What is a good recipe for the Vietnamese rice noodle soup known as pho?

Answer 1

½ day 1 hour prep
2 gallons water
4 inches ginger
2 onions
1/2 cup nuoc nam (fish sauce)
10 whole star anise
5 whole cloves
1 cinnamon stick ("1-4 inch")
1/2 teaspoon fennel seeds
2 tablespoons salt
4 bay leaves
1 lb rice noodles (preferably "1/4 inch")
1 bunch scallions, sliced
1 bunch cilantro
1 bunch basil leaves
1 bunch mint leaves
1 thinly sliced onion
4 cups bean sprouts
2 limes, cut into wedges
1 lb filet mignon or top sirloin steaks, sliced very thinly
hoisin sauce
sriracha sauce (hot chile sauce)
Bring the water to a full boil, then reduce heat and bring water to a simmer.
Cut the onion in half and peel off the outer portion.
Place on a baking sheet along with the ginger and broil in the over about 20 minutes, making sure not to blacken it.
Turn over halfway through.
Allow to cool.
Place the star anise, cloves, cinnamon, and fennel seeds in a piece of cheesecloth and tie it shut with twine.
Add the spice pack, onion halves, ginger, bay leaves, salt, and fish sauce to the broth.
Allow the broth to simmer at least 5-6 hours (to your taste) uncovered.
Remove the spice pack, onions, ginger, and bay leaves and discard.
When cool enough to handle, remove the meat and trim of any remaining fat.
Set the meat aside and return the bones to the broth.
Allow the broth to simmer another hour or two until you achieve the desired taste then remove the bones.
You may adjust the salt, but you don't want it too salty.
Soak the rice noodles in COLD water 15-20 minutes, while starting a large pot of water boiling.
While the noodles are soaking, place the cilantro, basil leaves, mint leaves, sliced onions, sliced scallions, and bean sprouts on a serving platter.
After the noodles have soaked, place them in the boiling water and allow to cook until tender, but don't let them get mushy.
It should only take a couple minutes.
Rinse the noodles in cold water if not serving immediately.
When ready to eat (you can do this earlier, like when you're boiling the water for the noodles) return the broth to a rolling boil.
Place the noodles in a serving bowl and arrange the sliced meat over them.
Ladle the boiling broth over the noodles and beef, making sure to cover the meat.
Serve and allow each person to place the desired amount of garnish from the platter, hoisin sauce, and sriracha in their own bowl to taste.

My friend use to work in an Asian resturant and they used this recipie often. Although I've never tried it myself.

Answer 2

Take a look at Recipezarr.com under Beef Pho. Looks like an easy and tasty recipe.

Answer 3

the 1st element you are able to desire to have observed once you went to the eating place the place you had those replace into that it replace into thoroughly without cats, interior of a pair of two mile radius of the somewhat eating place itself. That wasn’t poultry or beef! They get the beef from the rump and leg section And poultry from the loins! The noodles have been relatively noodles however. observe: The not at all use the orange flavored cats, As they purely don’t style proper.

Answer 4

Foxy Roxy's recipe is about as authentic as it gets. The thing about pho other than its unique seasoning is that the broth is absolutely clear and fat free.