Ab-Pho-lutley Pho-bulous, Pho-nomenal, Pho-king, Pho real Pho.
There’s just no other way to say it. This Vietnamese beef rice noodle soup is insanely popular right now and it’s really no wonder. It’s super tasty and full of flavour and, as I found out this weekend, it’s also super easy to make yourself. Follow this recipe (that I modified from one my friend sent me), invite over your favourite friends and wow them with a Pho that rivals even the best restaurant in town.
*I’ll warn you – while this is a really easy dish to make, it does take some prep. You can’t just decide on a whim to whip it up. I started on Saturday with the broth, to make the soup for dinner on Sunday. Don’t worry though – it is 100% worth it.
- 3-4lbs of beef bones
- 1 large onion halved, then quartered
- 12-14 cups of water
- 1-2 pods whole anise seed
- 5 large slices ginger
- 1 Tbsp coarse sea salt
- 2 1/2 Tbsp fish sauce
- dry rice noodles
- 1/2 – 1lb top sirloin beef
- chopped green onion (to taste)
- chopped cilantro (to taste)
- lime wedges
- bean sprouts
- hoisin sauce (to taste)
- sriracha (to taste)
1. Preheat oven to 425F. Place bones on baking sheet and roast for 60 minutes until golden brown.
2. Place onion on second baking sheet and roast in the same oven for 45 minutes until onions begin to blacken.
3. Place bones, onion, star anise, ginger, salt and fish sauce into slow cooker and cover with 12-14 cups of water (or whatever you can fit!). Set it and forget it for 12-20 hours – the longer the better.
4. Strain stock into a large saucepan so that you’re left with only the liquid.
^look at that colour! Definitely the richest broth I’ve ever made. I added more salt at this point because I like a salty broth. Use your judgement and salt to taste if you think it needs it.
5. One hour before you plan on eating, place the rice noodles in a bowl of water and let soak for 45-60 minutes.
6. While you’re waiting, prep your other ingredients. Grab your sharpest knife (it needs to be like seriously sharp) and slice very very thin strips off your sirloin steak (against the grain to keep it super tender). Chop up your green onion and cilantro. Set aside. Prep garnish by putting a bowl of bean sprouts and a plate of basil and lime wedges on the table.
7. Bring a pot of water to boil, transfer noodles and boil for 1-2 minutes. Bring stock to a boil.
8. Place noodles in a bowl, top with strips of sirloin, green onion and cilantro.
9. Pour piping hot broth into bowl. Let stand for 1-2 minutes until all the pink is gone from the beef.
10. Top with bean sprouts, ripped-up basil, lime juice, hoisin sauce and sriracha. Stir and devour.