Authentic Slow-Simmered Beef Pho with Fresh Herbs
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
4 hours 30 minutes
Cuisine
Vietnamese
Category
Main Course
Description
Our Authentic Slow-Simmered Beef Pho is a delightful Vietnamese dish that combines tender slices of beef with a rich, aromatic broth infused with spices like star anise and cinnamon. The broth is slow-simmered to perfection, allowing the flavors to meld beautifully, while fresh herbs and lime add a burst of freshness. This version stands out with its balance of savory, sweet, and umami flavors, making it a comforting and satisfying meal.
Pho, a staple of Vietnamese cuisine, is known for its complex flavors and fragrant aroma. Originating from Northern Vietnam, this dish has become a beloved favorite worldwide. Our recipe pays homage to traditional techniques, using a slow-simmering process to extract maximum flavor from the beef bones and spices. Serve it with a variety of fresh herbs and lime wedges to customize each bowl to your taste. The choice of high-quality beef and authentic spices ensures a truly authentic experience.
Ingredients
For the Broth
- 2 pounds beef bones
- 1 pound beef brisket
- 1 onion, halved
- 4-inch piece ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 4 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
- Salt to taste
For the Noodles and Toppings
- 8 ounces rice noodles
- 1/2 pound beef sirloin, thinly sliced
- 1 cup bean sprouts
- 1/2 cup fresh basil leaves
- 1/2 cup fresh cilantro leaves
- 1 lime, cut into wedges
- Sliced chili peppers (optional)
Instructions
Preparation
Place beef bones and brisket in a large pot. Cover with water and bring to a boil. Simmer for 10 minutes, then drain and rinse the bones and meat.
In a clean pot, add the bones, brisket, onion, ginger, star anise, cinnamon, cloves, and coriander seeds. Cover with 4 quarts of water and bring to a boil. Reduce heat and simmer for 3 hours.
Assembly
Remove the brisket and set aside. Strain the broth and return it to the pot. Add fish sauce and salt to taste.
Cook rice noodles according to package instructions. Divide noodles among bowls.
Top noodles with sliced brisket, raw sirloin, and ladle hot broth over the top to cook the sirloin.
Garnish with bean sprouts, basil, cilantro, lime wedges, and chili peppers. Serve immediately.
Chef's Tips
- For a clearer broth, regularly skim off any impurities that rise to the surface during simmering.
- Adjust the level of spiciness by adding more or fewer chili peppers to the broth.
Nutrition Information
Serving_size
1 bowl
Calories
450 kcal
Protein
30 g
Carbohydrates
50 g
Fat
15 g
Fiber
3 g
Sugar
4 g
Sodium
1200 mg
Saturated_fat
5 g
Cholesterol
70 mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Chicken Pho
Replace beef bones and brisket with chicken bones and breast for a lighter version.
Vegetarian Pho
Use vegetable broth and tofu instead of beef for a vegetarian-friendly option.
Spicy Pho
Add extra chili peppers and a dash of sriracha to the broth for a spicy kick.
Storage Instructions
Refrigerator
Store the broth and cooked beef separately in airtight containers for up to 3 days.
Freezer
Freeze the broth in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
Shelf
Store dried rice noodles in a cool, dry place for up to 6 months.