Tasty Recipes: Authentic Pho

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Authentic Pho

"This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours."

Ingredients :

• 4 pounds beef soup bones
• 1 onion, unpeeled and cut in half
• 5 slices fresh ginger
• 1 tablespoon salt
• 2 pods star anise
• 2 1/2 tablespoons fish sauce
• 4 quarts water
• 1 (8 ounce) package dried rice noodles
• 1 1/2 pounds beef top sirloin, thinly sliced
• 1/2 cup chopped cilantro
• 1 tablespoon chopped green onion
• 1 1/2 cups bean sprouts
• 1 bunch Thai basil
• 1 lime, cut into 4 wedges
• 1/4 cup hoisin sauce (optional)
• 1/4 cup chile-garlic sauce (such as Sriracha®) (optional)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 9H20M

• Preheat oven to 425 degrees F (220 degrees C).
• Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
• Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
• Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
• Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Notes :

• For best results, use shank and knee bones.
• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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