Authentic Pho Recipes

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AUTHENTIC PHO

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 9h20m

Yield 4

Number Of Ingredients 16



Authentic Pho image

Steps:

  • 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 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.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g

4 pounds beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 ½ tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1 ½ pounds beef top sirloin, thinly sliced
½ cup chopped cilantro
1 tablespoon chopped green onion
1 ½ cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce
¼ cup chile-garlic sauce (such as Sriracha®)

PHO

TV chef Thomas Joseph traveled to Vietnam to study pho, the country's traditional noodle soup; he came back with this authentic recipe. Martha made this recipe on Cooking School episode 304.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 26



Pho image

Steps:

  • Make the broth: Fill a large stockpot with water and bring to a boil over high heat. Add bones, oxtail, and brisket to boiling water and cook for 5 minutes. Drain and return to stockpot.
  • Meanwhile, place cloves, star anise, cinnamon, cardamom, peppercorns, coriander seeds, and fennel seeds in a medium skillet and toast over medium high heat until fragrant, 2 to 3 minutes. Transfer spices to a plate to cool; set aside.
  • Preheat broiler. Place onions, shallots, and ginger on a baking sheet and place under broiler until blistered and charred. Alternatively, using tongs, hold onions, shallots, and ginger individually over an open flame; transfer onions, shallots, ginger, and spices to stockpot with bones and meat.
  • Add enough water to stockpot to cover bones, meat, onions, shallots, and ginger (32 to 40 cups). Place stockpot over medium-high heat and bring to a simmer. Let simmer 6 to 8 hours, skimming impurities from the top as necessary.
  • Remove brisket from stockpot and transfer to refrigerator; chill until firm before thinly slicing. Remove bones, oxtail, and large pieces of onions and ginger from stockpot and discard. Strain broth through a fine-mesh sieve lined with cheesecloth; discard solids. Stir in fish sauce and yellow rock sugar. Skim any remaining fat from surface (refrigerating broth overnight will make this easier) and discard.
  • To serve: Place noodles in a large bowl and add enough water to cover; let soak 30 minutes and drain.
  • Bring broth to a simmer over medium-high heat. Bring a large pot of water to a boil over high heat; add soaked noodles and cook, swishing noodles to release starch and prevent clumping. Immediately divide noodles evenly between 8 to 10 serving bowls. Top with sliced onions, scallions, and eye of the round and brisket sliced. Ladle over hot broth and serve immediately with cilantro, Thai basil, lime wedges, bean sprouts, chile, chile sauce, and hoisin sauce.

4 pounds marrow or knuckle bones, rinsed and patted dry
3 pounds oxtail, rinsed and patted dry
2 1/2 pounds beef brisket, rinsed and patted dry
10 whole cloves
6 pieces star anise
2 sticks Vietnamese cinnamon
2 black cardamom pods
2 teaspoons whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 (4-inch) piece ginger, halved lengthwise
2 large onions
4 shallots
1/3 cup Vietnamese fish sauce
1 (1 1/2-inch) piece yellow rock sugar
1 (16-ounce) package pho rice noodles
1/2 onion, halved lengthwise and thinly sliced
4 to 5 scallions, thinly sliced
8 ounces eye of the round, frozen until firm and thinly sliced
Vietnamese cilantro, for serving
Thai basil, for serving
Bean sprouts, for serving
Lime wedges, for serving
Thai bird's eye chiles, thinly sliced, for serving
Chile sauce, such as Sambal, for serving
Hoisin sauce, for serving

TRADITIONAL VIETNAMESE BEEF PHO RECIPE BY TASTY

Here's what you need: mixed beef leg bones, ginger, large garlic, medium yellow onion, cinnamon, whole black peppercorn, whole star anise, beef brisket, kosher salt, fish sauce, boneless sirloin steak, flat rice noodle, fresh mung bean sprouts, small red onion, jalapeño, fresh thai basil, lime, hoisin sauce, siracha

Provided by Pierce Abernathy

Categories     Dinner

Yield 8 servings

Number Of Ingredients 19



Traditional Vietnamese Beef Pho Recipe by Tasty image

Steps:

  • Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
  • Set a rack in the upper third of the oven and preheat the broiler.
  • Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
  • Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
  • Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
  • Season the brisket liberally with salt and add it to the stockpot.
  • Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
  • Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
  • Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
  • Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
  • Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
  • Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
  • Enjoy!

10 lb mixed beef leg bones, shin, knuckle and marrow bones
12 oz ginger, 2 large hands, halved lengthwise
1 head large garlic, halved crosswise
4 kg medium yellow onion, halved lengthwise
8 sticks cinnamon
¼ cup whole black peppercorn
6 pods whole star anise
1 lb beef brisket
kosher salt
¼ cup fish sauce, plus more to taste
1 lb boneless sirloin steak
1 lb flat rice noodle, cooked according to package instructions
2 cups fresh mung bean sprouts
1 small red onion, very thinly sliced lengthwise
1 jalapeño, sliced into thin rounds
1 large bunch fresh thai basil
1 lime, cut into wedges
hoisin sauce
siracha

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