Authentic Pho

Authentic Pho

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"This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours."
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Ingredients

9 h 20 m servings 509 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 3519 mg
  • 141%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  3. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  4. Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of 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.
  5. 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.
  6. Divide noodles among 4 serving bowls; top with sirloin, cilantro, 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 chile-garlic sauce on the side.

Footnotes

  • Cook's Note:
  • For best results, use shank and knee bones.

Reviews

32
  1. 40 Ratings

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Most helpful positive review

This is pretty authentic. I've seen a few "Viet" recipes submitted here which use ingredients that don't belong but I don't fault them since they are probably not Viet. The only thing this is ...

Most helpful critical review

this recipe did not work out for me. I baked the soup bones and then simmered per the recipe. The bones were fresh but the smell and taste were not like I've had in a restaurant.

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This is pretty authentic. I've seen a few "Viet" recipes submitted here which use ingredients that don't belong but I don't fault them since they are probably not Viet. The only thing this is ...

This is definitely, as the name implies, authentic tasting! I followed the recipe exactly, and it worked out well, with the exception that I would add less salt initially and let everyone taste ...

Made it exactly as written and it is wonderful!

So Good! My boyfriend will drive 2 hours for good pho. I made this for Valentines and he actually said it was the best he'd ever had. He's a chef so if he says its good, then its really GOOD!

Taste was wonderful - but it turned out a bit oily/greasy. Have looked back over the recipe and not sure what I did wrong. Can you advise?

Great easy recipe. As is, it only deserves 4 stars because of some small things missing. I have an asian market close by where they sell EVERYTHING you need to cook asian. If you have access to ...

Little late to the ballgame here, first post... but to those complaining about it coming out greasy/oily: when making a broth or stock, you should ideally skim the fat off the surface a couple t...

I agree with several of the other comments that it turned out a bit greasy, which, as another commentor pointed out, is easily resolved after the fact, but just be aware that if you don't want i...

Very good, if you use beef ribs and beef broth gives great beefy flavor. I used some beef base for a little extra flavor then poured through cheese cloth to get the fat and bones. Added two teas...

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