| Prep: 40 mins | Cook: 1 hr 30 mins – 2 hrs | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 6g | 2g | 75g |
| sugars | fibre | protein | salt |
| 5g | 3g | 33g | 1.2g |
As a Southern belle, my heart always finds comfort in traditional dishes and recipes that feel like home. Yet, my culinary curiosity also has me constantly exploring far-reaching flavors inspired by cultures near and far. Among the myriad of dishes that I’ve willingly succumbed to, it’s the aromatic and lively Pho – a Vietnamese Noodle Soup – that holds a special place in my heart.
A Taste of Global Cuisine Right in Your Kitchen
Pho’s enticing medley of flavors does well to depict the canvas of Vietnamese cuisine. Bursting with different notes from aromatics, from ginger to coriander seeds, star anise, and garlic, it is an invigorating soup that invigorates the senses. It’s really like pulling the world into your kitchen with each sip and allowing your tastebuds to embark on an adventure.
Health Benefits and Accompanying Dishes
But beyond its delicious taste, the Pho Vietnamese Noodle Soup also offers noteworthy health benefits. The broth, prepared with marrow or knuckle bones, is rich in essential nutrients, vitamins, and minerals. Plus, the fresh herbs and vegetables – such as bean sprouts, lime, basil, cilantro, and mint – offer a healthy dose of fiber and antioxidants. This soup might be similar to Asian-inspired dishes like
Thai Coconut Soup
or Korean Kimchi Stew.
It could also pair well with lighter dishes, such as the
Seared Ahi Tuna
or a vibrant salad, to balance the hearty broth.
In conclusion, whether you’re looking for a hearty meal to feed your soul or a nutritious dish to fuel your body, the Vietnamese Noodle Soup encompasses everything you could wish for. I can’t wait for you all to savor the depth and complexity this cherished recipe has to offer!
What You’ll Need
Pho (Vietnamese Noodle Soup) Recipe Ingredients
- 2 medium onions, quartered
- 4 inch piece fresh ginger, halved lengthwise
- 2 cinnamon sticks
- 1 tablespoon coriander seeds
- 4 star anise
- 4 cloves garlic, minced
- 2 lbs beef marrow or knuckle bones
- 1 lb beef chuck, trimmed
- 10 cups water
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 2 lbs rice noodles
- 3/4 lbs sirloin steak
- For the garnish:
- 2 cups bean sprouts
- 2 limes, quartered
- 1 bunch fresh cilantro
- 1 bunch fresh basil
- 1 bunch fresh mint
- 2 jalapenos, sliced
- 2 large scallions, thinly sliced
- Sriracha sauce (to taste)
Method
Step One
Take the quartered onions and halved piece of ginger and char them over an open flame until they are slightly blackened. This should take roughly 10 minutes. Set these aside for later.
Step Two
In a large pot, add the cinnamon sticks, coriander seeds, star anise, and minced garlic over medium heat, stirring continuously until they are toasted and fragrant. This should take roughly 3 minutes.
Step Three
Add the beef marrow or knuckle bones and trimmed beef chuck to the pot. Mix them in well with the spices.
Step Four
Fill the pot with 10 cups of water, the charred onions and ginger, fish sauce, and sugar. Bring everything to a simmer and let it cook for about 2.5 hours. Do remember to skim any foam or fat that floats to the top of the pot.
Step Five
Prepare the rice noodles according to the package instructions. Once done, divide them among various serving bowls.
Step Six
Thinly slice the sirloin steak and place them over the rice noodles in the serving bowls.
Step Seven
Strain the broth and ladle it into the serving bowls, covering the noodles and raw beef. The heat of the broth should cook the thin sirloin slices.
Step Eight
Garnish each bowl with the bean sprouts, quartered limes, fresh cilantro, basil, mint, sliced jalapenos, and thinly sliced scallions according to each person’s taste. Add Sriracha sauce to the soup for some extra heat.
You’ve now made Pho. It’s time to serve and enjoy!
