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Pho

Aromatic Vietnamese beef noodle soup with a deeply flavored broth built from charred onions, star anise, and cinnamon. Served with rice noodles, tender beef, and a mountain of fresh herbs.

DinnerVietnameseMedium

20 min

Prep

1 hr

Cook

1 hr 20 min

Total

Servings

Medium

Difficulty

Instructions

Char the onion and ginger under a broiler or directly over a gas flame until blackened in spots, about 5 minutes. This builds deep flavor in the broth.

In a large pot, combine the broth, bones, charred onion and ginger, star anise, cinnamon stick, and cloves. Bring to a boil, then reduce to a gentle simmer. Skim any foam. Simmer for 45-60 minutes.

Tip: A clear broth is the goal. Skim the foam diligently in the first 15 minutes. Never let it boil vigorously or it'll turn cloudy.

Strain the broth through a fine mesh strainer. Season with fish sauce and sugar. Keep hot.

Cook the rice noodles according to the package directions. Drain and divide between four large bowls.

Arrange the raw sliced sirloin over the noodles. Ladle the boiling hot broth over the beef (the heat cooks the thin slices instantly). Serve with bean sprouts, basil, cilantro, lime, jalapeño, hoisin, and sriracha on the side.

Nutrition per Serving

420kcal

Calories

30g

Protein

48g

Carbs

10g

Fat

Fiber

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Pho

Ingredients

Garnishes

Instructions

Nutrition per Serving

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