Vietnamese Pho
By Ben Braiser
Vietnamese Pho is a fragrant noodle soup of richly simmered beef broth infused with charred onion, ginger, and warm spices, poured over tender rice noodles and thinly sliced beef. Topped with fresh herbs, bean sprouts, and lime, it delivers a balance of savory, sweet, and bright flavors in every bowl. A beloved street-food staple, it’s perfect for both cozy dinners and special gatherings.
- Prep: 30 min
- Cook: 180 min
- Total: 210 min
- Yield: 6 servings
Ingredients
- 2 cup onion, sliced
- 4 ounce ginger, sliced
- 4 star anise pods
- 2 cinnamon sticks
- 0 6 cloves
- 2 tablespoon coriander seeds
- 4 pound beef marrow bones
- 12 cup water
- 0.50 cup fish sauce
- 2 tablespoon sugar
- 8 ounce rice noodles
- 1 pound beef sirloin, thinly sliced
- 1 cup onion, thinly sliced
- 1 cup cilantro leaves
- 1 cup Thai basil
- 1 cup bean sprouts
- 0 1 lime, cut into wedges
- 0 1 chili, thinly sliced
Steps
- Char onion and ginger under the broiler until lightly blackened.
- Toast spices in a dry skillet until aromatic.
- Simmer broth: combine beef marrow bones, water, charred onion, ginger, and toasted spices; bring to a boil, then reduce heat and simmer 180 minutes.
- Strain broth into a clean pot and stir in fish sauce and sugar; keep warm.
- Prepare noodles: soak or briefly blanch rice noodles until tender, then drain.
- Assemble: divide noodles into bowls, top with raw beef slices and sliced onion, then ladle hot broth over.
- Garnish each bowl with cilantro, basil, bean sprouts, lime wedges, and sliced chili.