Vietnamese Beef Pho Noodle Soup

1. 1

   Assemble all the ingredients.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C).

3. 3

   Arrange the beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.

4. 4

   Set the onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.

5. 5

   Move the beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Lower the heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set it aside.

6. 6

   Put the rice noodles in a large bowl of room temperature water and let them soak for 1 hour. Drain.

7. 7

   After the noodles have soaked for 1 hour, reheat the reserved broth by bringing it to a simmer.

8. 8

   Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute, then drain.

9. 9

   Divide the noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.

10. 10

    Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

• Calories 1329.68 kcal High
• Protein 137.14 g Good Source
• Carbs 118.68 g Moderate
• Total Fat 40.79 g High
• Saturated Fat 25.1 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 360.11 mg High
• Sodium 2561.35 mg High
• Fiber 23.99 g Good Source
• Sugar 52.23 g High
• Added Sugar 51.31 g High
• Calcium 158.37 mg Moderate
• Iron 28.79 mg Good Source
• Potassium 1731.13 mg Good Source
• Vitamin A 165.01 mcg_rae Moderate
• Vitamin C 12.92 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Soy 🌱
• Gluten
• Onions 🧅