Authentic Vietnamese Pho: Beef, Chicken & Vegetarian Versions

Name: Authentic Vietnamese Pho: Beef, Chicken & Vegetarian Versions
Ingredients: 1 ks black cardamom; 2 ks star anise; 4 ks cloves; 1 ks cinnamon bark; 2 palce rock sugar; onion; ginger; beef broth; 3 Šálka water; 1 ČL kosher salt; 1 PL fish sauce; wheat rice noodles (pho); bean sprouts; Thai basil; lime; sriracha sauce; hoisin sauce; beef ribeye; 2 ks chicken thighs; 1 plátok licorice root; chicken broth; vegetable broth; 0.25 Šálka carrot; 0.25 Šálka broccoli; bok choy (Chinese cabbage); tofu; enoki mushrooms

#pho#beef#chicken#vegetarian#Honeysuckle

Discover how to make traditional Vietnamese pho at home with three delicious variations: classic beef ribeye, flavorful chicken thighs, and a wholesome vegetarian option packed with fresh vegetables and tofu. Each recipe features a fragrant broth infused with toasted spices and fresh herbs, served with tender noodles and customizable toppings.

Ingredients extracted via AI

1 ks black cardamom2 ks star anise4 ks cloves1 ks cinnamon bark2 palce rock sugaroniongingerbeef broth3 Šálka water1 ČL kosher salt1 PL fish saucewheat rice noodles (pho)bean sproutsThai basillimesriracha saucehoisin saucebeef ribeye2 ks chicken thighs1 plátok licorice rootchicken brothvegetable broth0.25 Šálka carrot0.25 Šálka broccolibok choy (Chinese cabbage)tofuenoki mushrooms

Procedure generated via AI

Peel and halve the onion, then slice the ginger lengthwise in half. Place both on a baking tray, cut side up, and grill for about 15 minutes until browned and slightly charred on both sides.
In a medium pot over high heat, toast the black cardamom, star anise, cloves, and cinnamon bark until fragrant. Transfer the spices to a tea infuser or spice strainer.
Add the grilled onion and ginger to the pot along with the beef broth and an equal volume of water (about 3 cups).
Stir in the rock sugar, 1 teaspoon kosher salt, and 1 tablespoon fish sauce. Bring to a simmer and cook gently for about 30 minutes.
After 10 minutes, remove the toasted spices and cinnamon bark from the pot.
Prepare fresh pho noodles according to package instructions or briefly blanch them in boiling water to loosen and soften. Drain well.
Place the noodles in a bowl, then top with thin slices of ribeye beef, sliced onion, green onions, and fresh cilantro.
Ladle the hot beef broth over the noodles; the heat will cook the beef to medium-rare.
Add bean sprouts, Thai basil, lime juice, sriracha, and hoisin sauce to taste, then stir gently.
For chicken pho, toast half a cinnamon bark, a small piece of licorice root, and a chunk of rock sugar. Add them to the pot with the grilled onion, ginger, two chicken thighs, chicken broth, and an equal amount of water.