Vietnamese Pho with Beef
Indulge in a bowl of this fragrant Vietnamese pho, featuring tender slices of beef and rice noodles in a flavorful broth. Garnished with fresh herbs and lime, it’s a comforting delight.
Prep time: 30 minutesCook time: 4 hoursServes: 4
Ingredients
2 lbs beef bones
1 lb beef sirloin, thinly sliced
1 large onion, halved
4-inch piece ginger, sliced
5 star anise
1 cinnamon stick
1 tbsp coriander seeds
1 tbsp fennel seeds
5 cloves
1/4 cup fish sauce
2 tbsp rock sugar
1 tbsp salt
1 lb rice noodles
1 cup bean sprouts
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 limes, cut into wedges
2 green onions, sliced
1-2 red chili peppers, sliced
Instructions
1. Preheat oven to 425°F. Roast beef bones, onion, and ginger for 30 minutes.
2. Transfer roasted bones, onion, and ginger to a large pot. Add 4 quarts of water and bring to a boil.
3. Skim off any foam that rises to the surface. Add star anise, cinnamon stick, coriander seeds, fennel seeds, and cloves.
4. Lower heat and let simmer for 3-4 hours.
5. Strain the broth through a fine mesh sieve, discarding solids. Return clear broth to the pot.
6. Add fish sauce, rock sugar, and salt. Adjust seasoning to taste.
7. Cook rice noodles according to package instructions. Drain and divide among serving bowls.
8. Top each bowl with sliced beef sirloin.
9. Pour hot broth over the beef and noodles to cook the meat.
10. Garnish with bean sprouts, basil, cilantro, mint, green onions, chili slices, and lime wedges. Serve immediately.
Storage
Store broth separately from toppings and noodles in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat broth on the stove until simmering. Pour over cold noodles and beef slices to reheat.
Scan for cooking tips & leave a review!
itsonly.recipes/view/vietnamese-pho-with-beef
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
