AUTHENTIC Vietnamese Pho Noodle Soup Recipe!

Cut the onions in half and the ginger into big chunks.

Place the onions and ginger on a roasting sheet and remove the outer peel.

Preheat the oven on broil and roast the onions and ginger for about 20 minutes, flipping them over at the 10-minute mark.

In a large pot, add the oxtail and cover it with water, bringing it to a boil.

After boiling, remove the scum floating on top and clean the bones to ensure a clear broth.

Rinse the pot, add 2 gallons of water, and the cleaned oxtail bones, then bring it back to a boil.

In a separate pan on low heat, toast the spices for a few minutes to bring out their flavor.

Place the toasted spices in a cheesecloth or spice bag and add it to the broth pot.

Once boiling, remove any additional scum and reduce the heat to low, bringing it to a simmer.

Add the spice bag, 1 in of yellow Rock Sugar, 2 tablespoons of salt, and half a cup of fish sauce to the pot.

Let the broth simmer uncovered for about 5 to 6 hours, checking for scum periodically.

After simmering, strain out the onions, ginger, and bones, and shred the meat off the bones to return to the broth.

Adjust the saltiness of the broth as desired, adding more fish sauce or salt if needed.

Prepare the serving bowls with rice noodles, laying thinly sliced beef on top to cook in the hot broth.

Chop cilantro and green onions, and cut lime and basil for garnish.

Serve the soup with bean sprouts and a squeeze of lime.

Equipment Needed

Allergens