Vietnamese Pho Soup
Experience the ultimate depth of flavor with this authentic Vietnamese Pho Soup recipe, a harmonious blend of aromatic spices and rich, slow-simmered beef broth. Crafted from roasted beef bones, charred ginger, and onion, and infused with the essence of star anise, cloves, and cinnamon, this comforting dish captivates with its complex layers of taste. Tender rice noodles and thinly sliced beef sirloin are immersed in the piping-hot broth, then topped with vibrant garnishes like fresh basil, cilantro, mint, bean sprouts, and a squeeze of lime to brighten every bite. Perfect for pho enthusiasts and lovers of Southeast Asian cuisine, this recipe takes time but rewards you with a soulful bowl of goodness. Whether served traditionally or customized with hoisin and sriracha, this Vietnamese classic is the perfect centerpiece for an unforgettable dining experience. Keywords: authentic Vietnamese Pho, beef pho recipe, homemade pho broth, pho garnishes, classic Vietnamese soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef bones
- 10 cups water
- 1 large piece ginger
- 1 large yellow onion
- 3 whole star anise
- 6 whole cloves
- 1 whole cinnamon stick
- 1 teaspoon fennel seeds
- 3 tablespoons fish sauce
- 1 ounce rock sugar
- 2 teaspoons salt
- 12 ounces rice noodles
- 1 pound beef sirloin
- 2 cups bean sprouts
- 1 bunch fresh basil
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 2 whole lime
- 1 sliced jalapeño pepper
- 1 optional hoisin sauce
- 1 optional sriracha sauce
Instructions
Begin by roasting the beef bones: Preheat your oven to 450°F (232°C). Place the bones on a baking sheet and roast for 30 minutes until browned, turning once halfway through.
In the meantime, char the ginger and onion: Use tongs to hold the whole ginger and onion over an open flame or, if not possible, broil in the oven until they are lightly charred.
Once the bones are roasted, transfer them to a large pot. Add 10 cups of water and bring to a gentle boil, skimming off any impurities that rise to the surface.
Add the charred ginger and onion to the pot along with star anise, cloves, cinnamon stick, and fennel seeds. Cover partially and simmer for 3 to 4 hours to develop the flavors.
After the broth has simmered, remove all solid ingredients with a slotted spoon and discard. Strain the broth through a fine-mesh sieve lined with cheesecloth for clarity.
Return the broth to the pot, and season with fish sauce, rock sugar, and salt. Adjust to taste.
Prepare the rice noodles by soaking them in cold water for about 30 minutes or according to package instructions until tender.
Slice the beef sirloin thinly against the grain and set aside.
To assemble, bring the broth back to a boil. Divide the drained noodles into serving bowls, top with the raw sliced beef, and ladle the boiling broth over to cook the beef slices.
Serve the pho immediately with bean sprouts, fresh basil, cilantro, mint, and lime wedges. Add jalapeño slices for heat and offer hoisin and sriracha sauces for additional seasoning.
Nutrition Facts
Calories |
5036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.0 g | 351% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1293 mg | 431% | |
| Sodium | 12421 mg | 540% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 77.2 g | ||
| Protein | 413.7 g | 827% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 929 mg | 71% | |
| Iron | 67.2 mg | 373% | |
| Potassium | 7251 mg | 154% | |
*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.
