I love this pho soup, especially during cold winters like this. I tried it for the first time at my job. They liked to bring in specialty guest restaurants throughout the week. I like to be adventurous and thought I would give this place of pleasantries a try. I mean it had a few things I liked, cilantro, meat, lime. For some reason, I associated it with tacos al pastor. I guess due to the cilantro and lime in the mix....I don't know, shut up. Anyway, I tasted it and became instantly addicted. The flavors were amazing and so fresh, so clean! I was in heaven! I searched the internet left and right, and found a recipe that even I can do! You know, cause I'm a klutz.
P.S. Can someone tell me how to pronounce it? I'm sure it can't be Fo', can it?
Authentic Pho Recipe
- Onions Red
- 5 slices fresh ginger
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in a large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Find this recipe and many other wonferful ones at All Recipe.