Vietnamese Rice Noodle Soup with Beef and Fresh Herbs Pho
Savor the authentic flavors of Vietnam with this irresistibly fragrant Vietnamese Rice Noodle Soup with Beef and Fresh Herbs (Pho). Crafted with a deeply aromatic broth infused with charred onion and ginger, toasted spices like star anise and cinnamon, and a touch of fish sauce and rock sugar for balanced richness, this dish is a true labor of love. Tender slices of beef brisket and raw sirloin rest atop silky rice noodles, bathing in the piping-hot broth that gently cooks the meat to perfection. Garnished with vibrant Thai basil, cilantro, scallions, and crunchy bean sprouts, each bowl is a customizable masterpiece, served alongside lime wedges, jalapeño slices, hoisin, and sriracha for a personalized touch. With its signature combination of robust spices, fresh herbs, and savory depth, this homemade pho is a soul-soothing recipe perfect for any food lover seeking an authentic Vietnamese dining experience.
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Recipe Information
Ingredients
- 2 lbs beef bones (marrow or knuckle bones)
- 1 lb beef brisket
- 1 large onion
- 4 inches fresh ginger
- 3 pieces star anise
- 1 stick cinnamon stick
- 6 pieces cloves
- 2 pods cardamom pods
- 0.25 cup fish sauce
- 1 piece rock sugar
- 14 oz rice noodles
- 12 oz beef sirloin, thinly sliced
- 4 stalks scallions, finely chopped
- 0.5 cup cilantro, chopped
- 1 bunch Thai basil sprigs
- 2 cups bean sprouts
- 1 whole lime, cut into wedges
- 1 whole jalapeño, thinly sliced
- to taste hoisin sauce (for serving)
- to taste sriracha sauce (for serving)
- to taste salt
- 1 tsp black peppercorns
Instructions
Rinse the beef bones thoroughly under cold water. In a large stockpot, place the bones and brisket, cover with water, and bring to a boil. Let it boil for 5 minutes, then discard the water and rinse the bones and brisket to remove impurities.
Clean the pot, then return the bones and brisket to it. Add 4 quarts of water, bring to a boil, and lower the heat to a simmer. Skim any foam and impurities that rise to the surface during cooking.
Char the onion and ginger directly over a gas flame or broil them in your oven until blackened. Rinse under water to remove the charred skin, then add them to the pot.
In a dry skillet, toast the star anise, cinnamon stick, cloves, cardamom pods, and black peppercorns over medium heat until fragrant, about 2-3 minutes. Add these spices to the pot with the rock sugar and fish sauce.
Let the broth simmer gently for 2.5 to 3 hours, occasionally skimming the surface to remove excess fat. After 1 hour, remove the brisket and let it cool. Slice it thinly and set it aside for serving.
Strain the broth through a fine-mesh sieve into another pot. Discard the solids, season the broth with salt to taste, and keep it warm over low heat.
Cook the rice noodles according to the package instructions. Drain and divide them among serving bowls.
Top each bowl with thinly sliced sirloin, slices of brisket, and a handful of chopped scallions and cilantro.
Ladle the hot broth over the beef and noodles. The heat of the broth will lightly cook the raw sirloin slices.
Serve the pho with bean sprouts, Thai basil, lime wedges, sliced jalapeños, hoisin sauce, and sriracha sauce on the side for each diner to customize their bowl.
Nutrition Facts
Calories |
6855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 522.1 g | 669% | |
| Saturated Fat | 223.7 g | 1118% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 1753 mg | 584% | |
| Sodium | 11193 mg | 487% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 35.8 g | ||
| Protein | 315.6 g | 631% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 728 mg | 56% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 4689 mg | 100% | |
*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.
