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a steaming bowl of fish pho in a wide bowl, rice noodles and flaky white fish in clear amber broth, topped with fresh basil, cilantro, bean sprouts, and lime wedges, on a dark table with chopsticks, natural light, shallow depth of field, landscape orientation

Vietnamese Pho with White Fish

Aromatic broth with star anise and ginger, rice noodles, flaky white fish, and a whole lot of fresh herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 large yellow onion halved
  • 3 inch piece fresh ginger halved lengthwise
  • 6 cups low-sodium fish or chicken stock
  • 3 whole star anise pods
  • 1 stick cinnamon
  • 3 whole cloves
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 8 oz rice noodles
  • 1 lb cod or tilapia fillets cut into 2-inch pieces
  • 1 cup bean sprouts
  • fresh basil, cilantro, lime, and sliced chili for serving

Method
 

  1. Char the onion and ginger directly over a flame or in a dry pan until blackened in spots, about 5 minutes.
  2. Add the charred aromatics to a pot with the stock, star anise, cinnamon, cloves, fish sauce, and sugar, then simmer gently for 20 minutes.
  3. Strain out the solids and return the clear broth to the pot, keeping it at a low simmer.
  4. Cook the rice noodles according to the package, then divide among bowls.
  5. Slide the fish into the simmering broth and poach 3 to 4 minutes until just opaque and flaky.
  6. Ladle the broth and fish over the noodles and serve with bean sprouts, herbs, lime, and chili.

Notes

Charring the onion and ginger is the secret to that deep, restaurant-style broth flavor.