Pho (Vietnamese Beef Noodle Soup)

  • Difficulty: Medium
  • 5 hours and 10 minutes
  • 2 servings

Try your hand at the herby, aromatic, and warming Pho soup, a Vietnamese specialty. First, you prepare your own beef stock. It’s easy and besides, you can flavor it the way you want. This time try the spicy and tangy goodies in the ingredient list. Keep the remaining flavored beef stock for later use. Follow the serving steps and be amazed.

Ingredients Needed for Pho (Vietnamese Beef Noodle Soup)

3 beef bones
12 cups of water
1 small white radish, sliced
½ jalapeno, sliced
1 teaspoon coriander seeds
1 teaspoon cardamom
0.5 cinnamon stick
1 tablespoon ginger, sliced
3 star anise
3 lemongrass stalks, smashed
1 lime, quartered
3 onions, roasted
1 cup cooked rice noodles
⅓ cup canned soy sprouts
1 spring onion, chopped (for serving)
⅔ cup beef tenderloin, thinly sliced
fresh coriander for serving
1 lemon wedged (for serving)

How to Cook Pho (Vietnamese Beef Noodle Soup)

  1. Fill a cooking pot with water and heat it. Add the beef bones, cover with the lid and boil for 4 hours over low heat.
  2. Add the white radish, jalapeno, coriander seeds, cardamom, cinnamon stick, ginger, a few cloves, the star anise, lemongrass, and lime wedges.
  3. Season with salt, stir in, add the roasted onion, cover with the lid and boil for 60 minutes.
  4. Remove the beef bones and strain the liquid into a new pot. Set aside.
  5. Serve the soup by adding 1/2 cup of noodles, 1/2 of all the soy sprouts, chopped spring onion, and sliced beef tenderloin to a soup plate.
  6. Pour 3-4 ladles of flavored beef stock over them. Garnish with some fresh coriander and 2 lemon wedges.
  7. Follow the last 2 steps for the remaining ingredients. You will be left with some beef stock, which you should keep for later use.

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