Pho Recipe

Beef bones: Provide the rich and hearty base for the broth.

Onion: Adds sweetness and depth to the broth.

Ginger: Infuses the broth with a warm, spicy flavor.

Star anise: Imparts a licorice-like taste, essential for authentic pho.

Cinnamon: Adds a sweet and woody flavor to the broth.

Coriander seeds: Contribute a citrusy and slightly peppery note.

Salt: Enhances all the flavors in the broth.

Sugar: Balances the savory and spicy elements.

Fish sauce: Adds umami and depth to the broth.

Rice noodles: The main carbohydrate component, providing a chewy texture.

Beef sirloin: Thinly sliced to cook quickly in the hot broth.

Bean sprouts: Add a fresh and crunchy texture.

Lime: Provides a tangy contrast to the rich broth.

Fresh herbs: Cilantro and basil add a burst of freshness.

Chili peppers: Bring heat and spice to the dish.

When roasting the beef bones, onion, and ginger in the oven, make sure to spread them out evenly on the baking sheet. This ensures that they roast uniformly, which enhances the depth of flavor in your broth. Additionally, don't skip the step of skimming off any foam when you bring the mixture to a boil. This helps to keep your broth clear and free of impurities, resulting in a cleaner taste and presentation.

• beef bones - Substitute with chicken bones: Chicken bones can provide a similar depth of flavor and richness to the broth.

• onion - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness to the broth.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though slightly more citrusy.

• star anise - Substitute with fennel seeds: Fennel seeds have a similar licorice-like flavor that can mimic the taste of star anise.

• cinnamon - Substitute with cassia bark: Cassia bark has a similar flavor profile to cinnamon and can be used in the same quantity.

• coriander seeds - Substitute with cumin seeds: Cumin seeds provide a warm, earthy flavor that can complement the other spices.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the broth.

• sugar - Substitute with rock sugar: Rock sugar dissolves slowly and provides a more subtle sweetness.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone.

• rice noodles - Substitute with glass noodles: Glass noodles have a similar texture and can absorb the flavors of the broth well.

• beef sirloin - Substitute with chicken breast: Chicken breast can be thinly sliced and cooked quickly, providing a lean protein alternative.

• bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and fresh taste.

• lime - Substitute with lemon: Lemon can provide a similar acidity and brightness to the dish.

• fresh herbs (cilantro, basil) - Substitute with mint and parsley: Mint and parsley can offer a fresh and aromatic flavor profile.

• chili peppers - Substitute with red pepper flakes: Red pepper flakes can provide a similar heat and spice to the dish.

• Allow the broth to cool to room temperature before storing. This prevents condensation and helps maintain the flavor.
• Transfer the broth to airtight containers. For convenience, consider using portion-sized containers so you can defrost only what you need.
• Store the broth in the refrigerator for up to 4 days. If you plan to keep it longer, freezing is a better option.
• To freeze, pour the broth into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top as the liquid will expand when frozen.
• Label the containers with the date so you can keep track of freshness. The broth can be frozen for up to 3 months.
• When ready to use, thaw the broth in the refrigerator overnight or use the defrost setting on your microwave.
• Reheat the broth on the stove over medium heat until it reaches a simmer. Avoid boiling as it can alter the flavor.
• Store cooked rice noodles separately in an airtight container in the refrigerator for up to 2 days. To prevent sticking, toss them with a small amount of vegetable oil.
• For freezing rice noodles, spread them out on a baking sheet to freeze individually before transferring to a freezer bag. This prevents clumping.
• Store raw beef slices in the refrigerator for up to 2 days. For longer storage, freeze the slices in a single layer on a baking sheet, then transfer to a freezer bag once frozen.
• Fresh herbs like cilantro and basil should be stored in the refrigerator. Wrap them in a damp paper towel and place in a plastic bag to keep them fresh for up to a week.
• Bean sprouts are best used fresh but can be stored in the refrigerator for up to 3 days. Keep them in a container with a damp paper towel to maintain crispness.
• Lime wedges and chili peppers can be stored in the refrigerator for up to a week. Keep them in a sealed container to retain their freshness.

• Gently reheat the broth on the stove over medium heat until it reaches a simmer. Avoid boiling to maintain the delicate flavors of the spices.
• If you have leftover noodles, briefly dip them in boiling water for about 30 seconds to warm them up without making them mushy.
• For the beef slices, you can either add them directly to the hot broth to cook through, or if you prefer them rare, place them in the bowl first and pour the steaming broth over them.
• Reheat the bean sprouts by quickly blanching them in boiling water for 10-15 seconds, or simply add them directly to the hot soup if you like them crunchy.
• Warm up the lime wedges and fresh herbs by letting them sit at room temperature for a few minutes before serving.
• If you have any leftover chili peppers, you can add them directly to the hot broth or warm them slightly in a pan for a more intense flavor.

• Oven: Used to roast the beef bones, onion, and ginger at 400°F for 30 minutes.

• Large pot: Essential for boiling the roasted ingredients and simmering the broth for 3 hours.

• Skimmer: Handy for skimming off any foam that forms on the surface of the boiling water.

• Strainer: Necessary for straining the broth to remove solids and ensure a clear soup.

• Knife: Used to slice the ginger, halve the onion, and thinly slice the beef sirloin.

• Cutting board: Provides a stable surface for cutting the ginger, onion, and beef.

• Measuring spoons: Helps measure out the salt, sugar, and fish sauce accurately.

• Tongs: Useful for handling the roasted bones and transferring them to the pot.

• Mixing bowl: Can be used to hold the cooked rice noodles once they are drained.

• Ladle: Essential for serving the hot broth over the noodles and beef slices.

• Serving bowls: Used to assemble and serve the pho with noodles, beef, and toppings.

• Chopsticks: Traditional utensil for eating pho, allowing you to pick up noodles and toppings easily.

• Soup spoons: Used for sipping the delicious broth.

Roast in advance: Roast the beef bones, onion, and ginger the day before to save time on the cooking day.

Pre-slice beef: Have your beef sirloin pre-sliced by your butcher or slice it yourself and store it in the fridge.

Use a slow cooker: Simmer the broth in a slow cooker overnight instead of on the stove for a hands-free approach.

Prep garnishes: Wash and chop all fresh herbs, bean sprouts, and chili peppers ahead of time and store them in the fridge.

Quick noodles: Use instant rice noodles that only need a quick soak in hot water instead of boiling.