| Cuisine: Vietnamese |
| Portions: 4 |
| Prep Time: 30 minutes |
| Cook Time: 540 minutes |
| Total: 570 minutes |
| 1 onion (unpeeled and cut in half) |
| 5 slices ginger |
| 1 tbsp salt |
| 2 pods star anise |
| 2 1/2 tablespoons fish sauce |
| 4 1/2 litres water |
| 200 g rice noodles |
| 1 kg beef (thinly sliced) |
| 1/2 cup coriander |
| 1 tbsp green onions (chopped) |
| 1 1/2 cups beansprouts |
| 1 bunch Thai basil |
| 1 lime (cut into 4 wedges) |
| 1/4 cup hoisin sauce (optional) |
| 1/4 cup garlic chili sauce (optional) |
The famous beef soup dish from Vietnam.
Pho
Preheat oven to 220 degrees celcius.
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 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, coriander, 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 chilli-garlic sauce on the side.