Description

Have you ever dreamed of sipping a steaming bowl of pho that transports you straight to the bustling streets of Vietnam? Picture this: a fragrant, soul-warming broth filled with tender beef, silky rice noodles, and fresh herbs you can customize to your heart’s content. Homemade Pho is easier to make than you might think, and it’s packed with rich flavors that’ll impress your family or friends.

Ingredients

Each ingredient in Homemade Pho adds depth, flavor, or freshness to create an authentic experience. Substitutions make it flexible if you’re missing something.

Beef Soup Bones (4 lbs, shank and knee): The foundation for a rich, savory broth. Substitution: Beef oxtail or marrow bones.
Medium Onion (1, unpeeled, halved): Adds sweet, caramelized depth when roasted. Substitution: Shallots or leeks.
Fresh Ginger (5 slices): Brings warm, spicy notes to the broth. Substitution: 1 tsp ground ginger (but fresh is best).
Salt (1 tbsp): Enhances the broth’s flavor. Substitution: Reduce to ½ tbsp for lower sodium.
Star Anise (2 pods): Adds a unique, licorice-like warmth. Substitution: ½ tsp fennel seeds or omit (but it’s key for authenticity).
Fish Sauce (2 ½ tbsp): Provides umami and saltiness. Substitution: Soy sauce or tamari for a milder flavor.
Water (4 quarts): The base for the broth. No substitution needed.
Dried Rice Noodles (8 oz): Silky and chewy, perfect for soaking up broth. Substitution: Fresh rice noodles (adjust cooking time).
Beef Top Sirloin (1 ½ lbs, thinly sliced): Cooks quickly in the hot broth. Substitution: Ribeye, flank steak, or tofu for vegetarian.
Chopped Cilantro (½ cup): Adds fresh, herby flavor. Substitution: Parsley or omit.
Chopped Green Onion (1 tbsp): Brings a mild, oniony crunch. Substitution: Chives or extra cilantro.
Bean Sprouts (1 ½ cups): Adds crisp texture. Substitution: Shredded cabbage or omit.
Thai Basil (1 bunch): Offers a sweet, anise-like flavor. Substitution: Regular basil or mint.
Lime (1, cut into 4 wedges): Brightens the dish with tangy zest. Substitution: Lemon wedges.
Hoisin Sauce (¼ cup, optional): Adds sweet, savory depth. Substitution: Oyster sauce or omit.
Chile-Garlic Sauce (¼ cup, optional, e.g., Sriracha): Brings heat. Substitution: Fresh chilies or hot sauce.

Why These Ingredients Matter:

Beef bones and sirloin provide protein and rich flavor.
Ginger, star anise, and fish sauce create the signature pho aroma and umami.
Fresh herbs, bean sprouts, and lime add vitamins and a refreshing contrast.
Rice noodles make it gluten-free and satisfyingly chewy.

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Instructions

Prep the Ingredients (10 minutes):
- Preheat the oven to 425°F (220°C).
- Halve the onion (leave unpeeled), slice 5 pieces of ginger, and gather bones, spices, and toppings.
- Thinly slice 1 ½ lbs beef sirloin and refrigerate until ready to serve. Tip: Freeze the sirloin for 15 minutes to make slicing easier.
Roast the Bones and Onion (1 hour):
- Place 4 lbs beef bones on a baking sheet and roast for 1 hour until browned.
- On a separate baking sheet, roast onion halves for 45 minutes until blackened and soft. Tip: Roasting adds depth to the broth, so don’t skip this step.
Simmer the Broth (6-10 hours):
- Transfer roasted bones and onions to a large stockpot.
- Add 5 ginger slices, 1 tbsp salt, 2 star anise pods, 2 ½ tbsp fish sauce, and 4 quarts water.
- Bring to a boil over high heat, then reduce to low and simmer for 6-10 hours, skimming foam occasionally.
- Strain the broth into a saucepan and set aside. Tip: Simmer longer for richer flavor; use a slow cooker if preferred.
Soak the Noodles (1 hour):
- Place 8 oz dried rice noodles in a large bowl of room-temperature water.
- Soak for 1 hour, then drain. Tip: Soaking softens the noodles for quick cooking later.
Cook the Noodles (5 minutes):
- Bring a large pot of water to a boil.
- Cook soaked noodles for 1 minute, then drain. Tip: Don’t overcook—they’ll soften more in the hot broth.
Assemble the Bowls (5 minutes):
- Divide cooked noodles among 4 serving bowls.
- Top each with thinly sliced sirloin, 2 tbsp cilantro, and ¼ tbsp green onion.
- Bring the reserved broth to a simmer, then ladle hot broth over each bowl.
- Stir and let sit for 1-2 minutes until the beef is partially cooked and no longer pink. Tip: The broth should be piping hot to cook the beef slices.
Serve with Toppings (2 minutes):
- Serve with 1 ½ cups bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side. Tip: Let everyone customize their bowl for a fun, interactive meal.