Name: Vietnamese Beef Pho
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Cuisine: Vietnamese
Ingredients: For the Broth:; 2 tablespoons whole coriander seeds; 1 tablespoon whole cloves; 4 star anise, broken into pieces; 2 cinnamon sticks (3 inches each); 1 tablespoon fennel seeds; 1 tablespoon black peppercorns; 8 cups beef stock or water; 1 onion, sliced; 2 inches fresh ginger, sliced; 2 pounds beef bones (marrow bones or oxtails); 1 pound beef brisket or beef sirloin, sliced thin; 2 tablespoons fish sauce; 1 tablespoon sugar; Salt to taste; For Serving:; 12 oz flat rice noodles (pho noodles), cooked and rinsed; 1 pound beef sirloin or eye round, thinly sliced; 1 cup bean sprouts; 1 cup Thai basil leaves; 1 cup cilantro, chopped; 1 lime, cut into wedges; 2 jalapenos or Thai chiles, thinly sliced; Hoisin sauce and Sriracha, to taste

Description

A comforting, flavorful Vietnamese beef pho soup with tender strips of beef, fragrant broth, rice noodles, and fresh herbs.

Ingredients

Scale

For the Broth:
2 tablespoons whole coriander seeds
1 tablespoon whole cloves
4 star anise, broken into pieces
2 cinnamon sticks (3 inches each)
1 tablespoon fennel seeds
1 tablespoon black peppercorns
8 cups beef stock or water
1 onion, sliced
2 inches fresh ginger, sliced
2 pounds beef bones (marrow bones or oxtails)
1 pound beef brisket or beef sirloin, sliced thin
2 tablespoons fish sauce
1 tablespoon sugar
Salt to taste
For Serving:
12 oz flat rice noodles (pho noodles), cooked and rinsed
1 pound beef sirloin or eye round, thinly sliced
1 cup bean sprouts
1 cup Thai basil leaves
1 cup cilantro, chopped
1 lime, cut into wedges
2 jalapenos or Thai chiles, thinly sliced
Hoisin sauce and Sriracha, to taste

Instructions

To make the broth:
Toast the spices (coriander, cloves, star anise, cinnamon, fennel, black pepper) in a dry skillet over medium heat for 2-3 minutes until fragrant. Tie them in cheesecloth or place in a tea infuser.
In a large pot, combine beef stock, onion, ginger, beef bones, brisket, fish sauce, sugar, and toasted spices. Bring to a boil, then reduce heat and simmer for 4-6 hours, skimming foam as needed. Adjust seasoning with salt.
Remove the bones, meat, and spice packet. Shred the brisket if used. Keep the broth hot.
To serve:
Cook rice noodles according to package directions, rinse with cold water.
In each bowl, place a portion of noodles, top with sliced beef, shredded meat, and ladle hot broth over.
Serve with bean sprouts, basil, cilantro, lime, chilies, hoisin sauce, and Sriracha for customization.

Notes

For extra flavor, char the onion and ginger over an open flame before adding to broth. Use fresh ingredients for the best taste. Adjust spice level as desired.

Prep Time: 30 minutes
Cook Time: 6 hours
Method: Soup
Cuisine: Vietnamese

Nutrition

Calories: 450 kcal per serving
Sugar: 5g
Fat: 15g
Carbohydrates: 50g
Protein: 35g