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Recipe Detail

Pho

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Number of Servings:

Ingredients:

  1. 1 - large white onion peeled and halved
  2. 1 - 3-inch piece of fresh ginger halved lengthwise
  3. 5 whole - star anise
  4. 4 whole - cloves
  5. 3 - 3-inch cinnamon sticks
  6. 2 whole - cardamom pods
  7. 1 tablespoons - whole coriander seeds
  8. 8 cups - good-quality beef stock
  9. 1 tablespoons - brown sugar
  10. 2 teaspoons - fish sauce
  11. - fine sea salt to taste
  12. 8 ounces - raw steak very thinly sliced
  13. 7 ounces - thin rice noodles
  14. - cilantro
  15. - mint
  16. - thai basil
  17. - bean sprouts
  18. - lime wedges
  19. - thinly sliced jalapenos
  20. - thinly sliced green onions
  21. - hoisin
  22. - sriracha
  23. 1 - large white onion peeled and halved
  24. 1 - 3-inch piece of fresh ginger halved lengthwise
  25. 5 whole - star anise
  26. 4 whole - cloves
  27. 3 - 3-inch cinnamon sticks
  28. 2 whole - cardamom pods
  29. 1 tablespoons - whole coriander seeds
  30. 8 cups - good-quality beef stock
  31. 1 tablespoons - brown sugar
  32. 2 teaspoons - fish sauce
  33. - fine sea salt to taste
  34. 8 ounces - raw steak very thinly sliced
  35. 7 ounces - thin rice noodles
  36. - cilantro
  37. - mint
  38. - thai basil
  39. - bean sprouts
  40. - lime wedges
  41. - thinly sliced jalapenos
  42. - thinly sliced green onions
  43. - hoisin
  44. - sriracha

Directions:

1. Char the onions and ginger. Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements. Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil. Broil for about 7-10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
2. Make the broth. Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stockpot over medium-high heat for about 3 minutes until fragrant. Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes. Strain out (and discard) the onions, ginger and spices. Stir in the fish sauce and sweetener into the hot broth. Then finally, taste and season the broth with salt as needed.
3. Prep the noodles. Meanwhile, as your broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
4. Assemble and serve.

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