Ingredients with Measurements:
- 1 pound beef bones
- 2 onions, peeled and halved
- 2-inch piece of ginger, sliced
- 1 cinnamon stick
- 1 star anise
- 2 cloves
- 6 cups beef broth
- 1 pound beef sirloin, thinly sliced
- 8 ounces rice noodles
- 2 cups bean sprouts
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 2 limes, cut into wedges
- 2 jalapeño peppers, sliced
- Hoisin sauce and Sriracha sauce, for serving
Special equipment needed:
- Large stockpot
- Fine mesh strainer
- Large bowl
- Tongs
- Soup bowls
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the beef bones, onions, and ginger on a baking sheet and roast for 30 minutes.
2. In a large stockpot, add the roasted bones, onions, ginger, cinnamon stick, star anise, cloves, and beef broth. Bring to a boil, then reduce heat to low and simmer for 2-3 hours.
3. Strain the broth through a fine mesh strainer into a large bowl. Discard the solids.
4. Cook the rice noodles according to package instructions. Drain and set aside.
5. In a pot of boiling water, blanch the bean sprouts for 1-2 minutes. Drain and set aside.
6. To assemble the soup bowls, divide the cooked rice noodles and beef slices among the bowls. Ladle the hot broth over the top.
7. Serve with bean sprouts, cilantro, basil, mint, lime wedges, jalapeño peppers, hoisin sauce, and Sriracha sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Roast beef bones, onions, and ginger at 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Beef bones can be substituted with chicken bones or vegetable broth for a vegetarian version.
- Beef sirloin can be substituted with chicken, pork, or tofu.
Variations:
- Add sliced onions, scallions, and/or garlic to the broth for extra flavor.
- Use different herbs such as Thai basil or parsley.
- Add sliced mushrooms or bok choy for added nutrition.
Tips and tricks:
- Skim the fat off the top of the broth for a healthier soup.
- Freeze leftover broth for future use.
- Use a mandoline to slice the beef thinly.
Storage instructions:
Store leftover broth and cooked rice noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and rice noodles separately in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in large bowls with the toppings arranged neatly on top.
Garnishes:
Garnish with fresh herbs, lime wedges, and sliced jalapeño peppers.
Pairings:
Serve with a side of steamed vegetables or a light salad.
Suggested side dishes:
- Steamed broccoli
- Mixed greens salad with a citrus vinaigrette
- Grilled vegetables
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the beef is tough, simmer it in the broth for a longer period of time.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pho is a traditional Vietnamese soup that originated in the early 20th century in northern Vietnam.
Flavor profiles:
Pho has a savory, umami flavor from the beef broth and spices, with a hint of sweetness from the cinnamon and star anise.
Serving suggestions:
Serve the soup with a side of fresh herbs, lime wedges, and sliced jalapeño peppers.
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Region: Vietnamese