Basic Pho
1 lbs of sliced top sirloin
Rice noodles
12 cups beef bone broth
4 cups water
4 tablespoons fish sauce
4 star anise pods
Teaspoon peppercorn
2 tablespoon soy sauce
2 onions halved
4 cinnamon sticks
3 inch ginger root
2 tablespoons of soy sauce
Bunch of mint
Bunch of cilantro
Bunch of basil
Sliced jalapeño peppers
Handful of bean sprouts
4 lemon wedges
Sriracha sauce to taste
- Peel ginger and slice in half chunks.
- Peel and slice onions into halves.
- Slightly char the onions and ginger in order to provide a toasted flavor to the broth. NOTE: This can be accomplished using a gas grill on high heat and slightly roasting each side of the onion and cinnamon until it is charged. Or this can also be done using the broiler in an oven. Simply turn on your broiler and allow the onions and cinnamon to char directly under the flame for about 2 minutes each side.
- Next over medium heat: Place the cinnamon, peppercorn and star anise in large pot and toast on medium heat until the spices are fragrant, should take no more than 2 minutes. Constantly stir to avoid burning.
- Add the onion, cinnamon, soy sauce, fish sauce, water and beef broth to the pot.
- Bring to a boil, cover, and allow to simmer for roughly 45 minutes. This will allow the spices to infuse in the premade beef broth to give it the authentic Vietnamese flavor.
- Cook rice noodles to packaged instructions, drain and set aside
- After about 45 minutes of simmering,shift the broth through a strainer in order to get out the onion and ginger chunks
- Place broth back on stove and turn heat to high. Once boiling place the sliced beef in the pot of hot broth and cook for a few minutes until the beef is cooked throughout.
- Once beef is cooked take pot off heat and prepare the Pho bowls. Place rice noodles in large bowl. Poor beef and broth mixture on noodles. Top with bean sprouts, a squeeze of lime juice, bunch of mint cilantro and basil.
Enjoy!
Use this recipe as a guide and adjust measurements and ingredients as necessary.
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