Try This Authentic Pho Recipe!

This Pho Recipe is Lit!

Peggybuy.com

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

Avoya Travel
  • 4 pounds beef soup bones
  • 1 onion, unpeeled and cut in half
  • Onions Red
  • 5 slices fresh ginger
  • 1 tablespoon salt
  • 2 pods star anise
  • 2 1/2 tablespoons fish sauce
  • 4 quarts water
  • 1 (8 ounce) package dried rice noodles
  • 1 1/2 pounds beef top sirloin, thinly sliced
  • 1/2 cup chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 1/2 cups bean sprouts
  • 1 bunch Thai basil
  • 1 lime, cut into 4 wedges
  • 1/4 cup hoisin sauce (optional)
  • 1/4 cup chile-garlic sauce (such as Sriracha®) (optional)
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  3. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  4. 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.
  5. 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.
  6. 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.

 

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