Pho Lao Recipe

1. Toast Aromatics

In a dry pot over medium heat, toast Chinese five-spice powder, sliced ginger, and onion halves (cut side down) until fragrant and slightly charred, about 3–5 minutes.

2. Simmer the Broth

Add beef bones and brisket to the pot along with water to cover. Add star anise, cinnamon stick, and rock sugar. Bring to a boil, skimming any foam that forms. Reduce to a low simmer, and cook for at least 2-3 hours to develop flavor.

3. Strain and Season the Broth

Remove the beef bones and brisket. Discard spices and aromatics. Strain the broth through a fine mesh sieve. Season with fish sauce and salt to taste. Slice the cooked brisket thinly and set aside.

4. Cook Rice Noodles

Soak rice noodles in warm water for 30 minutes or until soft. Then, blanch in boiling water for 1–2 minutes until tender. Drain well.

5. Prepare Beef Toppings

Slice raw beef (such as sirloin or eye round) as thinly as possible. If using beef meatballs, halve or quarter them. Set all toppings aside.

6. Prepare Herb and Vegetable Garnishes

Clean and trim fresh Thai basil. Rinse bean sprouts and drain. Slice chili peppers and limes for garnish. Set everything on a platter for serving.

7. Place a portion of cooked rice noodles into each bowl. Top with slices of cooked brisket, raw beef, and beef meatballs.

8. Bring the strained broth back to a simmer. Ladle the hot broth over the beef and noodles — the heat of the broth will cook the thin raw beef slices.

9. Serve immediately with fresh Thai basil, bean sprouts, lime wedges, sliced chili, and Lao condiments such as fish sauce, chili paste, and hoisin sauce on the side.