Authentic Pho

Authentic Pho

24

"This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours."

Ingredients

9 h 20 m {{adjustedServings}} servings 509 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 3519 mg
  • 141%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  3. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  4. Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
  5. Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
  6. Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Footnotes

  • Cook's Note:
  • For best results, use shank and knee bones.
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Reviews

24
  1. 31 Ratings

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This is pretty authentic. I've seen a few "Viet" recipes submitted here which use ingredients that don't belong but I don't fault them since they are probably not Viet. The only thing this is ...

Made it exactly as written and it is wonderful!

This is definitely, as the name implies, authentic tasting! I followed the recipe exactly, and it worked out well, with the exception that I would add less salt initially and let everyone taste ...