Authentic Vietnamese Pho
A deeply aromatic beef noodle soup with a clear, slow-simmered broth infused with toasted spices.
Ingredients
The Broth:
- 2kg beef marrow bones
- 1 onion, halved & charred
- 5cm ginger, charred
- 5 star anise, 3 cloves, 1 cinnamon stick
- 3 tbsp fish sauce
Assembly:
- 400g dried rice sticks (Pho noodles)
- 300g beef sirloin, thinly sliced
- Bean sprouts, Thai basil, lime wedges
- Fresh chilies, Hoisin sauce, Sriracha
Instructions
Parboil Bones
Place bones in a large pot, cover with water, and boil for 10 minutes. Drain and rinse the bones thoroughly to ensure a clear broth.
Char Aromatics
Char the onion and ginger over an open flame or under a broiler until blackened. This provides the signature smoky depth to the soup.
Simmer Broth
Return bones to the pot with fresh water, charred onion/ginger, and toasted spices. Simmer very gently for at least 6 hours, skimming any fat.
Prepare Noodles
Soak rice noodles in warm water until soft, then blanch in boiling water for 30 seconds just before serving.
Slicing Beef
Freeze the beef sirloin for 30 minutes before slicing as thin as possible. The boiling broth will cook the raw beef instantly in the bowl.
Assemble
Place noodles in bowls, top with raw beef slices. Pour the boiling hot broth over the top. Serve with a side plate of fresh herbs, lime, and sprouts.
Nutrition Facts
* Based on a 2,000 calorie diet.