Pho (Vietnam)

Pho (pronounced “fuh”) is a Vietnamese noodle soup known for its rich and aromatic broth, tender meat, and fresh herbs. It’s a beloved dish and a staple of Vietnamese cuisine. Here’s a recipe for making traditional beef pho, known as “Pho Bo,” at home. This recipe serves approximately 4 people.

Ingredients:

For the Broth:

• 2 large onions, unpeeled
• 4-inch piece of fresh ginger, unpeeled
• 4-6 pounds beef bones (knuckle bones, oxtail, or a combination)
• 1 cinnamon stick
• 5 star anise pods
• 6 cloves
• 2-3 cardamom pods (optional)
• 1 black cardamom pod (optional)
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon whole cloves
• 1 teaspoon whole peppercorns
• 2-3 bay leaves
• Salt, to taste
• Sugar, to taste
• Fish sauce, to taste

For the Soup:

• 1 pound dried flat rice noodles (banh pho)
• 1 pound thinly sliced beef (eye of round, sirloin, or brisket)
• Chopped fresh cilantro
• Bean sprouts
• Thinly sliced green onions
• Fresh Thai basil leaves
• Fresh mint leaves
• Lime wedges
• Sriracha sauce (optional)
• Hoisin sauce (optional)

Instructions:

1. Prepare the Broth:

a. Char the unpeeled onions and ginger by placing them directly over an open flame or under a broiler until they are slightly blackened and fragrant. Rinse them under cold water to remove any excess char.

b. Fill a large stockpot with water (about 6-8 quarts) and bring it to a boil. Add the beef bones and blanch them for about 5-10 minutes to remove impurities. Drain and rinse the bones.

c. Return the bones to the pot and add the charred onions and ginger, along with the spices (cinnamon stick, star anise, cloves, cardamom, coriander seeds, fennel seeds, whole cloves, peppercorns, and bay leaves).

d. Fill the pot with fresh water, enough to cover the bones and aromatics. Bring it to a boil, then reduce the heat to a gentle simmer. Skim any impurities that rise to the surface.

e. Simmer the broth for at least 4-6 hours, or even longer, to develop deep flavors. Add water as needed to maintain the level.

f. Season the broth with salt, sugar, and fish sauce to taste. Start with small amounts and adjust gradually until you achieve the desired flavor.

2. Prepare the Noodles:

a. While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.

3. Prepare the Condiments:

a. Slice the raw beef as thinly as possible and set it aside.

b. Wash and prepare the fresh herbs and bean sprouts. Slice the green onions and lime into wedges.

4. Assemble the Pho:

a. When you’re ready to serve, strain the broth to remove the solids, leaving only the clear and flavorful liquid.

b. Divide the cooked noodles among serving bowls and top them with slices of raw beef.

c. Pour the hot broth over the beef and noodles. The hot broth will cook the beef slices.

5. Serve:

a. Allow each person to customize their bowl by adding herbs, bean sprouts, green onions, and a squeeze of lime. Serve with sriracha and hoisin sauce on the side for extra flavor.

Enjoy your homemade Pho Bo, a comforting and fragrant Vietnamese noodle soup!