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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
77 lines
2.9 KiB
Markdown
77 lines
2.9 KiB
Markdown
---
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title: "Pho (Vietnamese Noodle Soup)"
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slug: "pho"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "vietnamese"
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tags: ["vietnamese", "soup", "meal-prep"]
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cookTime: 360
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prepTime: 20
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servings: 8
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author: "jake"
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description: "A traditional Vietnamese noodle soup with aromatic broth, rice noodles, and tender beef."
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featured: false
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display: true
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displayPhoto: ""
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---
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:::photos
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:::
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:::ingredients
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### Broth
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- 2 lbs beef bones (knuckle, marrow, or oxtail)
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- 1 lb beef brisket (chuck as substitute)
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- 1 onion, halved and charred
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- 1 3-inch piece ginger, charred
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- 7 star anise
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- 1 cinnamon stick
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- 6 cloves
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- 2 cardamom pod
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- 2 tsp coriander seeds
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- 1 tsp fennel seeds
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- 8 cups water
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- 2 tbsp fish sauce
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- 1 tbsp sugar
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- Salt to taste
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### Serving
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- 1 lb rice noodles (banh pho)
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- 1/2 lb beef sirloin, thinly sliced
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- 1/2 cup bean sprouts
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- 1/2 cup Thai basil
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- 1/2 cup cilantro
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- 1/2 cup mint
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- 2 limes, cut into wedges
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- 2 jalapeños, thinly sliced
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- Hoisin sauce and Sriracha for serving
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:::
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:::instructions
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1. In a large pot, add **beef bones** and **brisket**. Make sure to cut the brisket in half prior to this. Cover with water and bring to a boil and boil for **5 minutes**. Skim any scum off the top.
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2. Simultaneously, char the **onion** and **ginger** over medium flame. Rinse away the blackened skin.
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3. Also, toast **star anise**, **cinnamon stick**, **cloves**, **cardamom pods**, **coriander seeds**, and **fennel seeds** over medium heat in a saucepan for **3 minutes**.
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4. Add charred and toasted items to the pot. Add **scallions**, **fish sauce**, and **sugar**. Boil for **40 minutes** over **low heat**. Continue to skim the scum.
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5. Remove one piece of the **brisket** and transfer to a bowl of ice water to stop the cooking and refrigerate it.
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6. Cover the pot and continue simmering on low heat for **4 hours**. Add salt, skimming as necessary until ready to serve. Finish the sauce by adding fish sauce, sugar, or salt as necessary.
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7. Boil the **noodles** according to package and add to a bowl. Place slices of brisket, and thinly sliced uncooked **sirloin** or other toppings. Squeeze fresh **lime** on top, and add **bean sprouts** and **basil** as desired. Serve with hoisin sauce and Sriracha on the side.
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Pho is traditionally served piping hot with plenty of fresh herbs and condiments. The key is the balance of rich broth, tender meat, and fresh garnishes.
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:::
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:::notes
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### Cooking Instructions
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- Getting beef bones with cartilage is very important as well as getting a stew meat. Also do not forget to skim after boiling.
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### Serving Suggestions
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- Pho is traditionally served piping hot with plenty of fresh herbs and condiments. The key is the balance of rich broth, tender meat, and fresh garnishes.
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:::
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:::card[Recipe Card]
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::ingredients
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::instructions
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:::
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:::references
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- Reference Recipe **[HERE](https://thewoksoflife.com/pho-vietnamese-noodle-soup/)**
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:::
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