why make this recipe
Homemade Pho is a warm and comforting dish that captures the essence of Vietnamese cuisine. Making it at home allows you to control the ingredients and customize the flavors to your liking. It’s a wonderful way to enjoy a rich, flavorful broth filled with fresh herbs and toppings. Plus, it’s a fun project that can bring family and friends together.
how to make Homemade Pho
Ingredients:
- 2 quarts beef or chicken broth
- 1 onion, halved
- 1 piece of ginger, halved
- 3 star anise
- 1 cinnamon stick
- 1 tablespoon fish sauce
- 1 pound rice noodles
- Fresh herbs (basil, cilantro, mint)
- Lime wedges
- Sliced jalapeños
- Bean sprouts
- Green onions, sliced
Directions:
- In a large pot, combine the broth, onion, ginger, star anise, cinnamon, and fish sauce. Bring to a boil, then let it simmer for at least 30 minutes to develop the flavors.
- While the broth simmers, prepare the rice noodles according to the package instructions.
- Strain the broth to remove the solids and return it to the pot.
- To serve, place the cooked noodles in bowls, pour hot broth over them, and top with fresh herbs, lime wedges, jalapeños, bean sprouts, and green onions.
how to serve Homemade Pho
Serve Homemade Pho hot in deep bowls. Make sure to arrange the toppings nicely on the side so everyone can customize their bowl. Offer lime wedges for squeezing, and let everyone add herbs and jalapeños to their taste.
how to store Homemade Pho
If you have leftovers, store the broth and noodles separately. The broth can be kept in the fridge for up to 3 days. Rice noodles are best eaten fresh but can be stored in an airtight container for 1-2 days. Reheat the broth before serving with fresh noodles.
tips to make Homemade Pho
- For more depth of flavor, roast the onion and ginger before adding them to the broth.
- If you can, let the broth simmer longer than 30 minutes for a richer taste.
- Experiment with different herbs and toppings based on your preference.
variation
You can make a vegetarian version by using vegetable broth and adding different vegetables like mushrooms or tofu.
FAQs
1. Can I make Pho ahead of time?
Yes, you can prepare the broth ahead of time and store it in the fridge. Just reheat it when you’re ready to serve.
2. What kind of broth should I use for Pho?
Beef broth is traditional, but chicken broth is also a good option. You can even use vegetable broth for a vegetarian version.
3. Can I freeze Homemade Pho?
Yes, you can freeze the broth for up to 3 months. Just let it cool before transferring it to freezer containers. Noodles are best used fresh, but they can be frozen too.
Homemade Pho
A warm and comforting Vietnamese dish with a rich, flavorful broth filled with fresh herbs and toppings.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 quarts beef or chicken broth
- 1 onion, halved
- 1 piece of ginger, halved
- 3 star anise
- 1 cinnamon stick
- 1 tablespoon fish sauce
- 1 pound rice noodles
- Fresh herbs (basil, cilantro, mint)
- Lime wedges
- Sliced jalapeños
- Bean sprouts
- Green onions, sliced
Instructions
- In a large pot, combine the broth, onion, ginger, star anise, cinnamon, and fish sauce. Bring to a boil, then let it simmer for at least 30 minutes to develop the flavors.
- While the broth simmers, prepare the rice noodles according to the package instructions.
- Strain the broth to remove the solids and return it to the pot.
- To serve, place the cooked noodles in bowls, pour hot broth over them, and top with fresh herbs, lime wedges, jalapeños, bean sprouts, and green onions.
Notes
For more depth of flavor, roast the onion and ginger before adding them to the broth. Let the broth simmer longer than 30 minutes for a richer taste. Experiment with different herbs and toppings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg