Modern Vietnamese Pho

About this recipe

Experience the rich flavors of traditional Vietnamese Pho with a modern twist. This beloved noodle soup, known for its aromatic broth and fresh toppings, offers a comforting and satisfying meal. With beef bones and herbs creating a deeply flavorful stock, this Pho is completed with rice noodles, thinly sliced beef, and a variety of fresh garnishes.

Ingredients

• 1 pound beef bones
• 1 onion, halved and charred
• 2-inch piece of ginger, charred
• 4 star anise
• 2 cinnamon sticks
• 4 cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 8 cups beef broth
• 8 ounces rice noodles
• 1 pound beef sirloin, thinly sliced
• 1/2 cup bean sprouts
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves
• 1/4 cup fresh Thai basil leaves
• 1 lime, cut into wedges
• Sriracha sauce, for serving
• Hoisin sauce, for serving

Directions

1. 1

   Pre-boil the beef bones: Cover with water, bring to boil, and boil for 5 minutes. Drain and rinse.

2. 2

   Char the onion and ginger over open flame or broil in oven until blackened.

3. 3

   In a large pot, combine bones, charred onion, and ginger. Add enough water to cover and bring to a simmer.

4. 4

   Toast star anise, cinnamon, cloves, coriander, and fennel seeds in a dry skillet until fragrant. Add to pot.

5. 5

   Simmer broth uncovered for 3 hours, occasionally skimming off impurities. Add fish sauce and sugar.

6. 6

   Cook rice noodles according to package instructions. Drain and set aside.

7. 7

   To serve, divide noodles among bowls. Top with raw beef slices; ladle hot broth over to cook the meat instantly.

8. 8

   Garnish with bean sprouts, cilantro, mint, basil, lime wedges, Sriracha, and Hoisin sauce.