Vietnamese Beef Pho
Vietnamese beef pho begins with a broth made by simmering beef bones for eight hours or more to extract a clear yet deeply flavored stock. The defining step is dry-toasting whole spices - star anise, cinnamon sticks, and cloves - in a pan until fragrant, then charring halved onion and ginger over open flame to develop smoky sweetness before adding them to the pot. Skimming impurities from the surface throughout the cooking process is essential for maintaining the broth's signature clarity and golden transparency. Blanched rice noodles are placed in a bowl with paper-thin slices of raw beef on top, and the boiling broth is poured over to partially cook the meat, leaving it tender and faintly pink. Fish sauce adjusts the salinity, and a plate of fresh bean sprouts, lime wedges, Thai basil, and sliced chili allows each diner to customize their bowl.
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Instructions
- 1
Soak bones 1 hour; blanch and rinse clean.
- 2
Char ginger and onion over an open flame.
- 3
Simmer bones with charred ginger, onion, star anise, and cinnamon in 3L water for 6~8 hours.
- 4
Strain broth and season with fish sauce.
- 5
Cook rice noodles and place in bowls; top with raw beef slices and pour boiling broth over.
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Nutrition (per serving)
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