Pho (Phở - Vietnamese Noodle Soup)

Recipe & Instructions (US Units)

Ingredients:

• For the Broth:
  • 2 lbs beef soup bones (knuckle, marrow bones)
  • 1 lb beef brisket or flank steak
  • 1 large yellow onion, halved
  • 4-inch piece ginger, halved lengthwise
  • Pho spice packet (or 1 cinnamon stick, 5 star anise, 4 cloves, 1 cardamom pod, 1 tsp coriander seeds)
  • 1 tbsp salt
  • 1 tbsp fish sauce
  • 1 tbsp sugar (rock sugar preferred)
  • 4 quarts water
• For Serving:
  • 1 lb dried flat rice noodles (banh pho)
  • 8 oz raw eye of round or sirloin steak, sliced paper-thin
  • Fresh herbs: Thai basil, cilantro, mint
  • Bean sprouts
  • Lime wedges
  • Sliced jalapeños or Thai chilies
  • Hoisin sauce
  • Sriracha sauce

Instructions:

1. Prepare Broth: Char onion and ginger halves under a broiler or over an open flame until fragrant and slightly blackened. Rinse beef bones well. Place bones, charred onion, ginger, and brisket/flank in a large stockpot. Add water and bring to a boil. Skim off any scum that rises.
2. Add spice packet (or individual spices), salt, fish sauce, and sugar. Reduce heat to low, cover partially, and simmer for at least 3-4 hours (longer is better, up to 6-8 hours). Regularly skim fat/scum.
3. Remove the cooked brisket/flank after about 1.5-2 hours, let cool, and slice thinly against the grain. Keep refrigerated.
4. Strain the broth through a fine-mesh sieve, discarding solids. Return clear broth to the pot and keep warm.
5. Prepare Noodles: Cook rice noodles according to package directions until tender but firm. Drain and rinse with cold water.
6. Assemble Bowls: Divide cooked noodles among large soup bowls. Top with slices of cooked brisket/flank and paper-thin slices of raw steak.
7. Serve: Ladle the boiling hot broth directly over the noodles and meat (the hot broth will cook the raw steak). Serve immediately with a plate of fresh herbs, bean sprouts, lime wedges, and sliced chilies on the side for diners to add themselves. Offer hoisin and sriracha sauce.

What Makes It Special:

Pho is the heart and soul of Vietnamese cuisine. Its magic lies in the deeply aromatic, clear broth, simmered for hours with spices like star anise and cinnamon. The combination of tender rice noodles, thinly sliced meats, and a vibrant garnish plate of fresh herbs, sprouts, lime, and chili allows for personalization, creating a complex, comforting, and restorative meal in a bowl.