Los Angeles Pho Recipe

Blanch bones

Place beef bones and oxtail/short rib (if using) in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil for 10 minutes to remove impurities. Drain bones and discard the blanching water. Rinse bones and pot under hot running water to remove residue.

Char aromatics

While bones blanch, char the halved onion and ginger directly over a gas burner or under a hot broiler until lightly blackened on the cut sides, about 5–8 minutes. Rinse briefly to remove loose soot and set aside.

Toast spices

In a dry skillet over medium heat, toast star anise, cardamom, cloves, and cinnamon sticks until fragrant, about 2–3 minutes, shaking the pan to avoid burning. Transfer spices to a piece of cheesecloth or spice bag and tie closed.

Simmer broth

Return cleaned bones to the large stockpot. Add charred onion, ginger, spice bag, rock sugar, and cold water (about 6 quarts). Bring to a gentle simmer over medium-high heat, then immediately reduce heat to low so the liquid barely simmers. Skim foam and fat during the first 30 minutes and occasionally afterward for a clear broth. Simmer gently, uncovered, for 4 to 6 hours (6 hours for deeper flavor).

Season broth

About 30 minutes before finishing, remove bones and large solids. Strain broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Add fish sauce and kosher salt to taste; start with 4 tablespoons fish sauce and 2 teaspoons salt, then adjust. If needed, add more rock sugar or a small pinch of sugar to balance savory notes. Keep broth hot over low heat until serving.

Prepare noodles: place dried rice noodles in a large bowl and cover with hot (not boiling) water and let soak for 10–15 minutes until pliable but slightly undercooked (they will finish in the hot broth). For packaged fresh rice noodles, briefly dip in boiling water just to loosen. Drain and rinse with cold water to stop cooking; set aside.

Prepare beef: if not pre-sliced, partially freeze eye round for 30–45 minutes and slice as thinly as possible across the grain. Arrange raw slices on a platter. If using brisket or flank, slice thinly and set aside. Keep proteins refrigerated until ready to serve.

Reheat noodles and cook: when ready to serve, bring strained broth to a rolling simmer. Place a portion of drained noodles into individual serving bowls. Arrange a few slices of raw beef and any cooked brisket on top of the noodles. Ladle boiling hot broth directly over the beef and noodles—the heat will gently cook the thin raw beef to medium-rare. Serve immediately.

Prepare garnishes: rinse and drain bean sprouts, pluck Thai basil leaves from stems, chop cilantro, thinly slice onion and scallions, and cut lime into wedges. Place jalapeño or chiles on a small plate for guests to add spice.

Assemble bowls: set out bowls with noodles and beef as described above, and let diners finish their bowls with bean sprouts, Thai basil, cilantro, sliced onions, scallions, lime juice, jalapeño slices, hoisin, and Sriracha to taste.

Finish: if desired, drizzle a scant 1/4 teaspoon of sesame oil and sprinkle white pepper over each bowl before serving for an L.A.-style subtle touch. Serve extra fish sauce, hoisin, and Sriracha at the table.