Pho is a traditional Vietnamese noodle soup that has become a beloved Recipe around the world. The word “pho” itself is believed to have originated from the French word “feu”, which means fire. This refers to the method of cooking the broth, which is typically simmered for hours to bring out the rich, deep flavors of the beef bones and spices.
The origins of pho can be traced back to the late 19th century in northern Vietnam. At the time, the country was under French colonial rule, and the influence of French cuisine can be seen in the use of spices such as cinnamon, cloves, and star anise. These spices, along with ginger, onions, and fish sauce, are what give pho its unique and delicious flavor.
To make pho, you will need a variety of ingredients including beef bones, onions, ginger, star anise, cloves, cinnamon, and fish sauce. You will also need rice noodles and a variety of meats and vegetables for toppings.
Steps to Making Pho Recipe
The first step in making the broth is to brown the beef bones in a large pot. This will give the broth a rich, deep flavor. Once the bones are browned, add the onions and ginger to the pot. These ingredients will add a sweetness and depth to the broth. Next, add the star anise, cloves, and cinnamon to the pot. These spices are what give pho its unique flavor.
After the spices have been added, pour enough water into the pot to cover the bones. Bring the mixture to a boil, then reduce the heat and let it simmer for several hours. The longer you simmer the broth, the more flavorful it will become.
While the broth is simmering, prepare the rice noodles by soaking them in warm water for about 20 minutes. Once the noodles are soft, drain them and set them aside.
When the broth is done simmering, strain it to remove the bones and spices. Return the broth to the pot and bring it back to a simmer. Add fish sauce to taste. Fish sauce is a staple in Southeast Asian cuisine and is what gives pho its distinct savory taste.
To assemble the pho, place a portion of the rice noodles in a bowl. Then top with your choice of cooked meats, such as thinly sliced beef or chicken. Ladle the hot broth over the noodles and meats. Some people like to add cooked beef or chicken to their pho, but you can also add cooked shrimp, tofu, or mushrooms.
Finally, add your desired toppings, such as bean sprouts, cilantro, basil, lime wedges, and jalapeno slices. These toppings add a freshness and crunch to the soup, and also make it more visually appealing.
More Things to know about this Recipe
Pho is a versatile dish that can be customized to your taste. If you like your soup sweeter, you can add more sugar to the broth. If you like it spicier, you can add more jalapenos or Sriracha sauce. You can also try different types of meat such as pork or lamb for a different flavor.
Pho Recipe is typically served with chopsticks and a spoon. This allows you to enjoy the soup and the toppings separately. Some people like to add a spoonful of hoisin sauce or Sriracha sauce to their pho, which adds a sweetness and spiciness to the soup.
Pho is not only a delicious and comforting dish, but it is also a great way to enjoy the flavors of Vietnam. The depth and complexity of the broth, combined with the freshness and crunch of the toppings, make pho a truly satisfying meal. Whether you are eating it for
- 2 lbs beef bones (neck bones, oxtail, or short ribs)
- 1 onion, sliced in half
- 2-inch piece of fresh ginger, sliced
- 2 cinnamon sticks
- 1 star anise
- 1 tsp coriander seeds
- 4 cloves
- 1 tbsp fish sauce
- 2 tsp sugar
- 1 tsp salt
- 1 lb rice noodles
- 1 lb beef sirloin, sliced thinly
- 1 bunch cilantro, chopped
- 1 bunch Thai basil
- 1 lime, cut into wedges
- 1 jalapeno pepper, sliced
- Preheat your oven to 400°F. Place the beef bones on a baking sheet and roast for 30 minutes until browned.
- In a large pot, add the beef bones, onion, ginger, cinnamon sticks, star anise, coriander seeds, and cloves. Cover with 4 quarts of water and bring to a boil. Reduce heat and simmer for at least 3 hours, skimming off any foam that forms on the surface.
- Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Return the broth to the pot and add the fish sauce, sugar, and salt. Taste and adjust seasoning as necessary.
- Soak the rice noodles in hot water until they are soft and pliable, about 15 minutes. Drain the noodles and set them aside.
- Bring a pot of water to a boil. Blanch the sliced beef for about 30 seconds, then remove and set aside.
- To serve, divide the noodles into bowls and add the blanched beef slices. Ladle the hot broth over the noodles and beef.
- Garnish with cilantro, Thai basil, lime wedges, and sliced jalapeno.