Authentic Pho Recipe
A pho recipe developed over decades from our Vietnamese family to yours.
Foto: I Am a Food Blog — MikeIngredients
- 5 star anise pods
- 1 cinnamon stick
- 1 tsp whole cloves
- 1 tsp coriander seeds
- 1 tsp peppercorns (white preferred, black if not)
- 1 tsp fennel (optional)
- 5 cardamom pods (optional)
- 1/2 medium onion (peeled)
- 2 inches ginger (halved lengthwise)
- 1 shallot (peeled and halved)
- 2 lbs beef for soup (see notes)
- 3 inch daikon (1" slices, optional)
- 4 qt water
- 2 oz rock sugar (~1/4 cup white sugar, or to taste)
- 1/4 cup fish sauce (or to taste)
- 24 oz dried pho noodles (or fresh, see notes)
- 8 Vietnamese meatballs (or more, cut in halves)
- 1 lb sirloin roast (thinly sliced)
- 1 lb brisket (or flank steak)
- 1/2 lb tendon (optional)
- 1/2 lb omasum (optional)
- 1/2 cup fresh cilantro (roughly chopped)
- 1/2 medium onion (sliced)
- 3 cups bean sprouts (blanched if desired)
- 1 lime (cut into wedges)
- 1 bunch Thai basil
- 1 jalapeño (sliced)
- sriracha
- hoisin sauce
Steps
Arrange the larger aromatics on a heat proof baking sheet and blow torch until fragrant. Alternately, toast all aromatics in a cast iron pan on the stove or in the oven broiler for a few minutes until fragrant.
Transfer charred aromatics along with sugar and all meats except the sirloin to Instant Pot/Pressure cooker. Fill to the max fill line with water, about 4 quarts. Set pressure to high and cook time to 35 minutes and cook. Quick release the pressure when cooking time is completed. See notes for stovetop instructions.
Once cool enough to taste, add fish sauce 1 tablespoon at a time until it’s just about overseasoned. Add extra sugar if needed. If you go too far, just add water. You may optionally strain the pho at this point to get as clear of a broth as possible.
Warm your bowls with hot tap water, then drain. Bring a pot of water to a boil and briefly blanch the noodles, then rinse with cold water and drain well. Divide noodles evenly into each of the warmed bowls. Thinly slice the sirloin (if needed) and top each bowl. Thickly chop all the other meats and divide evenly.
Cover with about 2 cups of hot broth per bowl and sprinkle chopped cilantro and sliced onions over top. Serve with a plate of bean sprouts, limes, Thai basil, and chilies. Have small dipping plates of sriracha and hoisin sauces for each person.
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