Pho

Name: Pho
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 8 cups beef broth; 8 oz beef chuck, sliced thin; 8 oz rice noodles (for pho); 1 inch fresh ginger, sliced; 1 yellow onion (halved); 1 star anise; 1/2 cinnamon stick; 3 whole cloves; 1 tsp coriander seeds; 2 tsp fish sauce; 1 tsp rock sugar; to taste salt; 1/2 cup fresh Thai basil; 1/2 cup fresh cilantro, chopped; 1 fresh lime; 1/2 jalapeno, sliced; 4 tbsp hoisin sauce; 2 tbsp sriracha

Fragrant Vietnamese beef broth flavored with star anise and cinnamon, served over rice noodles with tender beef, fresh herbs, and lime.

60 minMediumServes 4320 cal/serving

AsianSoupStovetopStandard

Ingredients

8 cups beef broth
8 oz beef chuck, sliced thin
8 oz rice noodles (for pho)
1 inch fresh ginger, sliced
1 yellow onion (halved)
1 star anise
1/2 cinnamon stick
3 whole cloves
1 tsp coriander seeds
2 tsp fish sauce
1 tsp rock sugar
to taste salt
1/2 cup fresh Thai basil
1/2 cup fresh cilantro, chopped
1 fresh lime
1/2 jalapeno, sliced
4 tbsp hoisin sauce
2 tbsp sriracha

Instructions

1

Boil 8 cups beef broth in a large pot. While broth heats, prepare the spice infusion.
2

Toast 1 star anise, 1/2 cinnamon stick, 3 whole cloves, and 1 tsp coriander seeds in a dry skillet over medium heat for 1-2 minutes until fragrant.
3

Cut 1 inch sliced fresh ginger and 1 yellow onion (halved) in half lengthwise. Char them directly over a gas flame or under the broiler for 2-3 minutes until blackened on one side.
4

Once broth is simmering, add the toasted spices, charred ginger and onion, 2 tsp fish sauce, and 1 tsp rock sugar.
5

Simmer for 30-40 minutes to develop flavors. Strain broth and return to pot, discarding solids.
6

While broth simmers, cook 8 oz rice noodles (for pho) according to package directions. Drain and divide among four bowls.
7

Reheat broth to a boil and taste. Adjust with fish sauce or salt as needed.
8

Place 8 oz beef chuck, sliced thin on top of noodles in each bowl. Pour hot broth over the beef, which will cook from residual heat. Let sit for 1-2 minutes until the beef reaches 145°F internal temperature with no pink remaining in the thickest part.
9

Serve with fresh 1/2 cup fresh Thai basil, 1/2 cup chopped fresh cilantro, 1 fresh lime wedges, 1/2 sliced jalapeno slices, 4 tbsp hoisin sauce, and 2 tbsp sriracha on the side for each person to customize.

Questions

Can I make Pho gluten-free?

Yes. The gluten in this entry is 4 tbsp hoisin sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Pho keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Pho?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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Pho