Pho is a traditional Vietnamese soup consisting of broth, rice noodles, herbs, and meat, usually beef (phở bò), sometimes chicken (phở gà). This aromatic and flavorful dish is perfect for a comforting meal and is often enjoyed as a breakfast in Vietnam. The key to a great pho is in its deeply flavored broth, which is infused with spices and cooked slowly to extract all the rich flavors.
Appliances and Special Utensils
- Large stockpot Large Pot for boiling
- Fine mesh strainer or cheesecloth Fine mesh strainer | Cheese cloth
- Tongs Kitchen tongs
- Ladle Ladle
- Knife Sharp knives | Chef knife
- Cutting board Cutting Board
- Soup bowls
Ingredients
Broth:
– 2 lbs beef bones (marrow bones and/or knuckle bones)
– 1 lb oxtail (optional)
– 1 large onion, halved
– 4-inch piece of ginger, halved
– 5 star anise
– 3 cloves
– 2 cinnamon sticks
– 1 tbsp coriander seeds
– 1 tbsp fennel seeds
– 1 tbsp fish sauce
– 1 tbsp salt
– 1 tbsp sugar
– 6 quarts water
Noodles and Toppings:
– 1 lb rice noodles (bánh phở)
– 1 lb beef sirloin or brisket, thinly sliced
– Fresh bean sprouts
– Fresh basil
– Fresh cilantro
– Fresh mint
– Lime wedges
– Sliced jalapeños
– Hoisin sauce
– Sriracha sauce
Instructions
- Prepare Bones: Preheat your oven to 450°F (230°C). Arrange the beef bones and oxtail on a baking sheet and roast for 30 minutes, turning once halfway through. This will enhance the flavor of the broth.
- Char Aromatics: While the bones are roasting, char the onion and ginger by holding them over an open flame or placing them under the broiler until they are slightly blackened. Set aside.
- Start Broth: In a Large stockpot, add the roasted bones, charred onion, and ginger. Cover with 6 quarts of water and bring to a boil. Reduce heat to medium-low and simmer, skimming off any foam or impurities, for 15 minutes.
- Add Spices: Toast the star anise, cloves, cinnamon sticks, coriander seeds, and fennel seeds in a dry skillet over medium heat until fragrant. Add the toasted spices to the pot along with the fish sauce, salt, and sugar. Simmer for at least 4 hours, preferably longer for a richer flavor.
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Strain Broth: Remove the bones and solids from the broth using Tongs. Strain the broth through a Fine mesh strainer or Cheese cloth into another pot to remove any remaining solids. Keep the broth warm.
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Prepare Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
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Assemble Bowls: Divide the cooked noodles among soup bowls. Top with the thinly sliced beef.
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Add Broth: Ladle the hot broth over the noodles and beef. The heat of the broth will cook the thinly sliced beef.
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Garnish: Serve with fresh bean sprouts, basil, cilantro, mint, lime wedges, sliced jalapeños, hoisin sauce, and sriracha sauce on the side, allowing everyone to customize their pho.
Enjoy your delicious, homemade pho, a perfect blend of aromatic spices and rich, savory broth!