Pho (Vietnam)
Pho, the iconic Vietnamese noodle soup, is a harmonious blend of flavours and aromas that tantalizes the senses. Originating from the streets of Hanoi, this beloved dish is characterized by its fragrant broth, tender rice noodles, and an array of fresh herbs and spices. Interest fact is that it is traditionally enjoyed as a breakfast dish. A huge thank you to Thuy for assisting me with this delicious recipe!
Broth
- 2 lbs beef bones and shank
- 10 cups water
- 1 onion, quartered
- 1-inch piece of ginger, sliced
- 2 leeks, cleaned and chopped
- 2 cinnamon sticks
- 1 tbsp whole peppercorns
- 1 tbsp coriander seeds
- 1-2 pieces rock sugar (to taste)
- 1-2 tsp salt (to taste)
- 2-3 tbsp fish sauce (to taste)
Soup
- Rice noodles (fresh or dried)
- 1 lb beef sirloin, thinly sliced
- Fresh chillies, sliced (to taste)
- Fresh coriander (cilantro), chopped
- Lime wedges
- Thai basil (optional, for serving)
Step 1
In a large pot, combine the beef bones, shank, water, onion, ginger, leeks, cinnamon sticks, peppercorns, coriander seeds, rock sugar, salt, and fish sauce.
Step 2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and skim off any foam or impurities that rise to the surface.
Step 3
Cover the pot and let the broth simmer for at least 4-6 hours, allowing the flavours to develop. You can simmer it longer for an even richer taste (up to 12 hours is ideal).
Step 4
After simmering, remove the pot from the heat. Use a slotted spoon to remove the bones and larger pieces. Strain the broth through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids.
Step 5
While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
Step 6
In a separate pan, quickly sear the thinly sliced beef sirloin in a little oil over high heat until just cooked through. Remove from heat.
Step 7
In bowls, place a portion of the cooked rice noodles. Ladle the hot beef bone broth over the noodles. Top with the cooked beef sirloin, fresh chillies, and chopped coriander.
Step 8
Serve the soup hot, accompanied by lime wedges and Thai basil on the side for garnish. Squeeze lime juice over the soup to enhance the flavours.
