Soups & Salads · Southeast Asian
Phở
Cook Now754kcal35.8g protein19g fat106.6g carbs~$5.69/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
No porkNo alcohol
Contains: fish
Ingredients
Servings:
| 2 lb | beef bones (marrow and knuckle) |
| 4 l | water |
| 1 unit | onion (halved, charred) |
| 1 unit | ginger (halved, charred) |
| 3 unit | star anise |
| 1 unit | cinnamon (stick) |
| 4 unit | cloves (whole) |
| 1 tbsp | coriander (seeds) |
| 2 tbsp | fish sauce |
| 1 tbsp | salt |
| 8 oz | rice noodles |
| 1 lb | beef, sirloin (sliced paper-thin) |
| 1 cup | bean sproutsoptional |
| ½ cup | thai basiloptional |
| 1 unit | lime (wedges)optional |
| ¼ cup | scallion (sliced)optional |
| ¼ cup | cilantro (chopped)optional |
| 2 tbsp | hoisin sauceoptional |
| 1 tbsp | srirachaoptional |
| 1 tsp | sugaroptional |
Method
- boil10 minhard boil, then discard waterbeef bones covered in water, then rinse the bones and the pot clean — this is what makes the finished broth clear
- char8 mindirect flame or dry pan, highonion + ginger, cut side down, until blackened in patches and fragrant
- toast3 mindry pan, mediumstar anise + cinnamon + cloves + coriander seeds, until they smell of more than dust
- simmer180 minbare simmer, uncovered, skimmingrinsed bones + fresh water + charred aromatics + toasted spices — never let it boil, or the fat emulsifies and the broth clouds
- simmer10 min+ fish sauce + salt, then strain through cloth and taste = broth
- boil4 minrice noodles, then drain and divide between bowls
- top1 minnoodles + raw sliced beef + boiling broth poured over to cook it through + optionals at the table