Do you drink pho broth?

Since the clear beef broth requires so much work to make, it's only appropriate to savor every last drop by drinking your leftover broth. Many people do this in Vietnam as well, but it's based on personal preference.

Why does pho smell so good?

The clear broth used to make pho is made by roasting beef bones and different cuts of meat with fragrant spices like star anise, cinnamon stick, coriander seeds, and more. These spices have an amazing aroma that pairs incredibly well with the savory broth and fresh herbs. There's nothing quite like it!

Is pho usually rice or egg noodles?

Did you know the word for rice noodles in Vietnamese is phở? The soup was named after the noodles, so real pho requires real phở (rice noodles). These clear noodles are mostly flavorless on their own, which makes them perfect for absorbing all those incredible flavors from the tasty broth. Save your egg noodles for other dishes, like lo mein or other stir-fried recipes.

Vietnamese Pho

Name: Vietnamese Pho
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 1 (14 ounce) package dried rice stick noodles; 12 cups Asian beef broth, homemade or store bought; 8 ounces frozen thin raw beef sirloin slices (optional); 6 cups bean sprouts; 1 cup fresh cilantro or Thai basil, chopped; 1 lime, sliced in wedges; 1 jalapeno, sliced (optional); chili garlic hot sauce (optional)

Description

Vietnamese Pho is a one-of-a-kind soup known for its incredibly aromatic broth seasoned with fragrant spices served over tender rice noodles, beef sirloin, fresh herbs, and other garnishes. These days, you don't have to leave the house to enjoy this traditional soup at home. You just need about 30 minutes and a handful of simple ingredients!

Ingredients

1 (14 ounce) package dried rice stick noodles
12 cups Asian beef broth, homemade or store bought
8 ounces frozen thin raw beef sirloin slices (optional)
6 cups bean sprouts
1 cup fresh cilantro or Thai basil, chopped
1 lime, sliced in wedges
1 jalapeno, sliced (optional)
chili garlic hot sauce (optional)

Cook Mode Prevent your screen from going dark

Instructions

Fill a large mixing bowl with cold water. Add the dried rice stick noodles and allow it to soak until softened and pliable, about 20 minutes.
Bring a large pot of water to a boil over high heat. Add noodles and cook until tender and fully cooked, about 2-3 minutes (or according to the package instructions). You can also cook the dried noodles without soaking but it will take slightly longer to fully cook them. Drain well.
In a separate stockpot, add beef broth and bring to a boil over high heat.
Assemble the pho by dividing the noodles evenly into ramen bowls. Top with raw beef slices or reserved cooked beef oxtail meat from homemade Asian Beef Broth. Ladle the boiling hot broth over the noodles.
Top with bean sprouts, cilantro or basil, lime juice, jalapeno, and chili garlic hot sauce (if using).

Notes

How to store: To save leftover pho for later, you'll want to separate the noodles from the broth, as the noodles can absorb too much liquid and disintegrate. Store them in airtight containers in the fridge for 3-4 days.

How to reheat: You can microwave leftover pho, but it's best to reheat it in a pot on the stove until fully heated through.

How to freeze: Freeze leftover broth in an airtight container for 3-4 months. Thaw in the fridge before making a fresh pot of this Vietnamese pho recipe.

Prep Time: 5 minutes
Soak Time: 20 minutes
Cook Time: 5 minutes
Category: Soup
Method: Stovetop
Cuisine: Vietnamese