How to Make Vietnamese Bone Broth Soup (Pho)
Vietnamese bone broth soup, commonly known as Pho, is a beloved dish that combines savory flavors with nourishing ingredients. Making Pho from scratch is a rewarding experience that brings authentic tastes right to your kitchen. Here’s a step-by-step guide on how to make Vietnamese bone broth soup, ensuring a delicious and aromatic bowl to enjoy.
Ingredients for the Broth
To create the rich and flavorful broth that is the heart of Pho, you will need the following ingredients:
- 2-3 lbs of beef bones (preferably neck bones or marrow bones)
- 1 onion, halved
- 1 piece of ginger (about 3 inches), halved and lightly charred
- 1 cinnamon stick
- 3 star anise
- 3-5 cloves
- 1 tsp black peppercorns
- Salt, to taste
- Water (enough to fill your pot)
Additional Ingredients for Serving
Once your broth is ready, you’ll need some fresh ingredients to customize your Pho:
- Rice noodles (bánh phở)
- Fresh herbs (basil, cilantro, mint)
- Sliced beef (such as sirloin or brisket)
- Bean sprouts
- Sliced jalapeños or Thai bird chilies
- Lime wedges
- Hoisin sauce and sriracha (optional)
Step-by-Step Instructions
1. Prepare the Bones
Start by blanching the beef bones to eliminate impurities that can cloud the broth. Place the bones in a large pot and cover them with cold water. Bring the water to a boil, and let it boil for about 5 minutes. Afterward, drain and rinse the bones under cold water to clean off any residue.
2. Roast the Aromatics
In the same pot, add the cleaned bones back in along with the charred onion and ginger. Roasting these aromatics adds depth to the broth. If you’re using a broiler, place them under high heat for about 10-15 minutes until they have a nice char. Alternatively, you can roast them on a stovetop grill or an open flame.
3. Build the Broth
Once the aromatics are ready, fill the pot with water, leaving a few inches at the top to avoid overflow. Add the cinnamon stick, star anise, cloves, and black peppercorns. Bring the mixture to a boil, then reduce to a low simmer. Cover the pot and let it simmer for at least 6 hours (or up to 12 hours for a richer flavor).
4. Strain the Broth
After simmering, strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard the solids, including bones and spices. Season the broth with salt to taste, and let it cool slightly before serving.
5. Cook the Noodles
While the broth is cooling, cook the rice noodles according to the package instructions. Drain and set aside.
6. Assemble Your Pho
In a serving bowl, place a portion of cooked rice noodles. Top with sliced raw beef, fresh herbs, and bean sprouts. Pour the hot broth over the top to cook the meat slightly and warm the vegetables. Garnish with lime wedges and sliced jalapeños. Serve with hoisin sauce and sriracha on the side for additional flavor.
Tips for the Perfect Pho
- For a clearer broth, skim off any foam or fat that rises to the surface during simmering.
- Experiment with different cuts of meat to find your favorite combination.
- Let the broth sit overnight in the refrigerator to develop flavors further.
Enjoy your homemade Vietnamese bone broth soup, and share it with friends and family for a delightful dining experience. Pho is not just a meal; it's a comforting bowl of love!