Vietnamese
Beef Pho with Charred Onion Broth
A classic beef pho built on charred onion, ginger, and warm spices, then finished with thin beef, rice noodles, and herbs. Charring the aromatics first and simmering the broth gently keeps it clear and deeply savory.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbComfort Food
At a Glance
- Time
- 2 hr 30 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Vietnamese
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Char the onions and ginger in a dry skillet or under a broiler until they are deeply browned in spots. Toast the star anise, cinnamon, cloves, and coriander seeds in a dry pot for 30 seconds until fragrant.
- Add the beef broth, charred onions, charred ginger, beef chuck, fish sauce, and sugar. Bring the pot to a gentle simmer, skim any foam, and cook uncovered for 1 1/2 to 2 hours so the broth tastes rounded and the chuck becomes tender.
- Cook the rice noodles according to the package directions, drain them well, and divide them between four bowls.
- Lift out the beef chuck, slice it thinly, and return the broth to a full simmer. Arrange the sliced sirloin over the noodles along with the cooked chuck.
- Ladle the boiling broth directly over the beef so the sirloin turns just opaque at the edges. Finish with bean sprouts, Thai basil, cilantro, scallions, and lime wedges.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Rice noodles and a fish-finished broth keep this naturally GF/DF; double-check hoisin if you serve it on the side.