Pho is served with either pho noodles or kuy teav noodles (h tiu). The variations in meat, broth, and additional garnishes such as lime, bean sprouts, ng gai.
STEP 1.For the broth, char the onion and ginger over a naked flame for 10-15 minutes or until blackened (alternatively, roast them under a hot oven grill).
step 2
STEP 2.Transfer the onion and ginger to a cutting board and scrape off most of the blackened skins. Lightly rinse the onion and ginger then roughly chop. Set aside for later.
step 3
STEP 3.A bit of preparation to do before serving- place the round steak into the freezer for 20 minutes before you want to slice and serve (this makes it easier to thinly slice the beef). Cut into very thin slices.
step 4
STEP 4.Place the meat bones during a large stockpot (at least 6l capacity). Pour over enough water to generously cover the beef. Bring to a boil and simmer for a moment approximately. Then remove the bones from the water (there should be quite a little bit of scum at the surface).
step 5
STEP 5.Rinse the bones. Discard the water and clean the stockpot. Place the bones back to the clean stockpot alongside the peeled onion, ginger, star anise, cloves, and cinnamon stick. Add 5l of water.
step 6
STEP 6.Bring to a simmer and cook gently for 2 hours, skimming the surface every so often.
step 8
STEP 1.Remove the beef bones from the broth. If you can salvage any meat from the bones, keep that for serving. Strain the broth and place it into a clean pot.
step 9
STEP 7.Add the sugar, fish sauce, and salt. Taste and season with more fish sauce or salt to your taste (the broth should be on the saltier side because the noodles and other ingredients will be unseasoned).
step 10
STEP 8.To serve, cook the noodles and bean shoots in boiling water and place it into serving bowls. Add some sliced raw onion, spring onion, and some of the braised beef if using. Drape over thin slices of the raw beef.
step 12
STEP 1.Heat the broth until it starts, bubbling before ladling it over the raw beef (it should cook within the hot broth). Serve with thai basil, chili, lime wedges, and fish sauce to be added at the table to taste.
Nutrition value
10007
calories per serving
412 g Fat640 g Protein926 g Carbs103 g FiberOther
Current Totals
Fat
412g
Protein
640g
Carbs
926g
Fiber
103g
MacroNutrients
Carbs
926g
Protein
640g
Fiber
103g
Fats
Fat
412g
Vitamins & Minerals
Calcium
1887mg
Iron
89mg
Vitamin A
1648mcg
Vitamin B1
1mg
Vitamin B2
4mg
Vitamin B3
149mg
Vitamin B6
13mg
Vitamin B9
449mcg
Vitamin B12
2mcg
Vitamin C
81mg
Vitamin E
16mg
Copper
4mcg
Magnesium
1085mg
Manganese
46mg
Phosphorus
7202mg
Selenium
516mcg
Zinc
137mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment