Phở, pronounced Fuh (or pho in North America) is a rich soup originating from Vietnam that’s rapidly grown in global popularity in recent years.
Bring the taste of the vietnamese street market home with this easy recipe that’ll have you dreaming of a hot and noisy Southeast Asian market. While true Pho is made from a stock of beef bones which I usually substitute for pre-prepared beef broth to save time.
- 1 Large onions
- 3″ Piece fresh ginger
- 4″ Whole cinnamon stick
- 1-3 Whole star anise
- 4-5 Whole cloves
- 1-3 Cardamom pods
- 20-25 Whole coriander seeds
- 4 Cups beef broth
- 1 Bag of dried rice noodles (1/4″)
- 1/2 lb Protein – thinly sliced. Selection of one or more of:
- Tenderloin or sirloin beef
- Shrimp – uncooked & deveined
- Chicken breast
- Pork loin
Garnish (to taste):
- 1-2 Sliced chilis (Thai bird or serrano)
- 1-2 Sliced limes
- 2-3 Sliced green onions
- 1 Bag bean sprouts
- 1 Cup Cilantro
- 1 Cup Basil
- Hoisin sauce
- Soy sauce
- Fish sauce
The 1,2, 3…
- Peel and coarsely chop onion and ginger into 1″ sections
- Combine onion, ginger, cinnamon stick, star anise, cloves, coriander seeds, cardamom pods and beef broth together in a large pot and bring to a boil. Keep a gentle boil for 45-60 minutes. You may want to put everything in a loose cloth bag or large tea steeper to make removal easier.
- While broth is boiling prepare garnish to taste, developing small plates with each.
- Prepare your protein by slicing it into thin pieces of a manageable size. In the case of beef or shrimp I usually don’t precook but rather let the boiling broth cook it upon contact, though this requires thin slicing. In the case of chicken or pork I would recommend pre-cooking to avoid any food safety concerns.
- Approximately 10 minutes before the broth is ready drop the rice noodles into a pot of fresh boiling water. Boil noodles to personal taste – I usually boil mine longer than recommended so they’re soft and sticky. It’s important to time this such that the cooked noodles sit for the minimum time to prevent them from sticking together. Note: Fresh rice noodles , though rarely available to me locally, create a significantly better product.
- Prepare a bowl by first filling it 1/2 full with noodles and then placing your protein atop the noodles. If you’re using the broth to cook your protein, remember that the further towards the bottom, the more well-done it will become.
- Pour the hot broth into each bowl, ensuring the spices remain within the pot.
- Garnish to taste. Hoisin, fish sauce and lime are recommended as a minimum but I would encourage you to try all the garnishes combined!