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Pho (Vietnamese Noodle Soup)

Pho (Vietnamese Noodle Soup)
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Pho (Vietnamese Noodle Soup) is a classic Vietnamese comfort food featuring a richly flavored, slow-simmered beef broth infused with star anise, cinnamon, and smoky roasted aromatics, served over silky flat rice noodles and tender sliced beef. Fresh herbs, lime, bean sprouts, and spices add brightness and customization to this warm, nourishing dish perfect for any occasion.

Ingredients

Broth Ingredients

  • Beef bones and beef meat (preferably marrow and knuckle bones)
  • Star anise (3-4 whole pieces)
  • Cinnamon sticks (1-2 sticks)
  • Onions (2 medium, peeled and halved for roasting)
  • Ginger (1 large piece, peeled and halved for roasting)
  • Fish sauce (3-4 tablespoons)
  • Water (approx. 4-6 quarts)
  • Additional spices (optional: cloves, coriander seeds)

Noodles and Protein

  • Rice noodles (flat, thin bánh phở style, 200-250g)
  • Thinly sliced beef (such as brisket, sirloin, or eye round, 200-300g)

Fresh Herbs and Garnishes

  • Thai basil (a handful)
  • Cilantro (a handful)
  • Green onions, sliced (2-3 stalks)
  • Bean sprouts (1 cup)
  • Lime wedges (2-3 limes, cut into wedges)
  • Fresh chilies or sliced jalapeño (optional, as desired)
  • Hoisin sauce (optional, for serving)

Instructions

  1. Step 1: Prepare the Broth. Start by blanching beef bones and meat in boiling water to remove impurities; discard that water and rinse bones. Roast halved ginger and onions over an open flame or in the oven until lightly charred to develop smoky aromas. In a large pot, add bones, roasted aromatics, star anise, cinnamon, and optional spices, then cover with water. Simmer gently for 3 to 6 hours, skimming foam and fat regularly, to extract rich flavors and create a clear, fragrant broth. Finish by seasoning with fish sauce to taste.
  2. Step 2: Cook the Noodles. Soak the rice noodles in warm water until softened but still pliable. Bring a pot of water to boil and briefly cook the noodles until tender yet chewy, about 20-30 seconds. Drain and set aside, ready to be assembled.
  3. Step 3: Assemble the Bowl. Place a portion of cooked noodles into a deep bowl. Layer thinly sliced raw beef or chosen protein over the noodles. Ladle the hot broth directly over the top, which will gently cook the thin slices of meat in the heat of the soup.
  4. Step 4: Garnish and Serve. Top each bowl generously with fresh Thai basil, cilantro, green onions, bean sprouts, and lime wedges. Offer optional hoisin sauce and fresh sliced chilies or jalapeños at the table so each person can customize their Pho to their preferred spice and sweetness levels. Serve immediately for best texture and flavor.

Notes

  • Simmer the broth low and slow to ensure clarity and maximize flavor extraction from the bones and spices.
  • Roasting ginger and onions adds a crucial smoky depth, setting authentic Pho apart.
  • Slice beef paper-thin with a sharp knife so it cooks quickly in hot broth.
  • Fresh herbs and lime are essential to brighten the rich broth and balance flavors.
  • Regularly skim the broth during simmering to remove impurities for a cleaner taste and clearer appearance.
  • Store broth separately from noodles and meat to prevent sogginess when refrigerating leftovers.
  • Broth freezes well; cool completely before freezing in portions for future use.
  • Reheat broth gently and add noodles and meat only when serving to preserve texture.

Nutrition

Keywords: Pho, Vietnamese Noodle Soup, Beef Pho, Vietnamese Soup, Rice Noodles, Comfort Food, Slow Simmered Broth

Find it online: https://ninagourmet.com/pho-vietnamese-noodle-soup/