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Authentic Pho

Authentic Pho

  • Prep

    20 m
  • Cook

    8 h
  • Ready In

    9 h 20 m
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This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

vivify99
19

vivify99

1/22/2013

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 missing is a few spices which are commonly used in pho but it is all dependent on your taste. Typically cinnamon, cloves, cardamom, and probably a few others I can't remember now are also used. I've made pho for years and have yet to come up with my perfect spice ratio. It makes a big difference :) Another reviewer mentioned that their pot came out too oily. There a few ways to remove it. You can increase your knucklebone to marrow bone ratio (more knuckle). Or you can get a very fine mesh strainer sold at most Asian grocery stores and when you skim the scum out it is also fine enough to remove oil or just use a spoon to remove. Another method is to let the pot cool, then put it in the refrigerator for a few hours. The oils will harden and it can then be removed before you warm up the pot again. The last thing is that you can probably get away with simmering for 3-4 hours but of course longer is better and you'll have to add more spices/salt to make up for it. He simmers for a super long time which is why he used less spices.

organic
12

organic

11/7/2012

Made it exactly as written and it is wonderful!

clh213
10

clh213

1/18/2013

Taste was wonderful - but it turned out a bit oily/greasy. Have looked back over the recipe and not sure what I did wrong. Can you advise?

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