Vietnamese Pho
Dive into a steaming bowl of authentic Vietnamese Pho, a soul-warming noodle soup that features a rich, aromatic broth simmered for hours with beef bones, oxtail, charred onion, and ginger. Infused with a medley of fragrant spices like star anise, cinnamon, and cardamom, this traditional recipe is a culinary masterpiece that strikes the perfect balance of savory, sweet, and umami flavors, enhanced with fish sauce and a hint of sugar. Served over tender rice noodles and topped with thinly sliced beef, fresh Thai basil, cilantro, bean sprouts, and a squeeze of lime, this dish offers a vibrant medley of textures and flavors in every bite. Perfect for a cozy dinner or a flavorful introduction to Vietnamese cuisine, this pho recipe is a must-try for food enthusiasts seeking comfort and authenticity.
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Recipe Information
Ingredients
- 2 pounds beef bones
- 1 pound oxtail
- 2 large onion
- 4 inches ginger
- 5 pieces star anise
- 2 sticks cinnamon stick
- 6 pieces cloves
- 3 pieces cardamom pods
- 3 tablespoons fish sauce
- 2 tablespoons rock sugar or regular sugar
- 1 pound rice noodles
- 1 pound thinly sliced beef (e.g., eye round, brisket)
- 2 cups bean sprouts
- 1 cup fresh Thai basil
- 0.5 cup fresh cilantro
- 1 piece thinly sliced jalapeño or chili
- 2 whole lime wedges
- 0.5 cup green onions (sliced)
- 2 teaspoons salt
- 12 cups water
Instructions
Begin by charring the onions and ginger. Halve the onions and slice the ginger lengthwise. Place them on a baking tray and broil on high for about 5-7 minutes, until charred. Alternatively, you can char them over an open flame using tongs. Set aside.
In a large stockpot, add beef bones and oxtail. Cover with water and bring to a boil. Let it boil for 5-10 minutes to release impurities. Drain the water and rinse the bones and oxtail thoroughly.
Add the cleaned bones back to the pot along with the charred onion and ginger. Pour in 12 cups of water and bring to a gentle boil.
Toast the star anise, cinnamon sticks, cloves, and cardamom pods in a dry skillet over medium heat for 2-3 minutes, until fragrant. Add them to the pot.
Reduce the heat to low and let the broth simmer, uncovered, for 6 hours. Skim off foam, fat, or impurities from the surface occasionally. Add fish sauce, sugar, and salt to flavor the broth during the last hour of simmering.
Once the broth is done, strain it through a fine mesh sieve into another pot to remove the solids. Keep the broth warm over low heat.
Prepare the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.
To assemble the bowls, place a portion of cooked rice noodles in each bowl. Top with thinly sliced raw beef (it will cook in the hot broth).
Ladle the hot broth over the noodles and beef, ensuring the meat is submerged to cook evenly.
Garnish each bowl with bean sprouts, Thai basil, cilantro, green onions, and jalapeño slices. Serve with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
5158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.2 g | 323% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1353 mg | 451% | |
| Sodium | 12242 mg | 532% | |
| Total Carbohydrate | 248.2 g | 90% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 56.9 g | ||
| Protein | 466.8 g | 934% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1377 mg | 106% | |
| Iron | 80.5 mg | 447% | |
| Potassium | 8150 mg | 173% | |
*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.
