Pho Beef Recipe
Vietnamese beef noodle soup.
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Ingredients
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Broth
Noodles and Toppings
Method
Broth Preparation
Roast the Aromatics
Preheat the oven to 450°F (230°C). Cut the onion in half and place it, along with the ginger, on a baking sheet. Roast for about 20 minutes until charred.
Prepare the Broth
In a large pot, add the beef bones and cover them with 4 quarts of water. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface.
Add Aromatics and Spices
Add the roasted onion, ginger, star anise, cinnamon stick, cloves, fish sauce, and salt to the pot. Simmer for at least 3 hours, adding more water if necessary to keep the bones covered.
Strain the Broth
Once the broth has simmered for at least 3 hours, strain it through a fine-mesh sieve into another pot. Discard solids and keep the broth warm.
Noodles and Toppings Preparation
Cook the Noodles
In a separate pot, bring water to a boil. Add the rice noodles and cook according to package instructions, usually about 5-7 minutes. Drain and rinse with cold water to stop the cooking process.
Prepare the Beef
Slice the beef sirloin or brisket thinly. If using brisket, it can be lightly cooked in the broth for a couple of minutes before serving.
Chop the Toppings
Chop the green onions, cilantro, and jalapeño. Set aside the bean sprouts and lime.
Assembly
Assemble the Pho
In bowls, place a portion of cooked rice noodles, topped with raw or lightly cooked beef slices. Ladle the hot broth over the top.
Garnish
Garnish with green onions, cilantro, basil leaves, bean sprouts, lime wedges, and sliced jalapeño. Serve immediately.