Beef Pho is the beloved favorite soup of its native Vietnam, and it's the kind of soup that beats out even chicken noodle soup in terms of comfort and flavor. A deeply savory broth infused with aromatic herbs and spices makes this soup extra sippable, with rice noodles that are hearty and perfect for soaking up all those heartwarming flavors. But the star of Beef Pho is, of course, the beef: shredded, tender, and juicy, slowly cooked in the broth for maximum delectability. Rainy days, head colds, and bad moods can't stand up to a full bowl of pho in front of you!
IngredientsFor the pho: • 2 pounds cross-cut beef shanks • 1 large onion, cut in half • 1 (5-inch) ginger root, cut in half lengthwise • 2 quarts water • 1 quart of unsalted beef stock • 2 star anise, whole • 1 cinnamon stick • 3 cloves, whole • 2 teaspoons coriander seeds • 1/4 cup soy sauce • 2 tablespoons fish sauce • 2 tablespoons turbinado sugar • 1 (8-ounce) package of thin rice noodles Optional garnishes: • 1 lime, cut into wedges • 2 cups of mung bean sprouts • 2 jalapeños, sliced • 4 sprigs of Thai basil • 4 sprigs cilantro • 4 sprigs mint
Preheat the broiler to high.
Cover a sheet pan with aluminum foil.
Place the beef shanks, onions, and ginger in an oven-safe pan, with the cut side up.
Broil the pan on high, flipping the shanks halfway through, until the shanks are browned and the onion and ginger are slightly charred, for about 20 minutes.
In a medium stockpot, combine the shanks, onion, ginger, water, beef stock, 2 star anise, cinnamon, cloves, coriander, soy sauce, fish sauce, and sugar.
Bring the mixture to a boil.
Reduce the heat to low.
Simmer until the beef shanks are tender, about 3-4 hours.
Cook the noodles according to the package directions.
Transfer the shanks to a clean plate.
Strain the broth and keep it hot.
Shred the shank meat with two forks.
Serve the broth over the cooked noodles, topped with shredded beef, and garnished with your favorite garnishes.