15 Vietnamese Pho Soup Recipes You’ll Crave Every Week

There’s something about a warm bowl of pho that just feels right, isn’t there? From the fragrant aroma of beef pho to the vibrant zest of chicken pho with lemongrass, each recipe tells its own story. I’m thrilled to share 15 pho recipes that are sure to become your new go-to meals. Ready to explore these delightful flavors that will shake up your weekly routine? Let’s get started on this flavorful journey together!

Traditional Beef Pho

Traditional Beef Pho is a classic Vietnamese soup that combines aromatic spices, herbs, and savory beef to create a comforting and flavorful dish. Originating from Northern Vietnam, this iconic dish has gained popularity worldwide due to its rich and complex broth, tender slices of beef, and fresh garnishes like bean sprouts, lime, and basil.

The process of making a delicious beef pho involves simmering beef bones and spices to create a deeply flavored broth, which is then served over rice noodles and topped with thinly sliced beef and fresh herbs.

To achieve the authentic taste of Traditional Beef Pho, it’s essential to pay attention to the quality of ingredients and the time taken to simmer the broth. The broth should be clear and aromatic, enhanced by the flavors of star anise, cinnamon, ginger, and other spices. This recipe serves 4-6 people and will guide you through the steps to create a delicious and satisfying bowl of beef pho in the comfort of your home.

Ingredients for 4-6 servings:

• 3 pounds beef marrow or knuckle bones
• 1 pound beef brisket
• 1/2 pound beef sirloin, thinly sliced
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 5 star anise pods
• 3 cinnamon sticks
• 4 cloves
• 1 tablespoon coriander seeds
• 2 tablespoons fish sauce
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 pound rice noodles
• 1 cup bean sprouts
• 1 cup fresh basil leaves
• 1 cup fresh cilantro leaves
• 1 lime, cut into wedges
• 2-3 green onions, finely chopped
• 2-3 fresh red chilies, sliced (optional)

Instructions:

1. Prepare the Bones and Meat: Rinse the beef bones and brisket under cold water to remove any impurities. Place them in a large pot, cover with water, and bring to a boil. Boil for 10 minutes to release further impurities, then drain and rinse the bones and brisket thoroughly.
2. Roast Aromatics: Preheat your oven to 400°F (200°C). Place the halved onion and ginger slices on a baking sheet and roast for about 30 minutes until they’re slightly charred. This step enhances the flavor of the broth.
3. Simmer the Broth: In a large stockpot, add the cleaned bones, brisket, roasted onion, and ginger. Add 4 quarts of water, star anise, cinnamon, cloves, and coriander seeds. Bring to a boil, then reduce to a simmer. Skim off any scum that rises to the surface. Simmer for 3-4 hours, allowing the flavors to develop.
4. Season the Broth: After simmering, remove the bones and brisket from the pot. Strain the broth through a fine sieve to remove the spices and any solids. Return the clear broth to the pot and season with fish sauce, salt, and sugar to taste.
5. Slice the Brisket and Beef: Thinly slice the cooked brisket and sirloin. If necessary, freeze the sirloin for 15 minutes before slicing to make it easier to cut thinly.
6. Prepare the Noodles: Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.
7. Assemble the Pho: Divide the noodles among serving bowls. Top with slices of brisket and raw sirloin. Ladle the hot broth over the top to cook the raw beef instantly. Garnish with bean sprouts, basil, cilantro, green onions, lime wedges, and chilies, if desired.

Extra Tips:

For the best flavor, use fresh, high-quality beef bones and spices. Allow the broth to simmer slowly and gently; avoid boiling as it can make the broth cloudy.

Toasting the spices in a dry pan before adding them to the broth can also enhance their flavors. If you prefer a spicier pho, add sliced chilies or a dash of Sriracha sauce to your bowl. Enjoy your homemade Traditional Beef Pho with a side of hoisin sauce and chili sauce for added depth of flavor.

Chicken Pho With Lemongrass

Chicken Pho with Lemongrass is a delightful twist on the traditional Vietnamese soup, bringing a vibrant and aromatic experience to your dining table. This dish combines the rich, savory broth with the fragrant and zesty notes of lemongrass, creating a comforting and invigorating meal. It’s perfect for any occasion, whether you’re enjoying a cozy night in or entertaining guests.

The balance of the tender chicken, rice noodles, and fresh herbs makes for a nourishing and satisfying bowl of soup that captures the essence of Vietnamese cuisine. This recipe serves 4-6 people and is both approachable and rewarding to make at home.

The key to an excellent Chicken Pho with Lemongrass is in the broth, which is infused with ginger, garlic, and lemongrass, offering layers of flavor that are both complex and comforting. The process of simmering the broth allows the flavors to meld beautifully, while the addition of fresh herbs and a squeeze of lime at the end brings brightness and a hint of citrus.

Once you try this version of pho, it will become a staple in your culinary repertoire.

Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 8 cups water
• 4 stalks lemongrass, trimmed and smashed
• 2-inch piece of ginger, sliced
• 4 cloves garlic, smashed
• 1 large onion, halved
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon whole black peppercorns
• 1 pack (14 oz) rice noodles
• Fresh herbs (Thai basil, cilantro, mint)
• 2 limes, cut into wedges
• Bean sprouts
• Thinly sliced jalapeños
• Hoisin sauce
• Sriracha

Instructions:

1. Prepare the Chicken and Broth:
• Rinse the chicken thoroughly and place it in a large stockpot. Add the water, lemongrass, ginger, garlic, onion, fish sauce, sugar, salt, and black peppercorns.
• Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 1.5 to 2 hours, skimming any foam that rises to the top.
2. Cook the Rice Noodles:
• While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Strain the Broth:
• After simmering, remove the chicken and set aside to cool. Strain the broth through a fine-mesh sieve or cheesecloth into another pot, discarding the solids. Return the clear broth to the heat and keep warm.
4. Shred the Chicken:
• Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the skin and bones.
5. Assemble the Pho Bowls:
• Divide the cooked rice noodles among serving bowls. Top with shredded chicken. Pour the hot broth over the noodles and chicken.
6. Garnish and Serve:
• Garnish each bowl with fresh herbs, bean sprouts, sliced jalapeños, and lime wedges. Serve with hoisin sauce and Sriracha on the side.

Extra Tips:

When making Chicken Pho with Lemongrass, use fresh and high-quality ingredients for the most authentic flavor. Smashing the lemongrass helps release its oils, enhancing the broth’s aroma.

Adjust the seasoning of the broth to your liking, adding more fish sauce or salt if needed. A trick for clear broth is to avoid boiling it vigorously, as this can cause cloudiness. For an extra depth of flavor, you can char the onion and ginger before adding them to the broth.

Finally, encourage diners to customize their bowls with herbs and sauces to suit their taste preferences.

Vegetarian Pho With Tofu

The versatility of this dish allows you to customize it with your choice of vegetables and herbs, making it a perfect canvas for seasonal produce. Silken or firm tofu provides a hearty protein component, while the fresh herbs like cilantro and basil contribute a burst of freshness. This recipe for Vegetarian Pho With Tofu serves 4-6 people, making it ideal for a family meal or a gathering with friends. Let’s explore the ingredients and how to craft this delicious meal.

Ingredients:

• 8 cups vegetable broth
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 2 cinnamon sticks
• 4 star anise
• 4 cloves
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• Salt to taste
• 14 oz firm tofu, drained and cubed
• 8 oz rice noodles
• 2 cups bean sprouts
• 1 cup fresh basil leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 2 limes, cut into wedges
• 2 Thai chilies, sliced
• Hoisin sauce, for serving
• Sriracha, for serving

Cooking Instructions:

1. Prepare the Broth: In a large pot, add the vegetable broth, halved onion, sliced ginger, cinnamon sticks, star anise, and cloves. Bring to a boil over high heat, then reduce to a simmer. Add soy sauce, sugar, and salt to taste. Let the broth simmer for at least 30 minutes to allow the flavors to meld.
2. Cook the Tofu: While the broth is simmering, heat a non-stick pan over medium heat. Add the cubed tofu and cook until golden brown on all sides. This should take about 10-15 minutes. Once cooked, set aside.
3. Prepare the Noodles: Cook the rice noodles according to the package instructions. Drain and set aside.
4. Strain the Broth: Once the broth has simmered for 30 minutes, strain it to remove the onion, ginger, and spices. Return the clear broth to the pot and keep it warm over low heat.
5. Assemble the Pho: Divide the cooked rice noodles into serving bowls. Top each with cubed tofu, bean sprouts, and your choice of fresh herbs (basil, cilantro, mint). Pour the hot broth over the top, making sure the noodles and tofu are submerged.
6. Garnish and Serve: Serve the pho with lime wedges, sliced Thai chilies, hoisin sauce, and sriracha on the side. Each person can customize their bowl to taste with these garnishes.

Extra Tips:

To elevate the flavor of your Vegetarian Pho With Tofu, consider charring the onion and ginger before adding them to the broth for a deeper, smokier flavor.

Additionally, confirm your herbs are fresh and vibrant, as they heavily contribute to the final taste of the dish.

When frying tofu, make sure it’s thoroughly drained to achieve a crispy exterior.

If you prefer a spicier pho, add extra chilies to your broth or increase the amount of sriracha when serving.

Enjoy experimenting with different vegetables, such as mushrooms or bok choy, to add additional textures and flavors.

Seafood Pho With Shrimp and Scallops

Seafood Pho is a delightful twist on the traditional Vietnamese noodle soup, showcasing the succulent flavors of shrimp and scallops. This aromatic dish is perfect for seafood lovers seeking a comforting and nourishing meal. The broth, infused with spices like star anise and cinnamon, harmoniously blends with the delicate sweetness of the seafood, creating a symphony of flavors that dance on your palate.

Whether you’re a seasoned Pho enthusiast or a curious first-timer, this Seafood Pho with Shrimp and Scallops will surely transport you to the bustling streets of Vietnam with every slurp.

Preparing this dish involves simmering a rich broth, adding fresh seafood, and serving it over tender rice noodles. The magic lies in the balance of spices and the fresh ingredients that make this dish both exotic and familiar. This recipe serves 4-6 people, making it an excellent choice for a family meal or a gathering with friends.

Follow the steps below to create a bowl of warmth and flavor that will leave a lasting impression.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 pound scallops
• 1 tablespoon vegetable oil
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 3 cloves garlic, smashed
• 2 star anise
• 1 cinnamon stick
• 8 cups chicken or seafood stock
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 pound rice noodles
• Fresh cilantro leaves, for garnish
• Fresh basil leaves, for garnish
• Lime wedges, for serving
• Sliced chili peppers, for serving
• Bean sprouts, for serving

Instructions:

1. Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add the onion, ginger, and garlic, and cook until they begin to brown, about 5 minutes. Add the star anise and cinnamon stick, stirring for an additional 2 minutes until fragrant.
2. Simmer the Broth: Pour in the chicken or seafood stock and bring to a boil. Reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld together.
3. Season the Broth: Stir in the fish sauce, soy sauce, and sugar, adjusting the seasoning to taste. Continue simmering for another 10 minutes.
4. Cook the Rice Noodles: While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
5. Prepare the Seafood: Add the shrimp and scallops to the simmering broth. Cook for about 5-7 minutes until the shrimp are pink and the scallops are opaque.
6. Assemble the Pho: Divide the cooked rice noodles among serving bowls. Ladle the hot broth with shrimp and scallops over the noodles.
7. Garnish and Serve: Top each bowl with fresh cilantro, basil, and bean sprouts. Serve with lime wedges and sliced chili peppers on the side for added flavor.

Extra Tips:

For the best results, use fresh seafood and quality stock to enhance the natural flavors of the dish. You can also customize the toppings to your preference, adding other herbs such as mint or additional condiments like hoisin sauce or Sriracha for a spicy kick.

If you prefer a stronger broth, simmer it for a longer period, allowing the spices to release more of their aromatic oils. Additionally, soaking the noodles in warm water before cooking can help achieve the perfect texture. Enjoy your culinary adventure with this delightful Seafood Pho!

Spicy Pho With Chili and Lime

Spicy Pho with Chili and Lime is a vibrant twist on the classic Vietnamese pho, perfect for those who love a bit of heat in their meals. This dish combines the rich, aromatic broth of traditional pho with the zesty kick of fresh chilies and lime, creating a balanced and invigorating soup.

The essence of pho is its broth, which is simmered to perfection with fragrant spices and herbs, offering a comforting base that contrasts beautifully with the fresh and spicy toppings. This recipe is ideal for a cozy meal, offering a warm and spicy embrace that delights the senses.

This particular version of pho also emphasizes the use of fresh ingredients, enhancing the authentic flavors. The combination of tender rice noodles, thinly sliced beef, and a generous garnish of fresh herbs and vegetables makes it not only delicious but also wholesome.

The spicy elements of chili and lime add an exciting dimension, making it a memorable dish for any pho enthusiast. This recipe serves 4-6 people, making it perfect for family gatherings or a delightful dinner with friends.

Ingredients for 4-6 servings:

• 1 pound beef bones
• 1 pound beef sirloin, thinly sliced
• 2 tablespoons vegetable oil
• 1 large onion, halved
• 4-inch piece of ginger, halved
• 8 cups water
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 tablespoon coriander seeds
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• Salt to taste
• 1 pound rice noodles
• 2 red chilies, sliced
• 1 lime, cut into wedges
• Fresh basil leaves
• Fresh cilantro leaves
• Bean sprouts
• Sliced green onions

Cooking Instructions:

1. Prepare the Broth: In a large pot, heat the vegetable oil over medium-high heat. Add the onion and ginger, and cook until charred, about 4 minutes.

Add the beef bones and water, and bring to a boil. Reduce the heat to low and skim off any foam. Add the cinnamon stick, star anise, cloves, coriander seeds, fish sauce, and sugar. Simmer for at least 2 hours to allow the flavors to develop. Season with salt to taste.

2. Cook the Noodles: While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.

3. Prepare the Toppings: Thinly slice the beef sirloin and set aside. Arrange the sliced chilies, lime wedges, basil, cilantro, bean sprouts, and green onions on a platter for serving.

4. Assemble the Pho: Strain the broth to remove the solids, returning the clear broth to the pot. Bring the broth back to a simmer.

Divide the cooked noodles among serving bowls. Top each bowl with a few slices of beef sirloin, then ladle the hot broth over the top to cook the beef gently.

5. Serve: Serve immediately, allowing guests to add their choice of garnishes like sliced chilies, lime wedges, basil, cilantro, bean sprouts, and green onions to taste.

Extra Tips:

For the best results, verify that the beef is sliced as thinly as possible. This allows it to cook instantly when the hot broth is poured over it.

If you have time, prepare the broth a day in advance to let the flavors deepen. Refrigerating it overnight also allows you to easily remove any solidified fat from the surface before reheating.

Adjust the level of heat by varying the amount of chili to your preference, and consider offering extra lime wedges for those who enjoy a brighter, more acidic kick.

Pho Ga: Vietnamese Chicken Noodle Soup

Pho Ga, or Vietnamese Chicken Noodle Soup, is a delightful and aromatic dish that brings the rich flavors of Vietnam to your kitchen. This comforting soup is a variation of the classic beef pho, utilizing chicken to create a lighter yet equally flavorful broth. The key to a successful Pho Ga lies in its fragrant broth, which is infused with spices like cinnamon, star anise, and ginger, combined with tender chicken and silky rice noodles.

Traditionally served with a variety of fresh herbs and garnishes, Pho Ga isn’t only satisfying but also invigoratingly fragrant.

The process of making Pho Ga is both an art and a labor of love, as the broth requires time to develop its depth of flavor. It starts with simmering chicken bones and meat along with aromatic spices, which creates a base that’s both soothing and complex. The finished soup is then poured over rice noodles and topped with fresh herbs, lime, and chili, allowing each person to customize their bowl to their liking.

Whether enjoyed as a breakfast staple in Vietnam or a comforting meal at any time of day, Pho Ga is sure to leave a lasting impression.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 pounds)
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 3 star anise pods
• 1 cinnamon stick
• 5-6 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2 tablespoons fish sauce
• Salt to taste
• 1 pound rice noodles
• 1 bunch fresh cilantro
• 1 bunch fresh Thai basil
• 1 bunch fresh mint
• 2-3 green onions, sliced
• 2-3 limes, cut into wedges
• 2-3 fresh red chilies, sliced
• Bean sprouts
• Hoisin sauce (optional)
• Sriracha sauce (optional)

Cooking Instructions:

1. Prepare the Broth: Place the whole chicken in a large pot and cover it with about 4-5 quarts of water. Bring to a boil over high heat. Once boiling, reduce to a simmer and skim off any foam that rises to the surface.
2. Add Aromatics: In a dry pan over medium heat, lightly toast the onion halves and ginger slices until they’re charred. Add these to the pot along with star anise, cinnamon stick, cloves, coriander, and fennel seeds. Add fish sauce and a pinch of salt. Simmer gently for about 1.5 to 2 hours, skimming occasionally.
3. Remove the Chicken: Carefully remove the chicken from the pot and set it aside to cool. Once cooled, shred the meat, discarding the skin and bones, and set aside for serving.
4. Strain the Broth: Strain the broth through a fine-mesh sieve into another pot to remove the solids. Adjust seasoning with more salt or fish sauce if needed.
5. Prepare the Noodles: Cook the rice noodles according to package instructions, then drain and rinse them under cold water to stop the cooking process.
6. Assemble the Soup: Divide the cooked noodles among serving bowls. Top with shredded chicken. Pour the hot broth over the noodles and chicken.
7. Garnish and Serve: Serve the soup with fresh herbs, green onions, lime wedges, chilies, bean sprouts, and optional sauces on the side. Let each person add garnishes to their taste.

Extra Tips:

To maximize the flavor of your Pho Ga, consider preparing the broth a day in advance; this allows the flavors to meld and intensify. When reheating, skim off any fat that solidifies on the surface.

For a clearer broth, make sure to regularly skim off impurities while simmering. If rice noodles aren’t available, substitute with other types of noodles, but remember that rice noodles give an authentic texture to the dish.

Finally, don’t shy away from experimenting with garnishes; they add freshness and layers of flavor to each bowl.

Pho Chay: Vegan Pho Delight

Pho Chay: Vegan Pho Delight is a plant-based version of the classic Vietnamese dish that’s both nourishing and flavorful. This comforting soup is a culinary delight, featuring an aromatic broth infused with spices and herbs. Perfect for vegans and anyone looking for a lighter, yet satisfying meal, Pho Chay is a harmonious blend of fresh vegetables, rice noodles, and herbs that deliver an authentic taste of Vietnam right to your kitchen.

The vibrant colors and textures of the ingredients make this dish as pleasing to the eye as it’s to the palate, making it an ideal meal for family gatherings or quiet nights in.

Preparing Pho Chay involves creating a rich broth that’s the heart of the dish. This vegan broth is made by simmering a medley of spices such as star anise, cinnamon, and cloves, along with ginger and garlic for depth of flavor. The broth is then combined with rice noodles and a colorful array of vegetables, such as bok choy, mushrooms, and carrots, which add both nutrition and taste.

Fresh basil, cilantro, and lime are used to garnish the soup, adding a revitalizing finish to each bowl. This recipe serves 4-6 people, making it perfect for sharing with loved ones.

Ingredients for Pho Chay (serves 4-6):

• 2 tablespoons vegetable oil
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 4 cloves garlic, smashed
• 2 cinnamon sticks
• 4 star anise
• 5 cloves
• 8 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 200g rice noodles
• 2 cups mushrooms, sliced (shiitake or button)
• 2 carrots, julienned
• 1 cup bok choy, chopped
• 1 cup bean sprouts
• Fresh basil leaves
• Fresh cilantro leaves
• Lime wedges
• Sliced red chili (optional)

Cooking Instructions:

1. Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add the halved onion and sliced ginger, cooking them until they’re slightly charred on both sides. This will enhance the flavor of the broth.

Add the smashed garlic cloves, cinnamon sticks, star anise, and cloves, and sauté for another 2-3 minutes until aromatic.

2. Simmer the Broth: Pour in the vegetable broth, soy sauce, and brown sugar. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes to allow the flavors to develop.

3. Cook the Noodles: While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.

4. Prepare the Vegetables: In a separate pan, sauté the sliced mushrooms in a little oil until they’re tender. Add the julienned carrots and chopped bok choy, cooking for a few more minutes until the vegetables are just tender but still crisp.

5. Assemble the Pho: Strain the broth to remove the solids, and return the clear broth to the pot. Divide the cooked noodles into individual serving bowls. Top with sautéed mushrooms, carrots, bok choy, and fresh bean sprouts.

6. Serve: Ladle the hot broth over the noodles and vegetables in each bowl. Garnish with fresh basil, cilantro, lime wedges, and sliced red chili if desired. Serve immediately.

Extra Tips:

When making Pho Chay, feel free to customize the vegetables to your liking or what’s available in your pantry. Adding tofu or tempeh can give an extra protein boost.

For a more authentic flavor, you can toast the spices in a dry pan before adding them to the broth. Remember to taste the broth before serving and adjust the seasoning with more soy sauce or lime juice as needed.

Finally, serving the pho with a side of hoisin sauce and sriracha will allow guests to adjust the sweetness and spiciness to their preference.

Pho With Oxtail and Star Anise

Pho is a traditional Vietnamese soup that’s known for its aromatic broth and comforting flavors. Pho with Oxtail and Star Anise brings an extra depth of flavor to this classic dish, marrying the rich, gelatinous quality of oxtail with the warm, sweet notes of star anise. Perfect for a cozy night in or as a highlight at a dinner party, this version of pho offers a complex yet soothing culinary experience. The combination of tender oxtail, fragrant spices, and fresh herbs creates a dish that’s both delicious and visually appealing.

To make this Pho with Oxtail and Star Anise, you’ll start by preparing the broth, which is the heart of the dish. The broth is simmered slowly to extract all the flavors from the meats and spices, resulting in a deeply flavorful base. The process of making pho does require some time and patience, but the final product is well worth the effort. It’s a dish that invites you to savor each spoonful, enjoying the harmony of tastes and textures in every bite.

Ingredients (Serves 4-6):

• 2 pounds oxtail
• 1 large onion, halved
• 4-inch piece of ginger, sliced
• 5 star anise pods
• 4 cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 8 cups water
• 1 pound rice noodles
• 1 pound beef sirloin, thinly sliced
• 2 cups fresh bean sprouts
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh Thai basil
• 2 limes, cut into wedges
• 2 green onions, sliced
• Hoisin sauce and sriracha, for serving

Instructions:

1. Prepare the Oxtail: Rinse the oxtail pieces under cold water, then place them in a large pot. Cover with water and bring to a boil. Boil for 10 minutes to remove impurities, then drain and rinse the oxtail under cold water again.
2. Roast Aromatics: In the same pot, add the onion halves and ginger slices. Roast them over medium heat until slightly charred on the outside, about 5-7 minutes. This charring adds depth to the broth.
3. Toast Spices: In a dry skillet, toast the star anise, cloves, cinnamon stick, and coriander seeds over medium heat until fragrant, about 3-4 minutes. Be careful not to burn them.
4. Simmer the Broth: Add the rinsed oxtail back into the pot with the charred onion and ginger. Add the toasted spices, fish sauce, sugar, and 8 cups of water. Bring to a boil, then lower the heat to a simmer. Let the broth simmer for about 3 hours, skimming off any foam or fat that surfaces.
5. Cook the Noodles: About 15 minutes before the broth is done, cook the rice noodles according to package instructions. Drain and set aside.
6. Strain the Broth: After the broth has simmered, strain it through a fine-mesh sieve to remove solids. Return the strained broth to the pot and keep warm over low heat.
7. Serve the Pho: Divide the cooked noodles among bowls. Top with slices of raw beef sirloin and ladle the hot broth over the top. The heat of the broth will cook the beef slices. Garnish with bean sprouts, cilantro, Thai basil, lime wedges, and green onions. Serve with hoisin sauce and sriracha on the side.

Extra Tips:

When making Pho with Oxtail and Star Anise, it’s important to allow enough time for the broth to develop its full flavor. Be patient and let it simmer gently, skimming occasionally for clarity.

If you prefer, the broth can be made a day ahead to let the flavors meld even more. When serving, offer a variety of garnishes so each person can customize their bowl to their taste.

Additionally, slicing the beef sirloin very thinly will facilitate it cooking quickly and evenly in the hot broth. Enjoy this comforting and aromatic dish with your favorite Vietnamese side dishes or on its own as a satisfying main course.

Pho With Duck and Ginger

Pho, a traditional Vietnamese soup, is known for its aromatic broth and tender meat. This version of pho features duck and ginger, which add a rich and warming flavor to the dish. The duck is carefully simmered to create a broth that’s both fragrant and deeply satisfying. The addition of ginger not only enhances the flavor but also adds a subtle spice that complements the savory broth. Served with fresh herbs and rice noodles, this pho is a comforting meal perfect for any season.

To craft a delicious Pho With Duck and Ginger, the key lies in using quality ingredients and taking the time to develop the broth’s flavors. The duck must be cooked until tender, releasing its juices into the broth. Meanwhile, the ginger should be sliced thinly to infuse the soup with its warm, spicy notes. Once these elements are combined, the dish is topped with fresh herbs and crunchy bean sprouts, creating a vibrant and nourishing meal for 4-6 people.

Ingredients:

• 1 whole duck (about 4-5 pounds), cleaned and trimmed
• 2 large onions, halved
• 4-inch piece of ginger, sliced
• 4 star anise pods
• 3 cinnamon sticks
• 5 cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• Salt, to taste
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 1 pound dried rice noodles
• Fresh cilantro, chopped
• Fresh basil leaves
• Fresh mint leaves
• 2 cups bean sprouts
• 2 limes, cut into wedges
• 2-3 fresh chilies, sliced (optional)

Cooking Instructions:

1. Prepare the Duck: Rinse the duck under cold water and pat dry with paper towels. Remove any excess fat and reserve it for later use. Place the duck in a large pot and cover it with cold water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Skim off any foam that rises to the surface.
2. Roast Aromatics: In a dry skillet over medium heat, toast the onions and ginger until charred and fragrant, about 5 minutes. Add them to the pot with the duck.
3. Toast Spices: In the same skillet, toast the star anise, cinnamon sticks, cloves, coriander seeds, and fennel seeds until fragrant, about 2-3 minutes. Add them to the pot.
4. Simmer Broth: Add salt, fish sauce, and sugar to the pot. Let the broth simmer on low heat for 2-3 hours, or until the duck is tender and the broth is deeply flavored. Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot and keep it warm.
5. Cook Noodles: In a separate pot, bring water to a boil. Add the rice noodles and cook according to package instructions until tender. Drain and rinse under cold water to stop the cooking process. Divide the noodles among serving bowls.
6. Assemble Pho: Carve the duck and arrange the meat over the noodles in each bowl. Ladle the hot broth over the noodles and duck.
7. Garnish and Serve: Top with fresh cilantro, basil, and mint leaves. Add bean sprouts and lime wedges on the side. If desired, include sliced chilies for extra heat.

Extra Tips:

For the best flavor, let the broth simmer for as long as possible to extract the maximum essence from the duck and spices. If you prefer a clearer broth, strain it through cheesecloth in addition to the fine-mesh sieve.

Feel free to adjust the levels of fish sauce and salt to suit your taste. Leftover broth can be frozen and used for future pho preparations, allowing for a convenient and quick meal on busy days.

Pho With Pork and Mushrooms

Pho is a traditional Vietnamese soup known for its aromatic broth, tender noodles, and a harmonious blend of herbs and spices. While beef is commonly used, this version of pho features succulent pork and earthy mushrooms, offering a delightful twist on the classic recipe. The combination of tender pork slices and the umami-rich flavor of mushrooms creates a comforting and satisfying dish that’s perfect for any occasion.

In this recipe, we’ll guide you through the steps to create a delicious pot of Pho With Pork and Mushrooms, serving 4-6 people. The preparation involves simmering a flavorful broth, cooking rice noodles to the perfect texture, and assembling the soup with fresh ingredients. The result is a bowl of pho that’s both nourishing and full of depth, ideal for family meals or gatherings with friends.

Ingredients:

• 1 pound of pork tenderloin, thinly sliced
• 8 ounces of mushrooms (such as shiitake or button), sliced
• 1 large onion, halved
• 4 cloves of garlic, crushed
• 2-inch piece of ginger, sliced
• 2 star anise pods
• 1 cinnamon stick
• 6 cups of chicken or pork broth
• 2 tablespoons of fish sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of vegetable oil
• 1 tablespoon of sugar
• 8 ounces of rice noodles
• 1 bunch of fresh cilantro, chopped
• 1 bunch of fresh basil leaves
• 1 bunch of fresh mint leaves
• 2 limes, cut into wedges
• 2 green onions, chopped
• Fresh red chili, sliced (optional)

Instructions:

1. Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add the halved onion, garlic, and ginger, and cook until they’re slightly charred. This will enhance the flavor of the broth.

Add the star anise, cinnamon stick, and stir briefly until fragrant.

2. Simmer the Broth: Pour in the chicken or pork broth, fish sauce, soy sauce, and sugar. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow it to simmer for at least 30 minutes to let the flavors meld together.

3. Cook the Pork and Mushrooms: While the broth is simmering, heat a separate pan over medium-high heat. Add a little oil, then stir-fry the sliced pork until it’s cooked through.

Remove the pork from the pan and add the mushrooms. Cook until they’re golden brown and tender.

4. Prepare the Noodles: In a separate pot, bring water to a boil and cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.

5. Assemble the Pho: Strain the broth to remove the solid spices, onion, garlic, and ginger. Divide the cooked rice noodles among serving bowls.

Top with the cooked pork, mushrooms, and pour the hot broth over the top.

6. Garnish and Serve: Garnish each bowl with fresh cilantro, basil, mint, and green onions. Serve with lime wedges and sliced red chili on the side, allowing guests to customize their pho to taste.

Extra Tips:

For a more intense flavor, consider simmering the broth for a longer period, or even overnight using a slow cooker.

To save time, you can prepare the broth and cook the pork and mushrooms ahead of time, and simply reheat them before serving.

Adjust the level of spiciness by adding more or less chili according to your preference.

Finally, always serve pho with plenty of fresh herbs and lime to enhance the freshness and complexity of the dish.

Instant Pot Pho for Quick Comfort

Pho is a traditional Vietnamese noodle soup that embodies comfort and warmth. It typically requires a long, slow simmer to develop its signature rich and aromatic broth. However, with the help of an Instant Pot, you can achieve similar depth of flavor in a fraction of the time, making it an ideal choice for a comforting weeknight meal.

This Instant Pot Pho recipe is designed to bring you the soothing qualities of the classic dish, all while minimizing your time in the kitchen. By using an Instant Pot, you can quickly infuse the broth with the essential spices and flavors that define pho. The pressure cooking not only speeds up the process but also guarantees that the beef becomes tender and the broth becomes richly flavored.

This recipe serves 4-6 people, making it perfect for family dinners or meal preps. Enjoy the fragrant broth with rice noodles, slices of beef, and fresh herbs, and savor the comforting warmth of pho in every spoonful.

Ingredients:

• 2 pounds beef bones (knuckle or marrow bones)
• 1 pound beef brisket or flank steak
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 4 whole star anise
• 4 whole cloves
• 2 cinnamon sticks
• 1 tablespoon coriander seeds
• 1 tablespoon salt
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 8 cups water
• 1 package (14 ounces) rice noodles
• Fresh herbs (cilantro, basil, mint)
• 1 lime, cut into wedges
• Bean sprouts
• Sliced jalapeños
• Hoisin sauce and sriracha (optional, for serving)

Instructions:

1. Prepare the Bones and Meat: Rinse the beef bones and beef brisket under cold water. In the Instant Pot, add the bones and brisket, cover with water, and set to sauté mode. Bring to a boil, let it boil for 5 minutes, then drain and rinse the bones and meat to remove impurities.
2. Char the Aromatics: Using the sauté function, place the onion and ginger in the Instant Pot and cook until slightly charred, about 3-5 minutes. This step enhances the flavor of the broth.
3. Add Spices and Other Ingredients: Add the star anise, cloves, cinnamon sticks, and coriander seeds to the pot with the charred onion and ginger. Add the rinsed bones and brisket back to the pot. Pour in the 8 cups of water, fish sauce, salt, and sugar.
4. Pressure Cook: Secure the Instant Pot lid and set to pressure cook on high for 45 minutes. Once done, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
5. Strain the Broth: Carefully remove the bones and brisket from the pot. Strain the broth through a fine-mesh sieve into a clean pot or large bowl to remove the solids. Slice the brisket thinly and set aside.
6. Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
7. Assemble the Pho: Divide the cooked noodles among serving bowls. Top with slices of brisket, fresh herbs, bean sprouts, and sliced jalapeños. Ladle the hot broth over the top.
8. Garnish and Serve: Serve the pho with lime wedges, hoisin sauce, and sriracha on the side for additional flavor adjustments as desired.

Extra Tips:

For a more intense flavor, you can toast the spices in a dry skillet before adding them to the broth. Additionally, if you prefer a clearer broth, you can skim off any foam or fat from the surface after pressure cooking.

For a vegetarian version, substitute vegetable broth for the beef broth and tofu or mushrooms for the brisket. Remember to taste the broth and adjust the seasoning with more fish sauce or salt to suit your preference before serving.

Pho With Meatballs and Bean Sprouts

Pho With Meatballs and Bean Sprouts is a delightful twist on the traditional Vietnamese pho, offering a rich combination of flavors and textures. This dish features savory meatballs that add a hearty element to the delicate broth, while fresh bean sprouts provide a satisfying crunch. The warm, aromatic broth is infused with spices that elevate the simple yet elegant ingredients, making it a comforting meal perfect for any time of the year.

The key to a delicious Pho With Meatballs and Bean Sprouts lies in its balance of flavors and textures. The broth should be clear and aromatic, achieved by carefully simmering beef bones with spices such as star anise, cinnamon, and cloves. Meanwhile, the meatballs, made from a blend of ground beef and spices, are cooked to tender perfection, absorbing the flavors of the broth. The dish is garnished with fresh herbs, lime, and chili for a burst of freshness that complements the rich, savory components.

Ingredients (Serves 4-6):

• 2 pounds beef bones
• 6 cups water
• 1 onion, halved
• 3-inch piece ginger, sliced
• 3-star anise
• 1 cinnamon stick
• 3 cloves
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Salt to taste
• 1 pound ground beef
• 2 tablespoons chopped green onions
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon black pepper
• 14 ounces rice noodles
• 2 cups bean sprouts
• Fresh herbs (basil, cilantro, mint)
• Lime wedges
• Sliced chili peppers

Instructions:

1. Prepare the Broth: In a large pot, add the beef bones and cover them with water. Bring to a boil over high heat, then reduce to a simmer. Skim off any impurities that rise to the surface. Add the onion, ginger, star anise, cinnamon stick, and cloves. Simmer for 2-3 hours to extract the flavors.
2. Season the Broth: After simmering, strain the broth into another pot, discarding the solids. Add fish sauce, sugar, and salt to taste. Keep the broth warm over low heat.
3. Make the Meatballs: In a bowl, combine ground beef, green onions, garlic, soy sauce, cornstarch, and black pepper. Mix well and form into small meatballs.
4. Cook the Meatballs: Bring the strained broth back to a gentle simmer. Add the meatballs and cook for about 10 minutes or until they’re cooked through.
5. Prepare the Noodles: Cook the rice noodles according to package instructions, then drain and rinse under cold water to stop the cooking process.
6. Assemble the Pho: Divide the noodles among bowls. Ladle the hot broth and meatballs over the noodles. Top with bean sprouts and fresh herbs.
7. Serve: Serve immediately with lime wedges and sliced chili peppers on the side for added flavor.

Extra Tips:

For the best flavor, it’s important to use fresh spices when making the broth. Toasting the spices briefly in a dry pan before adding them to the broth can enhance their aroma.

When making the meatballs, be careful not to overmix the ingredients, as this can make them dense. For an authentic experience, offer additional condiments such as hoisin sauce and sriracha for guests to customize their pho to their liking.

Enjoy your Pho With Meatballs and Bean Sprouts with a side of crispy spring rolls for a complete Vietnamese dining experience.

Pho With Cinnamon and Cloves

Pho is a traditional Vietnamese soup known for its aromatic broth and flavorful ingredients, which include tender slices of beef, rice noodles, and a variety of fresh herbs. This specific recipe for Pho With Cinnamon and Cloves adds a warm, spicy depth to the broth, creating a comforting meal perfect for any time of the year. The addition of cinnamon and cloves enhances the traditional flavors, making this version of pho a unique and delightful experience.

This recipe serves 4-6 people, making it ideal for gatherings or family meals. The key to a delicious pho lies in the rich and savory broth, which is infused with spices that simmer slowly, allowing the flavors to meld beautifully. Once the broth is ready, it’s poured over rice noodles and topped with your choice of protein and fresh garnishes, offering a customizable dining experience with each bowl.

Ingredients:

• 2 pounds beef bones (preferably marrow and knuckle bones)
• 1 onion, halved
• 3-inch piece of ginger, sliced
• 3 whole cloves
• 1 cinnamon stick
• 2 star anise pods
• 1 tablespoon coriander seeds
• 1 tablespoon fish sauce
• 1 tablespoon salt
• 1 tablespoon sugar
• 14-ounce package of rice noodles
• 1 pound beef sirloin, thinly sliced
• Fresh herbs (cilantro, Thai basil, mint)
• 2 limes, cut into wedges
• 2 cups bean sprouts
• 1-2 fresh chili peppers, sliced
• Hoisin sauce and Sriracha (for serving)

Cooking Instructions:

1. Prepare the Broth: In a large pot, add the beef bones and cover them with water. Bring to a rapid boil for about 10 minutes, then drain and rinse the bones to remove impurities. This step guarantees a clear broth.
2. Roast the Aromatics: In a dry skillet, roast the onion halves and ginger slices until they’re charred on the outside. This enhances their flavor and adds depth to the broth.
3. Simmer the Broth: Place the cleaned bones, charred onion, and ginger back into the pot. Add enough water to cover the ingredients by about an inch. Add in the cloves, cinnamon stick, star anise, coriander seeds, fish sauce, salt, and sugar. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 3-4 hours. Skim off any foam or impurities that rise to the surface.
4. Cook the Noodles: About 15 minutes before the broth is ready, cook the rice noodles according to package instructions. Drain and set aside.
5. Prepare the Toppings: Arrange the fresh herbs, lime wedges, bean sprouts, chili peppers, hoisin sauce, and Sriracha on a platter for guests to customize their bowls.
6. Assemble the Pho: Divide the cooked noodles among serving bowls. Top with thin slices of beef sirloin. Strain the broth to remove the spices and aromatics, then pour the hot broth over the beef and noodles in each bowl. The heat of the broth will cook the beef slices.
7. Serve and Garnish: Allow guests to garnish their pho with the fresh herbs, lime juice, bean sprouts, and chili peppers to taste. Serve with hoisin sauce and Sriracha on the side.

Extra Tips:

For a deeper flavor, consider roasting the bones before boiling them. If you prefer a more intense broth, you can simmer the bones for up to 8 hours.

When slicing the beef sirloin, freezing it for about 20 minutes beforehand makes it easier to cut thin slices. Additionally, if you have dietary restrictions, feel free to use chicken or vegetable broth as an alternative to the beef version.

Enjoy the process of building your own bowl and experimenting with the flavors!

Pho With Grilled Vegetables

Pho is a traditional Vietnamese dish that’s loved for its rich, aromatic broth and fresh ingredients. This version, Pho with Grilled Vegetables, offers a delightful twist on the classic recipe by incorporating a variety of char-grilled vegetables that add depth and a smoky flavor to the dish. The combination of the warm, savory broth with the vibrant and slightly charred vegetables creates a harmonious balance that’s both comforting and healthful.

Perfect for family dinners or gatherings, this recipe serves 4-6 people, making it an ideal choice for those who want to enjoy a communal meal full of flavor and freshness.

To prepare Pho with Grilled Vegetables, start by assembling a robust broth that’s characteristic of traditional pho. The broth is enhanced with spices like star anise and cinnamon, which infuse it with an unmistakable aroma and depth. While the broth simmers, prepare a selection of vegetables such as bell peppers, zucchini, and mushrooms. Grilling these vegetables not only adds a complex layer of flavor but also brings out their natural sweetness, complementing the savory broth.

Serve this pho with a variety of fresh herbs, lime wedges, and chili slices to allow each diner to customize their bowl to their taste.

Ingredients (serves 4-6 people):

• 6 cups beef or vegetable stock
• 1 large onion, halved
• 2-inch piece of ginger, sliced
• 4 cloves of garlic, peeled
• 2 star anise pods
• 1 cinnamon stick
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon salt
• 8 ounces rice noodles
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 8 ounces mushrooms, halved
• 2 tablespoons olive oil
• Fresh herbs for garnish (basil, cilantro, mint)
• Lime wedges
• Sliced chili peppers
• Bean sprouts

Cooking Instructions:

1. Prepare the Broth: In a large pot, add the beef or vegetable stock, onion, ginger, garlic, star anise, and cinnamon stick. Bring to a boil, then reduce the heat to a simmer. Add soy sauce, fish sauce, sugar, and salt. Allow the broth to simmer for at least 30 minutes, letting the flavors meld together.
2. Cook the Noodles: While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
3. Grill the Vegetables: Preheat a grill or grill pan over medium-high heat. Toss the bell pepper, zucchini, and mushrooms with olive oil and a pinch of salt. Grill the vegetables until they’re tender and have nice grill marks, about 4-5 minutes per side. Remove from heat and set aside.
4. Strain the Broth: After the broth has simmered, strain it through a fine-mesh sieve to remove the solids, returning the clear broth to the pot. Keep it warm over low heat.
5. Assemble the Pho: Divide the cooked rice noodles among serving bowls. Arrange the grilled vegetables on top of the noodles. Ladle the hot broth over the noodles and vegetables until it covers them.
6. Garnish and Serve: Garnish each bowl with fresh herbs, lime wedges, sliced chili peppers, and bean sprouts. Encourage diners to add these garnishes to taste.

Extra Tips:

When grilling the vegetables, make certain they’re cut into uniform sizes for even cooking. If you prefer a spicier broth, consider adding a few slices of fresh chili to the broth as it simmers.

Preparing the broth a day in advance can enhance the flavor, as it allows the spices to infuse more deeply. Keep the broth warm over a gentle heat and avoid boiling it once the vegetables are added to maintain their texture and flavor.

Pho With Fresh Herbs and Lime Zest

Pho, a quintessential Vietnamese noodle soup, is a delightful and aromatic dish that brings together a flavorful broth, tender rice noodles, and a variety of fresh herbs. This particular recipe, Pho with Fresh Herbs and Lime Zest, takes the traditional pho to a new level by enhancing its taste with the zest of lime and an abundance of fresh herbs. This invigorating twist not only elevates the soup’s fragrance but also adds a vibrant and zesty flavor that complements the savory broth beautifully.

The key to a perfect pho lies in its broth, which is simmered with spices like star anise, cinnamon, and cloves, imparting a rich and deep flavor. In this recipe, we’ll guide you through the process of creating an authentic pho broth from scratch, ensuring that every spoonful is a delightful experience. Paired with the freshness of herbs such as basil, cilantro, and mint, and the citrusy brightness of lime zest, this pho variation promises a culinary journey that’s both comforting and energizing.

Ingredients (Serves 4-6)

• 2 pounds beef bones (preferably marrow and knuckle)
• 1 pound beef chuck, thinly sliced
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 3 star anise
• 3 cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 tablespoon fish sauce
• 1 tablespoon rock sugar or granulated sugar
• Salt to taste
• 14 ounces rice noodles
• 1 cup fresh basil leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 1 lime, zested and cut into wedges
• 4 scallions, thinly sliced
• 2 cups bean sprouts
• 2-3 fresh Thai bird chilies, sliced (optional)
• Hoisin sauce, for serving
• Sriracha, for serving

Cooking Instructions

1. Prepare the Broth: In a large pot, cover the beef bones with water and bring to a boil. Once boiling, drain and rinse the bones to remove impurities. Refill the pot with 4 quarts of water, add the bones back, and bring to a simmer.
2. Char the Aromatics: While the bones are simmering, char the onion and ginger slices in a dry skillet over medium-high heat until they’re browned and aromatic. Add them to the pot.
3. Infuse the Spices: In a small pan, lightly toast the star anise, cloves, cinnamon stick, and coriander seeds until fragrant. Add these spices to the simmering broth.
4. Season the Broth: Add fish sauce, rock sugar, and salt to the broth. Let it simmer gently for at least 3-4 hours, skimming off any foam or impurities that rise to the surface.
5. Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
6. Assemble the Pho: In serving bowls, place a portion of rice noodles, followed by thin slices of beef chuck. Ladle the hot broth over the noodles and beef, which will cook the beef slices.
7. Garnish and Serve: Top each bowl with fresh basil, cilantro, mint, scallions, and bean sprouts. Sprinkle lime zest over the top and serve with lime wedges. Offer hoisin sauce, sriracha, and sliced chilies on the side for individual customization.

Extra Tips

When making pho, patience is key; the longer you simmer the broth, the more flavors will meld together to create a deep and rich taste. For the best results, try to source fresh, high-quality herbs and spices.

If you prefer a spicier pho, add more Thai bird chilies or a dash of sriracha. Remember to adjust the seasoning to your preference, balancing the sweetness, saltiness, and umami flavors. Enjoy the process and savor the aroma that fills your kitchen as you prepare this delightful Vietnamese classic.