Vietnamese Pho Soup
A aromatic broth-based noodle soup with star anise, ginger, and swappable proteins and herbs. Rice noodles simmer in a fragrant spiced broth and finish with fresh garnishes at the table.
Ingredients
Method
In a large pot, bring vegetable broth to a boil. Add halved ginger, star anise, onion halves, and cinnamon stick.
Reduce heat to medium-low and simmer uncovered for 30 minutes. Strain through a fine sieve and discard solids. Stir in fish sauce and adjust seasoning.
Bring a separate pot of water to a boil. Add dried rice noodles and cook according to package directions, about 8–10 minutes. Drain and rinse under cold water.
Divide noodles evenly among four serving bowls.
Arrange thinly sliced beef sirloin over the noodles in each bowl. Ladle hot broth over the beef; it will cook from the heat of the liquid.
Top each bowl with green onion, cilantro, and bean sprouts. Serve immediately with lime wedges, sriracha, and hoisin sauce on the side for diners to adjust to taste.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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