Pho Recipe

Prepare bones and aromatics

Rinse bones and oxtail under cold water. Place bones and oxtail in a large stockpot, cover with cold water, and bring to a rolling boil for 10 minutes. This blanching step removes impurities. Drain and rinse bones with warm water, and clean the pot.

Char onion and ginger

While bones blanch, char the halved onion and ginger: place them cut-side down on a cast-iron skillet over high heat or directly over a gas flame until blackened in spots (about 5–8 minutes). Set aside.

Assemble and simmer

Return cleaned bones and oxtail to the stockpot. Add 6 liters (about 24 cups) of fresh cold water. Add charred onion and ginger. Bring to a gentle simmer over medium heat, then immediately reduce to very low so the surface only barely moves. Skim any foam or scum from the surface during the first 30–45 minutes.

Add sugar, salt and fish sauce

After skimming, add rock sugar (or granulated sugar), 2 tsp kosher salt, and 2 tablespoons fish sauce to the pot. Continue to simmer gently for at least 4 hours, preferably 6–8 hours for deeper flavor. Add water as needed to keep bones just covered.

Strain and clarify

After simmering, remove bones and large solids with tongs. Strain the broth through a fine-mesh strainer or cheesecloth into a clean pot. Taste and adjust seasoning with remaining fish sauce (add up to the listed 4 tbs total) and more salt if needed. Keep hot.

Toast the whole spices (cinnamon sticks, star anise, cardamom, cloves, coriander, peppercorns and optional fennel) in a dry skillet over medium heat, shaking often, for 2–4 minutes until fragrant and slightly darker but not burnt. Place toasted spices in a piece of cheesecloth or a spice infuser, tie closed, and add to the simmering broth for the last 45–60 minutes of cooking. Remove the sachet before straining the broth.

Prepare noodles

Soak or cook rice noodles according to package instructions: for dried medium-width pho noodles, briefly soak in hot water (not boiling) for 6–8 minutes until pliable but slightly underdone, or boil for 3–4 minutes; rinse under cold water to stop cooking and drain. Keep slightly firm as they will finish cooking in hot broth.

Thinly slice beef

Partially freeze the raw beef for 20–30 minutes to make slicing easier. Using a sharp knife, slice the beef as thin as possible (against the grain) into paper-thin slices. Keep refrigerated until ready to assemble.

Optional pre-cooked meats

If using pre-cooked brisket or tendon, slice thinly and warm in the hot broth briefly before serving.

Assemble bowls

Bring the strained broth to a very gentle, near-boiling temperature. Prepare serving bowls: divide drained noodles among 4 bowls (about 3 oz dried noodles per serving). Arrange a portion of raw sliced beef on top of the noodles and add any cooked brisket/tendon if using.

Finish with hot broth

Ladle very hot broth directly over the raw beef and noodles (the broth should be hot enough to cook the thin beef slices — pour briskly). Let sit 30–45 seconds so beef just cooks. Garnish and serve immediately.

Place bean sprouts, Thai basil, cilantro, sliced onion, scallions, lime wedges, and sliced chiles on a platter for diners to add to taste. Offer hoisin and Sriracha on the side. Common additions: squeeze lime over the bowl, add jalapeño slices for heat, toss in bean sprouts and basil leaves, and stir in hoisin or chili sauce to balance sweet and spicy flavors.