Pho (Vietnamese Noodle Soup)

Name: Pho (Vietnamese Noodle Soup)
Prep time: 50 min
Cook time: 270 min
Total time: 380 min
Yield: 8 servings
Cuisine: Asian,Vietnamese
Ingredients: 6 pounds beef bones; 2 pounds beef brisket; 1/4 cup white distilled vinegar; 1/4 cup salt; 2 gallons water; 1/2 cup rock sugar, optional; 3 tablespoons salt; 2 medium yellow onions; 2 (3-inch) pieces ginger; 10 whole cloves; 3 pods whole star anise; 1 black cardamom pod; 1 cinnamon stick; 3 teaspoons coriander seeds, optional; 2 teaspoons fennel seeds, optional; 1/2 cup fish sauce, plus more to taste; 2 (14 or 16-ounce) packages pho noodles, prepared according to package directions; 12 ounces filet mignon, sliced very thinly against the grain; 1 medium red onion, sliced thinly into half rings and stored in cold water; 4 medium green onions, white parts thinly sliced lengthwise, green parts chopped crosswise into rings; 1 bunch cilantro leaves, roughly chopped, optional; 2 cups bean sprouts, blanched; 8 sprigs Thai basil; 8 culantro leaves; 4 Thai bird's eye chilies, with seeds and thinly sliced; 2 limes, quartered lengthwise; Hoisin sauce, for serving; Chili sauce, for serving (such as Sriracha)

A Vietnamese beef noodle soup featuring flat rice noodles, various spices, and a rich, aromatic broth.

⭐ 3.9 (80 reviews) Prep: 50 minCook: 270 minTotal: 380 minYields: 8 servings

Category Tags:

Appetizer Dinner Lunch Entree Soup

Cuisine Tags:

Asian Vietnamese

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Ingredients

For the Bones and Brisket:

6 pounds beef bones
2 pounds beef brisket
1/4 cup white distilled vinegar
1/4 cup salt

For the Broth:

2 gallons water
1/2 cup rock sugar, optional
3 tablespoons salt
2 medium yellow onions
2 (3-inch) pieces ginger
10 whole cloves
3 pods whole star anise
1 black cardamom pod
1 cinnamon stick
3 teaspoons coriander seeds, optional
2 teaspoons fennel seeds, optional
1/2 cup fish sauce, plus more to taste

For the Bowls:

2 (14 or 16-ounce) packages pho noodles, prepared according to package directions
12 ounces filet mignon, sliced very thinly against the grain
1 medium red onion, sliced thinly into half rings and stored in cold water
4 medium green onions, white parts thinly sliced lengthwise, green parts chopped crosswise into rings
1 bunch cilantro leaves, roughly chopped, optional

For Serving (all optional):

2 cups bean sprouts, blanched
8 sprigs Thai basil
8 culantro leaves
4 Thai bird's eye chilies, with seeds and thinly sliced
2 limes, quartered lengthwise
Hoisin sauce, for serving
Chili sauce, for serving (such as Sriracha)

Instructions

Soak bones and brisket in a large pot with water, vinegar, and salt for 1-2 hours; drain and rinse.
Return bones and brisket to the pot, cover with fresh water, bring to a rapid boil for 10 minutes while skimming foam, then drain and rinse again.
Add 2 gallons fresh water, rock sugar (if using), and salt to the pot with bones and brisket; bring to a boil, then reduce to a low simmer, skimming impurities regularly.
Preheat oven to broil. Broil onion and ginger for 10-15 minutes until blackened, flipping halfway; rinse, peel, and add to the stockpot.
After 1.5 hours of simmering, remove cooked brisket and store in cool water; continue simmering the broth.
Toast whole spices (cloves, star anise, black cardamom, cinnamon stick, coriander seeds, fennel seeds) for 1-2 minutes until fragrant; place in a sachet and add to the stockpot.
Simmer broth uncovered for another 1.5 hours.
After 3 hours total, season the broth with fish sauce, adjust as needed, and simmer for an additional hour.
After 4 hours total, taste, adjust seasoning, and strain the broth; cool or bring to a boil if serving immediately.
Thinly slice the cooked brisket.
Divide cooked noodles among eight bowls, then top with sliced brisket, raw filet mignon, red onion, green onion, and cilantro (if using).
Ladle boiling broth over each bowl, ensuring the raw meat is covered to cook.
Arrange bean sprouts, Thai basil, culantro, and chili slices on a serving plate; serve with lime wedges and hoisin/chili dipping sauces.

Nutritional Info (per serving)

Calories: 719 kcal

Carbohydrate: 18 g

Cholesterol: 225 mg

Fiber: 2 g

Protein: 68 g

Saturated Fat: 16 g

Sodium: 7998 mg

Sugar: 5 g

Fat: 40 g

Unsaturated Fat: 0 g