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 – 1 1/2 tablespoon sugar more if desired – 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
4 big servings
2 hrs 40 mins
Preheat the oven to 450F. Line baking sheet with parchment paper. Add bones, onion halves and ginger onto the baking sheet and spray avocado oil over the top. Roast for 40 minutes, or until everything is browned.
Into 5 qt. dutch oven add chuck roast roasted and roasted bone marrow, onion and ginger. Slowly, bring it to a gentle boil and simmer for 1 -2 hours, skimming foam & fat off the surface, few times.
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.