Description
A traditional Vietnamese soup consisting of a flavorful broth, rice noodles, thinly sliced beef, and fresh herbs. This trending recipe brings authentic flavors to your home kitchen.
Ingredients
Scale
- For the Broth:
- 4 lbs beef bones
- 1 onion, quartered
- 1 piece ginger (3 inches)
- 4 star anise pods
- 2 cinnamon sticks
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 3 cloves
- 1 tablespoon salt
- 2 tablespoons sugar
- 1/4 cup fish sauce
- 8 cups water
- For the Assembly:
- 1 lb beef brisket or top sirloin, thinly sliced
- 8 oz rice noodles
- Fresh cilantro, chopped
- Green onions, sliced
- Lime wedges
- Bean sprouts
- Thai basil leaves
- Red chilies, sliced
- Hoisin sauce
- Sriracha
Instructions
- Prepare the Broth:
- Roast the beef bones in the oven at 400°F for 45 minutes.
- In a large pot, dry toast the star anise, cinnamon, coriander, fennel, and cloves for 1-2 minutes until fragrant.
- Add the roasted bones, onion, ginger, salt, sugar, fish sauce, and water. Bring to a boil, then simmer for 2-3 hours, skimming off any foam.
- Strain the broth and set aside.
- Cook the Noodles:
- Boil the rice noodles according to package instructions, then drain and rinse with cold water.
- Assemble the Pho:
- In bowls, add noodles, thinly sliced beef, and pour hot broth over to cook the beef.
- Top with cilantro, green onions, lime, bean sprouts, basil, chilies.
- Serve with hoisin and sriracha on the side.
Notes
For best results, simmer the broth longer for deeper flavor. Adjust seasoning to taste with additional fish sauce or lime.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: Vietnamese
Nutrition
- Calories: 450 kcal
- Sugar: 10g
- Fat: 20g
- Carbohydrates: 45g
- Protein: 25g