Vietnamese Beef Pho: A Delicious and Anti-Inflammatory Noodle Soup

Ingredients

• For the broth:
• 2.5 kg (5.5 lb) beef bones (such as short ribs; knuckle bones; or oxtail)
• 1 large onion; unpeeled and halved
• 8 cm (3 inch) piece of ginger; unpeeled and sliced
• 4 star anise pods
• 5 cloves
• 1 cinnamon stick
• 1/3 cup (80 ml) fish sauce; or to taste
• 1 tbsp (15 g) sugar
• 2 tbsp (30 g) salt
• 5 L (21 cups) water
• For the soup:
• 200 g (7 oz) beef round steak; eye fillet; or any other cut that doesn’t have too much connective tissue or fat
• 1 kg (2.2 lb) dried rice stick noodles
• 1/2 onion; finely sliced
• 1/2 cup (25 g) finely sliced spring onion (scallions)
• For serving:
• Bean sprouts
• Thai basil leaves
• Finely sliced red chili
• Lime wedges
• Hoisin sauce
• Sriracha sauce

Instructions

• How to Make the Broth
• For around 10-15 minutes; char the onion and ginger over an open flame or under a hot oven grill until charred on both sides. They will get sweeter and smokier as a result. The skins should be peeled off and discarded before being roughly chopped.
• Put the beef bones in a big stockpot and add water to cover them. Drain and rinse the bones after bringing to a boil and simmering for a little while. This will clean the bones of any contaminants and blood; making the broth clearer.
• Add the onion; ginger; star anise; cloves; cinnamon stick; fish sauce; sugar; salt; and water to the stockpot along with the bones.
• After bringing to a boil; turn down the heat and gradually simmer for about two hours; skimming off any froth or impurities that appear on top. The fish sauce; sugar and salt will balance the tastes while the spices will fill the broth with their warm and enticing fragrances. The broth will become rich and nutrient-dense as the bones release their protein; collagen; and anti-inflammatory chemicals.
• Return the broth to a clean pot after straining it through a fine-mesh strainer. Over low heat
• keep it heated. If necessary; add extra salt or fish sauce after tasting to adjust the seasoning. If the soup is too thick; you may simply add extra water.
• How to Make the Soup
• To slightly firm up; place the beef steak in the freezer for about 20 minutes. Thin slicing will be simpler as a result. Slice very thinly; then arrange on a dish. Any beef cut with little to no connective tissue or fat; such round steak or eye fillet can be used. If you're vegetarian or vegan; you may easily substitute tofu for the beef.
• The rice noodles should be soaked in water that is at room temperature for at least 30 minutes or until it becomes soft and flexible. Flow freely. You may use any variety of rice noodle; including vermicelli and rice stick noodles. For added fiber; you may also use brown rice noodles.
• How to Serve
• For a few seconds; cook the noodles in boiling water. Divide among four big bowls after draining.
• Add slices of raw beef; spring onions; and onion to each bowl as garnish. Pour the heated broth over the steak to slightly cook it. The meat will offer protein and taste; while the onion and spring onions will give the soup some crisp and freshness.
• Hoisin sauce; sriracha sauce; lime wedges; basil leaves; chile slices; bean sprouts; and basil leaves should be served on the side. Let each diner personalize their bowl with the toppings and sauces of their choice. The basil leaves will provide flavor and color to the soup; while the bean sprouts will give it some crunch and fiber. The lime wedges will bring acidity and brightness; while the chile slices will give the soup some heat and flavor. The hoisin sauce will give the soup some sweetness and richness; while the sriracha sauce will give it some heat and tang.