Rare Steak Pho Recipe
Tender rare steak slices served in a steaming hot pho broth
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Ingredients
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Broth
Aromatics & Spices (charred and tied)
Noodles & Steak
Garnishes & Condiments
Method
Broth
- 1
Blanch bones
Place beef bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil vigorously for 10 minutes. Drain bones and discard scalding water. Rinse bones and clean pot to remove impurities.
- 2
- 3
Toast spices
In a dry skillet over medium heat, toast cinnamon sticks, star anise, cardamom, cloves and coriander seeds until fragrant (1–2 minutes), shaking the pan so they don't burn. Place toasted spices in a spice bag or tie in cheesecloth for easy removal.
- 4
Simmer broth
Return cleaned bones to the stockpot. Add 5 L fresh cold water, charred onion, charred ginger, and the spice bundle. Bring to a slow simmer over medium heat. Important: avoid a rolling boil — keep the surface at small bubbles. Skim any scum that rises for the first 20–30 minutes.
- 5
Long gentle simmer
Simmer gently, uncovered or partially covered, for 4–6 hours for best clarity and flavor (minimum 3 hours if short on time). Add rock sugar and 2 tsp salt during the last hour. Taste and adjust seasoning with fish sauce (add about 4 tbsp) and additional salt if needed.
- 6
Strain and clarify
Remove large solids (bones and aromatics) and strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. If you want a clearer broth, let it rest and skim excess fat from the surface or chill and remove hardened fat.
- 7
Keep hot
Return the strained broth to the stove and keep at a brisk simmer until serving. The broth must be piping hot so that it will cook the rare steak slices when poured.
Noodles & Steak
- 8
Prepare noodles
Soak or cook the dried rice noodles per package instructions: typically, soak in hot (not boiling) water for 8–10 minutes until pliable and just tender, or boil briefly 1–2 minutes until al dente. Drain and rinse under cold water to stop cooking, then portion into serving bowls.
- 9
Slice steak thin
Place the steak in the freezer for 20–30 minutes until firm but not frozen solid; this makes very thin slicing easier. Using a sharp knife, slice across the grain into very thin slices (1–2 mm). Arrange the raw slices on a plate chilled in the refrigerator until ready to serve.
- 10
Optional pre-cooked beef
If using brisket or flank that is already cooked, warm it gently in some strained hot broth for a minute before assembling bowls.
Assembly & Garnish
- 11
Portion garnishes
Divide bean sprouts, Thai basil, cilantro, sliced green onions, lime wedges and sliced chiles among serving plates or a communal platter for diners to garnish their bowls.
- 12
- 13
Ladle boiling broth
Bring the strained broth to a very brief rolling boil and then turn down to a brisk simmer. Using a ladle, pour the hot broth directly over the raw steak and noodles in each bowl — the heat will gently cook the rare slices to tender, rosy doneness. Pour enough to fully submerge contents (about 3–4 cups per bowl).
- 14
Serve with condiments
Serve immediately with the garnish platter and condiments. Encourage squeezing lime, adding basil, bean sprouts and chiles to taste, and offering hoisin and sriracha at the table.