Pho Recipe

Blanch bones to clarify

Place the marrow and soup bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes. Boil vigorously to release impurities.

Drain the bones and discard the blanching water. Rinse the bones and the pot under hot running water to remove scum. This step produces a clearer broth.

Char onion and ginger

While bones blanch, halve the onion and slice the ginger lengthwise (no need to peel). Place onion and ginger on a baking sheet and char under a broiler or over an open flame until well blackened on the cut side (about 8–10 minutes). Rinse briefly to remove loose ash and set aside.

Toast spices

In a dry skillet over medium heat, toast star anise, cloves, cardamom, cinnamon sticks, coriander seeds, and peppercorns for 2–3 minutes until aromatic, shaking the pan so they don't burn.

Simmer the broth

Return the cleaned bones to the stockpot. Add 5 liters of fresh cold water to the pot. Add the charred onion and ginger and the toasted spices (place spices in a tied cheesecloth or spice strainer if preferred). Bring to a gentle boil, then immediately reduce to a low simmer. Partially cover and simmer very gently for at least 4 hours, preferably 6–8 hours for deeper flavor. Skim any foam or fat occasionally.

Add seasoning and finish

About 30 minutes before finishing, add rock sugar, 2 teaspoons salt and 4 tablespoons fish sauce to the pot. Taste and adjust seasoning—add more fish sauce for umami or salt if needed. Continue to simmer uncovered for the remaining 30 minutes to concentrate flavor slightly.

Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard solids. If you prefer a very clear broth, let it cool and refrigerate so fat solidifies on top, then skim off the fat. Keep broth hot until serving.

Prepare the rice noodles according to package instructions. Typically, soak dried medium-width rice noodles in warm water for 20–30 minutes until pliable, then briefly blanch in boiling water 10–30 seconds to finish. Drain and portion into serving bowls.

If using cooked brisket or meatballs, slice thinly and reheat in hot broth or in a pan. For raw eye round beef: freeze the whole piece for 20–30 minutes first to firm it (this makes very thin slicing easier). Using a sharp knife, slice the beef as thinly as possible across the grain. Keep refrigerated until ready to serve.

Bring strained broth to a rolling boil. For each bowl, ladle very hot broth over the noodles and raw beef slices; the heat of the broth will cook the thin beef almost instantly (about 10–20 seconds depending on thickness). If using pre-cooked meats, add them to the bowl first and pour hot broth to reheat.

Arrange bean sprouts, Thai basil, cilantro, mint, lime wedges, sliced chiles and soaked sliced onion on a platter or small bowls so diners can customize their pho.

Serve each bowl with hoisin and Sriracha on the side. Typical use: a small swipe of hoisin on a spoon or added to broth, and Sriracha to taste. Squeeze lime and add fresh herbs and sprouts as desired.

Taste the bowl and adjust: add more fish sauce for saltiness, squeeze lime for brightness, or add chiles for heat.