Pho is a traditional Vietnamese soup known for its aromatic broth, tender rice noodles, and flavorful combination of herbs and spices. This comforting dish is typically served with thinly sliced beef (pho bo) or chicken (pho ga), and it’s garnished with fresh herbs, bean sprouts, and lime. The star of pho is the broth, which is rich, fragrant, and savory. Rice noodles are a must in pho, as they absorb the broth and add a perfect texture to the dish. Pho is great for a satisfying meal that is both fresh and hearty.

Ingredients:

For the Broth:

  • 1 onion (peeled and halved)
  • 4-inch piece of ginger (peeled and sliced)
  • 3-4 whole cloves
  • 2 star anise
  • 2 cinnamon sticks
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds (optional)
  • 6 cups beef broth (or chicken broth for pho ga)
  • 1/4 cup fish sauce (or to taste)
  • 1 tablespoon sugar (optional, to balance flavors)
  • 1-2 teaspoons salt (or to taste)
  • 1 pound beef bones (for pho bo) or chicken carcass (for pho ga)

For the Soup:

  • 8 ounces rice noodles (banh pho)
  • 1/2 pound thinly sliced beef sirloin or flank steak (for pho bo) or shredded cooked chicken (for pho ga)
  • Fresh herbs: basil, cilantro, mint (for garnish)
  • 1 cup bean sprouts (for garnish)
  • 1-2 lime wedges (for serving)
  • 2-3 fresh chili peppers (optional, for heat)
  • 1/4 cup hoisin sauce (for serving)
  • 1-2 tablespoons sriracha sauce (for heat, optional)

Instructions:

  1. Prepare the broth:
    • In a dry skillet over medium heat, toast the onion, ginger, cloves, star anise, cinnamon sticks, coriander seeds, and fennel seeds (if using) for 5-7 minutes, or until fragrant. This step enhances the flavor of the broth.
    • Transfer the toasted spices to a large pot. Add the beef or chicken bones, broth, fish sauce, sugar (if using), and salt. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours (for pho bo) or 1 hour (for pho ga). Skim the broth occasionally to remove any impurities.
  2. Cook the rice noodles:
    • While the broth simmers, cook the rice noodles according to package instructions. Typically, this involves soaking the noodles in hot water for 5-10 minutes. Drain and set aside.
  3. Assemble the pho:
    • Once the broth is done, strain it through a fine mesh strainer to remove the solids (spices and bones). Return the clear broth to the pot and keep it warm on low heat.
    • To serve, divide the cooked rice noodles among serving bowls. Arrange thin slices of raw beef or cooked chicken over the noodles (the hot broth will cook the raw beef instantly). Ladle the hot broth over the noodles and meat.
  4. Garnish and serve:
    • Top each bowl with fresh herbs like basil, cilantro, and mint, along with a handful of bean sprouts. Serve with lime wedges, fresh chili peppers, hoisin sauce, and sriracha on the side for added flavor and heat.

Nutrition (per serving, assuming 4 servings):

  • Calories: 350 kcal
  • Protein: 25 g
  • Fat: 10 g
    • Saturated fat: 3 g
  • Carbohydrates: 40 g
    • Fiber: 2 g
    • Sugars: 5 g
  • Cholesterol: 40 mg
  • Sodium: 800 mg
  • Potassium: 400 mg

Pho is a wonderfully aromatic and filling soup, with rich, savory flavors and tender rice noodles. It’s a great dish to warm you up and can be enjoyed year-round with fresh toppings to enhance the flavor. Whether you make it with beef or chicken, this pho soup will bring the authentic taste of Vietnam right to your table!