Vietnamese Pho Soup | Recipe Cart | Recipe Cart

Ingredients

• 8 oz dried rice vermicelli noodles
• Desired meat: chicken, pork, steak or raw shrimp* ((See notes))
• 1 large yellow onion (, quartered)
• 2 (2-inch pieces) fresh ginger (, unpeeled and halved, length-wise)
• 6 cups broth ((chicken, beef or vegetable, depending on protein choice))
• 2 cups water
• 1/4 tsp ground coriander
• 1 whole clove ((optional))
• 1 1/2 Tablespoons fish sauce ((or less, to taste preference))
• ¼ teaspoon hoisin sauce
• 1/4 teaspoon soy sauce
• ¼ teaspoon red chili paste ((sambal oelek))
• 1 stick cinnamon
• salt and freshly ground black pepper
• 4 green onions (, chopped)
• 2 fresh jalapeño peppers or red thai chili peppers (, thinly sliced and seeds removed)
• 1 bunch fresh cilantro (, chopped)
• 1 bunch Thai basil leaves
• 1 cup fresh bean sprouts
• 2 limes (, cut into wedges)
• Sriracha hot sauce, or additional red chili paste (, for heat, optional)