Pho (Vietnamese Noodle Soup)

Pho is a Vietnamese noodle soup that’s both hearty and fragrant, often enjoyed for breakfast or lunch. It features a flavorful broth, rice noodles, thin cuts of beef, and a variety of fresh toppings.

Preparation Time: 30 minutes
Cooking Time: 6 hours
Resting Time: N/A
Total Time: 6 hours 30 minutes
Serving: 6

Ingredients:

• 2 kg beef bones
• 500g brisket or sirloin
• 4-inch piece of ginger, halved lengthwise
• 1 large onion, halved
• 5 star anise
• 4 cloves
• 1 cinnamon stick
• 2 cardamom pods
• 1 tablespoon coriander seeds
• 2 tablespoons fish sauce
• Salt and sugar, to taste
• 400g flat rice noodles
• Fresh herbs: cilantro, basil, and mint
• Bean sprouts, lime wedges, and sliced chili for garnish

Method:

1. Char ginger and onion on an open flame or under a broiler until slightly blackened. Rinse under water to remove any soot.
2. In a large pot, add beef bones and brisket. Cover with water and bring to a boil. Skim off any scum that rises to the top.
3. Add charred ginger and onion, star anise, cloves, cinnamon, cardamom, and coriander seeds to the pot. Reduce heat and simmer for about 6 hours.
4. Cook rice noodles as per package instructions. Rinse under cold water and drain.
5. Remove brisket from the broth and slice thinly.
6. Strain the broth and return to the pot. Season with fish sauce, salt, and a pinch of sugar.
7. Assemble the pho by placing noodles in bowls, topped with slices of brisket. Ladle the hot broth over the noodles.
8. Serve with fresh herbs, bean sprouts, lime wedges, and sliced chili on the side.

Notes:

• Toasting the spices before adding them to the broth can enhance their flavor.
• The broth can be made in advance and stored in the refrigerator for up to 3 days.
• For a vegetarian version, use vegetable broth and tofu.

Nutritional Information per Serving (Based on USDA Guidelines):

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 2g
• Sodium: 800mg
• Sugars: 3g

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