National Dish of Vietnam Pho

March 23, 2018  Nationalfoody Avatar
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
lime (quartered) 1
water 4 qt.
salt 1 tbsp.

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

  1. Preheat the oven to 425 degrees F.
  2. Place the beef bones on a baking sheet, then roast for one (1:00) hour in the oven until brown.
  3. Place the onion on a separate baking sheet and bake for forty-five (0:45) minutes until soft and black.
  4. Transfer the onion and roasted beef bones to a large stockpot.
  5. Add the fish sauce, salt, star anise, and ginger slices to the pot.
  6. Pour in the water.
  7. Bring the soup to a boil, then reduce the heat.
  8. Let the soup simmer for six (6:00) to ten (10:00) hours over low heat.
  9. Use a colander or strainer to strain the broth into a saucepan, then set it aside.
  10. Soak the rice noodles in a bowl of water for about one (1:00) hour.
  11. Transfer the soaked noodles to a pot of boiling water for one (0:01) minute.
  12. Divide the noodles into four portions and place them into serving bowls.
  13. Top the noodles with the beef sirloin slices, cilantro leaves, and green onions.
  14. Bring the strained broth to a simmer, then pour it over each serving of noodles.
  15. 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.
  16. Serve the Pho immediately with hoisin sauce, chili-garlic sauce, lime chunks, and Thai basil.

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