Beef Pho
A Vietnamese soup that is pure comfort, featuring a crystal-clear broth that has absorbed hours of patience and aromatic spices.
210 min
Medium
Vietnamita
4 servings
The story behind
The first time I had authentic Pho was in a tiny shop, surrounded by people slurping their noodles with contagious joy. They taught me that the secret isn't the meat, but the broth; that clear liquid that looks like water but hits your palate with intense cinnamon and star anise. It's my go-to recipe for those days when you need to reset both body and soul. I love sitting down with a steaming bowl, piling on fresh basil and a good squeeze of lime. It’s the perfect lunch for a rainy day, though in Vietnam, they eat it for breakfast to start the day with full energy. Pair it with an iced jasmine tea and you're in for a treat.
Instructions
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1Boil the beef bones briefly and discard that first water to ensure your final broth stays perfectly clear.
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2Refill the pot with fresh water and add the charred ginger, onion, star anise, and cinnamon; simmer on very low heat for at least 3 hours.
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3Strain the broth so you're left with nothing but the aromatic liquid, then season with a bit of fish sauce.
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4Prepare the rice noodles in hot water until soft and divide them into bowls.
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5Place the raw beef slices on top of the noodles (they will cook instantly with the heat of the broth).
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6Pour the boiling broth directly over the beef and noodles.
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7Serve immediately and let everyone add their own fresh basil, bean sprouts, chili, and lime to taste.
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