Pho, pronounced “fuh,” is a quintessential Vietnamese dish that has captivated taste buds around the world. This iconic soup is a harmonious blend of fragrant broth, tender rice noodles, and an array of fresh herbs and toppings, creating a culinary masterpiece that tantalizes the senses.
Part of what makes Pho so beloved is its versatility. Whether enjoyed as a hearty breakfast, a comforting lunch, or a satisfying dinner, Pho fits any occasion. It’s also highly customizable, allowing diners to tailor the dish to their preferences with additional garnishes like hoisin sauce, Sriracha, or chili oil.
Vietnamese Pho
Pho is a fragrant Vietnamese noodle soup, simmered to perfection and adorned with fresh herbs and tender slices of meat.
Ingredients
- 2 lbs. lbs beef bones (such as oxtail or marrow bones)
- 1 large onion, halved and charred
- 3-inch long piece of ginger, halved and charred
- 2 cinnamon sticks
- 3 star anise
- 3 cloves
- 1 cardamom pod
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp fish sauce
- 8 cups water
- 1 lb. beef sirloin, thinly sliced
- 1 lb. rice noodles
- Garnishes: fresh Thai basil, cilantro, bean sprouts, lime wedges, thinly sliced chili peppers
- Optional sauces: hoisin sauce, Sriracha
Instructions
Prepare the Broth:
- In a large pot, char the halved onion and ginger over an open flame or under a broiler until slightly blackened.
- Add the beef bones, cinnamon sticks, star anise, cloves, cardamom pod, coriander seeds, and fennel seeds to the pot.
- Pour in the water and bring to a boil. Skim off any foam that rises to the surface.
- Reduce the heat to low, cover, and simmer for at least 2 hours, or up to 4 hours, to allow the flavors to develop.
- Strain the broth through a fine-mesh sieve or cheesecloth. Discard the solids.
- Season the broth with salt, sugar, and fish sauce to taste. Keep warm over low heat.
Prepare the Rice Noodles:
- Cook the rice noodles according to the package instructions until tender. Drain and rinse under cold water to prevent sticking. Set aside.
Prepare the Toppings:
- Slice the beef sirloin as thinly as possible. Set aside.
- Prepare the garnishes: pluck the leaves from the Thai basil and cilantro stems, rinse the bean sprouts, and cut the lime into wedges. Arrange everything on a platter along with the sliced chili peppers.
Assemble the Pho:
- Divide the cooked rice noodles among serving bowls.
- Arrange a few slices of raw beef sirloin on top of the noodles.
- Ladle the hot broth over the beef and noodles, ensuring the beef is submerged.
- Allow the residual heat from the broth to cook the beef to your desired doneness, typically just a few seconds for rare beef.
- Serve immediately with the garnishes and optional sauces on the side.
Enjoy!
- Squeeze lime juice over the Pho and garnish with fresh herbs, bean sprouts, and chili peppers according to your taste preferences.
- Mix in hoisin sauce and Sriracha for additional flavor if desired.
- Enjoy!
Nutrition
Calories: 593kcalCarbohydrates: 103gProtein: 30gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 67mgSodium: 2424mgPotassium: 533mgFiber: 4gSugar: 4gVitamin A: 10IUVitamin C: 3mgCalcium: 104mgIron: 3mg