Mariusz Lewandowski
Flavorful Vietnamese Pho with Lovely Aromatic Herbs
Pho is a traditional Vietnamese soup made with broth, rice noodles, herbs, and meat, usually beef or chicken. It’s known for its fragrant and comforting qualities, making it a perfect meal for any time of the year. The combination of fresh herbs with the savory broth creates an irresistible and wholesome dish.
Ingredients:
For the Broth:
– 4 lbs beef bones (marrow and knuckle bones work well)
– 1 large onion, halved
– 4-inch piece of ginger, halved
– 5 star anise
– 3 cinnamon sticks
– 1 tablespoon coriander seeds
– 1 teaspoon whole cloves
– 1 tablespoon fennel seeds
– 1 rock sugar or 2 tablespoons regular sugar
– 2 tablespoons fish sauce
– 6 quarts water
For the Pho:
– 8 oz dried flat rice noodles (bánh phở)
– 1 lb sirloin or eye of round, thinly sliced
– 1 bunch fresh Thai basil
– 1 bunch fresh cilantro
– 1 bunch fresh mint
– 2-3 scallions, sliced
– 1 lime, cut into wedges
– 2 cups bean sprouts
– 1-2 fresh chilies, sliced
– Hoisin sauce, to taste
– Sriracha, to taste
Instructions:
1. Preparing the Broth:
1.1. Rinse the beef bones under cold water and place them in a large pot. Cover with water and bring to a boil for 10 minutes. Drain, rinse the bones again, and rinse out the pot.
1.2. Return the bones to the pot, cover with fresh water (6 quarts), and bring to a simmer.
1.3. Meanwhile, char the onion and ginger by placing them directly over an open flame or under a broiler until blackened. Add them to the pot.
1.4. In a dry skillet, toast the star anise, cinnamon sticks, coriander seeds, cloves, and fennel seeds until fragrant, then add them to the pot.
1.5. Add the rock sugar and fish sauce to the broth. Simmer gently for at least 4-6 hours, skimming off any impurities that rise to the surface.
2. Assembling the Pho:
2.1. Cook the rice noodles according to the package instructions. Drain and set aside.
2.2. Prepare the toppings: fresh herbs, scallions, lime wedges, bean sprouts, and chilies.
2.3. Place the thinly sliced beef in a single layer on a plate.
3. Serving the Pho:
3.1. In each bowl, place a portion of cooked rice noodles.
3.2. Arrange a few slices of raw beef on top of the noodles.
3.3. Bring the broth to a rolling boil, then immediately ladle it over the beef and noodles, ensuring the beef is fully submerged and cooked by the hot broth.
3.4. Garnish with fresh herbs, scallions, bean sprouts, lime wedges, and chilies.
3.5. Serve with hoisin sauce and Sriracha on the side for additional flavoring.
Enjoy your fragrant and savory Vietnamese Pho!
