Pho – The star of the Vietnam kitchen

Pho is a popular Vietnamese noodle soup known for its flavorful broth, rice noodles, and various toppings.

While the exact recipe can vary, here’s a basic recipe for making Pho:

Ingredients for the broth:

• 4-5 pounds (1.8-2.3 kg) beef bones (such as oxtail, marrow bones, or knuckle bones)
• 1 medium onion, halved
• 3-4-inch (7.5-10 cm) piece of ginger, sliced
• 5-6 cloves of garlic, smashed
• 2-3 cinnamon sticks
• 4-5 star anise pods
• 6-8 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 tablespoon sugar
• 1 tablespoon salt
• Water

Ingredients for the soup:

• 12-16 ounces (340-450g) dried rice noodles
• 1-2 pounds (450-900g) beef (such as sirloin, flank steak, or brisket), thinly sliced
• Fresh herbs: Thai basil, cilantro, and mint leaves
• Bean sprouts
• Lime wedges
• Thinly sliced onion and green onions
• Sliced jalapeños or Thai bird chilies (optional)
• Hoisin sauce and Sriracha sauce (optional)

Instructions:

1. Broth preparation:
   • Place the beef bones in a large pot and cover them with water. Bring to a boil and let it cook for about 5 minutes. Drain and rinse the bones to remove any impurities.
   • Add the bones back to the pot and fill it with fresh water (about 12-15 cups). Bring it to a boil, then reduce the heat to low.
2. Flavoring the broth:
   • Add the onion, ginger, garlic, cinnamon sticks, star anise pods, cloves, coriander seeds, fennel seeds, sugar, and salt to the pot. Stir well.
   • Simmer the broth on low heat, partially covered, for at least 4-6 hours (longer if possible). Skim off any impurities that rise to the surface.
   • Adjust the seasoning with more salt or sugar, if needed.
3. Preparing the toppings:
   • Prepare the rice noodles according to the package instructions. Drain and set aside.
   • Thinly slice the beef, onion, and green onions.
   • Wash the bean sprouts and fresh herbs. Tear the herbs into small sprigs.
4. Assembling the Pho:
   • Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot and keep it simmering.
   • Arrange the rice noodles and sliced beef in individual serving bowls.
   • Pour the hot broth over the noodles and beef, ensuring they are fully submerged. The hot broth will cook the beef slices.
   • Let the beef cook for about 1-2 minutes in the hot broth.
   • Serve the Pho with a plate of fresh herbs, bean sprouts, sliced onions, green onions, lime wedges, and sliced chilies.
   • Each person can customize their bowl by adding herbs, sprouts, and condiments like hoisin sauce and Sriracha according to their taste.