Pho is a Vietnamese noodle soup made with aromatic broth, rice noodles and thinly sliced meat. Simmer beef bones, add spices, cook noodles and serve hot.
See How To Easy Make Pho
Description
Pho is a Vietnamese noodle soup made with aromatic broth, rice noodles and thinly sliced meat. Simmer beef bones, add spices, cook noodles and serve hot.
Ingredients
Instructions
-
PREPARE THE BROTH
Fill a large pot with 3 liters of water and bring it to a boil. Add 1 kg of beef bones and boil them for 10 minutes to remove impurities. Drain the water and rinse the bones under running water. Refill the pot with 3 liters of water and add the bones back.
Char 1 large onion and a 10 cm piece of ginger over an open flame or in a dry pan until blackened, then rinse them under water and add them to the pot. Add 1 cinnamon stick, 3 star anise, 5 cloves, 1 tablespoon coriander seeds and 1 cardamom pod. Reduce heat and let the broth simmer for 3-4 hours, occasionally skimming off impurities.Tip: The longer the broth simmers, the richer the flavor. A minimum of 3 hours is recommended.
-
SEASON AND STRAIN THE BROTH
After 3-4 hours, season the broth with 1 ½ tablespoons of fish sauce, 1 tablespoon of salt and 1 teaspoon of sugar. Taste and adjust the seasoning if necessary.
Strain the broth through a fine mesh strainer into a clean pot, discarding the solids. Keep the broth hot over low heat.Tip: If you prefer a clearer broth, strain it through a cheesecloth for extra clarity.
-
PREPARE THE NOODLES
Soak 400g of dried rice noodles in warm water for 30 minutes or until softened. Bring a separate pot of water to a boil and cook the noodles for 30-45 seconds, until tender. Drain immediately and divide them into serving bowls.
Tip: Do not overcook the noodles, as they will continue softening in the hot broth.
-
PREPARE THE MEAT
Thinly slice 300g of raw beef (such as sirloin or eye of round) against the grain. Arrange the slices on top of the noodles in each bowl. If using cooked meat like brisket, add it alongside the raw beef.
Tip: Freezing the meat for 20 minutes before slicing makes it easier to cut thinly.
-
ASSEMBLE THE BOWLS
Ladle the hot broth over the beef and noodles in each bowl. The heat of the broth will cook the raw beef slices instantly.
Top with sliced green onions, chopped cilantro and thinly sliced white onions.Tip: Serve immediately so the broth stays hot and continues cooking the meat.
-
SERVE WITH GARNISHES
Serve the pho with a plate of fresh garnishes, including Thai basil, bean sprouts, lime wedges and sliced chili peppers. Let each person customize their bowl.
Offer hoisin sauce and sriracha on the side for additional flavor.Tip: Squeeze lime juice into the broth before eating to enhance the freshness.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12g19%
- Cholesterol 59mg20%
- Sodium 900mg38%
- Total Carbohydrate 55g19%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
large pot, fine strainer, ladle, knife, cutting board
THERE ARE MANY DISHES HERE THAT YOU WILL WANT TO TRY:
https://cullinarycharmers.com/recipe-dashboard
SEE the MOST POPULAR RECIPES:
Veal’s leg with cranberry sauce, Salmon rolls, Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes, Boiled beef and vegetable loaf, Chicken cutlets with mushrooms, Braised pearls of the sea, sweet pies, easy cake, food with air fryer