Ingredients
Equipment
Method
- In a large pot, combine the beef broth, onion, garlic, ginger, star anise, cinnamon stick, and fish sauce. Bring to a gentle simmer over medium heat.
- Let the broth simmer for about 30 minutes to allow the flavors to meld. Skim off any impurities that rise to the surface.
- In the meantime, cook the rice noodles according to package instructions. Drain and rinse with cool water to prevent sticking and set aside.
- After the broth has simmered, strain it to remove the solids and return the liquid to the pot. Adjust the seasoning with salt if needed.
- Bring the strained broth back to a gentle boil. Add the thinly sliced beef brisket and cook for about 2-3 minutes, or until the beef is tender.
- To serve, divide the cooked rice noodles among bowls and ladle the hot broth with beef over them. Add fresh herbs, lime wedges, and spicy chili to each bowl as desired.
Nutrition
Notes
Feel free to personalize your pho by adjusting the herbs and add-ons according to taste.
If you're short on time, using pre-made beef broth can save you some steps, though nothing beats the flavor of homemade!
Leftover broth can be refrigerated for 3 days or frozen for up to 3 months.
When reheating, just bring it back to a simmer before adding fresh noodles and herbs.
Enjoy crafting this delicious bowl of Light Hanoi Pho!
If you're short on time, using pre-made beef broth can save you some steps, though nothing beats the flavor of homemade!
Leftover broth can be refrigerated for 3 days or frozen for up to 3 months.
When reheating, just bring it back to a simmer before adding fresh noodles and herbs.
Enjoy crafting this delicious bowl of Light Hanoi Pho!