Buy all ingredients right below the recipe
Ingredients
- Pho noodles
- Fresh coriander
- 2 – 3 pcs cinnamon
- Spring onion
- 5 pcs star anise
- Red onion
- 3 pcs cardamom
- Mung bean sprouts
- 8 slices ginger
- Lime
- 1 roasted onion
- Chili
- 3 - 5 roasted shallots
- 5 - 6 tablespoons salt (to taste)
- 8 - 10 tablespoons fish sauce (to taste)
- 2 tablespoons sugar
Instructions
- 1Place the soup mix into a large pot, cover with water, and bring to a boil. Then pour out the water and wash the bones (to ensure a clear broth). Repeat the process, add 4 tablespoons of salt, and let the broth simmer. If foam appears, skim it off. Cook the beef round in the broth as well.
- 2After an hour of cooking, add roasted ginger slices, roasted onion, shallots, star anise and cinnamon, cardamom (roasting these ingredients will release much more aroma), and fish sauce to the broth. Let the broth simmer for two to three hours, then add salt, sugar, and fish sauce.
- 3Let the cooked beef round cool down and slice it against the grain into the thinnest possible slices.
- 4Soak the pho noodles in lukewarm water for about half an hour to soften them. Before pouring the broth, immerse the noodles in boiling water for about 2 minutes (according to package instructions) and then rinse them with cold water to prevent sticking.
- 5Serve the noodles in a bowl, add sliced beef, spring onion, and mung bean sprouts. Pour hot broth over them and serve immediately. Garnish the pho with coriander, chili, and a squeeze of lime.
Marcela Vuong
Vietnamese specialties from Marcela Vuong's kitchen will transport you to the very heart of Asia. Marcela runs a popular cooking school and will teach you how to make the best Vietnamese recipes.