Pho Dac Biet Recipe

Blanch bones: Place beef bones (and optional shank bones) in a large stockpot. Cover with cold water and bring to a boil over high heat. When it reaches a rolling boil, boil for 10 minutes to release impurities. Drain bones and discard blanch water. Rinse bones and pot to remove scum.

Char aromatics: While bones blanch, halve the yellow onion and slice the ginger lengthwise. On a hot dry skillet or under a broiler, char the cut sides of the onion and the exposed ginger until blackened in spots (about 8–10 minutes), turning to char evenly. This deepens flavor.

Toast spices: In the same skillet, toast cinnamon sticks, star anise, cardamom, cloves, coriander seeds and fennel seeds over medium heat until fragrant, about 2–3 minutes. Shake or stir to avoid burning.

Simmer the broth: Return the cleaned bones to the stockpot and add 6 liters (approx) of fresh cold water. Add the charred onion, ginger, and toasted spices (place spices in a spice bag or cheesecloth if you prefer easy removal). Bring to a gentle simmer over medium-high heat. Skim any foam that rises in the first 20–30 minutes.

Slow cook: Reduce heat to low so the broth maintains a gentle simmer (small bubbles) and cook uncovered for 3 to 4 hours. For richer broth, simmer up to 6–8 hours, occasionally skimming surface fat and scum.

Season broth: About 30 minutes before finishing, remove bones and large solids. Add rock sugar, fish sauce, coarse black pepper and 2 tsp salt. Taste and adjust: add more fish sauce or salt to achieve a balanced savory-sweet-umami profile. Continue simmering briefly to meld flavors.

Strain: Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or large bowl. Discard solids. Keep broth hot until assembly. If making ahead, cool and refrigerate; remove solidified fat before reheating.

Prepare pre-cooked meats: If your brisket, tendon, tripe, and meatballs are not warm, simmer them gently in a small amount of the strained broth for 10–15 minutes to heat through and tenderize. Slice brisket, tendon, and tripe thinly against the grain; keep warm.

Prep raw eye round: Freeze eye round for 20–30 minutes to firm for easier very-thin slicing. Using a sharp knife, slice as thinly as possible (paper-thin). Keep slices cold on a plate covered with plastic wrap until serving.

Cook rice noodles: Bring a separate pot of water to a boil. Add dried flat rice noodles and cook according to package directions until tender but not mushy (typically 4–6 minutes for wide pho noodles). Immediately drain and rinse briefly under warm water to remove excess starch and keep from sticking. Portion noodles into serving bowls.

Reheat broth to a rolling, but not roiling, boil. Taste one last time for seasoning. Keep very hot for proper cooking of raw beef slices.

Arrange meats in bowls: Divide warmed brisket, tendon, tripe, and meatballs among the bowls on top of the noodles. Place raw eye round slices on top of meats or to one side of the bowl.

Ladle hot broth: Using a ladle, pour the boiling-hot strained broth directly over the raw eye round slices and noodles. The heat of the broth will cook the thin eye round to medium-well to well depending on thickness — for a more 'rare' finish, serve immediately. Ensure meatballs and pre-cooked items are fully heated by the broth.

Finish: Top each bowl with sliced white onion and green onion. Serve with plates of bean sprouts, Thai basil, cilantro, lime wedges, and sliced chiles. Offer hoisin and Sriracha at the table for individual seasoning.

Optional: If you prefer very well-done beef eye round, briefly dip the raw slices in the simmering broth for 5–10 seconds before placing them in the bowl, then ladle more broth on top.