Vietnamese Beef and Rice Noodle Soup Pho
Transport your taste buds to the bustling streets of Vietnam with this authentic Vietnamese Beef and Rice Noodle Soup, or Pho. This iconic dish features a rich, aromatic broth crafted from simmered beef bones, charred onion, and ginger, infused with warm spices like cinnamon, star anise, and cloves. Tender slices of beef sirloin are gently cooked in the steaming hot broth, complemented by silky-flat rice noodles and a vibrant array of fresh garnishes, including Thai basil, cilantro, bean sprouts, and sliced chilies. Served alongside wedges of lime and optional hoisin and sriracha sauces, this comforting, flavorful soup is as customizable as it is satisfying. Perfect for a soul-warming meal, this recipe is your gateway to mastering one of Vietnam's most beloved culinary treasures.
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Recipe Information
Ingredients
- 2 pounds beef bones (marrow or knuckle bones)
- 16 cups water
- 1 onion, halved and charred
- 3 inches fresh ginger, sliced and charred
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- 1 tablespoon fish sauce
- 1 tablespoon rock sugar or granulated sugar
- 8 ounces flat rice noodles (pho noodles)
- 1 pound beef sirloin, thinly sliced
- 2 cups bean sprouts, rinsed
- 1 cup fresh Thai basil leaves
- 1 cup fresh cilantro leaves
- 2 lime, cut into wedges
- 0.25 cup hoisin sauce, optional
- 0.25 cup sriracha sauce, optional
- 4 green onions, sliced
- 1 piece jalapeño or red chili, thinly sliced
Instructions
Prepare the broth: Rinse the beef bones under cold water to remove impurities. Add the bones to a large stockpot and cover with water. Bring to a boil and simmer for 5 minutes. Drain and rinse the bones thoroughly.
In the same pot, add the rinsed bones, 16 cups of water, charred onion, and ginger slices. Bring to a boil, then reduce the heat and simmer uncovered.
Toast the cinnamon stick, star anise, and cloves in a dry skillet until fragrant. Add them to the simmering pot.
Simmer the broth gently for 3-4 hours, skimming any foam or impurities that rise to the surface occasionally.
Season the broth with fish sauce and rock sugar. Taste the broth and adjust seasoning if necessary. Strain the broth through a fine-mesh sieve and discard the solids. Keep the broth warm.
Prepare the rice noodles according to the package instructions. Drain them and set aside.
Place thinly sliced beef sirloin into a bowl. Pour a ladle of hot broth over the beef to gently cook it.
Assemble the bowls: Divide the cooked rice noodles into serving bowls. Top with the partially cooked beef slices. Ladle hot broth into each bowl until the beef is fully cooked.
Garnish with bean sprouts, Thai basil leaves, cilantro, sliced green onions, and jalapeño or red chili. Serve with lime wedges, hoisin sauce, and sriracha on the side for additional seasoning.
Nutrition Facts
Calories |
6182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.8 g | 623% | |
| Saturated Fat | 209.3 g | 1046% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1406 mg | 469% | |
| Sodium | 4064 mg | 177% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 76.2 g | ||
| Protein | 224.3 g | 449% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1321 mg | 102% | |
| Iron | 55.3 mg | 307% | |
| Potassium | 4674 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
