I’m about to show you the pho-shizzle pho-sure. I mean, this recipe is pho-nomenal. You will keep this one handy pho-ever. Un-pho-gettable. Pho-real. No pho-king chicken broth here. This is the real deal, baby.
You will need cheesecloth to drain your broth, so be sure to purchase before making. This is an all day recipe, so you’ll want to begin around 11am for a 6pm dinner.
- 5 pounds beef bones*
- 1 medium yellow onion, peeled and cut in half
- 5 quarts water
- 6 cloves garlic, peeled and smashed or cut in half
- 3 slices fresh peeled ginger
- 1 star anise
- 6 whole cloves
- 2 tablespoons fish sauce**
- Sea salt
- Freshly ground pepper
Preheat oven to 425°F. Place beef bones and onion on a baking sheet. Bake for 45 minutes.
Place remaining ingredients into a pot and bring to a boil then turn heat down to medium-low and simmer for six hours. Broth will slowly reduce to about half of the water you started with.
Lay about 4 layers of cheesecloth inside of a strainer. Remove large items out of the broth and throw away. Gently pour the rest of the broth over the cheesecloth and into a clean pot.
- 4 green onions, cut into 1-inch strips
- 1/2 – 14 oz. package pad Thai rice noodles AKA rice sticks (preferably wider, fettuccine-like ones)
- 2-3 pounds London Broil steak, thinly sliced
After broth is finished cooking, add green onions.
For the noodles, bring a pot of water to a boil. Add noodles and boil for as long as package instructs – most likely about 3 minutes. Add a scoop of noodles to your bowls. The benefit of cooking noodles this way, is they will remain a gorgeous white and they won’t soak in all of your broth, leaving you with just noodles. for this same reason, I recommend storing leftover noodles and pho broth separately.
Lay strips of London Broil steak on top of noodles in your bowls. Pour the hot pho broth over your steak and noodles. The hot broth will cook the meat for you quickly. The eat will be a little pink in the center. Add toppings & sauces as desired.
Pho Toppings & Sauces
- Fresh* or canned** bean sprouts
- Hoisin sauce**
- Cilantro (optional)
- Fresh lime wedges
- Fresh basil, chiffonade
- Sriracha sauce**
Everyone can enjoy the toppings they wish on their pho.
Making homemade pho from scratch with make you a pho-natic. Good pho-you!
*Available at Asian markets
**Available at regular grocery stores in Asian aisle