This easy Vietnamese Pho recipe is authentic in taste, without the work! It&#039;s made with rice noodles, broth, and choice of chicken, beef, pork or shrimp.

Vietnamese Pho Soup

oz dried rice vermicelli noodles

Desired meat: chicken, pork, steak

onion

(2-inch pieces) fresh ginger (, unpeeled and halved, length-wise)

broth ((chicken, beef

water

tsp coriander

((optional))

Tablespoons fish sauce ((or less,

hoisin sauce

soy sauce

red chili paste ((sambal oelek))

cinnamon

salt and black pepper

green onions (, chopped)

jalapeño peppers

cilantro (, chopped)

Thai basil leaves

bean sprouts

limes (,

Sriracha hot sauce,

Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.

Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.

Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.

Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.

1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).

Discard the ginger, clove, cinnamon stick and onion pieces from the pot.

Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.

https://content.jwplatform.com/videos/NI2oXukZ.mp4

This easy Vietnamese Pho Soup includes rice noodles in a flavorful broth with your choice of meat, and topped with fresh herbs and vegetables. It has authentic taste and flavor, without all of the work!

Aromatic pho, made in the slow cooker, is both comforting and customizable.

Slow-Cooker Pho With Eye of Round Recipe

For the Soup:

oxtails

white onion

ginger,

coriander seeds

fennel seeds

star anise

cloves

cardamom pod

beef base,

fish sauce

sugar

Kosher salt

rice noodles

red onion, very thinly sliced

For the Table:

limes,

cilantro,

basil

mint

jalapeños 6 Thai Bird chiles, thinly sliced

Sriracha

Hoisin sauce

Adjust oven rack to upper position and preheat broiler on high. 

Bring a large stockpot filled with water to boil over high heat. Add the oxtail and boil for 10 minutes. Drain bones into a colander and rinse thoroughly with cold water. Placed bones in slow-cooker.

Meanwhile, place onion and ginger on a foil-lined baking sheet and transfer to the oven. Cook until the ginger and onion achieve a nice char on both sides, about 8 minutes total. Remove from oven and add ginger and onion to slow-cooker. 

Add cinnamon, coriander seeds, fennel seeds, star anise, cloves and cardamom to a medium sauté pan over medium-high heat.  Toast until fragrant, transfer to cheesecloth and seal into a packet. Place spices in the slow-cooker, along with water, beef base, fish sauce, sugar and 1 teaspoon salt. Set slow-cooker on lowest setting, allowing broth to cook for 10 hours. 

When soup is nearly done, par-cook noodles, stopping 30 seconds short of  package directions. Drain and place in the bottom of four large, individual soup bowls.

Discard spice pack and bones from broth. If there happens to be any scum or fat on the surface, skim and discard it.  Taste broth and adjust seasoning, if necessary.

Place slices of raw beef and shards of onions on top of noodles and ladle piping-hot broth into bowls; this should cook meat through and soften onions. 

Serve with lime, herbs, jalapeños, bean sprouts, Sriracha and hoisin.

Pho bo—Vietnamese beef noodle soup—may be more popular in the states, but its cousin pho ga, made with chicken, is easier to make, and in my book, just as tasty. What if I told you that you could make a superb bowl of Vietnamese chicken noodle soup with rich, aromatic broth and fall-off-the-bone tender chicken, all in under half an hour? The pressure cooker comes to the rescue.

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) Recipe

onions,

hand of ginger, roughly sliced

cilantro

star anise pods

chicken drumsticks

fish sauce,

To Serve:

servings pho noodles,

scallions

herbs

Thai chilis

Hoisin sauce and Sriracha

Heat oil in a pressure cooker over high heat until smoking. Add halved onions and ginger, cut side down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes.

Add cilantro, star anise, cinnamon, cloves, fennel seed, coriander, and chicken to the pot. Add 2 quarts of water, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then shock under cold running water in the sink (or release pressure valve if using an electric pressure cooker).

Open pressure cooker. Transfer chicken legs to a plate. Pour broth through a fine mesh strainer into a clean pot and discard solids. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce and sugar if desired.

To serve, place re-hydrated pho noodles in individual noodle bowls. Top with chicken legs, sliced onions, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, bean sprouts, chilis, lime, and sauces as they wish.

Recipe video above. Experience the magic of one of the greatest soups in the world with this easy to follow traditional recipe! The depth of flavour in the broth will blow you away - it looks so clear and light but it&#x27;s packed with flavour!

Vietnamese Pho recipe

onions (, halved)

ginger (, sliced down the centre)

cinnamon quills

cardamon pods

((the spice cloves!))

1.5kg / 3lb beef brisket

1kg / 2lb meaty beef bones

1kg / 2lb marrow bones ((leg, knuckle), cut to reveal marrow)

water ((15 cups))

tbsp white sugar

salt

ml / 3 tbsp fish sauce ((Note 2))

rice

/ 1 oz beef tenderloin, raw, very thinly sliced ((Note 4))

Beansprouts, handful

Lime wedges*

red chilli*

Hoisin sauce*

Sriracha* ((for spiciness))

Heat a heavy based skillet over high heat (no oil) until smoking.

Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.

Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.&nbsp;

Aromatics

Rinse bones &amp; brisket then cover with water in large stock pot.

Boil for 5 minutes, then drain.

Rinse each bone and brisket under tap water.

Remove impurities:

Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.

Add bones and brisket, onion, ginger, Spices

Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.

Cover with lid, simmer 3 hours.

Remove brisket (should be fall-apart tender), cool then refrigerate for later.

Simmer remaining soup UNCOVERED for 40 minutes.

Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.

Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.

Broth:

Prepare rice noodles per packet, just prior to serving.

Place noodles in bowl. Top with raw beef and brisket.

Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.

Serve with Toppings on the side!

Assemble:

Here's what you need: mixed beef leg bones, ginger, large garlic, medium yellow onion, cinnamon, whole black peppercorn, whole star anise, beef brisket, kosher salt, fish sauce, boneless sirloin steak, flat rice noodle, fresh mung bean sprouts, small red onion, jalapeño, fresh thai basil, lime, hoisin sauce, siracha

Traditional Vietnamese Beef Pho Recipe by Tasty

beef leg bones, shin, knuckle and marrow bones

oz ginger, 2 large hands, halved lengthwise

garlic,

kg medium yellow onion, halved lengthwise

black peppercorn

lb beef brisket

kosher salt

sirloin steak

lb flat rice noodle,

mung bean sprouts

red onion, very thinly sliced lengthwise

jalapeño, sliced into thin rounds

lime,

siracha

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.

Set a rack in the upper third of the oven and preheat the broiler.

Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.

Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.

Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.

Season the brisket liberally with salt and add it to the stockpot.

Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.

Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.

Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.

Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.

Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.

Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.

https://vid.tasty.co/output/91445/landscape_480/1524780649

Pho is a Vietnamese noodle soup topped with awesome things like fresh bean sprouts, basil, and chilies. This pho recipe was approved by a Vietnamese friend!

Pho Recipe

onions ((peeled))

beef marrow

beef

scallions ((cut into 4-inch lengths))

fish sauce ((80 ml))

black cardamom pod ((optional))

dried pho noodles

beef sirloin

Sliced chili

Cilantro

Mung bean sprouts

Thai basil

Lime wedges

Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.

Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they’re lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.

Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.

Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.

Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.

Cover the pot and continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you&#x27;re ready to assemble the rest of the dish. Taste the broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.

To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!

You’re familiar with French dip, of course. In a stroke of holiday genius, you’ll use the turkey carcass to make a dark poultry stock with warming spices, a little sugar for lip-smacking goodness, and fish sauce for saltiness and “can’t-quite-put-my-finger-on-it” depth. Sandwiches never had it so good.

Turkey French Dip

turkey carcass

scallions,

ginger, peeled, sliced

cinnamon stick

Kosher salt (optional)

mayonnaise

chili paste (such as sambal oelek)

turkey

ciabatta or other sturdy sandwich rolls, toasted

Tender herb leaves lime

Bon Appétit

Bring turkey carcass, scallions, ginger, star anise, cinnamon, fish sauce, sugar, coriander seeds, fennel seeds, and 4 qt. water to a boil in a large pot. Reduce heat, skim surface, and simmer until liquid is reduced by nearly half, 2–2½ hours.

Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.

Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.)

Heat leftover turkey in 1 cup broth in a medium skillet until warmed through.

Assemble sandwiches with rolls, spicy mayonnaise, hoisin sauce, herbs, scallions, and bean sprouts. Serve with lime wedges and jalapeños alongside, as well as a small bowl of warm broth for dipping.

This Instant Pot Chicken Pho makes the traditional Vietnamese chicken noodle soup easy to make at home in around 30 minutes with the help of your pressure cooker.

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Vietnamese Fresh Rice Noodle Recipe...

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The BEST Way To Reheat Pho

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