Imagine a steaming bowl of aromatic broth that transports you straight to the bustling streets of Hanoi, where every spoonful tells a story of culinary tradition and passion. Beef Pho is not just a soup; it's a symphony of flavors that dances between rich, fragrant broth, tender beef, and fresh herbs, promising a dining experience that will warm your soul and ignite your senses. Get ready to unlock the secrets of the most authentic Vietnamese comfort food that will make your kitchen smell like a gourmet restaurant!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 pound beef bones
- 1 onion, halved
- 1 ginger, halved
- 4 star anise
- 1 cinnamon stick
- 6 cups water
- 8 ounces rice noodles
- 1 pound beef sirloin, thinly sliced
- Fresh herbs (basil, cilantro, mint)
- Bean sprouts
- Lime wedges
- Sriracha and hoisin sauce for serving
Instructions
- Prepare the broth by roasting onion and ginger halves over an open flame or under broiler until slightly charred, about 5-7 minutes, which will enhance their deep, smoky flavor.
- In a large stockpot, add beef bones, charred onion, and ginger. Toast star anise and cinnamon stick in a dry pan until fragrant, then add to the pot.
- Pour 6 cups of water into the pot, bringing to a gentle simmer. Skim off any foam that rises to the surface to ensure a clear, clean-tasting broth.
- Simmer the broth on low heat for approximately 2 hours, occasionally skimming and ensuring bones remain mostly covered with water.
- About 15 minutes before broth is complete, strain the liquid through a fine-mesh strainer to remove bones and spices, keeping only the rich, aromatic broth.
- Cook rice noodles according to package instructions, typically by soaking in hot water for 3-4 minutes until tender but still slightly firm.
- Slice beef sirloin as thinly as possible, ideally when slightly frozen to make cutting easier.
- Arrange fresh herbs, bean sprouts, and lime wedges on a separate plate for individual garnishing.
- To serve, place cooked rice noodles in large bowls, arrange raw beef slices on top, and pour piping hot broth over the meat, which will gently cook the beef.
- Garnish with fresh herbs, bean sprouts, and serve with lime wedges, Sriracha, and hoisin sauce on the side for personalized flavor adjustment.
Tips
- Bone Selection Matters: Choose beef bones with some meat attached for richer flavor. Ask your butcher for knuckle and marrow bones.
- Charring Technique: Don't skip charring onions and ginger - this step is crucial for developing deep, smoky undertones in your broth.
- Low and Slow is the Way: Simmer your broth gently to extract maximum flavor without making it cloudy.
- Beef Slicing Pro Tip: Partially freeze your beef sirloin for 15-20 minutes before slicing to achieve those paper-thin, restaurant-quality cuts.
- Fresh Herbs are Non-Negotiable: Use the freshest herbs possible - they're not just garnish, they're flavor boosters!
- Temperature Trick: Pour boiling hot broth over raw beef slices to achieve perfect, tender meat that's cooked just right.
- Personalization is Key: Always serve accompaniments separately so each person can customize their pho experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 75mg
