Pho Beef Noodle Soup
Vietnamese Pho Recipe
Do not be discouraged Pho is easier than making macaroni. If you can boil a pot of water, you can make Pho!
To keep this recipe lighter- Use more Thai Basil and bean sprouts than rice noodles. And keep your portion of rice noodles small.
Ingredients:
For the broth:
4 pounds beef bones (such as marrow or knuckle bones)
2 shallots, halved
4-inch piece of ginger, halved lengthwise
5 star anise
1 1/2 tablespoon rock sugar
1 tablespoon Salt
2 tablespoon fish sauce
Water
For the soup:
12 ounces rice noodles (banh pho)
1 pound beef (sirloin or brisket), thinly sliced
Fresh herbs: Thai basil, cilantro, mint
Bean sprouts
Lime wedges
Sliced jalapeños or Thai bird chilies
Hoisin sauce (optional)
Sriracha (optional)
Instructions:
1. Prepare the Broth:
Place the beef bones in a large stockpot and cover with cold water. Bring to a boil and let it boil for 10 minutes. This step helps remove impurities. Drain and rinse the bones under cold water.
Return the bones to the pot and add 4 quarts of fresh water. Add the halved onion, halved ginger, star anise, cinnamon stick, cloves, and coriander seeds.
Bring to a gentle simmer over medium heat. Skim off any foam that rises to the surface. Reduce heat to low and let simmer for at least 6 hours (up to 12 hours for richer flavor).
2. Strain the Broth:
After simmering, carefully strain the broth through a fine mesh sieve into another pot, discarding the solids. Season with salt and fish sauce to taste. Keep the broth warm.
3. Cook the Noodles:
Cook rice noodles according to package instructions. Drain and rinse under cold water, then set aside.
4. Assemble the Pho:
In each serving bowl, place a portion of the cooked rice noodles and top with raw sliced beef. The heat of the broth will cook the beef.
Ladle the hot broth over the noodles and beef until everything is submerged.
5. Garnish:
Serve with fresh herbs, bean sprouts, lime wedges, sliced jalapeños, hoisin sauce, and Sriracha on the side for individual customization.
