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Pho Noodle Soup

Pho Noodle Soup Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb beef marrow or knuckle bones
  • 1 lb beef chuck roast or brisket
  • 1 large onion, halved
  • 4-inch piece fresh ginger, halved lengthwise
  • 5 star anise pods
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 black cardamom pod (optional)
  • 3 tablespoons fish sauce
  • 1 tablespoon rock sugar or packed brown sugar
  • 8 cups low-sodium beef broth
  • 4 cups water
  • 1 lb flat rice noodles (banh pho)
  • 8 oz beef eye of round or sirloin, chilled
  • Bean sprouts, Thai basil, cilantro, jalapeño slices, lime wedges, hoisin, sriracha, for serving

Method
 

  1. Broil the onion and ginger until blackened in spots, about 5 to 7 minutes.
  2. Toast the star anise, cinnamon, cloves, coriander, fennel, and cardamom in a dry skillet for 1 to 2 minutes until fragrant.
  3. Combine charred aromatics, toasted spices, bones, chuck, broth, water, fish sauce, and sugar in a pot. Bring to a boil, then simmer for 45 minutes, skimming foam.
  4. Remove the chuck and bones, strain the broth, and keep it warm. Cook noodles according to package directions, rinse, and divide among bowls.
  5. Slice the chilled raw beef paper-thin, then slice the cooked chuck against the grain.
  6. Arrange meats over noodles, bring broth to a rolling boil, and ladle over the raw beef. Serve immediately with herbs, sprouts, lime, and sauces.

Notes

If you have time to simmer the broth for 2 hours or longer, the body will deepen. For the thinnest slices of raw beef, chill the meat in the freezer for 10 minutes before cutting. The broth can be made a day ahead and reheated for an even faster weeknight meal.