All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Ingredients

4 pounds beef soup bones 1 onion, unpeeled and cut in half 5 slices fresh ginger 1 tablespoon salt 2 pods star anise 2 ½ tablespoons fish sauce 4 quarts water 1 (8 ounce) package dried rice noodles 1 ½ pounds beef top sirloin, thinly sliced ½ cup chopped cilantro 1 tablespoon chopped green onion 1 ½ cups bean sprouts 1 bunch Thai basil 1 lime, cut into 4 wedges ¼ cup hoisin sauce ¼ cup chile-garlic sauce (such as Sriracha®)

Nutrition Info

508.6 calories carbohydrate: 65.6 g cholesterol: 74 mg fat: 11 g fiber: 4.4 g protein: 34.9 g saturatedFat: 4 g servingSize: - sodium: 3519.3 mg sugar: 8.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C).
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
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.
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.
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.

4 servings

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