Classic Vietnamese Pho 🍜🌿
Ingredients:
For the broth:
- 1 large onion, halved
- 4-inch piece of ginger, sliced lengthwise
- 2 lbs beef bones (preferably marrow bones)
- 1 cinnamon stick
- 4 whole star anise
- 4 cloves
- 1 tablespoon coriander seeds
- 8 cups water
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1 tablespoon sugar
For the toppings:
- 1 lb beef (eye of round, brisket, or flank), thinly sliced
- 1 package rice noodles (pho noodles)
- 2 cups bean sprouts
- 4 green onions, chopped
- 1/4 cup cilantro, chopped
- Fresh Thai basil leaves
- 1 lime, cut into wedges
- Thinly sliced chili peppers (optional)
- Hoisin sauce and sriracha (optional for serving)
Directions:
1. Char the onion and ginger: Place them on an open flame or broil in the oven until slightly blackened. Set aside.
2. In a large pot, boil the beef bones for 5 minutes to remove impurities. Drain and rinse the bones under cold water.
3. In the same pot, combine the cleaned bones, charred onion and ginger, cinnamon stick, star anise, cloves, coriander seeds, and 8 cups of water. Bring to a boil, then reduce the heat and simmer for 3-4 hours.
4. Skim off any foam or fat that rises to the top to keep the broth clear.
5. Add fish sauce, salt, and sugar to the broth. Adjust seasoning to taste. Strain the broth through a fine sieve and discard solids.
6. Cook the rice noodles according to package instructions, then drain and set aside.
7. To serve, place cooked noodles into bowls. Top with raw thinly sliced beef (the hot broth will cook it).
8. Ladle the hot broth over the beef and noodles. Garnish with bean sprouts, green onions, cilantro, Thai basil, and chili peppers. Serve with lime wedges and optional sauces on the side.
Prep time: 30 mins, Cooking time: 4 hrs, Servings: 4, Kcal: ~400 per serving