authentic pho

Ingredients

• Servings: 4
• 4 pounds beef soup bones
• 1 onion, unpeeled and cut in half
• 5 slices fresh ginger
• 1 tablespoon salt
• 2 pods star anise
• 2 1/2 tablespoons fish sauce
• 4 quarts water
• 1 (8 ounce) package dried rice noodles
• 1 1/2 pounds beef top sirloin, thinly sliced
• 1/2 cup chopped cilantro
• 1 tablespoon chopped green onion
• 1 1/2 cups bean sprouts
• 1 bunch thai basil
• 1 lime, cut into 4 wedges
• 1/4 cup hoisin sauce (optional)
• 1/4 cup chile-garlic sauce (such as sriracha®) (optional)

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 9 hrs 20 mins


• preheat oven to 425 degrees f (220 degrees c).
• place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
• place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. bring to a boil and reduce heat to low. simmer on low for 6 to 10 hours. strain the broth into a saucepan and set aside.
• place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. bring stock to a simmer.
• divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. pour hot broth over the top. stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. serve with bean sprouts, thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.