pho
Pho is a Vietnamese soup made by simmering beef bones and spices, served with rice noodles, herbs, and meat slices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Bones | 1 | Kilogram |
| Beef Brisket | 500 | Grams |
| Rice Noodles | 400 | Grams |
| Onion | 1 | Count |
| Ginger | 1 | Piece |
| Star Anise | 3 | Count |
| Cinnamon Stick | 1 | Count |
| Cloves | 5 | Count |
| Fish Sauce | 60 | Milliliters |
| Sugar | 1 | Tbsp |
| Salt | 1 | Tbsp |
| Bean Sprouts | 200 | Grams |
| Lime | 2 | Count |
| Thai Basil | 1 | Bunch |
| Cilantro | 1 | Bunch |
| Green Onions | 3 | Count |
| Chili Pepper | 2 | Count |
Instructions
- Char the onion and ginger under a broiler or on a grill until blackened.
- In a large pot, add beef bones and cover with water. Bring to a boil and simmer for 10 minutes. Drain and rinse the bones.
- Refill the pot with 4 liters of water, add the bones, charred onion, ginger, star anise, cinnamon, and cloves. Simmer for 3 hours.
- Strain the broth, discarding solids. Return the broth to the pot and season with fish sauce, sugar, and salt.
- Cook rice noodles according to package instructions, then drain and rinse with cold water.
- To serve, divide noodles among bowls, top with sliced beef brisket, and ladle hot broth over to cook the meat.
- Garnish with bean sprouts, lime wedges, Thai basil, cilantro, green onions, and chili peppers.
Prep
- Soak beef bones in cold water for 1 hour to remove impurities.
Kitchen equipment
Broiler or GrillLarge PotFine Mesh Strainer