This may not be a quick recipe but it’s totally worth it! The key to a good pho is all in the broth, so make sure you let those flavors meld together. What I enjoy most about Vietnamese pho is how the soup warms you up on the inside and leaves you feeling satisfied, a real comfort food. Although it may seem like a lot of work to do at home, pho is basically broth, noddles, some veggie and herbs (or any toppings you’d like).
4 quarts water
2 onion, cut in half
8-10 slices fresh ginger, about 2-inches
6 large garlic cloves, chopped
1-1/2 Tbsp. Himalayan Fine Pink Salt
4 pods Star Anise
1/2 Tbsp. whole coriander seeds
1/2 Tbsp. fennel seed
6 whole cloves
1-2 cinnamon sticks
1 Tbsp. brown sugar
1/4 cup Worcestershire sauce
- Preheat oven to 425 degrees F.
- On a parchment lined baking sheet, roast the onions skin side down until almost blackened, about 35 minutes.
- In a small frying pan, toast the star anise, cloves, cinnamon stick, fennel and coriander seed, stirring frequently to avoided burning. Cook for 2 minutes or until fragrant. Place in to a cheese cloth and tie it.
- In a large sauce pot, combine the onion, ginger, garlic, salt, and spice pouch. Bring to a boil and reduce heat to low. Simmer on low for 5 to 6 hours, covered, and strain the broth. Add the brown sugar and Worcestershire sauce; Set aside.
- Serve broth with noodles, mint leaves, and bean sprouts (or whatever your favorites are).
Chef’s tip: This broth adds great flavor for other recipes, be sure to save some!
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