Are your bags packed?! Well, don’t worry! They don’t need to be. With this Authentic Pho on the table, you’ll be taking the most flavorful, genuine Vietnamese adventure without having to worry about your suitcase exceeding the weight limit or if you’re going to have to sprint through the airport to make your flight on time. Instead, you can relax and find the comfiest seat in your home and leisurely sip on some salty, savory broth filled with lots of bouncy rice noodles and strips of tender sirloin. Authentic Pho sounds like the way to go, we think. There’s no stress and you still get to experience something new! It’s a win-win!
Ingredients
- 4 pounds beef soup bones, shank and knee
- 1 medium onion, unpeeled and cut in half
- 5 slices fresh ginger
- 1 tablespoon salt
- 2 pods star anise
- 2 1/2 tablespoons fish sauce
- 4 quarts water, plus more, as needed, for soaking and boiling the rice noodles
- 1 (8-ounce) package dried rice noodles
- 1 1/2 pounds beef top sirloin, thinly sliced
- 1/2 cup cilantro, chopped
- 1 tablespoon green onion, chopped
- 1 1/2 cups bean sprouts
- 1 bunch Thai basil
- 1 medium lime, cut into 4 wedges
- 1/4 cup hoisin sauce, optional
- 1/4 cup chile-garlic sauce, optional
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Place the beef bones on a baking sheet and roast until browned, about 1 hour.
Step 3 –At the same time, place the onion halves on a second baking sheet and roast until blackened and soft, about 45 minutes.
Step 4 –Transfer the beef bones and the onion halves to a large stockpot.
Step 5 –Add the ginger, the salt, the star anise, the fish sauce, and 4 quarts of the water to the beef bone mixture and bring to a boil.
Step 6 –Reduce the heat to low and simmer the broth mixture, about 6-10 hours.
Step 7 –Strain the broth into a saucepan and set aside.
Step 8 –Place the rice noodles in a large bowl of water and let soak for 1 hour, then drain.
Step 9 –After the noodles are done soaking, bring a large pot of water to a boil; cook the noodles in the boiling water for 1 minute, then drain.
Step 10 –While you’re waiting for the water to come to a boil, bring the broth to a simmer until heated.
Step 11 –Divide the cooked noodles among four bowls and top them with the sirloin, the cilantro, and the green onion.
Step 12 –Ladle the hot broth over the top of the meat.
Step 13 –Stir and let sit until the beef is partially cooked and no longer pink, 1-2 minutes.
Step 14 –Serve the pho with the bean sprouts, the Thai basil, the lime wedges, the hoisin sauce, and the chile-garlic sauce.