This Vietnamese Pho with Beef is a soul-warming classic that's perfect for any occasion. It combines fragrant spices and tender beef in a delicious broth that will transport your taste buds straight to the streets of Vietnam.
Beef bones form the rich, hearty base of your broth, infusing it with deep flavor. The beef sirloin, thinly sliced, cooks gently in the hot broth, offering tender bites in every spoonful. Onion and ginger add depth and a hint of spice to the broth, while the aromatic spices like star anise, cinnamon stick, coriander seeds, fennel seeds, and cloves provide that signature pho fragrance. Fish sauce brings umami richness, and rock sugar balances it all with a touch of sweetness. The rice noodles are the perfect vehicle for soaking up the broth, and the fresh garnishes like bean sprouts, basil, cilantro, and mint add brightness and freshness to each bowl.
Start by preheating your oven to 425°F. Lay out the beef bones, onion, and ginger on a baking sheet and pop them into the oven for about 30 minutes. This roasting step is key for developing that deep, rich flavor in your broth.
Once roasted, transfer the bones, onion, and ginger to a large pot. Add 4 quarts of water and bring it all to a boil. As it heats up, keep an eye out for any foam that might rise to the top — just skim it off to keep your broth nice and clear.
Next, add your star anise, cinnamon stick, coriander seeds, fennel seeds, and cloves. Reduce the heat and let everything simmer gently for 3 to 4 hours. Your kitchen will start smelling amazing!
After it's simmered, strain the broth through a fine mesh sieve to remove the solids, leaving you with a clear, fragrant broth. Return it to the pot and stir in the fish sauce, rock sugar, and salt. Tweak the seasoning to suit your taste.
While the broth is finishing, prepare the rice noodles according to package instructions. Once cooked, drain them and distribute evenly among your serving bowls.
Lay the thinly sliced beef sirloin over the noodles in each bowl. Pour the hot broth over the top, allowing the heat to gently cook the beef to perfection.
Finally, garnish with a handful of bean sprouts, basil, cilantro, mint, green onions, and sliced chili peppers. Squeeze a wedge of lime over everything just before serving for a fresh burst of acidity.
This pho is a meal in itself, but for a fuller spread, consider pairing it with Vietnamese spring rolls or a simple green salad. A light, crisp white wine or a cold Vietnamese beer would complement the flavors beautifully.
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