Description
A hot, comforting soup based on traditional Vietnamese Pho.
Ingredients
Scale
- 1 onion peeled
- 3 star anise pods
- 1 cinnamon stick
- 6 whole cloves
- 1 tsp coriander seeds
- 32oz container of bone broth
- 1 clove chopped garlic
- 4 Tbs. fish sauce (more if you like the funkiness)
- 2 Tbs soy sauce
- 1 knob of fresh ginger, peeled and chopped
- Optional: add in 1 Tbs. sambal olek (garlic chile paste)
- 7 oz rice noodles, linguine shaped (might even say Pho on the packaging)
- 1/2 lb top sirloin beef
- 2 Tbs soy sauce
- 3/4 cup mung beans
- 1/4 cup cilantro
- 1/4 cup mint
- 1/4 cup scallions
- 1/4 cup basil
- 1/2 cup of daikon root into long strips
- 3 small peppers into thin slices
- lime wedges
Instructions
- First, the broth. Place 1 onion in the oven under a hot broiler for 4 to 6 minutes on each side so that it chars. Remove charred onion from broiler and wash off any over-blackened spots.
- Next, place 3 star anise pods, 1 cinnamon stick, 6 whole cloves, and 1 tsp coriander seeds to a soup pot and heat on medium high, stirring frequently to slightly toast and allow the spices to become fragrant.
- Next, to the spice pot, add in 32oz container of bone broth, the charred onion, 1 clove chopped garlic, 4 Tbs. fish sauce (more if you like the funkiness), 2 Tbs soy sauce, and 1 knob of fresh ginger, peeled and chopped. Optional: add in 1 Tbs. sambal olek (garlic chile paste). Simmer while you prepare the rest of the ingredients.
- Cook 14 oz rice noodles, linguine shaped (might even say Pho on the packaging) according to package directions, then drain. Thin slice 3/4 lb top sirloin beef and place into a container with 2 Tbs soy sauce to marinade. The thinner you can slice it, the better.
- Rince and drain 1 cup mung beans, chop 1/2 cup cilantro, 1/4 cup mint, 1/2 cup scallions and 1/2 cup basil. Thin slice 1/2 to 1 cup of daikon root into long strips and 3 small peppers into thin slices.
- Next, you need to drain the stock. Using a large sieve or thin slotted colander, pour the broth into another pot through the sieve to strain out the chunks of garlic, onion, ginger and spices. Traditionally, pho broth is supposed to be clear.
- Then return the new strained broth to a boil.
- Place a liberal helping of noodles into each serving bowl and top with a thin layer of raw beef. Next pour several ladles full of broth over the beef and noodles. Make sure the beef is laying flat because when you pour the hot broth over top, it will cook the beef. Finally, garnish with remaining ingredients based on your liking as well as lime wedges.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Soup
- Cuisine: Vietnamese