Love Pho? Now you can make this traditional Vietnamese street food for yourself at home.
Love Pho? Now you can make this traditional Vietnamese street food for yourself at home. There’s nothing better than diving into a warm bowl of soup during cold winter months or if you’re feeling under the weather. And this pho is a great option on the nights you don’t feel like sipping the same old stews. It contains the perfect balance of broth, rice noodles, herbs, and meat, to keep you feeling comforted and satisfied for hours. Plus, the combo of ingredients like ginger, cinnamon, cloves, anise, pepper, mint, and Thai chili give this soup a delicious and unique flavor. Watch this video to learn how to make a pho recipe that tastes just as good as your favorite Vietnamese restaurant.
Begin by placing a large pot of water on your stove over high heat. While you’re waiting for the water to boil, soak the noodles in a large bowl of water until they’re soft, which should take around 20 minutes. During this time, you should also put your steak in the freezer to firm it up for slicing later on.
Then start cooking oil in a saucepan over medium-heat. Add ginger and onion to the pan, and sauté until they’re lightly charred (this should take around three minutes.) Next add the broth, anise, cloves, and cinnamon to the mix. Bring to a boil, and then reduce to a simmer for 15 minutes. Strain the broth into a bowl and discard the rest of the food and spices. Place the broth back in the pan and add fish sauce, sugar, and black pepper.
Once the pot of water is boiling, toss in the softened noodles and cook for 30 seconds. Next, drain the noodles and divide them between six soup bowls--or feel free to combine them directly with the broth if you plan to save this soup for a week’s worth of meals. Then remove the steak from the freezer, halve it, and then slice it thinly (making sure to cut across the grain.) Then arrange the raw slices over your noodles.
Heat up the broth in the saucepan until it’s boiling again, then ladle it onto the noodles and steak (this hot broth will cook the steak!) Finally, if you’re serving this soup to a group, place scallions, mint, bean sprouts, and chilies on a large platter and allow your guests to garnish their soup as they please.
Otherwise, toss on your own garnish, and save this soup in your fridge in an airtight container for up to a week.