Classic Vietnamese Pho

Classic Vietnamese Pho

Ingredients

For the Broth:

• 3 lbs beef bones (marrow or knuckle bones; chicken carcass or a mix for lighter broth)

  • Provides a rich base with collagen and minerals.

• 1 large onion (halved)

  • Adds sweetness and depth to the broth.

• 4-inch piece of ginger (halved lengthwise)

  • Adds warmth and digestive support.

• 5 star anise pods

  • Imparts the signature licorice-like flavor.

• 3 cinnamon sticks

  • Adds a warm, sweet spice.

• 1 tbsp coriander seeds

  • Adds citrusy and earthy notes.

• 5 whole cloves

  • Adds subtle aromatic spice.

• 1 tbsp fish sauce

  • Contributes umami flavor; use soy sauce for vegetarian pho.

• Salt (to taste)

• 3 quarts water

For the Noodles and Toppings:

• 1 lb rice noodles (pho noodles, soaked or cooked per package instructions)

  • Traditional noodles that soak up the flavorful broth.

• 1/2 lb beef slices (thinly sliced brisket, flank steak, or sirloin; tofu for vegetarian option)

  • Adds protein and richness to the dish.

• 2 cups bean sprouts

  • Adds crunch and freshness.

• 1 cup fresh herbs (basil, cilantro, and mint)

  • Brightens the dish with herbal notes.

• 1 lime (cut into wedges)

  • Adds acidity to balance the broth.

• 2-3 green onions (thinly sliced)

  • Provides a fresh, mild onion flavor.

• 1-2 chili peppers (sliced, optional)

  • Adds heat for those who enjoy spice.

• Hoisin sauce and Sriracha (optional, for serving)

Optional Additions

• Mushrooms or bok choy (for extra vegetables)

• Hard-boiled eggs (halved, for additional protein)

Step-by-Step Guide

1. Prepare the Bones:

   • Rinse the beef bones under cold water.

   • Place in a large pot, cover with water, and bring to a boil for 10 minutes.

   • Drain and rinse the bones to remove impurities.

2. Char the Aromatics:

   • In a dry skillet or over an open flame, char the onion halves and ginger until blackened. This enhances the flavor of the broth.

3. Simmer the Broth:

   • Add the cleaned bones, charred onion, ginger, star anise, cinnamon sticks, coriander seeds, and cloves to a large pot.

   • Cover with 3 quarts of water and bring to a boil.

   • Reduce heat to a gentle simmer and cook for 4-6 hours, skimming off any foam or impurities.

   • Add fish sauce and season with salt to taste during the last hour.

4. Prepare the Noodles:

   • Soak or cook the rice noodles according to the package instructions.

   • Drain and set aside.

5. Prepare Toppings:

   • Thinly slice the beef (freeze for 20 minutes beforehand to make slicing easier).

   • Wash and prep the herbs, bean sprouts, green onions, and chili peppers.

6. Strain the Broth:

   • Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot.

   • Keep warm until ready to serve.

7. Assemble the Pho:

   • Divide the noodles into bowls.

   • Arrange raw beef slices over the noodles (the hot broth will cook them).

   • Ladle hot broth over the noodles and beef.

8. Garnish and Serve:

   • Top with bean sprouts, herbs, green onions, and chili slices.

   • Serve with lime wedges, hoisin sauce, and Sriracha on the side.

Nutritional Benefits of the Dish

• Rich in Nutrients: The slow-simmered broth extracts collagen, minerals, and amino acids from the bones.

• Protein-Packed: Beef or tofu adds protein for muscle repair and satiety.

• Digestive Support: Ginger and spices aid digestion and reduce inflammation.

• Low in Fat: Traditional pho is light yet filling, making it a healthy, balanced meal.

Enjoy the comforting and aromatic flavors of this classic Vietnamese Pho!

Photo by Jennifer Schmidt on Unsplash