Pho is a traditional Vietnamese noodle soup, celebrated for its complex, aromatic broth, tender meats, and fresh herbal garnishes. It’s a culinary icon, offering a comforting and flavorful experience.
Discover Pho: Vietnamese Noodle Soup
Pho is a traditional Vietnamese noodle soup, celebrated for its complex, aromatic broth, tender meats, and fresh herbal garnishes. It's a culinary icon, offering a comforting and flavorful experience.
Ingredients
- 2 kg beef marrow bones (or mixed beef bones)
- 500 g beef chuck or brisket (for slicing and adding to soup)
- 2 large onions (halved and charred)
- 100 g fresh ginger (sliced and charred)
- 5 star anise
- 2 cinnamon sticks
- 6 whole cloves
- 1 black cardamom pod
- 1 tsp coriander seeds
- 3 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 500 g fresh flat rice noodles (bánh phở)
- 200 g bean sprouts
- 1 bunch Thai basil leaves
- 1 bunch fresh cilantro (chopped)
- 2 limes (quartered)
- 1-2 jalapeños (sliced
- Hoisin sauce (for serving)
- Sriracha (for serving)
Instructions
- 1. Preheat oven to 400°F (200°C). Place halved onions and sliced ginger on a baking sheet and char in the oven for 20-25 minutes until softened and slightly blackened. Alternatively, char directly over a gas flame. Set aside.
- 2. Meanwhile, toast star anise, cinnamon sticks, cloves, black cardamom pod, and coriander seeds in a dry pan over medium heat for 2-3 minutes until fragrant. Place them in a spice bag or cheesecloth.
- 3. Blanch beef bones: Place beef marrow bones in a large pot, cover with cold water, and bring to a rolling boil. Boil for 10-15 minutes, then drain and rinse the bones thoroughly under cold water to remove impurities. Rinse the pot as well.
- 4. Return the blanched bones and beef chuck/brisket to the clean pot. Add the charred onions and ginger, the spice bag, fish sauce, sugar, and salt. Cover with about 6-8 liters of fresh cold water.
- 5. Bring the pot to a boil, then immediately reduce heat to a very gentle simmer. Skim off any foam or impurities that rise to the surface. Simmer for at least 3-4 hours, or up to 6 hours, keeping the lid slightly ajar. For even richer flavor, simmer the bones for 8-10 hours, removing the beef chuck/brisket after 2-3 hours to prevent it from becoming too tough. Taste and adjust seasoning as needed.
- 6. Carefully remove the cooked beef chuck/brisket from the broth and let it cool before thinly slicing against the grain. Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones, aromatics, and spices. Reheat the broth gently.
- 7. Prepare rice noodles according to package instructions. Usually, this involves briefly cooking fresh noodles in boiling water or soaking dried noodles in hot water until tender.
- 8. To assemble: Divide cooked noodles among serving bowls. Arrange thinly sliced beef (cooked chuck/brisket, or very thinly sliced raw beef which will cook in the hot broth) over the noodles. Ladle the hot, simmering broth over the beef and noodles.
- 9. Serve immediately with a plate of fresh garnishes: bean sprouts, Thai basil, cilantro, lime wedges, and sliced jalapeños. Offer hoisin sauce and Sriracha on the side for diners to customize their bowls.
Notes
For an authentic taste, don't rush the broth simmering. Adjust spices to your preference. Serve with plenty of fresh garnishes like lime, basil, and bean sprouts. Leftover broth can be frozen. For an even richer broth, blanching beef bones before simmering is highly recommended.
