pho recipe

Ingredients

• 4 lbs Beef Bones (shank or femur)
• 8 cups Water
• 1 large Onion, quartered
• 4 cloves Garlic, smashed
• 1 inch Ginger, sliced
• 2 tbsp Fish Sauce
• 1 tbsp Rock Sugar (or 1 tsp regular sugar)
• 1 lb Beef Slices (eye of round or sirloin)
• 1 Onion, thinly sliced
• 2 cloves Garlic, minced
• 1 inch Ginger, sliced
• 1 Star Anise
• 1 Cinnamon Stick
• 1 tbsp Fish Sauce (for serving)
• 1 Lime, cut into wedges (for serving)
• Fresh Basil, for garnish
• Bean Sprouts, for garnish
• Sliced Chilies (optional, for garnish)

Instructions

1. In a large pot, combine beef bones, water, onion, garlic, and ginger.
2. Bring to a boil, then reduce heat and simmer for 6-8 hours, skimming off any foam that rises to the surface.
3. Strain the broth through a fine-mesh sieve, discarding solids.
4. Return the broth to the pot. Add fish sauce and rock sugar. Bring to a simmer.
5. While the broth simmers, prepare the beef: slice the beef thinly against the grain.
6. In a separate pan, sauté sliced onion and minced garlic in a little oil until softened.
7. Add the sautéed onion and garlic to the simmering broth.
8. Add the star anise and cinnamon stick.
9. Add the sliced beef to the broth and cook until fully cooked (about 3-5 minutes).
10. Serve hot in bowls, garnished with fresh basil, bean sprouts, sliced chilies (if using), and a drizzle of fish sauce.

Notes

• For a richer broth, use a combination of beef bones and chicken bones.
• Skimming the foam is crucial for a clear broth. Don't skip this step.
• A longer simmering time results in a more flavorful broth.
• Use a slotted spoon to add the beef to prevent breaking it up.
• Store leftover broth in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.