Mangu

pho

Next Dish: Riz au gras

Pho is a traditional Vietnamese soup dish, often served as a staple in both local homes and restaurants. It is typically made with broth, rice noodles, herbs, and meat, usually beef or chicken. The dish is renowned for its aromatic quality, with the broth often simmered for several hours to achieve its unique flavor. Pho is commonly served with a side of fresh herbs, lime, and chili to allow individuals to customize the taste to their liking.

beef brisket

coriander seeds

fennel seeds

fish sauce

rock sugar

rice noodles

eye of round

sirloin

tri-tip steak

thai basil

salt

bean sprouts

beef bone

cardamom pod

cilantro

cinnamon stick

cloves

dried limes

ginger

green onion

jalapeno

onion

star anise

Recipe

Ingredients:

  • 2 onions

  • 4-inch piece fresh ginger

  • 2.5 pounds beef bones

  • 1.5 pounds beef brisket

  • 8 star anise

  • 5 whole cloves

  • 3-inch cinnamon stick

  • 1 tablespoon coriander seeds

  • 1 tablespoon fennel seeds

  • 1 cardamom pod

  • 1.5 tablespoons salt

  • 4 tablespoons fish sauce

  • 2 tablespoons rock sugar

  • 1.5 pounds rice noodles

  • 1/2 pound raw eye of round, sirloin, or tri-tip steak, thinly sliced

  • 1 bunch cilantro, chopped

  • 1 bunch green onions, chopped

  • 1 bunch Thai basil

  • 2 limes, cut into wedges

  • 2 jalapenos, sliced

  • 2 cups bean sprouts


Instructions:

  1. Char the onions and ginger over an open flame (grill or gas stove) until slightly blackened, about 5 minutes on each side. Rinse with water and set aside.

  2. Place the bones and brisket in a large pot. Add enough water to cover the bones and bring to a boil. Boil for 10 minutes, then drain and rinse the bones with water.

  3. Clean the pot and put the bones and brisket back in along with the charred onions and ginger. Add enough water to cover the bones.

  4. Toast the star anise, cloves, cinnamon stick, coriander seeds, fennel seeds, and cardamom pod in a dry pan over medium heat for about 3 minutes until fragrant. Add the toasted spices to the pot.

  5. Add the salt, fish sauce, and rock sugar to the pot. Bring the broth to a boil and then reduce to a simmer. Simmer for 1.5 hours.

  6. Remove the brisket from the pot and set it aside. Continue simmering the broth for another 1.5 hours.

  7. Strain the broth and discard the solids. Skim off any fat from the surface of the broth.

  8. Soak the rice noodles in hot water until tender and then drain them.

  9. Slice the cooked brisket thinly. Arrange the noodles, raw beef slices, and cooked brisket in bowls.

  10. Pour the hot broth over the noodles and meat in the bowls. The heat from the broth will cook the raw beef.

  11. Serve the pho with cilantro, green onions, Thai basil, lime wedges, jalapenos, and bean sprouts on the side. Each person can add these garnishes to their own bowl according to their preference.