Vietnamese Pho Bowl
A hot noodle bowl combining rice noodles, aromatic broth infused with star anise and ginger, and your choice of protein. Assemble at table with fresh herbs and condiments for customizable heat and flavor.
Ingredients
Method
Heat a dry skillet over medium-high heat. Place onion halves cut-side down and char until deeply blackened, about 3–4 minutes per side. Transfer to a stockpot.
Add ginger knob, star anise, cinnamon stick, and broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
Strain broth through a fine sieve into a clean pot, discarding solids. Stir in fish sauce and sugar. Keep at a gentle simmer.
Bring a separate pot of water to boil. Add drained soaked rice noodles and cook until just tender, 3–4 minutes. Drain and divide among four serving bowls.
Pat the sliced protein dry. Arrange on a plate and set aside; the hot broth will cook it to medium-rare when poured over.
Place raw sliced protein on top of noodles in each bowl. Pour 2 cups of hot broth over the meat and noodles; the heat will gently cook the meat.
Top each bowl with a small handful of mint, cilantro, and bean sprouts. Serve with lime wedges, sriracha, and hoisin sauce on the side for each diner to adjust to taste.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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