Homemade Vietnamese Pho Soup Recipe

f you’re staying there and pondering “what is pho,” it’s a fragile (and flavorful) Vietnamese noodle soup, produced using meat bones, ginger, onions and bunches of sweet-smelling flavors. It’s out and out soup flawlessness. The way all the flavors and flavors from star anise, cardamom, fennel seeds and cinnamon meet up is mind boggling and the best part? You can alter; it’s energized that you include all the sauces you want to make it your own.

We make this in any event once every month, continually ensuring there is extra stock to freeze for one more day. While it requires some investment, the vast majority of that is hands-off, so we should get moving towards astounding pho at home, will we?

You can’t make a great soup without magnificent meat bones, isn’t that so? In this way, search for knuckle and leg bones that contain marrow. We purchase hamburger knuckles from a neighborhood Asian market and see them as quite cheap.

Vietnamese Pho Soup

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Recipe by inspiredtaste Course: SoupsCuisine: Vietnamese, AsianDifficulty: Easy
Servings

6

servings
Prep time

45

minutes
Cooking time

3

hours 

20

minutes
Total time

4

hours 

5

minutes

Experience the magic of one of the greatest soups in the world with this easy to follow traditional Vietnamese Pho recipe

Ingredients

  • BROTH
  • 5 to 6 pounds of beef knuckles or leg bones

  • 6 quarts cold water

  • 2 medium onions, quartered

  • 4 inch piece of fresh ginger, halved lengthwise

  • 2 cinnamon sticks

  • 1 tablespoon coriander seeds

  • 1 tablespoon fennel seeds

  • 6 star anise

  • 6 whole cloves

  • 1 black cardamom pod

  • 1 1/2 tablespoons salt

  • 1/4 cup fish sauce

  • 1 inch piece yellow rock sugar 

  • ASSEMBLY
  • 1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles

  • 1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain

  • 1/4 cup thinly sliced onions

  • 1/4 cup chopped cilantro leaves

  • FOR THE TABLE
  • Sprigs of fresh mint and/or Asian/Thai basil

  • Bean sprouts

  • Thinly sliced red chilies (such as Thai bird)

  • Lime wedges

  • Fish sauce

  • Hoisin sauce

Directions

  • Add beef bones to a large pot that will hold at least 10 quarts. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 3 to 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water.
  • Meanwhile, move an oven rack to a high position then turn broiler to high. Line a baking sheet with aluminum foil. Place quartered onions and halved ginger onto baking sheet then broil for 10 to 15 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides.
  • Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant. About 5 minutes. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butchers twine to seal.
  • Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the bag or sachet of toasted spices. Add 1 1/2 tablespoons of salt, a 1/4 cup of fish sauce and the rock sugar. Continue to simmer broth, uncovered, for 3 hours. If at any time foam or scum rises to the surface, use a spoon to remove it.
  • Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. The broth will have a layer of fat at the the top. There are two ways to remove this. First, if you plan to enjoy the broth now, skim the fat from the top of the broth using a spoon. If you do not mind waiting, you can also pour broth into containers then refrigerate overnight. As the broth cools, the fat will solidify, making it very easy to remove.
  • ASSEMBLY
  • Bring the broth to a gentle simmer over medium heat.
  • If you are using dried noodles, add noodles to a bowl then cover with hot water and soak for 15 to 20 minutes until soft and opaque. If you are using fresh, add to a colander then rinse with cold water.
  • To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls. (We like to fill each bowl by 1/3 with noodles).
  • Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and cilantro. Serve bowls with a plate of optional garnishes listed above.

Notes

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