Pho Recipe

parboil bones and clean

Place beef bones and oxtail in a large stockpot and cover with cold water (about 1–2 inches above bones). Bring to a rapid boil over high heat for 10 minutes. Skim and discard the cloudy scum that rises. Drain bones and rinse them and the pot under hot running water to remove impurities.

char onion and ginger

While bones are parboiling, char the halved onion and ginger over an open flame, on a dry skillet, or under the broiler until well blackened on the cut sides (8–12 minutes). This adds the characteristic pho aroma. Rinse lightly (do not peel completely) if heavily sooted.

toast spices

In a dry skillet over medium heat, toast star anise, cloves, cardamom pods, cinnamon sticks and coriander seeds for 2–3 minutes until fragrant, shaking the pan so they don't burn. Transfer to a piece of cheesecloth or a spice infuser bag and tie closed.

simmer the broth

Return the cleaned bones and oxtail to the large stockpot. Add charred onion and ginger and pour in 5 liters (about 20 cups) of cold water. Add the spice bundle. Bring to a gentle simmer over medium-high heat, then reduce to low so the surface barely moves. Simmer uncovered for 6–8 hours for best flavor (minimum 3–4 hours if short on time). Occasionally skim any foam or fat from the surface.

season the broth

During the last 45 minutes of simmering, add fish sauce, rock sugar and salt. Taste and adjust seasoning — add more fish sauce for umami or a pinch more sugar to balance. Continue gently simmering to meld flavors.

strain and clarify

Remove bones, meat and large solids with tongs. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard solids. If you prefer a clearer broth, let the strained broth rest in the refrigerator for a few hours, then skim hardened fat from the surface.

prepare noodles

Soak or cook the rice noodles according to package instructions. For dried medium-width pho noodles: soak in warm water 20–30 minutes until pliable, then blanch in boiling water 10–20 seconds until tender but still slightly chewy. Immediately drain and rinse with cold water to stop cooking. Portion into serving bowls.

thinly slice raw beef

For very thin slices of raw beef eye round or sirloin, place meat in the freezer for 20–30 minutes until slightly firm (not frozen solid). Use a very sharp knife to slice across the grain into paper-thin pieces. Arrange raw slices on a plate and keep chilled until serving. Toss brisket slices with a teaspoon of sesame oil if using.

reheat broth and adjust

Reheat strained broth to a full rolling simmer, then reduce slightly so it is piping hot. Taste and adjust fish sauce and salt. If using, remove excess fat if necessary by skimming. Keep broth hot until ready to assemble bowls.

assemble bowls

Divide cooked rice noodles among 4 bowls. Top each bowl with a portion of raw beef slices (the hot broth will cook them), some sliced brisket and meatballs if using. Add a few thin slices of yellow onion and scatter sliced green onions and cilantro.

pour hot broth

Ladle the boiling hot broth directly over the raw beef and noodles in each bowl (this will cook the thin raw beef instantly). Ensure the broth is hot enough (just below a hard boil) so the meat turns pale and tender.

prepare garnishes

Arrange bean sprouts, Thai basil, lime wedges, sliced chiles and additional cilantro on a platter for the table so each person can customize their bowl. Place hoisin and sriracha in small bowls or bottles for serving.

serve

Serve pho immediately while broth is piping hot. Encourage diners to squeeze lime, add bean sprouts, basil and chiles to taste, and add hoisin or sriracha if desired. Refrigerate any leftover broth separately and use within 3–4 days or freeze.