How To Cook Vietnamese Pho

Beef pho is a popular Vietnamese noodle soup made with rich broth and fine rice noodles blended with herbs and beef. Pho is also made with chicken so if you are cutting down on beef you can substitute it with chicken.

• Servings: 4
• Preparation time: 20 minutes
• Cook time: 8 hours

Ingredients:

1. Beef soup bones, 4 pounds
2. Bean sprouts, 1 ½ cup
3. Fish sauce, 2 ½ tablespoons
4. Green onion, 1 tablespoon, chopped
5. Dried rice noodles, 1 package
6. Thai basil, 1 bunch
7. Onion, 1, unpeeled and halved
8. Water, 4 quarts
9. Beef top sirloin, 1 ½ pound, thinly sliced
10. Lime, 1, cut into 4 wedges
11. Star anise, 2 pods
12. Ginger, 5 slices
13. Cilantro, ½ cup, chopped
14. Chile garlic sauce, ¼ cup
15. Salt, 1 tablespoon
16. Hoisin sauce, ¼ cup

Method:

• Preheat the oven to 425 F.
• Roast beef bones for 1 hour in the prepared oven.
• Roast onion for 45 minutes or until soft and blackened.
• Add water in a stockpot. Add onion, star anise, bones, salt and fish sauce. Bring to a boil.
• Reduce the heat and simmer on low flame for 6 hours. Strain and keep aside.
• Soak noodles for 1 hour in water. Boil the water and soak the noodles only for 1 minute. Simmer the noodle stock.
• Prepare serving bowls and add noodles, green onion, sirloin and cilantro in each bowl. Add hot broth and stir. Let it stand for 3 minutes.
• Serve with lime wedges, sauces, bean sprout and basil.

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