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Ingredients
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Broth
Noodles and Toppings
Method
Prepare the Broth
- 1
Roast Aromatics
Begin by placing the onion and ginger on a baking sheet and roasting them in a preheated oven at 200°C (400°F) for about 15 minutes or until they are slightly charred.
- 2
Prepare the Broth
In a large pot, add the roasted onion and ginger, beef brisket, star anise, cinnamon stick, cloves, water, fish sauce, and salt. Bring to a boil over high heat.
- 3
Simmer the Broth
Once boiling, reduce the heat to low and let it simmer uncovered for about 2 to 3 hours, skimming off any foam that rises to the surface. The brisket should become tender and the broth flavorful.
- 4
Remove Brisket
After simmering, carefully remove the brisket from the pot and let it cool slightly before slicing it thinly against the grain.
- 5
Strain the Broth
Strain the broth through a fine mesh sieve into another pot to remove the solids. Keep the broth warm over low heat.
Prepare Noodles and Toppings
- 6
Cook the Noodles
In a separate pot, bring water to a boil and cook the rice noodles according to package instructions until they are tender. Drain and rinse with cold water to stop the cooking process.
- 7
Prepare Toppings
While the noodles are cooking, prepare the toppings by washing the bean sprouts, tearing the basil leaves, slicing the lime, chili, and green onions.
Assemble the Phở
- 8
Combine Ingredients
In a serving bowl, place a portion of the cooked rice noodles and top with sliced brisket, bean sprouts, basil, and other toppings.
- 9
Ladle Broth
Ladle the hot broth over the noodles and toppings in each bowl.
- 10
Serve
Serve immediately with lime wedges, sliced chili, and additional fish sauce on the side for seasoning to taste.
