| Recipe Name | Pho | Submitted by | Steve Tow |
| Source | Web Site(s) | Source Description | Multiple Sites |
| Base | Beef | Course | Entree |
| Difficulty | Medium | Prep Time | 9 hours |
| Servings | 6 | Ethnicity | Asian |
Comments:
Scuba Steve's first stab at Pho, using multiple web site recipes merged to his liking.
Ingredients:
- 4 pounds beef soup bones (can use other beef cuts as desired)
- 1-2 onion(s), cut in half
- 3-inch piece of fresh ginger, halved lengthwise
- 1 tablespoon salt (or to taste)
- 5 pods star anise
- 4 whole cloves
- 3 cinnamon sticks
- 2 cardamom pods
- 1 T whole coriander seeds
- 2 ½ tablespoons fish sauce
- 4 quarts water
- 1 (8 ounce) package dried rice noodles
For topping:
- 1 ½ pounds beef top sirloin, thinly sliced (or other meat of choice, possibly precooked for chicken, shrimp, etc.)
- Thinly sliced onion
- Chopped cilantro
- Chopped green onion
For Garnish:
- Bean sprouts
- Thai basil
- Limes wedges
- Thinly sliced chili peppers (thai, jalapeno, serrano, etc.)
- Hoisin sauce
- Sriracha (or better yet, chili paste)
Directions:
Preheat oven to 425 degrees F (220 degrees C). Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour. Char onion and ginger on grill/skillet/gas burner. Toast spices over medium-high heat in skillet. Place bones, onion, ginger, salt, spices, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer. (Or, just follow the directions on the noodle package!)
Divide noodles among 6 serving bowls; top with sirloin, cilantro, sliced onion and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutritional Info:
Unknown.
Sources:
https://www.allrecipes.com/recipe/228443/authentic-pho/
https://www.gimmesomeoven.com/pho-recipe/
https://www.recipetineats.com/vietnamese-pho-recipe/
