Vietnamese pho is full of flavors and nutrients. Sharing the recipe of the same to help you prepare this healthy dish at home.
Ingredients:
For the Broth:
- 1 large onion, halved
- 1 large piece of ginger (about 3 inches), sliced in half lengthwise
- 5-6 quarts of water
- 2-3 pounds beef bones (preferably with some meat on them) or chicken bones
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 5 whole cloves
- 2 star anise
- 1 cinnamon stick
- 1 tablespoon black peppercorns
- 1/4 cup fish sauce
- 1-2 tablespoons sugar (or to taste)
- Salt (to taste)
For the Pho:
- 1 pound flat rice noodles (bánh phở)
- 1 pound thinly sliced beef (e.g., sirloin or brisket) or cooked chicken, shredded
- Fresh herbs: cilantro, Thai basil, and mint
- Bean sprouts
- Lime wedges
- Thinly sliced onion
- Green onions, sliced
- Fresh chili peppers, sliced
- Hoisin sauce and Sriracha (optional, for serving)
Instructions:
Preheat your oven broiler. Place the halved onion and ginger on a baking sheet. Broil until the onion and ginger are charred on the surface. Turn occasionally to get an even char. Remove and set aside.
In a large stockpot, add the water and beef or chicken bones. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the surface. Add the charred onion and ginger to the pot.
In a dry skillet, add the coriander seeds, fennel seeds, cloves, star anise, cinnamon stick, and black peppercorns and toast them on medium heat until fragrant.
Make a spice bag by placing the toasted spices in a spice bag or cheesecloth and tying it securely. Add this spice bag to the pot. Add the fish sauce and sugar to the pot. Let the broth simmer on low heat for at least 3-4 hours, preferably longer (up to 6-8 hours), to develop a deep, rich flavor. Now remove the bones, spice bag, onion, and ginger and strain the broth through a fine-mesh sieve or cheesecloth. Season the broth with salt and additional fish sauce or sugar, if needed.
Cook the rice noodles according to the package instructions. Drain and set aside. Now assemble the pho by dividing cooked noodles among serving bowls. Place the thinly sliced beef or shredded chicken over the noodles. Ladle the hot broth over the meat and noodles, cooking the beef in the hot broth if using raw beef slices. Garnish with fresh herbs, bean sprouts, lime wedges, sliced onion, green onions, and fresh chili peppers. You can even serve this dish with hoisin sauce and Sriracha on the side for additional flavoring.