how to make pho: recipe howcookingworks.com

beef bones

🥗Healthier: chicken bones

💰Cheaper: pork bones

Chicken bones provide a lighter broth, while pork bones are often less expensive.

beef brisket

🥗Healthier: lean beef

💰Cheaper: flank steak

Lean beef reduces fat content, and flank steak is usually more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is a basic substitute.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles are lower in carbs, and egg noodles are often less expensive.

Preheat the oven to broil.

Char the ginger and onion in the oven for about 15 minutes, checking every few minutes to ensure they don't burn.

In a stock pot, bring half full of water to a boil.

Add the beef bones to the boiling water and par boil for 10 minutes to remove impurities.

After 10 minutes, remove the bones and discard the water.

In a separate pan on medium heat, toast the spices (fennel seed, coriander, star anise, cardamom, cloves, and cinnamon) for about 1 minute until aromatic, being careful not to burn them.

Add the charred ginger and onion to the stock pot.

Add the toasted spices to the stock pot along with the rock sugar and fish sauce.

Bring the pot to a boil, then reduce the heat to low and maintain a simmer for 3 hours, skimming off any scum that rises to the top for the first hour.

After 3 hours, check the broth for flavor and color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens