How to Cook Vietnamese Noodle Soup (Pho)

Introduction

The savoury broth and assortment of meats and vegetables that are featured in pho are two of the cuisine’s defining characteristics. Pho is a noodle soup dish that originates from Vietnam. This is a dish that is typically eaten for breakfast in Vietnam, but it has also become very famous as a street snack there.
At a first glance, preparing pho may appear to be a challenging task; but, if you have the appropriate materials and know-how, you can simply make this mouthwatering dish at home. The following is an in-depth, step-by-step guide that will teach you how to cook pho:

Ingredients

• 2 pounds of beef bones (oxtail, knuckle bones, and marrow bones)
• 1 onion, halved
• 2-inch piece of ginger, sliced
• 5-star anise pods
• 1 cinnamon stick
• 3 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 pound beef sirloin, thinly sliced
• 8 ounces of rice noodles
• 1 cup bean sprouts
• 1 bunch of Thai basil
• 1 bunch cilantro
• 2 limes, cut into wedges
• Hoisin sauce and Sriracha sauce (optional)

Instructions

1. Preheat the oven to 425°F. Place the beef bones on a baking sheet and roast in the oven for 30 minutes. This will help to develop a rich, caramelized flavour in the broth.
2. While the bones are roasting, prepare the aromatics. Cut the onion in half and slice the ginger into thin rounds.
3. In a large pot, add the roasted bones, onion, ginger, star anise, cinnamon stick, cloves, coriander seeds, fennel seeds, salt, and sugar. Fill the pot with enough water to cover the bones by about 2 inches.
4. Bring the pot to a boil, then reduce the heat to low and let simmer for at least 4 hours. Skim off any foam or impurities that rise to the surface.
5. After 4 hours, strain the broth through a fine-mesh strainer or cheesecloth into a clean pot. Discard the solids.
6. Slice the beef sirloin into thin slices and set aside.
7. Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent them from sticking together.
8. To serve, divide the cooked noodles between bowls. Add a few slices of beef to each bowl. Ladle the hot broth over the noodles and beef.
9. Serve with bean sprouts, Thai basil, cilantro, lime wedges, hoisin sauce, and Sriracha sauce on the side. Let your guests add their desired amount of each ingredient to their bowl of pho.

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10. To enjoy your pho, mix the bean sprouts, Thai basil, and cilantro into the soup. Squeeze in some lime juice to add a tangy flavour to the broth. Add a teaspoon of hoisin sauce and Sriracha sauce if desired to add some sweetness and spiciness to your bowl.
11. Enjoy your homemade pho while it’s hot and flavorful. The broth is the most important part of the dish, and the key to a flavorful broth is patience. Simmering the bones and aromatics for hours allows the flavours to develop and infuse into the broth.
12. You can experiment with different meats and vegetables in your pho. Chicken, shrimp, and tofu are great alternatives to beef. You can also add bok choy, carrots, and mushrooms to your soup for extra flavour and nutrition.
13. Leftover broth can be stored in the fridge for up to a week, or in the freezer for several months. When reheating, make sure to bring the broth to a boil before serving.

Conclusion

It is well worth the time and effort to make pho at home, despite the fact that it may take some time. In the convenience of your own home kitchen, you can whip up a bowl of real Vietnamese noodle soup that is savoury and flavorful with the help of the appropriate ingredients and cooking methods. Enjoy!

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