Pho
Aromatic Vietnamese beef noodle soup with rice noodles, thinly sliced beef, and a clear spiced broth. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Hard
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Ingredients
- 1½ kg Beef bones
- 500 g Beef brisket
- 300 g Beef sirloin
- 500 g Rice noodles
- 2 pc Yellow onion
- 80 g Ginger
- 5 pc Star anise
- 1 pc Cinnamon stick
- 4 pc Cloves
- 3 pc Cardamom pods
- 4 tbsp Fish sauce
- 2 tbsp Rock sugar
- 200 g Bean sprouts
- 1 bunch Thai basil
- 2 pc Lime
- 4 l Water
Steps
- Parboil beef bones and brisket for 10 minutes, then drain and rinse to remove impurities.
- Char halved onion and ginger over an open flame until blackened on the edges.
- Toast star anise, cinnamon, cloves and cardamom in a dry pan until fragrant.
- Combine bones, brisket, charred aromatics, toasted spices and water; simmer 3 hours, skimming foam.
- Season broth with fish sauce and rock sugar, then strain through a fine sieve.
- Soak rice noodles in hot water until tender, then drain.
- Place noodles in bowls, top with sliced sirloin and shredded brisket, then ladle boiling broth over to cook the raw beef.
- Serve with bean sprouts, Thai basil and lime wedges on the side.