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Pho


Here’s a recipe for Pho, the iconic Vietnamese noodle soup with a fragrant, flavorful broth, rice noodles, and various toppings. This recipe focuses on the classic Beef Pho (Phở Bò), but you can adapt it for chicken or vegetarian versions.

Pho Recipe

Ingredients

For the Broth:

1 kg (2.2 lbs) beef bones (marrow or knuckle)

500g (1 lb) beef brisket (optional)

1 large onion, halved

1 piece (3 inches) ginger, halved lengthwise

4 liters (16 cups) water

2 cinnamon sticks

4 star anise

4 cloves

1 cardamom pod (optional)

1 tablespoon coriander seeds

1 teaspoon fennel seeds

1 tablespoon fish sauce (or to taste)

1 tablespoon sugar

1 teaspoon salt (adjust to taste)

For the Noodles and Meat:

300g (10 oz) dried rice noodles (pho noodles)

200g (7 oz) raw beef sirloin or tenderloin, thinly sliced

Toppings and Garnishes:

Fresh bean sprouts

Fresh Thai basil

Cilantro leaves

Lime wedges

Thinly sliced chili peppers (optional)

Hoisin sauce and Sriracha fo

Instructions

1. Prepare the Bones and Brisket:

Blanch the beef bones and brisket: Place them in a pot of boiling water and boil for 5 minutes to remove impurities.

Drain, rinse the bones and brisket under cold water, and set aside.

2. Char the Onion and Ginger:

Use a grill, broiler, or stovetop flame to char the onion and ginger until blackened. Peel off the burnt skin and set aside.

3. Simmer the Broth:

In a large pot, add the bones, brisket (if using), charred onion, ginger, and water.

Toast the spices (cinnamon, star anise, cloves, coriander seeds, fennel seeds, and cardamom) in a dry pan until fragrant, then add them to the pot.

Bring to a boil, then lower to a simmer. Skim off any foam or fat.

Simmer for at least 3 hours (or up to 6 hours for richer flavor). Remove the brisket after 2 hours, cool, and slice thinly.

4. Season the Broth:

Strain the broth through a fine mesh sieve.

Return to the pot and season with fish sauce, sugar, and salt to taste. Keep warm.

5. Prepare the Noodles:

Cook the rice noodles according to package instructions. Drain and set aside.

6. Assemble the Pho:

Divide the cooked noodles into serving bowls. Top with raw beef slices (they’ll cook in the hot broth) and sliced brisket.

Ladle the steaming hot broth over the noodles and beef.

7. Add Toppings and Serve:

Serve immediately with bean sprouts, Thai basil, cilantro, lime wedges, and optional chili peppers.

Offer hoisin sauce and Sriracha for additional seasoning.

Tips for Success

Clear Broth: Skim frequently while simmering to remove impurities and keep the broth clear.

Beef Quality: Use high-quality, thinly sliced beef for the raw topping. Freeze the beef for 15 minutes before slicing for easier handling.

Make Ahead: The broth can be made a day in advance and stored in the refrigerator. Reheat and assemble when ready to serve.

Vegetarian Option: Use vegetable stock and replace meat with tofu and mushrooms.


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