Master the Art of Pho: Comforting Vietnamese Noodle Soup

Step‑by‑Step Instructions

1. 1

   Heat a large dry pot over medium-high heat for about 5 minutes. Add the quartered onion and halved ginger, searing for around 4 minutes.

2. 2

   Pour in the 6 cups of broth and 2 cups of water, then stir in the ground coriander, optional clove, fish sauce, hoisin sauce, soy sauce, and red chili paste. Bring to a boil, then reduce heat and simmer gently for 30 minutes.

   30 min
3. 3

   Prepare the dried rice vermicelli noodles according to package instructions, usually boiling for 5-7 minutes. Drain and rinse under cold water to stop cooking.

4. 4

   1-5 minutes before broth is done, introduce your choice of meat until just done, ensuring tender pieces.

5. 5

   Remove the pot from heat after 30 minutes. Use a slotted spoon to take out the charred onion, ginger, and spices from the broth.

6. 6

   Divide prepared noodles among serving bowls. Ladle the hot broth with the cooked meat generously over the noodles.

7. 7

   Top each bowl with chopped green onions, cilantro, sliced jalapeños, and bean sprouts if desired. Serve with lime wedges and optional Sriracha on the side.