Pho (Vietnamese Noodle Soup)
Description
This Vietnamese pho recipe is easy to make from scratch with a light and incredibly flavorsome beef broth, rice noodles, herbs, and your favorite toppings.
Ingredients
•
4 pounds beef soup bones (shank and knee)
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1 medium onion, unpeeled and cut in half
•
5 slices fresh ginger
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1 tablespoon salt
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2 pods star anise
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2 1/2 tablespoons fish sauce
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4 quarts water
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1 (8 ounce) package dried rice noodles
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1 1/2 pounds beef top sirloin, thinly sliced
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1/2 cup chopped cilantro
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1 tablespoon chopped green onion
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1 1/2 cups bean sprouts
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1 bunch Thai basil
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1 medium lime, cut into 4 wedges
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1/4 cup hoisin sauce
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1/4 cup chile-garlic sauce (such as Sriracha®)
Directions
1
Gather all ingredients.
2
Preheat the oven to 425 degrees F (220 degrees C).
3
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
4
Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.
5
Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.
6
Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.
7
When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.
8
Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.
9
Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.
10
Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.