Description
Steaming Vietnamese pho transports diners through Hanoi’s bustling street flavors, blending tender rice noodles with aromatic broth and tender meat. Savory herbs and complex spices create a soul-warming experience that connects culinary tradition with pure comfort.
Ingredients
Scale
Protein:
- ½ pound (225 grams) thinly sliced beef (sirloin or flank steak) or chicken breast
- Optional: tofu slices for a vegetarian option
Broth and Spices:
- 4 cups (1 liter) beef or chicken stock
- 4 cups (1 liter) water
- 1 large onion, halved
- 3-inch piece of ginger, sliced
- 1 cinnamon stick
- 3 star anise pods
- 4 whole cloves
- 1 teaspoon coriander seeds
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt to taste
Noodles and Garnishes:
- 8 ounces (225 grams) rice noodles (medium or thin)
- 1 cup bean sprouts
- Fresh herbs: cilantro, Thai basil, and mint leaves
- 1 lime, cut into wedges
- 1 red chili or jalapeno, sliced
- Hoisin sauce and sriracha for serving
Instructions
- Roast whole onions and ginger pieces directly over an open flame or in a dry skillet, rotating occasionally to achieve an even char and release deep, smoky aromatics.
- Prepare the beef bones by thoroughly rinsing under cold water, removing any blood or impurities that might cloud the broth’s clarity.
- Transfer rinsed bones to a large stockpot, cover with cold water, and bring to a rolling boil, skimming off any foam that rises to the surface to ensure a pristine, transparent broth.
- Reduce heat and simmer the bones gently, allowing collagen and marrow to slowly dissolve and create a rich, gelatinous base for the soup.
- Add charred onions, ginger, star anise, cinnamon sticks, cloves, and cardamom pods to the simmering broth, infusing it with complex, warming spices.
- Continue simmering the broth for several hours, periodically checking water levels and maintaining a low, steady temperature to extract maximum flavor.
- Season the broth with fish sauce, salt, and a touch of sugar, tasting and adjusting to achieve a balanced, nuanced profile.
- Prepare rice noodles according to package instructions, ensuring they remain tender yet slightly firm.
- Slice beef cuts thinly, arranging them on a plate near the hot broth for quick cooking.
- Assemble individual serving bowls with cooked noodles, raw beef slices, and fresh herbs like Thai basil, cilantro, and mint.
- Ladle piping hot broth over the noodles and beef, allowing the liquid to gently cook the meat.
- Garnish with bean sprouts, lime wedges, sliced chilis, and additional herbs for a vibrant, personalized presentation.
Notes
- Roasting onions and ginger intensifies their smoky, deep flavors, adding complexity to the broth’s profile.
- Use bones with marrow for a richer, more gelatinous stock that creates an authentic, silky texture.
- Simmer the broth gently and never let it boil to maintain clarity and prevent clouding, ensuring a pristine, transparent liquid.
- Consider preparing the broth a day ahead, as flavors develop and deepen overnight, resulting in a more robust and harmonious taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg