Description
This authentic pho isn’t quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Ingredients
- 4 pounds beef soup bones
- 1 onion, unpeeled and cut in half
- 5 slices fresh ginger
- 1 tablespoon salt
- 2 pods star anise
- 2 ½ tablespoons fish sauce
- 4 quarts water
- 1 (8 ounce) package dried rice noodles
- 1 ½ pounds beef top sirloin, thinly sliced
- ½ cup chopped cilantro
- 1 tablespoon chopped green onion
- 1 ½ cups bean sprouts
- 1 bunch Thai basil
- 1 lime, cut into 4 wedges
- ¼ cup hoisin sauce (Optional)
- ¼ cup chile-garlic sauce (such as Sriracha®) (Optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned
- about 1 hour.
- Place onion halves on a second baking sheet and roast on another rack until blackened and soft
- about 45 minutes.
- Transfer beef bones and onion halves to a large stockpot. Add ginger
- salt
- star anise
- fish sauce
- and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.
- When noodles have soaked for 1 hour
- heat up the reserved broth by bringing it to a simmer.
- Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.
- Divide noodles among 4 serving bowls; top with sirloin
- cilantro
- and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink
- 1 to 2 minutes.
- Serve with bean sprouts
- Thai basil
- lime wedges
- hoisin sauce
- and chile-garlic sauce on the side.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 9 hrs 20 mins
Servings: 4