Rare Steak & Tripe Pho Recipe
Tender steak and tripe in a savory noodle soup
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 & Aromatics
Pho Spice Sachet
Proteins & Noodles
Soup Garnishes & Herbs
Condiments & Finishing
Method
Broth & Aromatics
- 1
Blanch bones
Place beef bones and optional oxtail/shank in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Skim scum from the surface, then drain bones and rinse them and the pot under warm water to remove residue.
- 2
Char aromatics
While bones blanch, char the halved onion and ginger directly over a gas flame or under a hot broiler until edges are blackened, about 6–8 minutes, turning as needed. Rinse briefly to remove loose soot and set aside.
- 3
Make spice sachet
Toast star anise, cinnamon sticks, cardamom, cloves, coriander seeds, and peppercorns in a dry skillet over medium heat for 2–3 minutes until fragrant. Place toasted spices in a piece of cheesecloth or a spice infuser and tie securely.
- 4
Simmer broth
Return cleaned bones to the stockpot and add 5 liters of fresh water. Add charred onion, ginger, spice sachet, rock sugar, fish sauce, and salt. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 4 hours (3–6 hours acceptable). Occasionally skim any foam and taste for seasoning; add more fish sauce or salt if needed. For the last 30 minutes, remove oxtail if used to prevent over-reduction.
- 5
Strain and finish broth
After simmering, remove bones, onion, ginger, and the spice sachet. Strain broth through a fine-mesh sieve or cheesecloth into a clean pot. If you want a very clear broth, let sit 30 minutes and skim fat from the surface, or refrigerate and remove hardened fat. Keep broth hot (simmer gently) until serving.
Proteins & Noodles
- 6
Prepare tripe
If your tripe is not precooked, simmer cleaned tripe in salted water with a few slices of ginger for 1.5–2 hours until tender, then slice thinly. If using pre-cooked tripe, rinse and slice thinly across the grain, then toss with 1 tsp sesame oil to keep it fragrant.
- 7
Slice steak
Place the beef eye of round or sirloin in the freezer for 20–30 minutes to firm up for easier slicing. Using a sharp knife, slice as thinly as possible across the grain (paper-thin is ideal). Keep slices chilled until serving.
- 8
Cook noodles
Bring a pot of water to a boil. Add dried rice noodles and cook according to package directions until just tender (usually 3–6 minutes depending on width). Drain and rinse briefly under hot water to prevent sticking. Portion noodles into serving bowls.
Assembly & Garnishes
- 9
Heat broth very hot
Ensure the strained broth is at a vigorous simmer or near-boil. Taste and adjust seasoning with fish sauce or salt if needed. Keep it at serving temperature.
- 10
Assemble bowls
Divide the prepared rice noodles among 4 bowls (servings). Arrange the raw thinly sliced beef on top of the noodles in each bowl and add sliced tripe. Scatter a few slices of raw white onion and some sliced green onions over each bowl.
- 11
Ladle broth to cook beef
Carefully ladle the very hot broth directly over the raw beef slices in each bowl so that the heat cooks the beef to rare (about 20–30 seconds for thin slices). Make sure the broth covers the beef; the tripe will be heated through by the broth as well.
- 12
Finish with herbs and condiments
Top each bowl with bean sprouts, Thai basil, cilantro if using, jalapeño slices, and a lime wedge. Offer hoisin and sriracha at the table for individual seasoning. Serve immediately while broth is steaming hot.