Ingredients
To embark on your Pho-making journey, gather the following ingredients:
For the Broth:
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Beef Bones: A combination of marrow and knuckle bones to create a rich, gelatinous base.
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Beef Brisket or Chuck: Adds depth and meaty richness to the broth.
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Onions and Ginger: Charred to impart a smoky sweetness.
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Spices: Star anise, cinnamon sticks, cloves, coriander seeds, and cardamom pods.
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Fish Sauce: Provides umami and saltiness.
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Sugar: Balances the flavors with a hint of sweetness.
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Salt: Enhances the overall taste.
For the Soup Assembly:
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Rice Noodles: Flat, medium-sized, traditionally used in Pho.
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Beef Sirloin or Eye of Round: Thinly sliced; cooks quickly when added to the hot broth.
Garnishes:
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Fresh Herbs: Thai basil, cilantro, and mint.
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Bean Sprouts: Adds crunch and freshness.
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Lime Wedges: For a zesty kick.
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Chili Peppers: Sliced, for those who prefer heat.
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Hoisin and Sriracha Sauces: Optional condiments for added flavor.
Instructions
Preparing the Broth:
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Blanch the Bones: Place beef bones in a large pot, cover with water, and bring to a boil. Simmer for 10 minutes to remove impurities. Drain and rinse the bones thoroughly.
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Char the Aromatics: While the bones are blanching, char the onions and ginger over an open flame or in a dry skillet until blackened. This step enhances the broth’s depth of flavor.
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Toast the Spices: In a dry pan, toast the star anise, cinnamon sticks, cloves, coriander seeds, and cardamom pods until fragrant.
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Simmer the Broth: In a clean large pot, combine the blanched bones, charred aromatics, and toasted spices. Fill with water to cover the ingredients. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises to the surface.
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Add Beef and Seasonings: Add the beef brisket or chuck to the pot. Season with fish sauce, sugar, and salt. Continue to simmer for 3-4 hours, allowing the flavors to meld and the meat to tenderize.
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Strain the Broth: Remove the bones, meat, and aromatics. Strain the broth through a fine-mesh sieve or cheesecloth to achieve a clear, flavorful liquid.
Preparing the Noodles and Beef:
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Cook the Noodles: Soak the rice noodles in warm water for about 30 minutes until pliable. Then, cook them briefly in boiling water for 30-60 seconds until tender but firm. Drain and set aside.
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Slice the Beef: While the broth is simmering, place the beef sirloin or eye of round in the freezer for about 15-20 minutes to firm up. This makes it easier to slice thinly. Once firm, slice the beef against the grain into paper-thin slices.
Assembling the Pho Bowls:
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Prepare the Bowls: Divide the cooked noodles among serving bowls.
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Add the Beef: Arrange the thinly sliced raw beef atop the noodles.
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Ladle the Broth: Bring the strained broth back to a rolling boil. Carefully ladle the hot broth over the beef and noodles. The heat of the broth will cook the raw beef slices.
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Garnish: Serve with fresh herbs, bean sprouts, lime wedges, and chili peppers on the side, allowing each diner to customize their bowl to taste.