The heart of Pho is its clear, aromatic broth. It’s traditionally made by simmering beef bones (often including marrow and knuckle bones) and brisket for several hours. This slow cooking process extracts deep flavors and nutrients from the bones. The broth is seasoned with a variety of spices, including star anise, cloves, cinnamon, coriander seeds, fennel seeds, and charred onion and ginger. Fish sauce and sugar are also added for additional depth of flavor.
Vietnamese Pho (pronounced “fuh”) is a traditional Vietnamese noodle soup that has gained international popularity due to its rich flavors and nourishing qualities. HERE’S HOW YOU MAKE IT!

Ingredients:

1 pound beef bones (marrow or knuckle bones)

1 pound beef brisket

1 large onion, halved

1 large piece ginger, halved

3 star anise

4 whole cloves

1 cinnamon stick

1 tablespoon coriander seeds

1 tablespoon fennel seeds

2 tablespoons fish sauce

1 tablespoon sugar

1 pound rice noodles

Thinly sliced beef sirloin (about 1/2 pound)

Fresh herbs: cilantro, Thai basil, and mint

Bean sprouts

Lime wedges

Thinly sliced chili peppers

Hoisin sauce and Sriracha (for serving)

Instructions

1. Prepare the Broth:
   • Roast beef bones and brisket in a 450°F oven for 30 minutes until browned.
   • In a large pot, char the onion and ginger over medium-high heat until blackened.
   • Add the roasted bones and brisket to the pot with the charred onion and ginger.
   • Fill with water to cover the bones and bring to a boil. Skim off any impurities.
   • Toast star anise, cloves, cinnamon, coriander seeds, and fennel seeds in a dry pan until fragrant. Add them to the pot.
   • Add fish sauce and sugar.
   • Simmer for at least 3 hours, preferably 6-8 hours, for a richer broth.
   • Strain the broth, discard solids, and return the liquid to the pot. Season with additional fish sauce or salt to taste.
2. Prepare the Noodles:
   • Cook rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
3. Assemble the Pho:
   • In serving bowls, place a portion of cooked rice noodles.
   • Top with thinly sliced beef sirloin.
   • Ladle the hot broth over the noodles and beef, cooking the beef in the process.
   • Garnish with fresh herbs, bean sprouts, lime wedges, and chili slices.
4. Serve:
   • Serve with hoisin sauce and Sriracha on the side.

The dish reflects the influence of French colonialism (with the use of beef, which was not traditionally part of Vietnamese cuisine) and Chinese culinary techniques (like the use of rice noodles).