As a lover of Asian soups, Vietnamese Pho has a special place in my heart. It’s a warm and comforting bowl of goodness.
I start by making the broth. I use beef bones. I roast them in the oven until they are browned. This gives the broth a deeper flavor. I then place the roasted bones in a large pot with water, onions, ginger, star anise, cloves, cinnamon, and fish sauce. I let it simmer for several hours, skimming off any foam that rises to the top. The long simmering time extracts all the flavors from the bones and spices.
While the broth is simmering, I prepare the noodles. I use rice noodles. I soak them in warm water until they are soft and pliable. I also slice up some beef. I usually use thinly sliced sirloin or flank steak.
When the broth is ready, I strain it to get a clear and delicious liquid. I bring it back to a boil and add the soaked noodles. I let them cook for a minute or two. Then, I place the sliced beef on top. The heat from the broth will cook the beef. I also add some bean sprouts, basil leaves, cilantro, and lime wedges to the bowl.
The first sip of Pho is a journey. The rich broth, the soft noodles, the tender beef, and the fresh herbs all come together in a harmonious blend. It’s a dish that can be eaten for breakfast, lunch, or dinner.