Vietnamese Pho Broth Bowl
A fragrant noodle broth bowl featuring a spiced stock, rice noodles, and swappable proteins and vegetables. Served hot with fresh herbs and condiments for layered flavor.
Ingredients
Method
Heat a dry skillet over medium-high heat. Char the halved onion cut-side down for 3–4 minutes until blackened. Char the ginger halves similarly. Transfer to a large stockpot.
Add beef broth, star anise, cinnamon stick, fish sauce, and sugar to the pot. Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours. Strain through a fine-mesh sieve; discard solids.
If using raw beef sirloin, slice as thinly as possible (partially freeze 1 hour for easier cutting). For other proteins, cook separately until done: poach chicken breast 12–15 minutes, simmer pork shoulder 45 minutes, or press and cube tofu.
Bring a separate pot of water to boil. Add softened rice noodles and cook 3–4 minutes until tender. Drain and divide among four bowls.
Ladle hot broth over noodles in each bowl. If using raw beef, the heat will cook thin slices in seconds. Top with cooked protein, green onion, cilantro, and mint.
Serve each bowl with lime wedges, sriracha, and hoisin sauce on the side for guests to adjust flavor to their preference.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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