Vietnamese Beef Pho
A traditional Vietnamese noodle soup made with slow-cooked beef and fragrant spices.
Ingredients
- ●2 lbs beef bonespreferably oxtail or beef neck bones
- ●1 lb beef brisketthinly sliced
- ●1 package rice noodlesfresh or dried
- ●1 large onionsliced
- ●2 inches gingersliced
- ●2 tbsp fish sauceor to taste
- ●1 tbsp soy sauceor to taste
- ●2 whole star aniseor to taste
- ●1 whole cinnamon stickor to taste
- ●to taste saltor to taste
Instructions
- 1
1. In a large stockpot, char the beef bones over medium-high heat until browned.
- 2
2. Add sliced onion, ginger, fish sauce, and soy sauce to the pot and cook until the onion is translucent.
- 3
3. Add the beef brisket to the pot and cook for 2-3 minutes on each side.
- 4
4. Add 4 cups of water to the pot and bring to a boil.
- 5
5. Reduce heat to low and simmer for 1 1/2 hours.
- 6
6. Remove the beef brisket from the pot and slice into thin strips.
- 7
7. Strain the stock and discard the solids.
- 8
8. Cook the rice noodles according to the package instructions.
- 9
9. Assemble the pho by placing cooked noodles into bowls, topping with sliced beef, and ladling hot broth over the top.
- 10
10. Garnish with fresh herbs, bean sprouts, and lime wedges.