Authentic Slow-Simmered Vietnamese Pho with Aromatic 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
Vietnamese pho is a symphony of flavors and textures, featuring a rich, aromatic broth that is slow-simmered to perfection. This version of pho is special because it uses a combination of roasted beef bones, charred onion, and ginger to create a deep, complex flavor profile. The broth is infused with star anise, cinnamon, and cloves, giving it a warm and inviting aroma. Served with tender slices of beef, fresh herbs, and rice noodles, this pho is a comforting and satisfying dish that captures the essence of Vietnamese cuisine.
Originating from Northern Vietnam, pho has become a beloved dish worldwide, known for its soothing qualities and versatility. The key to a great pho lies in the broth, which requires patience and attention to detail. This recipe emphasizes traditional techniques, such as roasting the bones and charring the aromatics, to enhance the depth of flavor. Serve this pho with a side of fresh herbs, bean sprouts, and lime wedges to allow each diner to customize their bowl to their liking. The choice of high-quality beef and fresh herbs ensures a vibrant and authentic taste experience.
Ingredients
For the Broth
- 2 pounds beef bones
- 1 onion, halved
- 4-inch piece of ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 4 cloves
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt to taste
For the Pho
- 8 ounces rice noodles
- 1 pound beef sirloin, thinly sliced
- Fresh herbs (cilantro, basil, mint)
- Bean sprouts
- Lime wedges
- Sliced chili peppers
Instructions
Preparation
Roast the beef bones, onion, and ginger in a preheated oven at 400°F for 30 minutes.
Transfer roasted ingredients to a large pot, add 4 quarts of water, and bring to a boil.
Reduce heat and simmer for 3 hours, skimming off foam.
Assembly
Add star anise, cinnamon, cloves, fish sauce, sugar, and salt. Simmer for another hour.
Strain the broth and return to the pot. Adjust seasoning if necessary.
Cook rice noodles according to package instructions.
Divide noodles among bowls, top with beef slices, and pour hot broth over.
Garnish with fresh herbs, bean sprouts, lime wedges, and chili peppers.
Chef's Tips
- For a clearer broth, blanch the bones in boiling water for 5 minutes before roasting.
- Use a mandoline to slice the beef sirloin thinly for a more tender texture.
Nutrition Information
Serving_size
1 bowl
Calories
350 kcal
Protein
25 g
Carbohydrates
40 g
Fat
10 g
Fiber
2 g
Sugar
3 g
Sodium
900 mg
Saturated_fat
3 g
Cholesterol
50 mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Chicken Pho
Replace beef bones with chicken bones and use chicken breast instead of beef sirloin.
Vegetarian Pho
Use vegetable broth and tofu instead of beef, and add mushrooms for extra flavor.
Spicy Pho
Add sliced jalapeños and a dash of sriracha to the broth for a spicy kick.
Storage Instructions
Refrigerator
Store the broth and noodles separately in airtight containers for up to 3 days.
Freezer
Freeze the broth in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Shelf
Store dried rice noodles in a cool, dry place for up to 6 months.