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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours. Ingredients:
4 pounds beef soup bones |
1 onion, unpeeled and cut in half |
5 slices fresh ginger |
1 tablespoon salt |
2 pods star anise |
2 1/2 tablespoons fish sauce |
4 quarts water |
1 (8 ounce) package dried rice noodles |
1 1/2 pounds beef top sirloin, thinly sliced |
1/2 cup chopped cilantro |
1 tablespoon chopped green onion |
1 1/2 cups bean sprouts |
1 bunch thai basil |
1 lime, cut into 4 wedges |
1/4 cup hoisin sauce (optional) |
1/4 cup chile-garlic sauce (such as sriracha®) (optional) |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
3. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
4. Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
5. Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
6. Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
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