Okay, so today I decided to finally try making pho at home. I’ve always loved ordering it at restaurants, but figured it was time to give it a shot myself. Plus, I was in the mood for some other Asian dishes, so it turned into a bit of a cooking adventure.
Getting Started
First things first, I needed a good recipe. After browsing around a bit, I found a few that looked promising and kind of combined them to fit what I had in my pantry. Then, I hit the grocery store.
- Beef bones: These are key for a rich broth. I got a mix of marrow bones and some with a bit of meat on them.
- Spices: Star anise, cloves, cinnamon sticks – the usual suspects for pho. I also grabbed some coriander seeds and fennel seeds because I like a little extra something.
- Aromatics: Onion, ginger, and garlic. Gotta have those!
- Noodles: I went with the flat rice noodles, naturally.
- Toppings: Bean sprouts, Thai basil, cilantro, lime wedges, and jalapenos. All the good stuff.
- Sauces: Hoisin sauce and sriracha, for that sweet and spicy kick.
The Broth – The Heart of Pho
Making the broth is definitely the most time-consuming part, but it’s so worth it. First, I charred the onion and ginger directly over my gas stove flame. This gives them a nice smoky flavor. Then, I toasted the spices in a dry pan until they were fragrant. This really wakes them up.
Next, I parboiled the bones. Basically, you boil them for a few minutes, then dump the water and rinse the bones. This gets rid of any impurities and makes for a cleaner broth. After that, I put the bones, charred onion and ginger, toasted spices, and a good amount of water in my biggest pot. Brought it to a boil, then simmered it for a solid 6 hours. Low and slow is the way to go!
I skimmed the broth that appear on the surface,Throughout the simmering process to keep it nice clear,Once the broth was done, I strained it through a fine-mesh sieve to remove all the solids.
The Rest of the Feast
While the broth was simmering, I decided to whip up some other goodies. I made a quick cucumber salad with rice vinegar, sesame oil, and a pinch of sugar. Super refreshing! Then, I made spring rolls and fried them.
Putting It All Together
Once the broth was ready, it was time to assemble the pho. I cooked the noodles according to the package directions, then divided them among bowls. I thinly sliced some raw beef (I used sirloin) and placed it on top of the noodles. The hot broth will cook it perfectly.
Then, I ladled the hot broth over the noodles and beef. Finally, I set out all the toppings so everyone could customize their bowls. Bean sprouts, basil, cilantro, jalapenos, lime wedges, hoisin sauce, and sriracha – the works!
Honestly, it turned out even better than I expected! The broth was so rich and flavorful, and the whole combination of textures and tastes was just amazing. It was a bit of work, but definitely a fun and rewarding cooking experience. I’ll definitely be making pho again soon, and maybe next time I’ll experiment with some different toppings or sides!
