Authentic Pho recipe

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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
¼ cup chile-garlic sauce (such as Sriracha®)

Nutrition Info

508.6 calories
carbohydrate: 65.6 g
cholesterol: 74 mg
fat: 11 g
fiber: 4.4 g
protein: 34.9 g
saturatedFat: 4 g
servingSize: -
sodium: 3519.3 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.

  3. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.

  4. Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.

  5. Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.

  6. Divide noodles among 4 serving bowls, top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the 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.

Recipe Yield

4 servings

Recipe Note

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

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