Pho Recipe Authentic Vietnamese Beef Noodle Soup 越南牛肉粉秘方

Roast beef bones in a preheated oven at 400°F until browned, about 30 minutes.

Char onion and ginger over an open flame or in a dry skillet until fragrant.

In a large pot, combine roasted bones, charred onion, ginger, and water; bring to a boil.

Reduce heat and simmer for at least 6 hours, skimming foam regularly.

Add star anise, cinnamon stick, cloves, and cardamom pods to the pot.

Continue simmering for another 1-2 hours to develop flavor.

Strain the broth through a fine mesh sieve into a clean pot, discarding solids.

Season broth with fish sauce to taste and keep warm over low heat.

Cook rice noodles according to package instructions; drain and set aside.

Thinly slice beef sirloin against the grain.

To serve, place cooked noodles in bowls, top with raw beef slices.

Ladle hot broth over the noodles and beef, allowing the heat to cook the meat.

Garnish with bean sprouts, basil leaves, lime wedges, jalapeños, and green onions.

Serve immediately with additional fish sauce on the side.

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