About the Recipe
Ingredients
Vietnamese Pho Recipe
Ingredients
For the Broth:
2 pounds beef bones (preferably marrow bones)
1 onion, halved
1 piece of ginger (about 3 inches), halved lengthwise
5-6 star anise
1 cinnamon stick
4-5 cloves
1 tablespoon coriander seeds
1 tablespoon salt
2-3 tablespoons fish sauce
Water (enough to cover the bones)
For the Soup:
8 ounces rice noodles (bánh phở)
1 pound beef (sirloin or brisket), thinly sliced
Fresh herbs (basil, cilantro, mint)
Bean sprouts
Lime wedges
Sliced chili peppers (optional)
Hoison sauce (for serving)
Sriracha sauce (for serving)
Preparation
Instructions
Making the Broth
Roast the onion and ginger under a broiler until charred, about 10-15 minutes.
In a large pot, add the beef bones and cover with water. Bring to a boil and let it boil for 10 minutes. This helps to remove impurities.
Drain the bones and rinse them under cold water. Return them to the pot.
Add the roasted onion and ginger, star anise, cinnamon stick, cloves, coriander seeds, salt, and fish sauce to the pot.
Cover with water and bring to a simmer. Cook for at least 6 hours (or up to 12 hours for a richer flavor), skimming off any foam that rises to the top.
Strain the broth through a fine mesh sieve and discard the solids. Adjust seasoning with more fish sauce or salt if necessary.
Preparing the Noodles and Beef
Cook the rice noodles according to package instructions. Drain and rinse with cold water.
Arrange the thinly sliced beef on a plate.
Assembling the Pho
In a bowl, place a portion of the cooked rice noodles.
Top with raw beef slices.
Pour the hot broth over the noodles and beef to cook the meat.
Garnish with fresh herbs, bean sprouts, lime wedges, and chili peppers.
Serve with hoisin and sriracha sauce on the side.