Print

Flavorful Vietnamese Pho with Rice Noodles

Vietnamese pho with rice noodles - featured image
Print Recipe

A comforting and authentic Vietnamese pho recipe featuring slow-simmered beef broth, fragrant spices, and tender rice noodles, perfect for cozy dinners and gatherings.

Ingredients

Scale
  • 3 pounds beef bones (marrow and knuckle bones)
  • 2 medium onions, halved and charred
  • 4-inch piece fresh ginger, sliced and charred
  • 4 whole star anise
  • 2 cinnamon sticks
  • 4 whole cloves
  • 2 cardamom pods (optional)
  • 1/4 cup fish sauce (60 ml)
  • 1 tablespoon rock sugar (or substitute with regular sugar)
  • Salt, to taste
  • 5 quarts water (4.7 liters)
  • 1 pound flat rice noodles (bánh phở), fresh or dried thin wide noodles
  • 12 ounces beef sirloin or eye of round, thinly sliced against the grain
  • 2 cups bean sprouts
  • 1 cup fresh Thai basil leaves
  • 1/2 cup cilantro leaves
  • 3 green onions, thinly sliced
  • Fresh lime wedges, for squeezing
  • Jalapeño or bird’s eye chilies, thinly sliced (optional)
  • Hoisin sauce and Sriracha, for serving

Instructions

  1. Preheat oven to 450°F (230°C). Arrange beef bones on a roasting pan and roast for 20 minutes until browned.
  2. Add halved onions and ginger for the last 10 minutes of roasting, turning occasionally to char evenly.
  3. Toast star anise, cinnamon sticks, cloves, and cardamom pods in a dry pan over medium heat for 3-5 minutes until fragrant, being careful not to burn.
  4. Transfer roasted bones, onions, and ginger to a large stockpot. Add toasted spices and pour in 5 quarts (4.7 liters) of cold water.
  5. Bring to a boil, then reduce heat to low and simmer gently for 3 hours, skimming off foam or impurities during the first hour.
  6. In the last 30 minutes of simmering, stir in fish sauce, rock sugar, and salt to taste. Continue simmering uncovered to concentrate flavors.
  7. While broth simmers, soak dried rice noodles in warm water for 30 minutes until pliable but still firm. Rinse fresh noodles quickly and drain.
  8. Freeze beef for 15 minutes to firm up, then slice paper-thin against the grain.
  9. Remove bones, onions, and spices with a slotted spoon. Strain broth through a fine mesh strainer to remove solids. Keep broth hot on low heat.
  10. Divide soaked noodles into serving bowls. Arrange raw beef slices on top; they will cook in the hot broth.
  11. Ladle boiling broth over noodles and beef, allowing the meat to cook gently in seconds.
  12. Garnish with bean sprouts, basil, cilantro, green onions, lime wedges, and chilies. Serve hoisin and sriracha on the side.

Notes

Roasting bones and aromatics is essential for deep flavor. Skim foam early for clear broth. Soak noodles just until pliable to avoid mushiness. Slice beef thinly while slightly frozen for tenderness. Add herbs and lime just before serving to keep brightness. Keep broth hot to cook beef properly in the bowl.

Nutrition

Keywords: Vietnamese pho, pho recipe, beef pho, rice noodles, homemade pho, Vietnamese soup, slow simmered broth, authentic pho

Find it online: https://fizzlefork.com/flavorful-vietnamese-pho-with-rice-noodles-easy-homemade-recipe-guide/