Pho Tai Nam Recipe

Roast bones and aromatics

Preheat oven to 450°F (230°C). Spread beef bones on a rimmed baking sheet and roast 30–40 minutes until well browned, flipping once. In the last 10 minutes place halved onion and ginger cut-side down on the sheet to char. Alternatively char onion and ginger directly over an open flame until blackened.

Blanch bones

Place roasted bones in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes to release impurities. Drain and discard that water. Rinse bones and pot to remove scum.

Toast whole spices

In a dry skillet over medium heat, toast star anise, cinnamon sticks, cardamom, cloves, and coriander seeds 2–3 minutes until fragrant, shaking frequently so they don't burn. Transfer to a piece of cheesecloth or a spice infuser bag and tie closed.

Simmer the broth

Return bones to the clean stockpot and add 6 cups cold water. Add charred onion and ginger, toasted spice bundle, rock sugar, and 1 tsp salt. Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 3–4 hours. Skim any foam occasionally. Do not boil vigorously.

Finish and season

After simmering, remove bones and large solids. Strain broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Taste and add fish sauce (6 tbs) and remaining 1 tsp salt, adjusting to taste. Keep hot over low heat. If a clearer broth is desired, chill and skim fat before reheating.

Prepare noodles according to package instructions: typically soak dried rice noodles in warm water 20–30 minutes until pliable, then blanch in boiling water 10–30 seconds to heat through. Drain and divide among serving bowls.

If using brisket or tendon, have them pre-cooked and thinly slice against the grain. To serve meat rare (tai), freeze the sirloin for 15–20 minutes to firm, then slice as thinly as possible with a very sharp knife.

To assemble bowls: place sliced brisket/tendon in bowls first, then top with a handful of raw thinly sliced rare beef (tai). Ladle steaming hot broth directly over the raw beef and noodles so the heat cooks the thin slices to rare/medium-rare.

Top each bowl with bean sprouts, Thai basil, cilantro, sliced green onions, and sawtooth herb as desired. Serve lime wedges, sliced chiles, hoisin, and Sriracha on the side so diners can season to taste.

Provide extra fish sauce, chili sauce, and hoisin at the table. Encourage squeezing lime over the soup and adding herbs and sprouts just before eating to preserve texture.