Pho Vietnamese Noodle Soup

Pho lives and dies by its broth. A good bowl is built on hours of slow-simmering bones with roasted onion, ginger, star anise, and cinnamon, until the liquid becomes clear, deep, and filled with warm spices. On top, soft, wide rice noodles, paper-thin slices of beef, and a mountain of fresh herbs, lime, and chili are added. The beauty of the dish is that it is served semi-finished: each guest seasons, squeezes, and tastes their way to exactly the bowl they dream of – preferably with a splash of hoisin and sriracha.

• Cuisine: Vietnam
• Time: 1.5-2 hours
• Servings: 4 people
• Difficulty: Medium

How to do it

1. Roast halved onions and crushed ginger in a dry pan until the cut surfaces are dark. This gives the broth depth and color.
2. Place the beef bones, roasted onion and ginger in a large pot with star anise, cinnamon stick, and cloves, cover with water, and let it simmer gently for an hour and a half.
3. Strain the broth and season it with fish sauce and a pinch of sugar to make it well-rounded and rich.
4. Soak the rice noodles or boil them briefly according to package instructions, then rinse them in cold water to prevent sticking.
5. Slice the beef very thinly against the grain; this is easiest if the meat has been briefly in the freezer.
6. Divide the noodles and raw beef slices into four deep bowls.
7. Pour the scalding hot broth over, so it just cooks the thin slices of meat.
8. Serve with lime, fresh herbs, bean sprouts, chili, hoisin, and sriracha on the side, so everyone can build their own bowl.

Tips

• Always roast onions and ginger first; this simple step gives the broth the smoky depth known from restaurant pho.
• Arrange all toppings separately, so diners can assemble their own bowls.
• Use vegetable broth, mushrooms, and tofu instead of beef for a delicious vegetarian pho.
• Skim off fat and impurities from the broth as it simmers to ensure a clear and clean-tasting result.