Pho is a traditional Vietnamese soup known for its rich and aromatic broth, typically served with rice noodles, fresh herbs, and a choice of meat. The dish is highly customizable and often enjoyed for breakfast or as a comforting meal throughout the day. Here’s a classic recipe for making Pho from scratch:
Classic Pho Recipe
Ingredients:
For the Broth:
- 2 pounds beef bones (such as oxtail or marrow bones)
- 1 onion, halved
- 1 piece of ginger (about 3 inches), sliced
- 5-6 whole cloves
- 1 star anise
- 1 cinnamon stick
- 1-2 cardamom pods (optional)
- 2-3 tablespoons fish sauce
- 1 tablespoon sugar
- Salt, to taste
- Water
For the Soup:
- 8 ounces rice noodles (banh pho)
- 1 pound beef sirloin or brisket, thinly sliced (can also use other meats like chicken)
- Fresh herbs (such as cilantro, Thai basil, and mint)
- Bean sprouts
- Lime wedges
- Chili peppers, sliced
- Hoisin sauce and Sriracha (optional, for serving)
Instructions:
1. Prepare the Broth:
- Preheat your oven to 450°F (230°C). Place the beef bones on a baking sheet and roast for about 30 minutes, turning once, until browned.
- In a large pot, add the roasted bones and cover with cold water. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Discard the water and rinse the bones.
- Return the bones to the pot and cover with fresh cold water. Bring to a boil, then reduce to a simmer. Skim off any foam or impurities that rise to the surface.
- Add the halved onion, sliced ginger, cloves, star anise, cinnamon stick, and cardamom pods (if using). Simmer gently for 4-6 hours, adding water as needed to keep the bones covered. If you’re short on time, you can simmer for at least 1-2 hours.
2. Prepare the Noodles and Meat:
- Cook the rice noodles according to the package instructions. Drain and set aside.
- If using beef brisket, you can cook it in the broth for about 1-2 hours until tender. For a quicker method, thinly slice the raw beef sirloin against the grain.
3. Strain and Season the Broth:
- After simmering, strain the broth through a fine-mesh sieve into another pot to remove solids. Discard the solids.
- Season the broth with fish sauce, sugar, and salt to taste. Adjust seasoning as needed.
4. Assemble the Pho:
- Divide the cooked rice noodles among bowls. Top with slices of cooked or raw beef (if using raw beef, it will cook quickly when added to the hot broth).
- Ladle the hot broth over the noodles and meat.
- Garnish with fresh herbs, bean sprouts, lime wedges, and chili peppers. Serve with hoisin sauce and Sriracha on the side for additional flavor.
Tips:
- Broth Clarity: For a clearer broth, you can briefly boil the bones in water and then rinse them before starting the simmering process.
- Herb Variations: Traditional Pho uses Thai basil, cilantro, and mint, but you can adjust based on availability or preference.
- Meat Options: Besides beef, Pho can be made with chicken, tofu, or other proteins. Adjust cooking times accordingly.
Pho is a versatile dish with regional variations across Vietnam and adaptations worldwide. The key to a great Pho is a well-made broth, so take the time to simmer it thoroughly for the best flavor.
