National Dish of Vietnam Pho
|beef soup bones||4 lbs.|
|beef top sirloin (thinly sliced)||1 ½ lbs.|
|package dried rice noodles||1 (8 oz.)|
|onion (unpeeled, halved)||1|
|slices fresh ginger||5|
|chopped cilantro leaves||½ cup|
|chopped green onions||1 tbsp.|
|pods star anise||2|
|bean sprouts||1 ½ cups|
|fish sauce||2 ½ tbsp.|
|hoisin sauce||¼ cup|
|chili-garlic sauce||¼ cup|
|bunch Thai basil||1|
Vietnamese beef noodle soup is called Pho. Pho has both French and Chinese origins. Authentic pho is simmered for hours to maximize the flavors. In Vietnam, Pho is typically a breakfast dish.
Directions for Preparing Pho
- Preheat the oven to 425 degrees F.
- Place the beef bones on a baking sheet, then roast for one (1:00) hour in the oven until brown.
- Place the onion on a separate baking sheet and bake for forty-five (0:45) minutes until soft and black.
- Transfer the onion and roasted beef bones to a large stockpot.
- Add the fish sauce, salt, star anise, and ginger slices to the pot.
- Pour in the water.
- Bring the soup to a boil, then reduce the heat.
- Let the soup simmer for six (6:00) to ten (10:00) hours over low heat.
- Use a colander or strainer to strain the broth into a saucepan, then set it aside.
- Soak the rice noodles in a bowl of water for about one (1:00) hour.
- Transfer the soaked noodles to a pot of boiling water for one (0:01) minute.
- Divide the noodles into four portions and place them into serving bowls.
- Top the noodles with the beef sirloin slices, cilantro leaves, and green onions.
- Bring the strained broth to a simmer, then pour it over each serving of noodles.
- Stir and allow the bowls of Pho to rest for two (0:02) minutes until the beef slices are partially cooked and no longer pink.
- Serve the Pho immediately with hoisin sauce, chili-garlic sauce, lime chunks, and Thai basil.
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