Pho Recipe

Prepare bones and aromatics

Rinse bones under cold water. Place bones in a large pot and cover with cold water. Bring to a rolling boil for 10 minutes, then discard that water and rinse bones to remove scum. Wipe out the pot.

Char onion and ginger

Char the halved onion and split ginger directly over a gas flame or under a broiler until edges are blackened (about 5-8 minutes). Rinse briefly to remove loose soot.

Toast spices

In a dry skillet over medium heat, toast star anise, cloves, cinnamon sticks, cardamom and optional Sichuan peppercorns for 2-3 minutes until fragrant, shaking the pan to avoid burning.

Simmer broth

Return cleaned bones to the pot. Add charred onion and ginger, toasted spices (place spices in a spice bag or piece of cheesecloth if desired), rock sugar, salt and water (about 5 liters). Bring to a gentle simmer, skimming any scum for the first 30 minutes. Reduce heat to low and simmer gently, uncovered, for at least 3 hours (ideally 4–6 hours) to extract flavor. Do not boil vigorously.

Finish broth

After simmering, strain broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard solids. Add fish sauce and taste; adjust salt or fish sauce to preference. Keep broth very hot until serving.

Prepare noodles

Soak dried rice noodles in warm water for 20–30 minutes until pliable (follow package for exact time), then drain. Just before serving, blanch noodles in boiling water for 8–12 seconds (or according to package) until tender but still slightly chewy. Drain well.

Prepare beef

Freeze beef for 20–30 minutes beforehand to firm it slightly for easier slicing. Slice as thinly as possible across the grain. Keep chilled until ready to serve.

Prepare herbs and garnishes: wash and chop cilantro, thinly slice green onions, rinse bean sprouts and arrange Thai basil, lime wedges, and chiles on a platter for passing. All garnishes should be room temperature and ready at serving.

Mix hoisin, sriracha and a tablespoon of water in a small bowl until smooth. Adjust proportions to taste. Serve on the side so diners can add spoonfuls to their bowl.

To serve, divide drained noodles among 4 bowls. Arrange a portion of the thinly sliced raw beef atop the noodles (about 3 oz per bowl). Bring the strained broth to a rolling simmer and ladle very hot broth directly over the beef and noodles — the heat will gently cook the thin beef slices. Add a few tablespoons of cooked broth solids if desired for extra richness.

Top each bowl with sliced green onions and cilantro. Serve with bean sprouts, Thai basil, lime wedges, and sliced chiles on the side. Provide the special sauce for guests to add hoisin and sriracha to taste.