Authentic Pho rice noudle soup
Authentic, Vietnamese pho soup is all about the broth! Beef bones, fish sauce, star anise, and ginger simmer for at least 6 hours, creating a complex, aromatic broth that may not be quick, but it's certainly delicious. The flavorful broth is ladled over rice noodles and thinly sliced beef and topped with fresh garnishes.
Craving warm, comforting pho? Well, then let us introduce you to the tastiest pho recipe on the internet. The key to this authentic Vietnamese soup is the flavorful broth that simmers for at least six hours before serving over rice noodles.
We promise, this soup is so worth the wait.
What is Pho?
Pho is a soup consisting of bone broth, rice noodles, thinly-sliced meat (in this recipe, it's beef), and fresh garnishes.
Where is Pho From?
As with many foods, the origins of pho are unknown. It is believed to have been created in northern Vietnam in the early 20th century. It gained popularity in many countries after the Vietnam War.
Learn more: What Is Pho and How Do You Make It?
Because you're making this authentic Vietnamese soup completely from scratch, the ingredient list is a little hefty. Here's what you'll need:
Beef Soup Bones
Use the shank and knee to make the homemade bone broth.
You should be able to find dry rice noodles at most grocery stores, either in the international aisle or another pantry aisle.
This recipe calls for beef top sirloin. Make sure it's thinly sliced so the hot broth can cook it.
Fish sauce will give the pho a hint of salty, fishy flavor.
Roast the onions for an extra depth of flavor.
Spices and Seasonings
This recipe calls for ginger, star anise, and salt.
Garnish your pho with cilantro, green onion, Thai basil, lime, hoisin sauce, sriracha, or anything else you like.
How to Make Pho
Pho is quite simple to make, it's just a little time consuming. You'll find the full, detailed recipe below — but here's what you can expect when making this pho:
Roast Bones and Onion
Roast the beef bones and onions until the bones are browned and the onions are soft.
Make the Broth
Combine roasted beef bones, roasted onions, ginger, salt, star anise, fish sauce, and water in a large stockpot. Allow to simmer for 6 to 10 hours. Then, strain the broth into a new saucepan.
Soak the Rice Noodles
Allow dry rice noodles to soak for 1 hour. While they're soaking, bring broth to a simmer.
Cook the Rice Noodles
Cook the rice noodles in boiling water. Drain and add noodles to a bowl topped with sirloin, cilantro, green onion, and broth. Garnish with your desired toppings.
How to Store Pho
Store broth and rice noodles separately in their own airtight containers in the fridge. They will stay fresh for up to four days. When you're ready to eat, reheat the broth on the stove and rice noodles in the microwave. Combine and enjoy.
How to Freeze Pho
You can only freeze the pho broth, not the rice noodles. Store completely cooled broth in airtight containers or zip-top freezer bags (frozen flat) in the freezer for up to three months. Thaw in the refrigerator overnight and reheat on the stove.
Allrecipes Community Tips and Praise
"Fantastic! So cheap and easy to make! A real 'set it and forget it' kind of meal. It took about 8 hours to make the stock really rich and tasty, but it turned out beautifully. Once it's done the only major work is the veggie prep for your pho sides," says VegasRedStar.
"Made this the other night. My first attempt at pho. Came out great. Tasted just like the restaurant down the street," according to Kevin Martin.
"Absolutely delicious. Used beef neck bones and picked the tender morsels out and put back into the soup. It's going to be difficult to enjoy Pho in any of my local go-to places now. Only a few top this," raves Chef by Night.
Editorial contributions by Bailey Fink
4 pounds beef soup bones (shank and knee)
1 medium onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 ½ tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1 ½ pounds beef top sirloin, thinly sliced
½ cup chopped cilantro
1 tablespoon chopped green onion
1 ½ cups bean sprouts
1 bunch Thai basil
1 medium lime, cut into 4 wedges
¼ cup hoisin sauce (Optional)
¼ cup chile-garlic sauce (such as Sriracha®) (Optional)
Preheat the oven to 425 degrees F (220 degrees C).
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.
Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.
Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.
When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.
Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.
Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.
Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
|Servings Per Recipe 4|
|% Daily Value *|
|Total Fat 11g||14%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 4g||16%|
|Total Sugars 9g|
|Vitamin C 20mg||101%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Credit source: https://www.allrecipes.com/recipe/228443/authentic-pho/