Phò

{"handle":"pho-recipe-from-rachael-ray","title":"Phò","seoTitle":"Phò | Rachael Ray","seoDescription":"Rach shares her recipe for phò, a classic Vietnamese noodle soup topped with fresh herbs + crunchy veggie toppings.","image":"https://images.ctfassets.net/vmuke7sdou62/1Jtf5m8zO9bebSpP72XsyE/fce0e2c5bc0362c454e23c62f7b74fb9/15135_pho.jpg_itok_PeN_ZImO","ingredients":"

For the fortified broth:

• 1 large onion, quartered
• 1 bulb garlic, trimmed to expose the cloves, keep root attached
• 3 inches peeled and halved ginger root
• A spray of non-aerosol oil or olive oil
• 3 star anise
• 3 pods of cardamom
• 3 cloves
• 1 tablespoon coriander seed
• 1 cinnamon stick
• 1 large fresh bay leaf
• 1 teaspoon white or black peppercorns
• 2 quarts broth (for beef, use beef brodo or bone broth; for chicken, shrimp or pork, use chicken brodo or bone broth)
• About 2½ tablespoons fish sauce
• Juice of 1 lime

To serve:

• Cook's choice of: 1½ pounds flank, boneless sirloin or rib eye, very thinly sliced; 4 boneless, skinless chicken breasts, very thinly sliced; 1 pork tenderloin, very thinly sliced; or 20 to 24 large shrimp, peeled, deveined and halved across the vein line
• 1 pound thin rice noodles
• Fine sea salt
• 4 cups packed Thai mint (2 bunches, picked), Thai basil (2 bunches, picked) and cilantro (1 large bunch, picked)
• 2 jalapeño or 3 serrano peppers for spicy, or Fresno chilies for milder, very thinly sliced
• 1 package mung bean sprouts
• 2 limes, cut into wedges
• Hoisin and Sriracha or sambal oelek, to pass at table

","preparation":"

Serves: 4

For the fortified broth, char onion, garlic and ginger under boiler. Place in soup pot.

Wrap star anise, cardamom, cloves, coriander, cinnamon, bay and peppercorns in cheesecloth or fill a large tea filter bag and tie off with kitchen string. Add to soup pot.

Add broth, fish sauce and lime juice to soup pot with 2 cups water and bring to a boil. Reduce heat and simmer 20 to 30 minutes at low, then strain and return to pot. Bring to a boil before serving.

To serve, place your protein of choice in freezer for a few minutes to firm for thin slicing.

Bring water to boil per package directions, cook noodles about 6 minutes, drain.

Line large bowls with a sprinkle of fine sea salt. To each bowl, add noodles to one side and sliced protein to the other, pour over boiling hot broth and add ¼ of the herbs off to the side and sprinkle over with chilies and sprouts, and add wedges of lime. Pass with sauces to mix in.

","tags":"Rachael Ray Show, Make Your Own Takeout","publishDate":"2021-04-14T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/pho-recipe-from-rachael-ray"}