfort food elements, creating a complex, umami-rich experience with contrasting textures of crispy and silky components.

165 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty7/10

Sour2/10

Umami9/10

Spicy3/10

🥄 Texture

Silky, aromatic broth coats soft rice vermicelli and tender braised beef pieces, creating a comforting, mouth-coating base. Crisp fried shallots and the reserved shallot oil add pronounced crunchy pockets and a toasty contrast to the otherwise smooth textures.

👃 Aroma

Deep, savory-nutty notes from caramelized fish sauce and rock sugar mingle with charred onion and ginger, while star anise, cinnamon and toasted coriander give warm, aromatic spice top notes. The fried shallots contribute a toasty, oniony scent and the overall aroma is rich, slightly sweet, and distinctly umami-forward with a faint fermented (fish sauce) tang.

🍷 Pairs Well With

Cold light lager or pilsner, or for wine a chilled dry Riesling; non-alcoholic option: unsweetened iced jasmine tea or a citrusy sparkling water.

🥗 Side Dishes

Fresh bean sprouts and extra herb plate (cilantro, basil, mint), lime wedges and sliced chilies for seasoning, or simple Vietnamese summer rolls / pickled daikon and carrot for a bright contrast.

Ingredients(24 items)

12 pounds beef bones (knuckle and marrow bones)

21 pound beef chuck (cut into 1-inch cubes)

38 cups water

41/2 cup fish sauce

53 tablespoons rock sugar

62 tablespoons vegetable oil

71 medium onion (halved)

84 inch piece fresh ginger (halved lengthwise)

92 star anise

101 cinnamon stick (3 inches)

111 tablespoon coriander seeds

121 teaspoon black peppercorns

138 ounces dried rice vermicelli

146 large shallots (thinly sliced)

151 cup vegetable oil (for frying shallots)

162 tablespoons caramelized shallot oil (reserved from frying)

171/2 cup fresh cilantro (chopped)

181/2 cup fresh Thai basil (torn)

191/2 cup fresh mint (torn)

202 limes (cut into wedges)

214 Thai chilies (sliced)

222 tablespoons hoisin sauce

232 tablespoons soy sauce

24Salt to taste

Instructions

Blanch beef bones and chuck in boiling water for 3 minutes, drain and rinse thoroughly under cold water to remove impurities.

Heat 2 tablespoons vegetable oil in a large pot over high heat. Char the halved onion and ginger until deeply browned on all sides (about 5 minutes), then remove and set aside.

In the same pot, toast the star anise, cinnamon stick, coriander seeds, and black peppercorns for 2 minutes until fragrant, stirring constantly.

Add the blanched bones and beef chuck back to the pot, pour in 8 cups of water, and bring to a rolling boil. Skim off any foam that rises to the surface.

Reduce heat to low, add the charred onion and ginger, and simmer uncovered for 2 hours, maintaining a gentle simmer.

While the broth simmers, prepare the crispy shallots: Heat 1 cup vegetable oil in a separate pan over medium heat. Add thinly sliced shallots in batches and fry for 8-10 minutes, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of the shallot oil.

After 2 hours, strain the broth through a fine-mesh sieve, discarding solids. Return the broth to the pot.

Prepare the caramelized fish sauce: In a small pan, heat the reserved 2 tablespoons shallot oil over medium-high heat. Add 1/2 cup fish sauce and 3 tablespoons rock sugar, stirring until the sugar dissolves and the mixture caramelizes to a deep amber color (about 5-7 minutes). Be careful not to burn it.

Pour the caramelized fish sauce mixture into the broth, stirring well to combine. Add soy sauce and hoisin sauce. Taste and adjust seasoning with salt as needed. Keep the broth at a gentle simmer.

Cook the rice vermicelli according to package directions (usually 4-5 minutes in boiling water), then drain and divide among 4 serving bowls.

Toss the hot vermicelli with the crispy shallot oil and a handful of crispy shallots in each bowl.

Ladle the hot caramelized fish sauce broth over the vermicelli, ensuring each bowl gets some of the tender beef pieces from the broth.

Top each bowl generously with remaining crispy shallots, fresh cilantro, Thai basil, and mint. Serve immediately with lime wedges, sliced Thai chilies, and extra hoisin and soy sauce on the side for individual seasoning.

Instruct diners to squeeze fresh lime juice over their bowl and add chilies to taste before eating.