Pho Dac Biet (tai, Nam, And Gan) Recipe

Char aromatics

Place halved onion and halved ginger cut-side down directly on a gas burner or under a hot broiler. Char until the surfaces are deeply browned and slightly blackened, about 8–12 minutes, turning as needed. Remove and set aside.

Prepare & skim bones (if using fresh bones)

If you have raw bones, blanch: put bones in a pot, cover with cold water, bring to a rolling boil 8–10 minutes, then drain and rinse bones and pot to remove impurities. (Skip if using pre-made clear marrow broth.)

Toast spices

In a dry skillet over medium heat, toast cinnamon, star anise, cardamom, cloves, coriander seeds, and peppercorns until fragrant (about 1–2 minutes). Transfer spices to a piece of cheesecloth or a spice infuser bag and tie closed.

Simmer broth

In a large stockpot combine 2 L beef bone broth (or blanched bones + water) and 1 L water. Add charred onion, charred ginger, rock sugar, salt, white pepper, and the tied spice packet. Bring to a gentle simmer (avoid vigorous boiling) and simmer uncovered for 40–60 minutes to let flavors meld. Taste and adjust seasoning with fish sauce (add 4 tbsp gradually to desired saltiness) and more salt if needed.

Clarify and finish

After simmering, remove spice bag and large solids. If the broth has surface fat, skim lightly with a ladle for a clearer bowl. Keep broth hot over very low heat while preparing other components.

Prepare proteins (brisket and flank/shank)

If brisket and flank/shank are not cooked: simmer brisket in seasoned water or some of the broth for 1.5–2 hours until tender; simmer flank/shank for 2–3 hours until fork-tender. Cool slightly and slice very thin across the grain. If already cooked, reheat in warm broth before serving. Keep slices warm.

Slice raw eye round (tai)

Partially freeze the eye round for 20–30 minutes so it firms up. Using a very sharp knife, slice as thinly as possible against the grain (paper-thin). Arrange raw slices on a plate and keep chilled until serving.

Cook rice noodles

Bring a large pot of water to a rolling boil. Add dried flat rice noodles and cook according to package instructions until just tender (usually 4–6 minutes for dried wide pho noodles). Drain and rinse briefly under cool water to stop cooking, then portion into serving bowls.

Heat broth to serving temperature

Bring the strained broth to a vigorous simmer so it is piping hot. This is important because the hot broth will gently cook the raw eye round slices when assembled.

Assemble bowls

Divide noodles among 4–5 bowls (depending on serving size). Arrange slices of brisket and flank/shank on the noodles. Top with raw eye round slices arranged evenly. Ladle the boiling-hot broth directly over the raw beef and noodles (enough to cover beef fully). The heat will rare-cook the eye round (tai).

Prepare garnishes

Rinse and drain bean sprouts, pick leaves from Thai basil, thinly slice green onions and white onion, and cut limes into wedges. Place cilantro and chilies on a platter for guests to add as desired.

Serve immediately: top each assembled bowl with a handful of bean sprouts, fresh Thai basil leaves, a sprinkle of sliced green onion, optional cilantro, and a few rings of white onion if desired. Offer lime wedges, hoisin, and Sriracha on the side. Taste and adjust with more fish sauce, lime, or chili to preference.