Pho recipe

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Ingredients

4 pounds bone-in beef shank
1 onion
5 slices fresh ginger root
1 pod star anise, whole
1 teaspoon salt
2 ½ tablespoons fish sauce
1 (8 ounce) package dried rice noodles
½ pound cooked beef sirloin, thinly sliced
3 green onions, chopped
1 ½ cups fresh bean sprouts
6 sprigs cilantro

Nutrition Info

1100.1 calories
carbohydrate: 54.7 g
cholesterol: 267 mg
fat: 46.8 g
fiber: 3.6 g
protein: 107.7 g
saturatedFat: 18 g
servingSize: -
sodium: 1938.5 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot over medium heat, bring beef shank and 3 quarts water to a boil. Skim off foam. Reduce heat, cover and simmer 4 hours.

  2. Preheat oven broiler. Place unpeeled whole onion under broiler until soft. Remove and peel.

  3. Stir onion, ginger, anise, salt and fish sauce into beef mixture.

  4. Bring a large pot of lightly salted water to a boil. Add rice noodles and cook for 8 to 10 minutes or until al dente, drain.

  5. Divide noodles into three serving bowls. Place cooked sirloin on top of pasta in bowls. Sprinkle green onions, bean sprouts and cilantro evenly in bowls. Strain beef broth and divide evenly between serving bowls, pouring over assembled ingredients. Serve at once.

Recipe Yield

3 servings

Recipe Note

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.

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