Pho

Description

Pho is a traditional Vietnamese noodle soup known for its fragrant, clear broth simmered for hours with spices, tender meat, and fresh herbs. It’s a beloved comfort food and a staple of Vietnamese cuisine, typically enjoyed as a hearty breakfast or anytime meal. The classic version features beef pho (pho bo), but there are also chicken (pho ga) and vegetarian variations.

Ingredients

• 4 lbs beef bones (marrow and knuckle bones)
• Flat rice noodles (banh pho)
• Thinly sliced beef (like brisket, flank, or rare eye of round)
• fresh herbs (Thai basil, cilantro), bean sprouts, lime wedges, and sliced chili
• Hoisin sauce
• Sriracha

Steps

1. Prepare the bones. Parboil beef bones in boiling water for 10 minutes to remove impurities. Drain and rinse.
2. In a large pot, add cleaned bones, charred onion and ginger, spices (star anise, cloves, cinnamon, cardamom, coriander), salt, sugar, and fish sauce.
3. Fill with water (about 5-6 quarts) and simmer gently for at least 6 hours (longer for deeper flavor), skimming impurities occasionally.
4. Soak or briefly boil the rice noodles until soft but still chewy, then drain.
5. Place a serving of noodles in a bowl. Top with thin slices of raw beef (the hot broth will cook the meat). Ladle the hot broth over the noodles and beef.
6. Add fresh Thai basil, bean sprouts, lime wedges, sliced chili, and sauces on the side for personal taste.