Warm yourself with a bowl of Pho, a renowned noodle soup from Vietnam that’s stocked with fragrant herbs and savory broth. An idyllic choice for cold days or when the craving for comfort food hits!
Preparation Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yields: 4 servings
**Why Make This Recipe:**
A traditional Vietnamese street food that has won hearts worldwide, Pho is well-known for its aromatic broth and hearty ingredients. Its distinctive blend of spices and fresh herbs creates a symphony of flavors that tantalize and soothe at the same time. Furthermore, making Pho at home gives the flexibility to control the ingredients and cater it to your personal preferences.
**How to Make Pho:**
**Ingredients:**
– For the Broth:
– 2 lbs beef bones (marrow and knuckle)
– 1 onion, halved
– 3-inch piece of ginger, sliced
– 2 star anise
– 4 cloves
– 1 cinnamon stick
– 1 tbsp coriander seeds
– 1 1/2 tbsp fish sauce
– 1 tbsp sugar
– Salt to taste
– 8 cups water
– For the Soup:
– 8 oz rice noodles
– 1/2 lb beef (sirloin or brisket, thinly sliced)
– 1 cup bean sprouts
– 1/2 cup fresh mint leaves
– 1/2 cup fresh cilantro leaves
– 1/2 cup Thai basil leaves
– 1 lime, cut into wedges
– 2-3 green onions, sliced
– Hoisin sauce and Sriracha (optional, for serving)
**Directions:**
1. Begin by preparing the broth. In a large pot, bring water to boil and add beef bones. Let them blanch for 5 minutes. Drain and rinse the bones.
2. On medium heat, char the onion and ginger in a dry pan until browned. Add these to the pot of bones.
3. Toast star anise, cloves, cinnamon, and coriander seeds in the same pan for few minutes. Add these to the pot as well.
4. Pour 8 cups of water over the bones and spices in the pot. Add fish sauce, sugar, and salt. Let it simmer gently for 2 hours. Skim off any impurities.
5. Prepare the noodles and other toppings while the broth cooks. As per the package instructions, soak and then drain the rice noodles.
6. Arrange thinly sliced beef, bean sprouts, mint, cilantro, and basil on a plate to serve.
7. To assemble the Pho, strain the broth into a clean pot and discard what’s left behind.
8. Divide the noodles into bowls, top them with raw slices of beef, and ladle hot broth to cook the beef.
9. Garnish with bean sprouts, herbs, green onions, and lime wedges. Serve with Hoisin sauce and Sriracha if desired.
**How to Serve Pho:**
Enjoy Pho hot and personalize your bowl with preferred toppings. A slice of lime squeezed right before eating elevates its flavor, and you can add Hoisin sauce or Sriracha for extra heat and taste.
**How to Store Pho:**
Store left sections of the soup and the broth separately in your refrigerator. The broth can stay good for use up to a few days. Reassemble the Pho when you’re ready to eat.
**Tips to Make Perfect Pho:**
Making Pho is not just about recipe, it’s about the art of balancing flavors. Get the signature “Pho flavor” by charring the onion and ginger before they are put in the broth. Also, don’t rush cooking the broth— the low and slow simmer extracts all flavors from the bones and spices.
**FAQs:**
1. **Can I use chicken instead of beef for Pho?**
– Yes, you can make a Pho variation with chicken. Replace the beef bones with chicken bones and the beef slices with thinly sliced chicken breast.
2. **What other vegetables can I add to my Pho?**
– For a more hearty bowl of Pho, consider adding mushrooms, bok choy, or thinly sliced bell peppers.
3. **Is there a vegetarian version of Pho?**
– Yes, for a vegetarian Pho variation, replace the beef broth with vegetable broth, leave out the beef, and add tofu or extra vegetables.