Ingredients :
For the Broth:
- 2 pounds beef bones (preferably marrow and knuckle bones)
- 1 pound beef brisket or beef chuck
- 1 large onion, halved
- 4-inch piece of ginger, halved lengthwise
- 5-6 star anise
- 1 cinnamon stick
- 6 whole cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 3 tablespoons fish sauce
- 1 tablespoon rock sugar (or brown sugar)
- Salt to taste
- 12 cups of water
For the Noodles and Toppings:
- 1 pound rice noodles (banh pho)
- Thinly sliced raw beef (sirloin or round), or cooked chicken (for Pho Ga)
- Fresh herbs: cilantro, Thai basil, mint
- Bean sprouts
- 1-2 limes, cut into wedges
- 1-2 chili peppers, thinly sliced (optional)
- Hoisin sauce (for serving)
- Sriracha or chili sauce (for serving)
- Sliced green onions (for garnish)
Instructions :
- Begin by parboiling the beef bones to remove impurities. Place the beef bones in a large pot, cover with water, and bring to a boil. Let it boil for about 5 minutes, then drain and rinse the bones under cold water. This step ensures a clearer broth.
- In a dry pan, char the onion and ginger halves over medium heat until they are slightly blackened, about 5-7 minutes. This will bring out their natural sweetness and deepen the flavor of the broth.
- In a large pot, combine the parboiled bones, brisket (or chuck), charred onion and ginger, star anise, cinnamon stick, cloves, coriander seeds, fennel seeds, fish sauce, sugar, and water. Bring to a boil, then reduce the heat and simmer uncovered for at least 3-4 hours, skimming off any foam or impurities that rise to the surface.
- After 3-4 hours, remove the brisket or chuck from the broth and set aside. Continue simmering the broth for an additional 1-2 hours, allowing the flavors to fully develop.
- Strain the broth through a fine-mesh sieve or cheesecloth to remove the solids. Season the broth with salt to taste. Keep it warm over low heat until ready to serve.
- Cook the rice noodles according to the package instructions. Typically, they only need to be soaked in hot water for a few minutes until they are tender but still chewy. Drain the noodles and set aside.
- Slice the cooked brisket (or chuck) thinly and set aside. If you’re using raw beef slices, make sure they are very thin so they cook quickly when the hot broth is poured over them.
- Divide the cooked noodles into individual serving bowls.
- Arrange the slices of beef (or chicken) on top of the noodles. Add any additional toppings like bean sprouts, fresh herbs (cilantro, basil, mint), and green onions.
- Ladle the hot broth over the noodles and meat, ensuring the broth is hot enough to cook any raw beef slices instantly.
- Serve the Pho with lime wedges, hoisin sauce, and Sriracha or chili sauce on the side. Each person can customize their bowl by adding herbs, bean sprouts, lime juice, and sauces to taste.
- Enjoy your homemade Pho hot, and don’t be afraid to slurp the noodles—it’s part of the authentic experience!
