Description
Pho is a Vietnamese noodle soup consisting of broth, rice noodles, herbs, and meat.
Ingredients
Scale
- 8 oz dried rice vermicelli noodles
- Desired meat: chicken, pork, steak, or raw shrimp
- 1 large yellow onion, quartered
- 2 (2-inch) pieces fresh ginger, unpeeled and halved lengthwise
- 6 cups broth (chicken, beef, or vegetable)
- 2 cups water
- ¼ tsp ground coriander
- 1 whole clove (optional)
- 1 ½ Tbsp fish sauce
- ¼ tsp hoisin sauce
- ¼ tsp soy sauce
- ¼ tsp red chili paste (sambal oelek)
- 1 stick cinnamon
- Salt and freshly ground black pepper
- 4 green onions, chopped
- 2 fresh jalapeño or Thai red chili peppers, thinly sliced, seeds removed
- 1 bunch fresh cilantro, chopped
- 1 bunch Thai basil leaves
- 1 cup fresh bean sprouts
- 2 limes, cut into wedges
- Sriracha hot sauce or additional red chili paste (optional)
Instructions
- In a large dry pot over medium heat, add onion halves and ginger pieces. Cook 4 minutes, stirring occasionally.
- Add broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili paste, cinnamon stick, and a pinch of salt and pepper. Bring to a slow boil, then reduce heat and simmer 30 minutes.
- Cook rice vermicelli noodles according to package instructions. Drain, rinse with cold water, and set aside.
- Place cilantro, basil, green onions, bean sprouts, lime wedges, and sliced chilies in small bowls for serving.
- 1–5 minutes before the broth finishes, add thinly sliced meat to the pot: Raw chicken or pork: 2–3 minutes, Shrimp or thinly sliced steak: 1–2 minutes.
- Remove ginger, clove, cinnamon stick, and onion from broth.
- Divide noodles among bowls.
- Ladle hot broth over noodles and meat.
- Add desired garnishes and optional Sriracha or chili paste.
Notes
- Protein Tips: Slice all meat thinly against the grain.
- Beef: sirloin, flank, or brisket, lightly seasoned with salt & pepper.
- Chicken: boneless, skinless breasts, thinly sliced.
- Pork: tenderloin, seared and sliced thin.
- Shrimp: raw, shelled.
- Leftover/Cooked Meat: Use leftover rotisserie chicken, pork, or beef. Add directly to noodles and pour hot broth on top.
- Vegetarian/Vegan: Use vegetable or mushroom stock and sautéed mushrooms or baby bok choy instead of meat; omit fish sauce.
- Make Ahead: Broth can be made days in advance and stored in the fridge.
- Freezing: Freeze broth only for up to 4–5 months in a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 178
- Sugar: 5 g
- Sodium: 1387 mg
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Pho, Vietnamese soup, rice noodles, broth, garnishes