Phở or pho is a Vietnamese soup consisting of broth, rice noodles, herbs, and meat, sometimes chicken. Pho is a popular street food in Vietnam and served in restaurants around the world – Wikipedia
I was introduced to pho by a good friend… and it is by far one of my most favorite things to eat.
Phở Tái Recipe
- Prep: 30 mins
- Cook: 8 hours
- Total: 8 hours 30 mins
- Servings: 2 servings (Sample size )
- Cutting board
- Sharp Knife
- Boiling pot or slow cooker
- Teaball or muslin pouch
There are lots of variations for the broth, this is what worked for me.
- 2 lbs. Beef bones with meat
- 4 count Anise stars
- 1 count Fresh ginger root ~ about the length and width of 2 fingers
- ¼ cup Sugar
- ¼ cup Fish sauce
- 1 ts. Whole black peppercorns
- 1 ts. Salt
- 1⁄2 Cinnamon stick
- 1 bag Dry rice sticks
- 1⁄2 lb. Flank Steak
- 4 count Green onions
- 2 count White onions
- 1 handful Chopped fresh coriander
- 1 handful Thai basil
- Chili garlic sauce
- Jalapeño pepper
- Hoisin sauce
- Bean sprouts
- Roast the bones and onions
- Roasting the beef bones and onions will unlock a lot more flavor
- Preheat oven to 425 degrees F
- Place beef bones and onions on baking sheets and roast until they develop color
- Making the broth
- Place the bones, quartered onion, cinnamon, halved ginger, salt, star anise, and fish sauce in a large stockpot or crockpot and cover with water until it is about 2 inches from the top.
- It helps when straining to put the spices in a teaball or muslin pouch.
- Bring to a boil then reduce heat to low. Simmer on low for 6 to 10 hours. ~ low and slow
- Feel free to skim any scum that may form on the surface.
- Strain the broth into a large saucepan and set aside.
- Prep the steak
- Freeze the raw steak for 10-15 minutes, so it’s easier to manage with your sharp knife.
- Slice the steak as thin as you can and place in the fridge until ready to serve.
- Prep the noodles
- Just follow the package instructions.
- Divide noodles among the serving bowls.
- Assemble the garnishes
- Plate the Thai basil, bean sprouts, lime wedges, hoisin sauce, chili garlic sauce, and sliced jalapeño on the side.
- To serve
- Divide noodles among serving bowls
- Top with sirloin, cilantro, and green onion.
- Pour hot broth over the top and let sit until the beef is partially cooked and no longer pink.
- Add garnishes.
Feel free to substitute the sirloin for chicken breast. I have had good results with the slow cooker in smaller batches.