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# Pho (Vietnamese Noodle Soup)

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    A traditional Vietnamese noodle soup with aromatic broth, rice noodles, and tender beef.

    ![Pho Vietnamese Noodle Soup](@site/static/img/not-found.svg)
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  <TabItem value="ingredients" label="Ingredients">
    ## Ingredients
    
    ### Broth:
    2 lbs beef bones (knuckle, marrow, or oxtail)
    1 lb beef brisket (chuck as substitute)
    1 onion, halved and charred
    1 3-inch piece ginger, charred
    7 star anise
    1 cinnamon stick
    6 cloves
    2 cardamom pod
    2 tsp coriander seeds
    1 tsp fennel seeds
    8 cups water
    2 tbsp fish sauce
    1 tbsp sugar
    Salt to taste

    ### Serving:
    1 lb rice noodles (banh pho)
    1/2 lb beef sirloin, thinly sliced
    1/2 cup bean sprouts
    1/2 cup Thai basil
    1/2 cup cilantro
    1/2 cup mint
    2 limes, cut into wedges
    2 jalapeños, thinly sliced
    Hoisin sauce and Sriracha for serving

    <Admonition type="info" title="Cooking Instructions">
      <p>
        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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  <TabItem value="instructions" label="Instructions">
    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. 
    2. Simultaneously, char the **onion** and **ginger** over medium flame. Rinse away the blackened skin.
    3. Also, toast **star anise**, **cinnamon stick**, **cloves**, **cardimom pods**, **coriander seeds**, and **fennel seeds** over medium heat in a saucepan for **3 minutes**.
    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.
    5. Remove one piece of the **brisket** and transfer to a bowl of ice water to stop the cooking and refridgerate it.
    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.
    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.

    <Admonition type="info" title="Serving Suggestions">
      <p>
        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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  <TabItem value="references" label="References">
    [Pho Vietnamese Noodle Soup Recipe](https://thewoksoflife.com/pho-vietnamese-noodle-soup/)
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