Vietnamese Pho

by Gather
Prep: 30m
Cook: 3h
beef
Vietnamese Pho - Image

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Ingredients
Servings:6
3lbbeef bones
1lbbeef chuck, sliced thin
2yellow onions, halved
4ozfresh ginger, sliced
5star anise
2cinnamon sticks
1tbspcoriander seeds
1/4cupfish sauce
2tbsprock sugar or brown sugar
1lbrice noodles
1cupfresh basil, mint, and cilantro
2cupbean sprouts
lime wedges
jalapeño slices
hoisin sauce for serving
sriracha for serving
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Make broth

    Blanch beef bones in boiling water for 5 minutes, drain and rinse. Char onions and ginger under broiler until blackened, 10 minutes. Toast star anise, cinnamon, and coriander in dry pan until fragrant, 3 minutes.

  1. 2

    Simmer

    Place bones, charred aromatics, and toasted spices in large pot with 16 cups water. Bring to boil, reduce to low simmer. Skim foam for first 30 minutes. Simmer 3 hours.

  2. 3

    Season broth

    Strain broth, discarding solids. Return to pot, add fish sauce and sugar. Taste and adjust seasoning. Keep hot.

  3. 4

    Prepare noodles and beef

    Cook rice noodles according to package directions. Drain and rinse. Arrange raw beef slices in serving bowls.

  4. 5

    Assemble and serve

    Divide noodles among bowls with beef. Ladle hot broth over (it will cook the beef). Serve with herbs, bean sprouts, lime, jalapeño, hoisin, and sriracha on the side.

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Vietnamese Pho

Created by: Gather

Prep Time: 30m
Cook Time: 3h
Servings: 6

Ingredients

  • 3 lb beef bones
  • 1 lb beef chuck, sliced thin
  • 2 yellow onions, halved
  • 4 oz fresh ginger, sliced
  • 5 star anise
  • 2 cinnamon sticks
  • 1 tbsp coriander seeds
  • 1/4 cup fish sauce
  • 2 tbsp rock sugar or brown sugar
  • 1 lb rice noodles
  • 1 cup fresh basil, mint, and cilantro
  • 2 cup bean sprouts
  • lime wedges
  • jalapeño slices
  • hoisin sauce for serving
  • sriracha for serving

Instructions

  1. Make brothBlanch beef bones in boiling water for 5 minutes, drain and rinse. Char onions and ginger under broiler until blackened, 10 minutes. Toast star anise, cinnamon, and coriander in dry pan until fragrant, 3 minutes.
  2. SimmerPlace bones, charred aromatics, and toasted spices in large pot with 16 cups water. Bring to boil, reduce to low simmer. Skim foam for first 30 minutes. Simmer 3 hours.
  3. Season brothStrain broth, discarding solids. Return to pot, add fish sauce and sugar. Taste and adjust seasoning. Keep hot.
  4. Prepare noodles and beefCook rice noodles according to package directions. Drain and rinse. Arrange raw beef slices in serving bowls.
  5. Assemble and serveDivide noodles among bowls with beef. Ladle hot broth over (it will cook the beef). Serve with herbs, bean sprouts, lime, jalapeño, hoisin, and sriracha on the side.

Notes & Tips

The key to great pho is a long-simmered, aromatic broth. Charring the aromatics adds depth and color. Traditional pho uses beef shank or brisket, but chuck works well too.