Authentic Beef Pho
- Ready In:
- 13hrs 45mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 4 lbs soup bones (shank, knee bones or oxtail work best)
- 1 large onion, peeled and cut in half
- 2 garlic cloves
- 5 slices fresh ginger
- 1 tablespoon salt
- 3 pods star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 teaspoon coriander seed
- 1 teaspoon fennel seed
- 3 tablespoons fish sauce
- 4 quarts water
- 8 ounces skinny rice noodles
- 1 1⁄2 lbs beef sirloin, sliced extremely thin
- 4 tablespoons chopped green onions
- 1⁄2 cup chopped cilantro
- 1 1⁄2 cups fresh bean sprouts
- 1 bunch Thai basil
- 1 lime, cut into 4 wedges
- 1 jalapeno, sliced thinlly
- hoisin sauce, siracha and or fish sauce, for flavoring at the table if desired
directions
- Preheat oven to 425 degrees F.
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place the Star anise, cinnamon, cloves, coriander, and fennel in a cheesecloth bag.
- Place bones, onion, ginger, salt, fish sauce and cheesecloth bag in a large stockpot or crockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer for 12-18 hours.
- Strain broth into another kettle. Skim fat off top if needed. Heat to low boil before serving.
- To serve,.
- Prepare rice noodles by covering them in 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.
- Divide noodles among 4 large serving bowls; top with raw 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, jalepeno slices, hoisin sauce, and chile-garlic sauce on the side for people to add as desired.
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RECIPE SUBMITTED BY
Wendelina
United States
Librarian, yogi, chef to my tribe