Classic Vietnamese Pho
A deeply aromatic beef noodle soup simmered with charred ginger and spices for hours to develop a rich, clear broth. Served with fresh herbs, bean sprouts, and tender rice noodles for a complete meal.
Traditional Vietnamese beef noodle soup with a fragrant spiced broth and fresh garnishes.
Nutrition per serving
Ingredients
Broth
Noodles
Garnish
Instructions
Char and Prepare Aromatics
Place ginger directly over an open flame or under a broiler until blackened on all sides, about 5 minutes. Scrape off the charred skin and set aside. Blanch the beef bones in boiling water for 10 minutes, then drain and rinse thoroughly under cold water to remove impurities.
Build the Broth
Add the cleaned bones, brisket, and charred ginger to a large pot with 4 quarts of cold water. Bring to a boil over high heat, then reduce to a gentle simmer. Add fish sauce and a 5-spice sachet with star anise, cloves, and cinnamon sticks. Simmer uncovered for 3 hours, skimming fat regularly.
Cook the Noodles
Soak the rice noodles in cold water for 30 minutes until pliable. Bring a separate pot of water to a boil and cook the noodles for 1 to 2 minutes until just tender. Drain and divide evenly among 4 large serving bowls.
Assemble and Serve
Remove the brisket from the broth, slice it thinly against the grain, and arrange over the noodles. Ladle the hot strained broth generously over each bowl. Serve immediately alongside fresh bean sprouts, Thai basil, lime wedges, hoisin sauce, and sriracha.
Substitutions
Common mistakes
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