Vietnamese Pho | Cosmo Appliances

Vietnamese Pho Recipe is renowned for its rich broth, tender meat, and aromatic herbs and spices.

2 lbs beef bones (such as oxtail or marrow bones)
1 onion, halved
3-inch piece of ginger, sliced
4-5 star anise
3-4 cloves
2 cinnamon sticks
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon black peppercorns
1-2 tablespoons fish sauce
1 tablespoon sugar
Salt, to taste
8 cups water
8 oz dried rice noodles
1 lb beef sirloin, thinly sliced
Garnishes: Fresh herbs (Thai basil, cilantro, mint), bean sprouts, lime wedges, sliced chili peppers, hoisin sauce, sriracha sauce

In a large pot, add the beef bones and enough water to cover. Bring to a boil over high heat and let boil for 5-10 minutes. Drain and rinse the bones under cold water to remove any impurities.
Place the cleaned bones back into the pot and add the onion halves and ginger slices. Toast the star anise, cloves, cinnamon sticks, coriander seeds, fennel seeds, and black peppercorns in a dry pan over medium heat until fragrant, then add them to the pot.
Pour in the water and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat to low and let simmer uncovered for at least 2-3 hours, or until the broth is rich and flavorful.
Once the broth is ready, strain it through a fine mesh sieve into another pot. Discard the solids and return the strained broth to the stove. Season with fish sauce, sugar, and salt to taste.
Prepare the rice noodles according to the package instructions. Divide the cooked noodles among serving bowls.
Arrange the thinly sliced beef sirloin on top of the noodles in each bowl. Ladle the hot broth over the beef, ensuring it cooks the meat.
Serve the Flavorful Vietnamese Pho piping hot, accompanied by a platter of fresh herbs, bean sprouts, lime wedges, sliced chili peppers, hoisin sauce, and sriracha sauce for garnishing. Let diners customize their pho bowls according to their preferences and enjoy the delicious flavors of Vietnam!