Blu's Pho Recipe
Blu's signature style Pho with our special broth and flat-cut rice noodles. Brisket and Eye Round.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Noodles and Toppings
Method
Broth Preparation
- 1
Roast the bones
Preheat your oven to 220°C (428°F). Place beef bones on a baking tray and roast for 30-45 minutes until browned.
- 2
Prepare the broth
In a large pot, combine the roasted bones and 4 liters of water. Bring to a boil and then reduce to a simmer.
- 3
- 4
Season the broth
After simmering, strain the broth into a clean pot. Stir in fish sauce and salt to taste. Keep warm.
Noodle and Topping Preparation
- 5
Cook the noodles
In a pot of boiling water, cook the flat-cut rice noodles according to the package instructions (usually around 5-7 minutes). Drain and rinse under cold water to stop cooking.
- 6
Prepare the toppings
Thinly slice the brisket and eye round. Chop the green onions, rinse the bean sprouts, and prepare lime wedges and sliced chili peppers.
Assembly
- 7
Assemble the Pho
In a bowl, place a serving of cooked noodles. Top with slices of brisket and eye round. Pour hot broth over the top to heat the meat. Garnish with cilantro, green onions, bean sprouts, lime wedges, Thai basil, and chili peppers.