Pho Beef Recipe
Vietnamese beef noodle soup.
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Ingredients
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Broth
Noodles and Toppings
Method
Broth Preparation
- 1
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.
- 2
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.
- 3
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.
- 4
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
- 5
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.
- 6
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.
- 7
Chop the Toppings
Chop the green onions, cilantro, and jalapeño. Set aside the bean sprouts and lime.
Assembly
- 8
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.
- 9
Garnish
Garnish with green onions, cilantro, basil leaves, bean sprouts, lime wedges, and sliced jalapeño. Serve immediately.
