Vietnamese Beef Pho
A classic Vietnamese noodle soup made with beef broth, rice noodles, and your choice of beef. A comforting and flavorful meal.
Ingredients
- ●2 lbs Beef bonespreferably oxtail or beef neck bones
- ●1 lb Beef brisket or chucksliced into thin strips
- ●1 package Rice noodlesfresh or dried
- ●1 medium Onioncharred and sliced
- ●2 inches Gingersliced
- ●2 whole Star aniseor 1 tsp ground anise
- ●1/2 tsp Cinnamonground
- ●2 tbsp Fish sauceor to taste
- ●2 tbsp Soy sauceor to taste
- ●to taste Black pepper
Instructions
- 1
Char the onion and ginger on a gas stovetop or in the oven until caramelized.
- 2
In a large stockpot, combine beef bones, charred onion and ginger, star anise, cinnamon, fish sauce, and soy sauce.
- 3
Pour in 4 cups of cold water and bring to a boil.
- 4
Reduce heat to a simmer and cook for 1 1/2 hours, or until the broth is rich and flavorful.
- 5
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
- 6
Bring the broth to a boil, then reduce the heat to a simmer.
- 7
Cook the rice noodles according to the package instructions.
- 8
Slice the beef brisket or chuck into thin strips and cook in the broth for 3-5 minutes, or until cooked to your liking.
- 9
Serve the beef and noodles in bowls, garnished with sliced onion, bean sprouts, and fresh herbs if desired.
- 10
Season with black pepper to taste.