This Vietnamese Pho features aromatic broth simmered with spices, tender rice noodles, and thinly sliced beef. Topped with fresh herbs, bean sprouts, and lime, it’s a comforting, flavorful bowl of goodness that’s lighter than ramen but just as satisfying!
Ingredients (Serves 4):
For the Broth:
- 2 lbs (1kg) beef bones (marrow or knuckle)
- 1 lb (500g) beef brisket or flank
- 1 onion, halved
- 3-inch ginger, sliced
- 5 star anise
- 3 cloves
- 1 cinnamon stick
- 1 tbsp coriander seeds
- 1 cardamom pod
- ¼ cup fish sauce
- 1 tbsp sugar
- 8 cups water
For Serving:
- 14 oz (400g) dried rice noodles (banh pho)
- ½ lb (250g) raw beef sirloin, thinly sliced
- 1 onion, thinly sliced
- Fresh herbs (Thai basil, cilantro, mint)
- Bean sprouts
- Lime wedges
- Sriracha & hoisin sauce
Instructions:
1️⃣ Prepare the Broth:
- Char aromatics: Broil onion and ginger for 10 mins until blackened.
- Toast spices: Dry-roast star anise, cloves, cinnamon, coriander, and cardamom for 2 mins.
- Simmer: In a pot, add bones, brisket, charred aromatics, spices, fish sauce, sugar, and water.
- Skim & simmer for 3–4 hours (or Instant Pot: 1 hour). Strain broth, slice brisket.
2️⃣ Prep Noodles & Toppings:
- Soak noodles in hot water for 15 mins, then drain.
- Thinly slice raw beef and onion. Wash herbs.
3️⃣ Assemble Bowls:
- Divide noodles into bowls. Top with raw beef slices and brisket.
- Ladle piping hot broth over beef to cook it slightly.
- Garnish with onion, herbs, bean sprouts, and lime. Serve with sauces.
Pro Tip: For clear broth, simmer gently and skim impurities regularly!
