About the Recipe
Lisa loved Vietnamese pho ever since she discovered the Pho Basil Restaurant in Wilmington. She enjoyed challenging herself to make it at home, and this was the recipe she copied down by hand and tucked into her recipe box for future reference.
Ingredients
4 lbs beef soup bones
1 onion, unpeeled, cut in half
5 slices fresh ginger
1 tbsp salt
2 pods star anise
2 1/2 tbsp fish sauce
4 quarts water
1 package dried rice noodles (8 oz)
1 1/2 lbs beef top sirloin, thinly sliced
1/2 cup fresh cilantro, chopped
1 tbsp green onion, chopped
1 1/2 cups bean sprouts
1 bunch fresh Thai basil
1 lime, cut into wedges
Hoisin sauce and sriracha, for optional topping
Preparation
Step 1:
Preheat oven to 425 degrees. Place beef soup bones on a sheet pan along with the cut onion and cook for 45 min to 1 hour until browned. (Onion might be done sooner than the bones, so take it out and set aside before it burns.)
Step 2:
In a large stock pot, place the roasted soup bones and onion, ginger, salt, anise, and fish sauce and add 4 quarts of water. Bring to a boil then reduce to low, cooking for 6 to 10 hours. Strain the broth into a sauce pan and set aside.
Step 3:
Place rice noodles in a large bowl filled with room temperature water. Soak them 1 hour and then place them in boiling water for 1 minute. Meanwhile, bring the stock back to a simmer.
Step 4:
Divide the cooked rice noodles among 4 bowls. Top with sirloin, cilantro, and green onions. Pour hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, about 1-2 minutes.
Step 5:
Serve with bean sprouts, and fresh Thai basil. Add lime juice, hoisin sauce, and sriracha.