Rating: 4.5 stars
22 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This recipe is my attempt at the famous Vietnamese spicy beef noodle soup, Pho. Garnish with thinly sliced raw beef tenderloin, basil, mint, cilantro, chili sambal, and fresh lime wedges.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Broth:

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.

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  • Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.

  • Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.

  • Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.

  • Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.

Nutrition:

The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.

Nutrition Facts

390 calories; protein 30g; carbohydrates 33.9g; fat 14.5g; cholesterol 88.6mg; sodium 527.9mg. Full Nutrition
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