Vietnamese Noodle Soup
Dive into the comforting, aromatic world of **Vietnamese Noodle Soup (Pho)**, a beloved classic that combines rich, fortifying broth with vibrant, fresh toppings. This recipe walks you through crafting an authentic, slow-simmered broth made from beef bones, oxtail, and fragrant spices like star anise, cinnamon, and cloves, which infuse every spoonful with deep, complex flavors. Tender slices of beef sirloin are gently cooked by the steaming hot broth, while rice noodles provide a delicate base. Customize each bowl with a medley of fresh herbs, crunchy bean sprouts, zesty lime, and a kick of heat from chili slices. Perfect for cozy evenings or when you're craving the exotic flavors of Vietnam, this dish is both a satisfying meal and a sensory delight. Serve with hoisin sauce and sriracha for an irresistible, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 pounds beef bones (knuckle, marrow, or neck bones)
- 1 pound oxtail
- 2 medium onion
- 3 inches ginger
- 3 pieces star anise
- 1 piece cinnamon stick
- 5 pieces cloves
- 3 pieces cardamom pods
- 3 tablespoons fish sauce
- 1 ounce rock sugar (or substitute with white sugar)
- 14 ounces rice noodles
- 1 pound beef sirloin (thinly sliced)
- 2 cups bean sprouts
- 1 cup Thai basil leaves
- 1 cup cilantro leaves
- 4 stalks green onions (sliced)
- 1 piece lime (cut into wedges)
- 1 piece jalapeño or Thai chili (optional, sliced)
- 0.5 cup hoisin sauce (for serving)
- 0.5 cup sriracha (for serving)
Instructions
Place beef bones and oxtail in a large stockpot and cover with water. Bring to a boil and blanch for 5 minutes to remove impurities. Drain and rinse the bones under running water.
In a dry skillet over medium heat, char the onion (whole and unpeeled) and ginger (unpeeled) until the outer layer is blackened. Remove, let cool slightly, and peel off the blackened skins.
Toast the star anise, cinnamon stick, cloves, and cardamom pods in the same skillet until aromatic, about 1-2 minutes.
Fill a clean stockpot with 12 cups of water. Add the blanched beef bones, oxtail, charred onion, ginger, toasted spices, fish sauce, and rock sugar. Bring to a boil, then reduce heat to low and simmer for 4-5 hours, skimming off any impurities periodically.
After simmering, strain the broth through a fine-mesh strainer into another pot, discarding the solids. Taste and adjust seasoning with more fish sauce or sugar as needed.
Soak the rice noodles in warm water for 30 minutes, or cook according to the package instructions. Drain and set aside.
To assemble the soup, divide the cooked noodles among serving bowls. Top with thinly sliced beef sirloin.
Ladle the hot broth over the noodles and beef to cook the meat instantly.
Garnish with bean sprouts, Thai basil, cilantro, green onions, and your choice of sliced jalapeño or Thai chili.
Serve immediately with lime wedges, hoisin sauce, and sriracha on the side for additional flavor.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 20.3 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1105 mg | 24% | |
*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.
