Vietnamese Beef Soup - Pho

Classic traditional Vietnamese Beef Soup - Pho is something you must experience

Prep Time 10

Cook Time 8

Total Time 8 10

Servings people

Place the bones and stew meat in a large soup pot and add 10 cups (2.5 L) water.
5 lb beef bones, 1 lb stew beef
Add half the sliced onions, the ginger, cinnamon, star anise, peppercorns, and salt.
4 large onions, 1 piece ginger, 1 whole cinnamon stick, 1 whole star anise, 1 tsp whole black peppercorns, Salt, Pepper
Bring to a boil and turn the heat to a very low simmer.
Skim the foam from the surface and cook covered for 6 hours.
Soak the noodles in enough water to cover for 2 hours.
1/2 lb dried rice noodles
Drain and cook in enough boiling water to cover until just tender.
Do not overcook.
Drain well and set aside.
Blanche the bean sprouts by pouring boiling water over them in a colander.
1 lb bean sprouts
Rinse under cold water and set aside.
To serve, divide the noodles among individual serving bowls.
Top the noodles with bean sprouts, sliced scallions, sliced onions, and the paper thin slices of beef.
6 large scallions, 1 lb rump steak
Ladle the broth over the beef and noodles.
The heat from the broth is enough to cook the beef, which should be slightly pink.
Serve your Vietnamese Beef Soup - Pho with lemon wedges, sliced chilies and nuoc cham..
2 large lemons, 2 large hot red chiles