Experience the authentic flavors of Vietnam with this comforting Pho recipe. The rich, clear broth is simmered for hours with beef shin, charred onion, ginger, and star anise to create a deeply savory base. Served over tender rice vermicelli and topped with thinly sliced beef, fresh herbs, and a squeeze of lime, each bowl is a balance of warmth and freshness. This hearty soup is perfect for chilly evenings or when you need a restorative meal. It’s a labor of love that rewards patience with an unforgettable dining experience.
Pho
Description
Experience the authentic flavors of Vietnam with this comforting Pho recipe. The rich, clear broth is simmered for hours with beef shin, charred onion, ginger, and star anise to create a deeply savory base. Served over tender rice vermicelli and topped with thinly sliced beef, fresh herbs, and a squeeze of lime, each bowl is a balance of warmth and freshness. This hearty soup is perfect for chilly evenings or when you need a restorative meal.Ingredients
Directions
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Place beef shin (with bones) in a large pot and cover with 3 quarts of cold water.
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Bring the water to a boil over high heat.
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Skim off any foam and fat that rises to the surface.
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Reduce heat, cover, and simmer gently for 4 hours until the meat is tender.
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While the broth simmers, broil the unpeeled onion until the flesh is soft and charred, turning often.
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Peel the charred onion.
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Add the peeled onion, ginger slices, star anise, salt, and fish sauce to the beef broth during the last 15 minutes of simmering.
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Bring a separate pot of water to a boil and drop the vermicelli into it.
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Cook the vermicelli for 8 minutes, then remove from heat, rinse under cold water, and drain.
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Divide the drained vermicelli into three equal portions and place in individual serving bowls.
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Remove the beef from the broth, shred or slice it into manageable pieces, and divide into three equal portions.
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Place the beef portions on top of the vermicelli in each bowl.
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Strain the broth to remove the flavorings and solids, discarding them.
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Pour one cup of hot strained broth over the contents of each bowl.
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Top each bowl with thinly sliced sirloin, chopped scallions, and fresh cilantro sprigs.
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Sprinkle with pepper and sliced fresh chiles to taste.
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Serve immediately while hot.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 1135.0kcal
- % Daily Value *
- Total Fat 68.1g105%
- Saturated Fat 27.2g136%
- Cholesterol 354.1mg119%
- Sodium 326.9mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 118.0g236%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Reserved beef bones and flavorings can be saved for making a second batch of broth or eaten separately.
For a richer broth, you can add beef marrow bones or oxtails to the initial simmer.
Charred onion and ginger add a smoky depth essential to traditional pho flavor. Do not skip this step.
Serve with lime wedges, hoisin sauce, and sriracha on the side for diners to adjust to their preference.
The thinly sliced sirloin cooks instantly in the hot broth. Ensure it is sliced very thin for best texture.
