P1-lac Vien Special Pho Recipe
Make P1-lac Vien Special Pho Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Noodles & Meats
Garnishes & Condiments
Method
Broth & Aromatics
- 1
Blanch bones
Place beef bones (and oxtail/brisket if using) in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil 8–10 minutes to remove impurities. Drain bones into a colander and discard the blanch water. Rinse bones and pot under hot water to remove scum.
- 2
Char aromatics
While bones blanch, char the halved onions and ginger directly over a gas flame or under a hot broiler until lightly blackened on the cut sides (about 4–6 minutes). Set aside.
- 3
Toast spices
In a dry skillet over medium heat, toast star anise, cloves, cardamom, cinnamon sticks, coriander seeds, and fenugreek (if using) until fragrant, about 2–3 minutes, shaking the pan frequently to avoid burning. Transfer to a piece of cheesecloth or a spice infuser.
- 4
Simmer broth
Return the cleaned bones and any meat cuts to the stockpot. Add 6 liters of fresh water, charred onions and ginger, toasted spice bundle, rock sugar, and 1 teaspoon salt. Bring to a gentle boil, then immediately lower to maintain a steady simmer (small bubbles). Skim any scum from the surface during the first 30–45 minutes. Simmer uncovered for 3 to 4 hours for a clear, flavorful broth (up to 6 hours for richer flavor), occasionally reducing heat to maintain a gentle simmer.
- 5
Finish seasoning
About 30 minutes before the end of simmering, remove larger bones/meats if desired and strain the broth through a fine-mesh sieve into a clean pot. Discard solids. Add fish sauce (6 tbs), remaining 1 tsp salt, and adjust sweetness with additional rock sugar if needed. Taste and adjust seasoning — it should be well-balanced (savory, slightly sweet, aromatic). Keep broth hot on low heat while preparing noodles and garnishes.
Noodles & Meats
- 6
Prepare noodles
Soak dried rice noodles in warm water for 20–30 minutes (or follow package instructions) until pliable but not fully soft. Alternatively, briefly blanch in boiling water 10–30 seconds to soften then immediately rinse under cold water to stop cooking. Drain and portion into serving bowls (about 4 oz / 115 g uncooked noodles per serving).
- 7
Prepare meats
If using raw beef for 'pho tai', place the very thinly sliced raw beef on a tray and keep chilled. Warm cooked brisket or flank in the hot broth or briefly in a skillet and slice thinly. If using beef meatballs, ensure they are fully cooked and warm them in the broth.
- 8
Assemble bowls
Bring the strained broth to a rolling simmer. Working per bowl: reheat noodles briefly by pouring a ladle of boiling broth over them to warm and loosen (10–20 seconds). Arrange slices of raw beef atop the noodles and pour 1–2 ladles (~400–500 ml) of boiling broth over the bowl to cook the thin raw beef (for medium-rare to medium depending on slice thickness). Add any pre-cooked brisket/meatballs on top. Repeat for each bowl.
Garnishes & Condiments
- 9
Prepare garnishes
Rinse and drain bean sprouts, pick through basil sprigs and cilantro, thinly slice chiles and lime into wedges. If desired, soak the thinly sliced onion in cold water for 10 minutes to reduce sharpness, then drain.
- 10
Serve
Serve each bowl with a platter of garnishes (bean sprouts, basil, cilantro, chiles, lime) and condiments (hoisin and Sriracha). Encourage diners to add lime juice, herbs, sprouts, and sauces to taste. Provide additional fish sauce or salt if needed.