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35

Authentic Pho
307 made it | 66 reviews | 35 photos
3m

Recipe by:Allrecipes

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

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Ingredients
9 h 20 m4 servings509 cals

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4 pounds beef soup bones

1 onion, unpeeled and cut in half

 5 slices fresh ginger

1 tablespoon salt

2 pods star anise

2 1/2 tablespoons fish sauce

4 quarts water

1 (8 ounce) package dried rice noodles

1 1/2 pounds beef top sirloin, thinly sliced

1/2 cup chopped cilantro

1 tablespoon chopped green onion

1 1/2 cups bean sprouts

1 bunch Thai basil

1 lime, cut into 4 wedges

1/4 cup hoisin sauce (optional)

1/4 cup chile-garlic sauce (such as Sriracha) (optional)

Add all ingredients to list

Directions
Add a notePrint

Prep

20 m

Cook

8h

Ready In

9 h 20 m

1. Preheat oven to 425 degrees F (220 degrees C).

 2. Place beef bones on a baking sheet and roast in the preheated oven until
browned, about 1 hour.

3. Place onion on a baking sheet and roast in the preheated oven until
blackened and soft, about 45 minutes.

4. 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.

5. 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.

6. 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.

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Footnotes

Cook's Note:

For best results, use shank and knee bones.

I made it!

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Reviews
Read all reviews 66

Rate and review

1. 83 Ratings

2.
 3.

4.

5.

6.

Most helpful positive review

vivify99

o 2

o 50

o 1

1/22/2013

This is pretty authentic. I've seen a few "Viet" recipes submitted here which use
ingredients that don't belong but I don't fault them since they are probably not Viet.
The only thing this is ...

Read more
Most helpful critical review


JoyceG

o 0

o 2

o 1

1/4/2015

this recipe did not work out for me. I baked the soup bones and then simmered per
the recipe. The bones were fresh but the smell and taste were not like I've had in a
restaurant.

Read more
Most helpful
Most positive
Least positive
Newest

vivify99

o 2

o 50

o 1
1/22/2013

This is pretty authentic. I've seen a few "Viet" recipes submitted here which use
ingredients that don't belong but I don't fault them since they are probably not Viet.
The only thing this is ...

Read more

P'Trique Polish

o 1

o 0

o 1

12/18/2014

Great easy recipe. As is, it only deserves 4 stars because of some small things
missing. I have an asian market close by where they sell EVERYTHING you need to
cook asian. If you have access to ...

Read more

thekoop

o 1
 o

o 69

o 8

7/4/2013

This is definitely, as the name implies, authentic tasting! I followed the recipe exactly,
and it worked out well, with the exception that I would add less salt initially and let
everyone taste ...

Read more

organic

o 0

o 219

o 112

11/7/2012

Made it exactly as written and it is wonderful!

Read more

 Barbara Sydow

o 0

o 0

o 1

9/15/2014

I agree with several of the other comments that it turned out a bit greasy, which, as
another commentor pointed out, is easily resolved after the fact, but just be aware
that if you don't want i...

Read more

maryjoy

o 0

o 88

o 2

5/17/2013

So Good! My boyfriend will drive 2 hours for good pho. I made this for Valentines and
he actually said it was the best he'd ever had. He's a chef so if he says its good, then
its really GOOD!
Read more

warmbird

o 0

o 0

o 1

10/2/2014

Little late to the ballgame here, first post... but to those complaining about it coming
out greasy/oily: when making a broth or stock, you should ideally skim the fat off the
surface a couple t...

Read more

clh213

o 0

o 0

o 1
1/18/2013

Taste was wonderful - but it turned out a bit oily/greasy. Have looked back over the
recipe and not sure what I did wrong. Can you advise?

Read more

John12782

o 0

o 2

o 1

1/17/2015

Very good, if you use beef ribs and beef broth gives great beefy flavor. I used some
beef base for a little extra flavor then poured through cheese cloth to get the fat and
bones. Added two teas...

Read more
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Beef Pho

93

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