Vietnamese Pho is a traditional noodle soup consisting of broth, rice noodles, herbs, and meat, usually either beef or chicken. It's a delicious and aromatic dish that is perfect for any occasion.
Ingredients
- 1 beef bones preferably marrow and knuckle bones
- 1 inch ginger sliced
- 1 onion halved
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 1 package rice noodles cook as per package instructions
- 1 pound beef sirloin thinly sliced
- 1 bunch cilantro fresh, chopped
- 1 bunch scallions chopped
- 3 star anise
- 2 cloves
- 1 bunch Thai basil fresh
- 2 limes cut into wedges
- 1 piece chilli pepper to taste
Instructions
- Char the ginger and onion directly over an open flame or in a hot pan until blackened, then rinse under running water and set aside.
- In a large pot, cover the beef bones with water and bring to a boil. Boil for 10 minutes, then drain and rinse the bones to remove impurities.
- Return the cleaned bones to the pot and fill with 8 cups of fresh water. Add the charred ginger and onion, salt, sugar, fish sauce, star anise, and cloves. Bring to a boil, then reduce heat and simmer for 2 hours, skimming any scum that rises to the surface.
- In the meantime, prepare the rice noodles according to package instructions. Drain and set aside.
- Once the broth is ready, strain it into a clean pot, discarding the solids.
- To serve, place some rice noodles into a bowl and top with sliced beef sirloin. Pour hot broth over the top, which will cook the thin slices of beef.
- Garnish with cilantro, chilli peppers, scallions, and Thai basil. Serve with lime wedges on the side.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 70mgSodium: 2000mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 4mg