DRIED PHO NOODLES RECIPES

THE BEST HOMEMADE PHO RECIPE – THE KITCHEN COMMUNITY

The Best Homemade Pho Recipe – The Kitchen Community image

Looking at a perfectly served bowl of Vietnamese pho might be a little intimidating to think you could make this on your own. A quick thanks to Knox Marshall for the inspiration behind this recipe. The truth is, this dish is easy once you have a recipe that shows you step-by-step how to make pho. That’s

Provided by Cassie Marshall

Ingredients

AUTHENTIC PHO RECIPE | ALLRECIPES

Authentic Pho Recipe | Allrecipes image

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

Provided by Allrecipes

Categories World Cuisine Asian Vietnamese Soups and Stews

Total Time 9 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours 0 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 pounds beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2?½ tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1?½ pounds beef top sirloin, thinly sliced
½ cup chopped cilantro
1 tablespoon chopped green onion
1?½ cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce
¼ cup chile-garlic sauce (such as Sriracha®)

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
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.
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.
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.

Nutrition Facts : Calories 508.6 calories, CarbohydrateContent 65.6 g, CholesterolContent 74 mg, FatContent 11 g, FiberContent 4.4 g, ProteinContent 34.9 g, SaturatedFatContent 4 g, SodiumContent 3519.3 mg, SugarContent 8.6 g

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