Recipe by Allrecipes
"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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beef soup bones
onion, unpeeled and cut in half
2 1/2 tablespoons
1 (8 ounce) package
dried rice noodles
1 1/2 pounds
beef top sirloin, thinly sliced
chopped green onion
1 1/2 cups
lime, cut into 4 wedges
chile-garlic sauce (such as Sriracha®)
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 missing is a few spices which are commonly used in pho but it is all dependent on your taste. Typically cinnamon, cloves, cardamom, and probably a few others I can't remember now are also used. I've made pho for years and have yet to come up with my perfect spice ratio. It makes a big difference :)
Another reviewer mentioned that their pot came out too oily. There a few ways to remove it. You can increase your knucklebone to marrow bone ratio (more knuckle). Or you can get a very fine mesh strainer sold at most Asian grocery stores and when you skim the scum out it is also fine enough to remove oil or just use a spoon to remove. Another method is to let the pot cool, then put it in the refrigerator for a few hours. The oils will harden and it can then be removed before you warm up the pot again. The last thing is that you can probably get away with simmering for 3-4 hours but of course longer is better and you'll have to add more spices/salt to make up for it. He simmers for a super long time which is why he used less spices.
Made it exactly as written and it is wonderful!
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?
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 and add as they desire, since most fish sauce and other add-ins are also salty. One caveat--the broth ends up with quite a bit of fat in it from the marrow in the bones. (This, even though I used grass-fed beef, which is generally leaner). In fact, when you eat the broth, a thin coating of fat stays on your lips. Great, if you are a poor peasant in Vietnam. Not so great for me, I thought. Simple solution-- make the recipe a day ahead, and chill the broth after straining. Then skim the hardened fat off the broth before reheating and proceeding with the recipe. This recipe is a great one for older children to make, if nothing else, as a reminder of how many people in this world cannot afford to waste any part of an animal, including the bones. Also a lesson in respect for any animal that died to feed you i.e. don't waste it! Also a good introduction to ethnic cuisine, and they can leave out the veges if they choose.
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!
We enjoyed this "Authentic Pho" recipe, and appreciated the fact that it was made with relatively easy-to-find and economical ingredients compared with other Pho recipes. I would not hesitate to serve it to my family who live in a rural area without much exposure to international cuisines. I myself prefer the Pho served in my favorite local Vietnamese restaurant, which has a much richer and more flavorful broth (presumably because it is made with hard-to-find and more expensive ingredients). I also think that the broth needs a stronger star anise flavor (although it is true that we like highly-seasoned food in our home). I would at least triple the star anise if I were to make this recipe again. Thank you Allrecipes for sharing your recipe.
This pho is so delicious and very easy to customize into a vegetarian recipe, believe it or not!
Loved the flavor of the star anise in this soup, and the roasted onion is genius.
I'm currently making this for the first time, and I will come back to update when I taste the end product.
I simmered the bones for awhile and the broth ended up being too strong. I watered it down to taste, measured the broth to see how much there was, and it's right around 7 cups. So, for my own notes and as a point of reference for other people who try this, you'll want to add enough water to make 7 cups of broth after you strain the bones and such out of the broth. Adjust to your preference from there, boiling off water or adding water. I simmered the bone broth for about 7-8 hours total.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 509
** Calories from Fat: 99
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