Pho is Vietnamese noodle soup.
Pho - Vietnamese Beef Noodle Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, in the public domain
- Cook Time: Approximately 90 minutes
- Serves: 8
- 4 quarts low-sodium beef broth
- 2 large onions, thinly sliced
- 6 slices of fresh ginger
- 1 cinnamon stick
- 1 star anise
- 1 teaspoon whole black peppercorns
- 2 cloves garlic, peeled and smashed
- 1 pound sirloin tip, thinly sliced
- 2 x 8 oz packages dried rice noodles
Optional Garnish Ingredients
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh mint sprigs
- 1 cup loosely packed cilantro sprigs
- 3 fresh jalapeño peppers, thinly sliced
- 2 – 3 lime wedges
- Hoisin sauce
- Hot pepper sauce
- Vietnamese fish sauce ("nuoc mam" or "nam pla" -- use sparingly, can be high in sodium)
- In a large stockpot, add broth, onions, ginger, cinnamon, star anise, peppercorns and garlic.
- Bring to a boil then reduce heat to low and cover.
- Simmer for 1 hour, stirring occasionally.
- Arrange garnish ingredients into separate plates and bowls at the table.
- Soak rice noodles in hot water (do not boil) for 15 minutes or until softened then drain (do not rinse with cold water).
- Place equal amounts of noodles in soup bowls and cover with raw beef slices.
- Ladle hot broth over noodles and beef (the beef slices should cook or brown in the hot broth).
- Add garnish ingredients to your preference.
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