Description
Fragrant vietnamese noodle soup pho brings together delicate rice noodles, tender beef, and aromatic herbs. Warm broth and fresh ingredients create a soul-satisfying meal you’ll savor with each comforting spoonful.
Ingredients
Scale
- ½ lb (225 g) beef (sirloin or flank steak) or chicken breast, thinly sliced
- Optional: tofu slices, vegetarian option
- 4 cups (1 l) beef or chicken stock
- 4 cups (1 l) water
- 1 large onion, halved
- 3-inch ginger, sliced
- 1 cinnamon stick
- 3 star anise pods
- 4 whole cloves
- 1 tsp coriander seeds
- 1 tbsp fish sauce
- 1 tsp sugar
- salt, to taste
- 8 oz (225 g) rice noodles (medium or thin)
- 1 cup bean sprouts
- cilantro, fresh
- Thai basil, fresh
- mint leaves, fresh
- 1 lime, wedged
- 1 red chili or jalapeno, sliced
- hoisin sauce, for serving
- sriracha, for serving
Instructions
- Roasting Aromatics: Char whole onions and ginger over an open flame or dry skillet, rotating to develop smoky depth and release intense flavors.
- Bone Preparation: Thoroughly rinse beef bones under cold water, eliminating impurities to ensure a crystal-clear broth foundation.
- Broth Development: Transfer bones to a large stockpot, cover with cold water, and bring to a boil. Skim foam continuously, then reduce heat to create a gentle simmer that extracts rich, profound bone marrow essences.
- Spice Infusion: Introduce charred onions, ginger, star anise, cinnamon, cloves, and cardamom pods into the simmering liquid, allowing the spices to weave their complex, warming notes throughout the broth.
- Flavor Refinement: Maintain a low, steady temperature for several hours, periodically monitoring water levels and seasoning with fish sauce, salt, and a hint of sugar to balance the broth’s intricate profile.
- Noodle and Protein Preparation: Cook rice noodles to achieve a tender yet resilient texture, and thinly slice beef cuts for rapid cooking when introduced to the scorching broth.
- Final Assembly: Layer bowls with noodles, raw beef slices, and a vibrant array of fresh herbs like Thai basil, cilantro, and mint. Pour piping hot broth over the ingredients, allowing the liquid to delicately cook the meat.
- Garnishing and Serving: Embellish with crisp bean sprouts, zesty lime wedges, fiery chilis, and additional herbs to create a personalized, visually stunning Vietnamese noodle soup experience.
Notes
- Charring Aromatics Perfectly: Rotate onions and ginger slowly over flame to develop deep, smoky flavor without burning, ensuring even caramelization.
- Bone Broth Clarity: Rinse bones thoroughly and skim foam continuously during initial boiling to create a crystal-clear, clean-tasting broth that showcases pure beef essence.
- Spice Infusion Technique: Add whole spices midway through simmering to prevent bitter overtones, allowing gradual flavor extraction and balanced aromatic complexity.
- Temperature Control Mastery: Maintain a gentle, consistent low simmer between 180-190°F to extract maximum collagen and nutrients without clouding or breaking down protein structures.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 50 mg