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Authentic Pho

Rated as 4.26 out of 5 Stars

"This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours."
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Ingredients

9 h 20 m servings 509 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  3. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  4. Place bones, onion, ginger, salt, star anise, 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.
  5. 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.
  6. Divide noodles among 4 serving bowls; top with sirloin, cilantro, 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.

Footnotes

  • Cook's Note:
  • For best results, use shank and knee bones.

Nutrition Facts


Per Serving: 509 calories; 11 g fat; 65.6 g carbohydrates; 34.9 g protein; 74 mg cholesterol; 3519 mg sodium. Full nutrition

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Reviews

Read all reviews 74
  1. 97 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

This is pretty authentic. I've seen a few "Viet" recipes submitted here which use ingredients that don't belong but I don't fault them since they are probably not Viet. The only thing this is ...

Most helpful critical review

this recipe did not work out for me. I baked the soup bones and then simmered per the recipe. The bones were fresh but the smell and taste were not like I've had in a restaurant.

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This is pretty authentic. I've seen a few "Viet" recipes submitted here which use ingredients that don't belong but I don't fault them since they are probably not Viet. The only thing this is ...

Great easy recipe. As is, it only deserves 4 stars because of some small things missing. I have an asian market close by where they sell EVERYTHING you need to cook asian. If you have access to ...

This is definitely, as the name implies, authentic tasting! I followed the recipe exactly, and it worked out well, with the exception that I would add less salt initially and let everyone taste ...

Made it exactly as written and it is wonderful!

I agree with several of the other comments that it turned out a bit greasy, which, as another commentor pointed out, is easily resolved after the fact, but just be aware that if you don't want i...

So Good! My boyfriend will drive 2 hours for good pho. I made this for Valentines and he actually said it was the best he'd ever had. He's a chef so if he says its good, then its really GOOD!

Little late to the ballgame here, first post... but to those complaining about it coming out greasy/oily: when making a broth or stock, you should ideally skim the fat off the surface a couple t...

Taste was wonderful - but it turned out a bit oily/greasy. Have looked back over the recipe and not sure what I did wrong. Can you advise?

Very good, if you use beef ribs and beef broth gives great beefy flavor. I used some beef base for a little extra flavor then poured through cheese cloth to get the fat and bones. Added two teas...