Pho Three Beef Cuts

Pork Crispy Rolls

Place beef bones and oxtail/short rib in a large stockpot and cover with cold water. Bring to a boil over high heat. Boil vigorously for 10 minutes to remove impurities. Drain bones and rinse under cold water, scrubbing off any scum. Rinse the pot.

Prepare bones and blanch

While bones blanch, halve the onions and smash the ginger slightly. Char onion (cut-side down) and ginger over an open flame, hot skillet, or under a broiler until deeply browned and slightly blackened (about 8–10 minutes), turning ginger to char evenly. Set aside.

Char onion and ginger

In a dry skillet over medium heat, toast star anise, cinnamon sticks, cardamom pods, cloves, coriander seeds, and fennel seeds for 2–3 minutes until fragrant, shaking the pan so they do not burn. Transfer toasted spices to a piece of cheesecloth or a spice infuser bag and tie closed.

Toast spices

Return the cleaned bones to the stockpot and add 5 liters of water. Add the charred onion and ginger and the spice bundle. Add rock sugar and 1 tsp kosher salt. Bring to a gentle simmer (do not boil hard) and skim any surface scum for the first 30 minutes. Simmer gently for at least 4 hours, preferably 6–8 hours for a richer broth. During the last 30 minutes, add the optional oxtail or short rib if not used earlier.

Simmer the broth

After simmering, remove bones and strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard solids. Stir in fish sauce, remaining 1 tsp kosher salt, and taste; adjust with more fish sauce or salt as needed. Keep broth hot over low heat. If excess fat collects, skim or refrigerate briefly and remove hardened fat.

Finish seasoning

Place the brisket in the simmering broth during the last 1.5–2 hours of the broth simmer (or cook separately in salted water or broth) until fork-tender. Remove and let rest until cool enough to slice thinly against the grain. Keep cooking liquid to rewarm slices if desired.

Cook brisket

Freeze the flank or eye-of-round very briefly (20–30 minutes) so it firms for paper-thin slicing. Using a sharp knife, slice as thinly as possible across the grain. Keep chilled until ready to serve; the hot broth will poach these slices quickly in the bowl.

Prepare raw poach beef (flank/eye of round)

Chill the sirloin/ribeye briefly and slice very thinly across the grain. These slices are intended to be served almost raw and will quickly turn pink when hot broth is poured over them. Optionally sear a very thinly sliced portion for contrast.

Prepare rare steak

Soak dried rice noodles in warm water for 20–30 minutes until pliable (follow package instructions for width). Drain. Briefly blanch noodles in boiling water for 10–30 seconds until just tender, then immediately drain and divide into serving bowls.

Prepare noodles

Place sliced brisket in each bowl on top of noodles. Arrange raw thin slices of flank/eye-of-round and the very thin steak slices over the noodles as desired (raw slices should be closest to the top so they contact the hot broth). Add a handful of bean sprouts and sprinkle sliced green onions and cilantro.

Assemble bowls

Bring broth to a rolling gentle simmer and ladle very hot broth directly over the meat and noodles in each bowl. The hot liquid will poach the raw slices to medium-rare and warm the brisket. Cover bowls briefly (10–15 seconds) if you want more even cooking of raw slices.

Ladle hot broth

Serve immediately with lime wedges, Thai basil, extra bean sprouts, sliced chilies, hoisin, and Sriracha on the side so each diner can season to taste.

Serve with garnishes

beef bones (marrow and knuckle)

oxtail or beef short rib (optional for richness)

onion

ginger

star anise

cinnamon sticks

green cardamom pods

cloves

coriander seeds

fennel seeds

rock sugar (or granulated sugar)

kosher salt

fish sauce

water

beef brisket (thinly sliced, cooked until tender)

beef flank or eye of round (thinly sliced raw for quick poaching)

beef steak (sirloin or ribeye, very thinly sliced, rare style)

dried flat rice noodles (banh pho), medium width

bean sprouts

Thai basil

cilantro (optional)

green onions (scallions), thinly sliced

lime wedges

jalapeño or Thai bird chilies, thinly sliced

hoisin sauce

Sriracha (or chili sauce)

Heat a nonstick skillet over medium heat with 1 teaspoon neutral oil. Add shallots and cook, stirring, 2–3 minutes until softened and fragrant. Add minced garlic and cook 30 seconds until aromatic. Remove from heat and let cool slightly.

Prepare aromatics

In a large bowl combine ground pork, cooked shallots and garlic, grated carrot, sliced green onions, chopped cilantro, soy sauce, oyster sauce, sesame oil, fish sauce, sugar, white pepper, cornstarch, and beaten egg. Mix thoroughly until ingredients are evenly distributed and mixture is tacky. Taste a small pinch (optional: cook a tiny patty) and adjust seasoning with a touch more soy or sugar if desired.

Mix filling

Prepare sealing paste by stirring the all-purpose flour and water together until smooth (a thick slurry). Lay a spring roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place about 2 tablespoons of filling near the corner closest to you, forming a log about 1 inch wide and 3 inches long.

Fold the corner over the filling, roll once tightly, fold in the two side corners toward the center to enclose the filling, then continue rolling tightly toward the far corner. Brush the far corner with the flour paste and seal. Repeat with remaining wrappers and filling, keeping assembled rolls covered with a damp towel to prevent drying. You should get about 12 rolls.

Heat oil in a deep heavy pot or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and float steadily with gentle bubbling.

Fry the rolls in batches of 3–4 so the oil temperature stays close to 350°F. Fry each batch 3–4 minutes, turning as needed, until wrappers are golden brown and crisp and filling is cooked through. Do not overcrowd the pot.

Use a slotted spoon to transfer finished rolls to a paper towel–lined tray to drain. Let rest 2 minutes before serving to allow the filling to settle and to avoid burning when biting.

While rolls fry, combine rice vinegar, water, sugar, and lime juice in a small bowl and stir until sugar dissolves. Add chili flakes or fresh sliced chili and grated carrot for texture and color. Adjust sweetness or acidity to taste.