pho soup recipe

Vietnamese Pho Soup Recipe

Ingredients:

Broth:

• 4 pounds beef bones (preferably marrow and knuckle bones)
• 1 pound beef brisket
• 1 large onion, halved
• 1 large piece of ginger (about 3-4 inches), halved lengthwise
• 5 star anise
• 4 whole cloves
• 3 cinnamon sticks
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 cardamom pod
• 1 tablespoon salt
• 2 tablespoons fish sauce
• 1-2 tablespoons sugar (to taste)
• 5 quarts (20 cups) water

Noodles and Toppings:

• 1 pound rice noodles (banh pho)
• 1/2 pound beef sirloin or eye of round, very thinly sliced
• Fresh bean sprouts
• Fresh Thai basil leaves
• Fresh cilantro leaves
• Fresh mint leaves
• Thinly sliced green onions
• Thinly sliced white onions
• Fresh lime wedges
• Fresh jalapeño or Thai chili peppers, thinly sliced
• Hoisin sauce
• Sriracha or chili garlic sauce

Instructions:

1. Prepare the Broth:
   • Place beef bones and brisket in a large stockpot and cover with cold water.
   • Bring to a boil over high heat and boil for 10 minutes to remove impurities.
   • Drain and rinse the bones and brisket under cold running water.
   • Clean the pot and return the bones and brisket to the pot.
2. Char the Aromatics:
   • While the bones are boiling, char the onion and ginger. You can do this by placing them under a broiler or directly on a gas flame until they are nicely charred. This should take about 5-10 minutes.
   • Add the charred onion and ginger to the pot with the bones and brisket.
3. Add Spices and Simmer:
   • Toast the star anise, cloves, cinnamon sticks, coriander seeds, fennel seeds, and cardamom pod in a dry skillet over medium heat for a few minutes until fragrant.
   • Add the toasted spices to the pot.
   • Pour in 5 quarts of water and bring to a boil. Reduce the heat and simmer, uncovered, for at least 6 hours, skimming off any impurities that rise to the surface.
4. Finish the Broth:
   • After 6 hours, remove the brisket and set aside to cool. Slice it thinly to serve later.
   • Strain the broth through a fine-mesh strainer into another pot to remove the solids.
   • Add the salt, fish sauce, and sugar to the broth. Taste and adjust the seasoning as necessary.
5. Prepare the Noodles:
   • Cook the rice noodles according to package instructions. Drain and set aside.
6. Assemble the Pho:
   • Place a handful of cooked rice noodles in each serving bowl.
   • Top with a few slices of the cooked brisket and the raw thinly sliced beef.
   • Ladle the hot broth over the noodles and beef. The hot broth will cook the raw beef slices.
   • Serve immediately with a plate of fresh bean sprouts, Thai basil, cilantro, mint, green onions, white onions, lime wedges, and sliced chili peppers on the side.
   • Allow everyone to customize their bowls with the fresh herbs, lime juice, and sauces to taste.

Tips:

• For the best flavor, simmer the broth for at least 6 hours, but it can go up to 12 hours if you have the time.
• Use a mandoline to slice the raw beef very thinly.
• Freeze the beef slightly before slicing to make it easier to cut into thin slices.
• Pho broth can be made in advance and stored in the refrigerator for up to a week or frozen for up to 3 months.

Enjoy your homemade pho!