Pho Recipe

Beef broth: The base of the soup, providing a rich and savory flavor.

Ginger: Adds a warm, spicy note to the broth.

Onion: Contributes sweetness and depth to the soup.

Star anise: A spice that imparts a licorice-like flavor.

Cinnamon: Adds warmth and complexity to the broth.

Fish sauce: Provides a salty, umami flavor essential to Vietnamese cuisine.

Rice noodles: Gluten-free noodles that serve as the base for the soup.

Beef sirloin: Thinly sliced to cook quickly in the hot broth.

Bean sprouts: Adds a crunchy texture to the soup.

Basil: Fresh herb for garnishing, adding a burst of flavor.

Cilantro: Another fresh herb for garnishing, enhancing the soup's aroma.

Lime: Provides a tangy contrast to the savory broth.

Jalapeno: Adds a spicy kick to the soup.

When slicing the beef sirloin, make sure to cut it against the grain to ensure tenderness. For an even easier slicing process, partially freeze the beef for about 15-20 minutes before cutting. This will firm up the meat, allowing for thinner, more precise slices that will cook quickly and evenly when the hot broth is poured over them.

• beef broth - Substitute with chicken broth: Chicken broth provides a lighter flavor and is still rich in umami, making it a good alternative for those who prefer a milder taste.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy and less pungent.

• onion - Substitute with shallots: Shallots offer a milder and sweeter flavor, which can add a subtle complexity to the broth.

• star anise - Substitute with fennel seeds: Fennel seeds provide a similar licorice-like flavor, though they are less intense than star anise.

• cinnamon - Substitute with cassia bark: Cassia bark has a similar warm and sweet flavor profile, making it a suitable replacement for cinnamon.

• fish sauce - Substitute with soy sauce: Soy sauce offers a savory umami flavor, though it lacks the fishy undertones. Ensure to use a gluten-free soy sauce if needed.

• rice noodles - Substitute with glass noodles: Glass noodles are also gluten-free and have a similar texture, making them a good alternative.

• beef sirloin - Substitute with chicken breast: Chicken breast is lean and can be thinly sliced to mimic the texture of beef sirloin.

• bean sprouts - Substitute with snow peas: Snow peas provide a similar crunch and fresh taste, though they are slightly sweeter.

• fresh basil - Substitute with mint leaves: Mint leaves offer a refreshing and aromatic flavor, similar to fresh basil.

• fresh cilantro - Substitute with parsley: Parsley provides a fresh and slightly peppery flavor, though it lacks the citrusy notes of cilantro.

• lime - Substitute with lemon: Lemon provides a similar acidic and tangy flavor, though it is slightly more sour.

• jalapeno - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile, making them a good alternative to jalapenos.

• Allow the broth to cool completely before storing. This prevents condensation from forming inside the storage container, which can dilute the flavor.
• Transfer the cooled broth into airtight containers or heavy-duty freezer bags. Leave some space at the top to allow for expansion if freezing.
• Store the broth in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months.
• Keep the rice noodles separate from the broth to prevent them from becoming mushy. Store cooked noodles in an airtight container in the refrigerator for up to 3 days.
• If freezing the rice noodles, spread them out on a baking sheet to freeze individually before transferring to a freezer bag. This prevents clumping.
• Store beef sirloin slices in an airtight container or freezer bag. If freezing, separate slices with parchment paper to prevent sticking.
• Fresh herbs like basil and cilantro should be wrapped in a damp paper towel and stored in a plastic bag in the refrigerator. They will stay fresh for up to a week.
• Bean sprouts can be stored in a container with a little water at the bottom, covered with a damp paper towel, and refrigerated. Change the water daily to keep them fresh.
• Lime wedges and jalapeno slices can be stored in airtight containers in the refrigerator for up to a week.
• When ready to serve, reheat the broth on the stove until it reaches a rolling boil. This ensures it's hot enough to cook the beef slices.
• Reheat the rice noodles by briefly soaking them in hot water or microwaving them for a few seconds until warm.
• Assemble the pho as usual, ensuring all components are fresh and heated properly for the best flavor and texture.

• Gently reheat the beef broth in a pot over medium heat until it reaches a simmer. Avoid boiling to maintain the delicate flavors of the ginger and star anise.
• While the broth is warming, place the leftover rice noodles in a colander and run hot water over them to loosen and warm them up. This prevents them from becoming mushy.
• If you have leftover beef sirloin slices, you can briefly dip them in the hot broth to reheat, or if you prefer, you can quickly sear them in a hot pan for a few seconds on each side.
• Assemble your bowl by placing the warmed noodles in the bottom, followed by the reheated beef slices.
• Pour the hot broth over the noodles and beef, ensuring everything is well-heated.
• Garnish with fresh bean sprouts, basil, cilantro, lime wedges, and jalapeno slices just before serving to maintain their crispness and vibrant flavors.

• Large pot: Essential for combining and simmering the beef broth with the spices and aromatics.

• Strainer: Used to remove the solids from the broth after simmering.

• Knife: Necessary for slicing the ginger, onion, and beef sirloin thinly.

• Cutting board: Provides a safe surface for slicing the ingredients.

• Measuring spoons: Used to measure the fish sauce accurately.

• Tongs: Helpful for handling and dividing the cooked rice noodles among the bowls.

• Bowls: Used for serving the pho, holding the noodles, beef, and garnishes.

• Ladle: Ideal for pouring the hot broth over the noodles and beef in each bowl.

• Colander: Useful for draining the cooked rice noodles.

• Serving platter: Can be used to arrange and present the garnishes like bean sprouts, basil, cilantro, lime wedges, and jalapeno slices.

Prepare ingredients in advance: Slice the ginger, onion, and jalapeno ahead of time to streamline the cooking process.

Use pre-made broth: Opt for high-quality store-bought beef broth to save time on simmering.

Quick-cook noodles: Choose rice noodles that cook in just a few minutes.

Thinly slice beef: Freeze the beef sirloin for 15 minutes before slicing to make it easier to cut thinly.

Organize garnishes: Arrange bean sprouts, basil, cilantro, and lime wedges on a platter for easy access during serving.