Ingredients
For the Broth:
2 lbs beef bones (preferably marrow and knuckle bones)
1 onion, halved
1 piece ginger (3 inches), halved lengthwise
2 cinnamon sticks
3 star anise pods
5 cloves
1 tablespoon coriander seeds
1 tablespoon fish sauce
1 tablespoon sugar
10 cups water
Salt, to taste
For the Pho:
8 oz rice noodles (flat pho noodles)
1/2 lb beef sirloin, thinly sliced (or chicken for an alternative)
2-3 green onions, sliced
1/2 cup fresh cilantro, chopped
1/2 cup fresh Thai basil leaves
1/2 cup bean sprouts
1-2 limes, quartered
1 jalapeño, sliced (optional)
Hoisin sauce and Sriracha, for serving
Execution
Prepare the Broth
Begin by charring the onion and ginger. Place them under a broiler for 5-7 minutes until blackened, turning occasionally. This adds depth to the broth.
In a large pot, bring water to a boil and blanch the beef bones for 5 minutes. Drain and rinse the bones under cold water to remove impurities.
Simmer the Broth
In a clean pot, add the beef bones, charred onion, ginger, cinnamon sticks, star anise, cloves, coriander seeds, fish sauce, sugar, and 10 cups of water. Bring to a boil, then lower the heat and simmer uncovered for 2-3 hours. Skim off any foam that rises to the surface.
Strain the Broth
After simmering, strain the broth through a fine mesh strainer to remove the solids. Taste and adjust seasoning with salt, fish sauce, or sugar as needed.
Prepare the Noodles
While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside.
Assemble the Pho
Divide the cooked noodles into serving bowls. Top with thin slices of raw beef sirloin. Pour the hot broth over the beef, allowing it to cook gently in the heat. Garnish with green onions, cilantro, Thai basil, bean sprouts, and jalapeño slices.
Serve
Serve the Pho with lime wedges, hoisin sauce, and Sriracha on the side, allowing each person to customize the flavor to their liking.
Additional tips
- Broth Shortcut: If you’re short on time, use pre-made beef broth and simmer it with the spices for at least 30 minutes for flavor.
- Meat Choices: For a chicken pho variation, use chicken broth and add cooked shredded chicken instead of beef.
- Noodle Options: While traditional pho uses flat rice noodles, you can substitute with other noodle types if preferred.
- Toppings: Add crunchy fried shallots or a poached egg for extra richness.
