Vietnamese Pho Recipe (Homemade Broth!)

Name: Vietnamese Pho Recipe (Homemade Broth!)
Prep time: 45 min
Cook time: 3 h 20 min
Total time: 4 h 5 min
Cuisine: Vietnamese
Ingredients: 5 to 6 pounds of beef knuckles or leg bones; 6 quarts cold water; 2 onions, quartered; 4-inch piece of fresh ginger, halved lengthwise; 2 cinnamon sticks; 1 tablespoon coriander seeds; 1 tablespoon fennel seeds; 6 whole star anise; 6 whole cloves; 1 black cardamom pod; 1 ½ tablespoons fine sea salt; 1/4 cup fish sauce; 1-inch piece of yellow rock sugar; 1 pound dried or fresh “banh pho” noodles; 8 ounces raw eye of round, sirloin, or tri-tip steak, thinly sliced across the grain; 1/4 cup thinly sliced onions; 1/4 cup chopped cilantro leaves; Optional for the table: fresh mint, Thai basil, bean sprouts, lime wedges, sliced green or red chilies, fish sauce, hoisin sauce, sriracha or chili sauce

Instructions

Prep:45minCook:3h 20min

Making Vietnamese pho at home is easy, especially with our traditional pho recipe. We realize our from-scratch recipe may look daunting, but it’s easier than you think, and there is a lot of inactive time while you wait for the broth (we’ve just been extra tedious to share everything we know). A few notes before you begin: (1) Parboiling the bones makes our broth clear, and you do not lose any flavor. (2) Keep your broth at a low simmer. Otherwise, it will reduce too much. If it seems that it is reducing too quickly, partially cover the pot with a lid. (3) There will be a generous amount of fat at the top of the broth when it is done. Skim it away with a spoon, or refrigerate the broth overnight. The fat rises to the top and solidifies, making it really easy to remove.

Updated at: Tue, 19 Nov 2024 08:36:21 GMT