Beef Pho Recipe - hearty and satisfying yet light and refreshing Vietnamese soup is easy to make at home.
For Beef Pho Broth – 2 lb bone marrow – 2 medium onions cut in half – 2 4 inch ginger root sliced in half – avocado oil spray – water – 2 lb chuck roast fat removed – 5 star anise – 3 whole cloves – 1 cinnamon stick – sea salt to taste For Pho Soup – 6 oz rice noodles cooked according to the package, drained & cooled – 1 small onion thinly sliced – 3 green onion sliced – cilantro leaves for garnish – 1/2 lb bean sprouts – sriracha for serving, to taste – hoisin sauce for serving, to taste – fish sauce for serving, to taste Additional Toppings 100% Optional – 1 jalapeno thinly sliced – 2 limes cut into wedges – basil for garnish
Remove the chuck roast from the pot and carefully slice it into slices. Strain the broth. Divide cooked noodles to 4 bowls. Add sliced beef, onion, green onion, cilantro, and bean sprouts. Pour in the broth over the top. Serve with sriracha, hoisin and fish sauce. If you like add jalapeno slices, basil, lime wedges and Crispy Spring Rolls. Enjoy!
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