Pho Dac Biet Recipe

Roast & Char Aromatics

Place halved onion and ginger cut-side down on a baking sheet under a broiler or over an open flame. Char until deeply browned and slightly blackened (8–12 minutes), turning if needed. Set aside to cool.

Blanch Bones

Place beef bones and optional oxtail/short rib in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Skim scum frequently. After 10 minutes, drain bones and rinse bones and pot under hot running water to remove residual scum.

Toast Spices

In a dry skillet over medium heat, toast cinnamon, star anise, cloves, cardamom pods, and coriander seeds until fragrant (2–3 minutes), shaking the pan so they don't burn. Transfer spices to a spice bag or tie in cheesecloth for easy removal.

Simmer Broth

Return blanched bones to the cleaned stockpot. Add 6 L cold water, charred onion, charred ginger, and the toasted spice bundle. Bring to a gentle simmer over medium heat, then reduce heat to low to maintain a bare simmer (small bubbles). Skim foam and fat from surface for the first 30–45 minutes as needed.

Cook Time & Seasoning

Simmer uncovered for 4–6 hours for deep flavor (6 hours recommended for richer broth). During last 30 minutes of simmering, add rock sugar, fish sauce, salt, and white pepper. Taste and adjust seasoning — broth should be clear, slightly sweet, and well balanced between umami and aromatics.

Strain & Clarify

Remove bones and large solids. Strain broth through a fine-mesh sieve lined with cheesecloth into a clean pot. If desired, refrigerate briefly and skim excess fat from the surface for a cleaner presentation (pho is traditionally lightly fatty). Keep broth hot until serving (hold at just below simmer).

Prepare Brisket, Tendon, and Tripe

If not already cooked: place brisket, tendon, and tripe in a pot with enough water to cover. Add 1 tsp salt and bring to a gentle simmer. Cook brisket until tender but not falling apart (about 1.5–2 hours depending on thickness). Cook tendon and tripe until very tender (tendon 2–3 hours; tripe 1.5–2 hours). You can cook them together but check tenderness individually. When tender, remove meats to a cutting board and chill slightly so they slice cleanly. Slice brisket thinly across the grain to yield about 6 oz. Slice tendon and tripe into bite-sized pieces.

Prepare Rare Steak (tai)

Freeze the eye of round or sirloin for 20–30 minutes to firm it slightly for very thin slicing. Using a sharp knife, slice the beef as thinly as possible against the grain. Keep slices chilled on ice briefly if not serving immediately; they will cook in hot broth when assembled.

Soak / Cook Rice Noodles

If using dried medium rice noodles: soak in warm water for 20–30 minutes until pliable (follow package instructions). Alternatively, blanch in near-boiling water for 30–60 seconds until just tender. Drain well. For best texture, briefly dunk in boiling water to heat just before assembling bowls.

Prepare Bowls

Divide noodles among 4 bowls (about 3 oz noodles per serving). Arrange sliced brisket, tendon pieces, and tripe on top of noodles. When ready to serve, lay the raw thin steak slices over the hot noodles; the hot broth will cook them to rare/medium-rare as you pour.

Heat Broth for Serving

Bring strained broth back to a vigorous simmer. If you chilled and removed fat earlier, you may ladle out desired amount of hot broth (about 4 cups / 1 L per 4 bowls; roughly 1 to 1 1/4 cups per bowl) and pour directly over assembled bowls. For each bowl, ladle broth over the raw steak so it cooks to rare; ensure broth is near boiling so the steak cooks quickly but remains tender.

Finish & Garnish

Top each bowl with sliced white onion, scallions, cilantro (if using), and a handful of bean sprouts and Thai basil on the side. Serve with lime wedges, hoisin, sriracha, and fresh chilies. Diners can squeeze lime and add hoisin/sriracha to taste.

Optional: Adjustments at Table

Offer extra fish sauce, chilies, or sugar at the table. If broth cooled slightly, reheat and pour slowly to avoid overcooking delicate steak slices.