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"This is a shortened and easier version of the delicious Vietnamese soup called Pho Bac. Garnish with pepper, green chiles, hoisin sauce, chili sauce and lime wedges." — Paula
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4 pounds bone-in beef shank
1 onion
5 slices fresh ginger root
1 pod star anise, whole
1 teaspoon salt
2 1/2 tablespoons fish sauce
1 (8 ounce) package dried rice noodles
1/2 pound cooked beef sirloin, thinly sliced
3 green onions, chopped
1 1/2 cups fresh bean sprouts
6 sprigs cilantro
We have been to Vietman and had it from street vendors this recipe taste just like it does there. I would not change anything.
The ginger should also be charboiled in the oven along with the onion to sweeten the flavor. In addition, it is missing some of the basic ingriendients in Pho such as peppercorns, cloves, etc.
8 Ratings
my mom makes pho too. you can buy premade packages of spice at most vietnamese supermarkets and just dump one in. my mom roasts ginger and onion on a grill first to bring out the aroma and then adds those in the pot.
To short-cut, I used 1 can beef broth and 1.5 cups of water as the base. It didn't taste quite like our local pho. So I added 1.5 TBL hoisin and that did it. Also, serve as directed or it looks like a mess.
I had made this cause I heard Pho was good for hangovers...it definitely worked there. This is ok. You can buy Pho broth cubes at the Asian markets and that saves a little time and adds a more authentic flavor.
I travel quite a bit and have eating Pho for lunch and loved it. I followed the recipe exactly but the end result did not come close to what I had enjoyed in the Pho restaurant. My wife and daughter did not enjoy but they don't like to try new things.
I have been looking for this receipe for a long time.Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Pho
Serving Size: 1/3 of a recipe Servings Per Recipe: 3 Amount Per Serving Calories: 1100 Calories from Fat: 421
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