Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Peanut oil

  2. 2 cups 125g / 4.4oz Sliced yellow onions - plus

  3. 1 Yellow onion - halved

  4. 3 Star anise pods - plus

  5. 1 Star anise

  6. 2 Garlic cloves - peeled, smashed

  7. 5 lbs 2270g / 80oz Meaty beef bones

  8. 2 Carrots - thinly sliced

  9. 2 tablespoons 30ml Chopped fresh gingerroot

  10. 1 Cinnamon stick - broken in half

  11. 2 tablespoons 30ml Whole black peppercorns To Assemble The Pho Vegetable oil - for frying

  12. 12 oz 340g Rice vermicelli noodles

  13. 3 tablespoons 45ml Fish sauce

  14. 1/2 lb 227g / 8oz Beef sirloin - very thinly sliced

  15. 1 cup 62g / 2 1/5oz Thinly-sliced yellow onion

  16. 2 cups 320g / 11oz Bean sprouts

  17. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

  18. 4 cups 948ml Red chiles - sliced (small)

  19. 1/4 cup 15g / 1/2oz Thinly-sliced green onion tops Lime wedges - as garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the grill. In a large non-stick skillet, heat the oil over medium-high heat. Add the sliced onions and cook until just beginning to color, about 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat. Press three star anise into the flesh of the halved onions and place on the grill. Grill until blackened, about 8 minutes. Remove from the heat. Add the bones to a large stockpot and cover with water by 2 inches and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, skimming the top to remove any foam that forms on the surface. Add grilled and sauteed onions, and the remaining ingredients, stir well, and simmer partly covered for at least 6 and up to 10 hours, adding more water as needed to keep the bones covered by 1-inch. Strain through cheesecloth or a fine mesh strainer. Remove meat from bones and set aside. Discard everything but the meat from the bones and the broth. Meanwhile, bring a pot of water to a boil, and heat enough vegetable oil in a large saucepan to come 4 inches up the sides. Add half of the noodles to the water and boil until just tender, then drain in a colander. Add the remaining noodles to the hot oil and fry briefly until golden brown and crisp, then transfer to paper towels to drain. To make the Pho, bring the soup to a simmer, as needed, and add the fish sauce. Transfer to a large tureen or pot that can be placed on the table and kept warm. Drain the boiled noodles in a colander and divide among 6 soup bowls. Divide the remaining ingredients and the reserved meat from the bones among the bowls and ladle the broth over each portion at the table. Garnish with lime wedges and serve immediately. This recipe yields 6 servings.


Send feedback