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Pho 

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Pho is a beloved Vietnamese soup known for its aromatic broth, tender rice noodles, and a variety of fresh herbs and meats. The slow-simmered broth creates a rich depth of flavor, making it the perfect comforting dish.

Ingredients

  1. For the broth:
    3 lbs beef bones (such as oxtail, neck bones, or marrow bones)
    1 onion, halved
    1 piece of ginger (about 3 inches), peeled and halved
    5–6 cloves of garlic, smashed
    2 star anise
    1 cinnamon stick
    4–5 whole cloves
    1 tablespoon coriander seeds
    1 tablespoon fennel seeds (optional)
    2 tablespoons fish sauce
    1 tablespoon sugar
    Salt, to taste
    12 cups water (or beef broth for a richer flavor)
    For the pho:
    1 lb beef sirloin or flank steak, thinly sliced (or chicken breast for chicken pho)
    12 oz rice noodles (banh pho)
    2–3 green onions, chopped
    Fresh cilantro, chopped
    Fresh basil leaves (optional)
    Bean sprouts
    1 lime, cut into wedges
    Jalapeño or Thai bird’s eye chili peppers (optional, for heat)
    Hoisin sauce (optional, for serving)
    Sriracha (optional, for serving)

Instructions

Prepare the broth: Start by blanching the beef bones. Place the bones in a large pot, cover with water, and bring it to a boil. Once boiling, remove the bones, discard the water, and rinse the bones under cold water. In the same pot, add the cleaned bones, onion, ginger, garlic, star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds. Pour in 12 cups of water (or beef broth for a richer flavor). Bring to a boil, then reduce heat and simmer for 3-4 hours. Skim impurities every 30 minutes. After simmering, strain the broth and stir in fish sauce, sugar, and salt to taste.

  1. Prepare the rice noodles: Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. Prepare the meat and toppings: Thinly slice the beef sirloin or flank steak against the grain. Prepare the fresh herbs and toppings: chop the green onions, cilantro, and basil leaves, and set aside. Cut lime into wedges, and prepare the bean sprouts and chili peppers.
  3. Assemble the pho: In serving bowls, divide the cooked rice noodles. Top with a few slices of raw beef, which will cook in the hot broth. Pour the hot broth over the noodles and beef. The heat from the broth will cook the beef. Add chopped green onions, cilantro, and basil leaves to the bowl. Serve with lime wedges, bean sprouts, chili peppers, hoisin sauce, and sriracha on the side.
  4. Serve: Serve immediately while the broth is hot and fragrant. Enjoy your delicious and comforting bowl of pho!

Notes

  • You can use store-bought broth for a quicker version, but homemade broth is preferred for richer flavor.
  • If you prefer a vegetarian version, replace the beef bones with vegetable broth and add tofu, mushrooms, and other vegetables.
  • The beef should be sliced thin to cook quickly in the hot broth, or you can freeze it for 15-20 minutes before slicing to help achieve the thin slices.

Nutrition

Find it online: https://thefamilycooking.com/pho/