Description
A classic Vietnamese comfort food featuring silky broth, tender shredded beef, and aromatic spices.
Ingredients
- 2 lbs beef shank
- 2 onions, quartered (charred)
- 4-inch piece of ginger, halved (charred)
- 5 star anise
- 4 whole cloves
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
- 1 tablespoon salt (adjust to taste)
- 8 cups water
- 8 oz rice noodles (flat rice noodles—banh pho medium width)
- Fresh herbs: Thai basil, cilantro, lime wedges
- Bean sprouts
- Chili peppers (sliced)
- Green onions, chopped
Instructions
- Char the onions and ginger: Place them under a broiler or hold over an open flame until nicely browned.
- Build the broth: In a large pot, add beef shank, charred onions and ginger, star anise, cloves, cinnamon stick, coriander seeds, fish sauce, salt, and 8 cups water. Bring to a boil.
- Simmer gently: Lower heat to maintain a simmer and cook for 2–3 hours until the meat is tender and broth is flavorful.
- Remove and shred beef: Take out the shank, let cool slightly, then shred or slice thinly against the grain.
- Strain the broth: Pour through a fine-mesh sieve to remove solids, then return the strained liquid to the pot and keep warm.
- Cook the noodles: Prepare rice noodles according to package directions, then drain and rinse.
- Serve: Place noodles in bowls, top with shredded beef, ladle hot broth over, and garnish with herbs, bean sprouts, lime, chilis, and green onions.
Notes
Serve piping hot for the best experience, and allow diners to customize their bowls with fresh herbs and toppings.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese