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

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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.

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Questions

How long does Pho take?

As written, 60 minutes: 15 of prep and 45 of cooking. The longest single stretch is step 5 (40 minutes): "Simmer for 30-40 minutes to develop flavors."

What internal temperature should Pho reach?

For Pho, the target internal temperature is 145 F (about 65 C), given in step 8. A probe thermometer removes the guesswork.

Why cook the spices first in Pho?

Step 2 reads: "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." Most spice flavor dissolves in fat, not water. The brief fry in step 2 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

What can I use instead of hoisin sauce in Pho?

The entry for Pho calls for 4 tbsp hoisin sauce. In its place: Stir together equal parts soy sauce and smooth peanut butter or miso, with a little honey and a drop of rice vinegar.

Can I make Pho less spicy?

Yes. The heat in Pho comes from 1/2 jalapeno, sliced and 2 tbsp sriracha. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes.

Does Pho contain fish?

Yes: 2 tsp fish sauce. The full allergen list for this entry is gluten and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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