Ingredients
Scale
- 1 pound beef bones (for broth)
- 1 pound beef (sirloin or brisket), thinly sliced
- 1 onion, halved
- 1 piece ginger, about 3 inches, halved
- 1 star anise
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon fish sauce
- Salt, to taste
- 8 ounces rice noodles (bánh phở)
- Fresh herbs (basil, cilantro, mint)
- Lime wedges
- Sliced jalapenos (optional)
Instructions
- In a large pot, bring water to a boil. Add beef bones, onion, ginger, star anise, cinnamon stick, and cloves. Reduce to a simmer and cook for at least 2 hours.
- Slice beef into thin pieces. Wash fresh herbs and cut lime wedges.
- In a separate pot, boil water and cook rice noodles according to package instructions, then rinse under cold water and set aside.
- In a bowl, add rice noodles, top with sliced beef, and pour hot broth over. Garnish with fresh herbs, lime wedges, and optional jalapenos.
Notes
- Store broth separately from noodles and fresh ingredients for longevity.
- Broth can be refrigerated for up to 3 days or frozen for 3 months.
- Reheat broth before serving and prepare fresh toppings as needed.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese
- Diet: Gluten-Free (if using gluten-free noodles)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg