TRADITIONAL PHO RECIPE! Authentic Vietnamese Pho Noodle Soup

Roast onions and ginger in the oven on broil for about 20 minutes, flipping at the 10-minute mark.

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

Remove scum that floats to the top during boiling.

After 10 minutes of boiling, clean the bones and rinse the pot.

Add clean oxtail bones back into the pot with fresh water and bring to a boil again.

Toast spices (star anise, bay leaves, fennel seeds) in a pan on low heat for a few minutes.

Add spices to the pot in a cheesecloth or spice bag.

Bring the pot back to a boil, then reduce to a simmer and add yellow rock sugar, roasted onions, ginger, salt, and fish sauce.

Simmer uncovered for about 5-6 hours, checking for scum periodically.

Strain the broth, removing onions, ginger, and bones, then return the meat to the broth.

Adjust saltiness with additional fish sauce or salt if desired.

Serve by placing thinly sliced beef on noodles, adding broth, and topping with cilantro, green onions, lime, and bean sprouts.

Equipment Needed

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