Pho Recipe
Traditional Vietnamese noodle soup consisting of broth, rice noodles, herbs, and meat.
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Ingredients
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Broth
Noodles and Toppings
Method
Broth Preparation
Roast the Aromatics
Begin by charring the onion and ginger. Cut the onion in half and slice the ginger piece in half. Place them cut-side down on a baking sheet and broil in the oven for about 10 minutes until they are charred.
Prepare the Broth
In a large pot, add the beef bones and cover with 4 liters of water. Bring to a boil and reduce to a simmer. Skim off any foam that rises to the surface.
Add Aromatics and Spices
Add the roasted onion and ginger, star anise, cinnamon stick, cloves, fish sauce, and salt to the pot. Let the broth simmer for at least 6 hours, ideally 10-12 hours for the best flavor.
Strain the Broth
Once the broth has simmered long enough, strain the liquid through a fine mesh strainer into another pot to remove solids. Keep the broth warm.
Noodle and Topping Preparation
Cook the Rice Noodles
Prepare the rice noodles according to package instructions. Usually, this involves soaking them in hot water for about 30 minutes until soft, then draining.
Prepare the Beef
Thinly slice the beef sirloin or brisket against the grain. If using brisket, it can be lightly cooked in the broth before serving.
Assemble the Pho
In a bowl, place a portion of the cooked rice noodles. Top with raw beef slices (or cooked brisket), fresh herbs, and bean sprouts.
Serve with Broth
Ladle the hot broth over the noodles and toppings. Serve with lime wedges, sliced chili peppers, and chopped green onions on the side for garnish.