Cannabis Beef Pho
Ingredients
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3 tbsp 3 tbsp Cannabis oil
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2 piece 2 piece Onions
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3 cloves 3 cloves Garlic
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600 g 21.2 oz Main ingredient (vegetables or meat)
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1.2 L 1.2 L Broth
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150 ml 10.1 tbsp Cream or coconut milk
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1 tsp 1 tsp Salt
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1 tsp 1 tsp Spices per recipe
Decarboxylation Guide
Activate THC before cooking — Read the full guide →
Instructions
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1Toast the broth base: 1 large onion (halved) and a 2-inch piece of ginger directly over a gas flame or under the broiler until charred — really BLACK on the surface. This is intentional and gives pho its characteristic depth and light smoky note. Scrape under cold water. Meanwhile: blanch 2kg beef bones (marrow bones + leg bones) in boiling water for 10 minutes, then drain and rinse with cold water — removes blood residue that causes cloudiness.
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2Toast the spices: Star anise (4 pieces), cinnamon stick (1), cardamom pods (5, crushed), cloves (4), coriander seeds (1 tsp) in a dry pan for 2 minutes until fragrant. Immediately place in spice bag or tea infuser. Add charred onion, ginger, bones, and spice bag to a large pot (at least 6L). Add 4 liters cold water, bring to a boil, skim off foam. Then simmer on lowest heat: 6–8 hours (never boil — produces clear broth). Stir in cannabis oil after 5 hours (below 176°F/80°C to preserve potency).
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3Finish the broth: Strain broth through fine sieve + cheesecloth. Season with fish sauce (3 tbsp), salt, and a pinch of sugar. Pho broth should be clear, dark brown, and intensely flavored with star anise + beef. Skim off fat or refrigerate overnight so fat solidifies on top and can be removed — yields a clearer, more elegant broth.
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4Prepare the toppings: Place 400g beef tenderloin or hip in the freezer for 30 minutes (makes slicing paper-thin easier). Then slice paper-thin against the grain — the raw meat cooks in the hot broth in 10 seconds. Alternative: shred pre-cooked leg bone (Bò Chín). Pho noodles (Bánh Phở, flat, 3–5mm) — follow package directions or soak 20 minutes in cold water, then briefly blanch in boiling water.
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5Plating — timing is everything: Preheat deep bowls (important!). Place noodles in the bowl. Fan raw meat slices on top. Pour boiling hot broth over — the meat cooks in the heat. Serve immediately. Toppings separately: bean sprouts, Thai basil, chili slices, lime wedges, hoisin sauce, sriracha. Each person seasons to taste. Cannabis onset with fat-based liquid intake: 45–60 minutes — faster than expected.
Video
Pro Tips
- Mix cannabis oil evenly throughout. Adjust dosage — better to start with less.
Nutrition (estimated per serving)
240
Calories
12g
Fat
20g
Carbs
8g
Protein
Based on category averages. THC content depends on your strain and infusion method.
Frequently Asked Questions
How long do edibles take to kick in?
Cannabis edibles typically take 30–90 minutes to kick in, depending on your metabolism, body weight, and whether you've eaten recently. Always wait at least 2 hours before consuming more to avoid overconsumption.
How do I calculate the THC dosage for Cannabis Beef Pho?
Use our THC Edibles Calculator to calculate the exact THC mg per serving based on your strain's potency and the amount of cannabis used. A common starting dose for beginners is 5–10 mg THC per serving.
How do I store Cannabis Beef Pho leftovers?
Store cannabis edibles in an airtight container, refrigerated, for up to 5 days. Always label clearly with the THC content and keep away from children and pets.
What is the best cannabis strain for cooking edibles?
For cooking, strains with a balanced THC/CBD ratio and earthy, herbal flavor profiles work best. Popular choices include Blue Dream, Pineapple Express, and Girl Scout Cookies. Always decarboxylate before infusing.
Important: For educational purposes only. Cannabis laws vary by location. Legal use only. New to edibles? Start small, wait at least 2 hours before consuming more.
