Pho Recipe

Pho (pronounced “fuh”) is a beloved Vietnamese noodle soup known for its fragrant broth and fresh ingredients. This iconic dish has gained popularity worldwide for its comforting flavors and versatility. Here’s how you can recreate an authentic bowl of pho right in your own kitchen.

Ingredients:

• For the Broth:
• 4-5 pounds of beef bones (knuckle and marrow bones)
• 1 onion, halved
• 1 piece of ginger (about 3 inches), sliced and lightly smashed
• 2 cinnamon sticks
• 3 star anise
• 5-6 cloves
• 1 black cardamom pod (optional, for a smoky flavor)
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon whole black peppercorns
• 1-2 tablespoons fish sauce
• 1-2 tablespoons sugar
• Salt, to taste
• For Serving:
• 1 pound dried flat rice noodles (banh pho)
• 1 pound beef (eye of round, sirloin, or brisket), thinly sliced
• Garnishes: bean sprouts, Thai basil, cilantro, thinly sliced onion, lime wedges, chili peppers (like jalapeños or Thai bird’s eye chilies), hoisin sauce, and sriracha sauce

Instructions:

1. Prepare the Broth:

• Place the beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat and let it boil vigorously for about 10 minutes. This helps to clean the bones.
• Drain the bones and rinse them well under running water. Clean out the stockpot, then return the bones to the pot.
• Add enough cold water to cover the bones (about 4-5 quarts) and bring to a boil again.
• While waiting for it to boil, char the onion and ginger over an open flame or under the broiler until they are slightly blackened.
• Add the charred onion, ginger, cinnamon sticks, star anise, cloves, cardamom pod, coriander seeds, fennel seeds, and black peppercorns to the pot.
• Lower the heat to a gentle simmer. Skim off any scum that rises to the surface.
• Simmer uncovered for at least 6 hours, ideally 8-12 hours, occasionally skimming off any impurities that float to the top.
• Season the broth with fish sauce, sugar, and salt to taste.

1. Prepare the Noodles and Beef:

• Cook the rice noodles according to package instructions. Drain and rinse under cold water.
• Thinly slice the raw beef against the grain. The hot broth will cook it just before serving.

1. Assemble the Pho:

• Divide the cooked noodles among serving bowls.
• Top with thinly sliced raw beef.
• Ladle the hot broth over the beef and noodles. The hot broth will cook the beef.
• Serve immediately with plates of bean sprouts, Thai basil, cilantro, thinly sliced onion, lime wedges, chili peppers, hoisin sauce, and sriracha sauce on the side for garnishing.

Tips for the Perfect Pho:

• Broth is Key: The longer you simmer the broth, the more flavorful it will be. Don’t rush this step!
• Customize: Pho is all about personal taste. Adjust the seasonings (fish sauce, sugar, and salt) to achieve your preferred balance of flavors.
• Fresh Garnishes: Fresh herbs and crunchy sprouts are essential for adding texture and freshness to your bowl.

Conclusion:

Pho is more than just a soup; it’s a culinary journey that brings together complex flavors and textures in a single bowl. With a bit of patience and attention to detail, you can enjoy this Vietnamese favorite right at home. Gather your ingredients, follow these steps, and savor the rich aroma and taste of authentic pho.