Ingredients with Measurements:
- 2 lbs beef bones
- 1 onion, halved
- 3-inch piece of ginger, halved
- 5 star anise pods
- 3 cinnamon sticks
- 4 cloves
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp salt
- 1 tbsp sugar
- 1 lb beef sirloin, thinly sliced
- 8 oz rice noodles
- 2 cups bean sprouts
- 1 cup Thai basil leaves
- 1 cup cilantro leaves
- 1 lime, cut into wedges
- Hoisin sauce and Sriracha sauce, for serving
Special equipment needed:
- Large stockpot
- Fine mesh strainer
- Cheesecloth
Step-by-step instructions:
1. Preheat oven to 400°F. Place beef bones on a baking sheet and roast for 30 minutes.
2. In a large stockpot, add roasted beef bones, onion, ginger, star anise, cinnamon sticks, cloves, coriander seeds, fennel seeds, salt, and sugar. Cover with 4 quarts of water and bring to a boil.
3. Reduce heat to low and simmer for 6-8 hours, skimming any impurities that rise to the surface.
4. Remove beef bones and strain broth through a fine mesh strainer lined with cheesecloth. Discard solids.
5. Return broth to the pot and bring to a boil. Add sliced beef sirloin and cook for 1-2 minutes until just cooked through.
6. Cook rice noodles according to package instructions.
7. To serve, divide cooked noodles among bowls. Top with beef slices and ladle hot broth over the top. Serve with bean sprouts, Thai basil, cilantro, lime wedges, and sauces on the side.
Time:
Preparation time: 30 minutes
Cooking time: 6-8 hours
5. Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Chicken bones can be used instead of beef bones.
- Thai basil can be substituted with regular basil.
- Hoisin sauce can be substituted with oyster sauce.
Variations:
- Add sliced onions, scallions, or jalapeños to the toppings.
- Use chicken or vegetable broth instead of beef broth.
- Add cooked shrimp or chicken to the soup.
Tips and tricks:
- Skim any impurities that rise to the surface while simmering the broth.
- Use a fine mesh strainer lined with cheesecloth to strain the broth for a clear and smooth texture.
- Cook the rice noodles separately to prevent them from becoming mushy in the soup.
Storage instructions:
Store leftover broth and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat broth in a pot over medium heat until hot. Reheat noodles in boiling water for 1-2 minutes until heated through.
Presentation ideas:
Serve pho in large bowls with toppings arranged neatly on top.
Garnishes:
Garnish with sliced jalapeños, scallions, or red onions.
Pairings:
Serve with a side of steamed rice or crispy spring rolls.
Suggested side dishes:
Serve with a side of steamed rice or crispy spring rolls.
Troubleshooting advice:
If the broth is too salty, dilute with water or unsalted broth.
Food safety advice:
Make sure to cook the beef sirloin to a safe internal temperature of 145°F.
Food history:
Pho is a traditional Vietnamese soup that originated in the early 20th century in northern Vietnam.
Flavor profiles:
Pho has a savory and aromatic broth with hints of star anise, cinnamon, and cloves. The toppings provide freshness and crunch, while the sauces add sweetness and heat.
Serving suggestions:
Serve pho as a comforting and nourishing meal on a cold day.
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Region: Vietnamese