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Imagine gliding down the busy streets of Hanoi, with your senses tingling from wafts of rich, aromatic broth filling the air as you pass by street vendors. Vietnamese Pho brings this vibrant experience to your kitchen, offering a delicious and soul-warming soup that combines silky rice noodles with fresh herbs and a choice of succulent meats. Perfect for curling up with on a cozy night in, or impressing friends with a taste of traditional Vietnamese comfort food! Grab those chopsticks, because slurping is definitely encouraged.
Start by roasting the beef bones, ginger, and onion under the broiler for 10-15 minutes until nicely browned.
Transfer the roasted items to a large pot. Add 4-5 quarts of water, star anise, cinnamon stick, cloves, and cardamom pods. Bring to a boil, then simmer gently for 3-4 hours, skimming off any scum that rises to the top.
Strain the broth into another pot to remove solids, and season with fish sauce to taste.
In a separate pot, boil the rice noodles as per the package instructions, then drain and rinse to remove excess starch.
To serve, thinly slice the beef sirloin against the grain, set aside. Divide the cooked noodles among serving bowls, and arrange the raw beef slices over the noodles.
Pour the hot broth over the noodles and beef, which will cook the beef slices instantly.
Garnish each bowl with bean sprouts, Thai basil, cilantro, green onions, lime wedges, and slices of chili peppers. Serve immediately and enjoy.
