Vietnamese Pho
Ingredients:
For the Broth:
2 lbs beef bones (preferably leg and knuckle bones)
1 large onion, halved
3-inch piece of ginger, sliced
5 star anise pods
4 cloves
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1/4 cup fish sauce
1 tablespoon sugar
1 tablespoon salt
4 quarts water
For the Soup:
1 lb beef sirloin, thinly sliced
1 lb rice noodles
1 cup bean sprouts
1 bunch fresh cilantro, chopped
1 bunch fresh Thai basil, chopped
1 bunch green onions, sliced
2 limes, cut into wedges
2-3 red chili peppers, sliced
Hoisin sauce, for serving
Sriracha sauce, for serving
Directions:
Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30 minutes.
In a large pot, add the roasted bones, onion, ginger, star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds. Cover with water and bring to a boil. Reduce heat and simmer for 4-6 hours.
Strain the broth through a fine-mesh sieve and discard the solids. Return the broth to the pot and add fish sauce, sugar, and salt. Adjust seasoning to taste.
Cook the rice noodles according to package instructions. Drain and set aside.
To serve, divide the cooked noodles among bowls. Top with slices of raw beef sirloin.
Ladle the hot broth over the beef and noodles, cooking the beef in the hot liquid.
Garnish with bean sprouts, cilantro, Thai basil, green onions, lime wedges, and red chili peppers. Serve with hoisin sauce and Sriracha on the side.
Prep Time: 30 minutes | Cooking Time: 6 hours | Total Time: 6 hours 30 minutes
Kcal: 450 kcal per serving | Servings: 6 servings