Vietnamese Pho

To create a rich and flavorful Vietnamese Pho broth, start by simmering beef bones (like marrow and knuckle bones) with beef chuck roast, charred onion, and spices such as cloves, cinnamon, star anise, and ginger. Cover the ingredients with water, bring to a boil, then reduce the heat and let it simmer for 2-3 hours. Skim off any scum that rises to the surface for a clear broth.

Yes, you can make a vegetarian or vegan version of Pho by using vegetable broth and adding umami-rich ingredients like mushrooms, charred onion, and spices similar to those used in traditional Pho. You can also include tofu or seitan for protein and serve it with the same rice noodles and fresh herbs.

If you don't have beef bones, you can use chicken bones or a combination of beef and chicken for a different flavor. For the meat, you can substitute flank steak with sirloin or even use shredded chicken. If you can't find Thai basil, regular basil can work in a pinch, and if you prefer a milder flavor, you can skip the Sriracha and hoisin sauce.

To store leftover Vietnamese Pho, separate the broth from the noodles and toppings. Store the broth in an airtight container in the refrigerator for up to 3-4 days. The noodles can be stored in a separate container, and fresh herbs should be kept in a sealed bag. Reheat the broth before serving and add fresh noodles and toppings.

Vietnamese Pho is often enjoyed with fresh lime wedges, bean sprouts, and herbs like cilantro and Thai basil. For a complete meal, consider serving it with spring rolls or a light salad. You can also offer hoisin sauce and Sriracha on the side for added flavor.