Authentic Vietnamese Pho

Ingredients

• 2 liters (8 cups) beef broth 2 liters (8 cups) beef broth
• 500 grams (1 lb) beef sirloin, thinly sliced 500 grams (1 lb) beef sirloin, thinly sliced
• 200 grams (7 oz) rice noodles 200 grams (7 oz) rice noodles
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 star anise 2 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 3 cardamom pods 3 cardamom pods
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Fresh herbs (Thai basil, cilantro, mint) for garnish Fresh herbs (Thai basil, cilantro, mint) for garnish
• Bean sprouts, lime wedges, and sliced chili for serving Bean sprouts, lime wedges, and sliced chili for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the beef broth to a boil.
2. 2.
   Add the onion, garlic, ginger, star anise, cinnamon sticks, and cardamom pods to the pot. Simmer for 30 minutes to infuse the broth with flavors.
3. 3.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
4. 4.
   Remove the spices from the broth using a strainer. Stir in the fish sauce, soy sauce, and sugar.
5. 5.
   Add the beef slices to the broth and cook for 1-2 minutes until they are just cooked through.
6. 6.
   Divide the cooked noodles among serving bowls. Ladle the hot broth and beef over the noodles.
7. 7.
   Serve the pho with fresh herbs, bean sprouts, lime wedges, and sliced chili on the side.

Treat your ingredients with care...

• Rice noodles — Cook the noodles according to the package instructions, but make sure not to overcook them as they can become mushy.
• Beef sirloin — Slice the beef thinly against the grain to ensure tenderness in the final dish.
• Fresh herbs — Use a variety of fresh herbs like Thai basil, cilantro, and mint for a burst of freshness and aroma in your pho.
• Bean sprouts — Blanch the bean sprouts in boiling water for a few seconds to slightly soften them before serving.
• Lime wedges — Squeeze fresh lime juice over the pho just before eating to add a tangy flavor.

Tips & Tricks

• For a richer broth, you can simmer beef bones along with the beef broth and strain them out before adding the spices.
• Customize your pho by adding thinly sliced onions, bean sprouts, and chili sauce to your bowl.
• If you prefer a spicier pho, add a few slices of fresh chili or a drizzle of sriracha sauce.
• To save time, you can prepare the broth in advance and refrigerate it. Just reheat it before serving and cook the beef slices fresh.
• Leftover pho can be stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop before serving.

Serving advice

Serve the pho hot in individual bowls, allowing each person to garnish their own bowl with fresh herbs, bean sprouts, lime wedges, and sliced chili according to their taste preferences.

Presentation advice

To make your pho visually appealing, arrange the beef slices on top of the noodles and garnish with a generous amount of fresh herbs. Serve with a side plate of bean sprouts, lime wedges, and sliced chili for a vibrant presentation.