Pho Tai – Gan Recipe

Blanch bones

Place beef bones (and oxtail if using) in a large stockpot. Cover with cold water (about 5 liters) and bring to a rolling boil over high heat. Boil vigorously for 10 minutes to remove impurities. Skim and discard the foamy scum, then drain bones and rinse under hot water. Rinse the pot to remove residue.

Char onion and ginger

While bones blanch, char the halved onions and whole ginger over an open flame, under a broiler, or in a dry skillet until heavily browned and slightly blackened (8–12 minutes). Rinse lightly to remove soot, then set aside.

Toast spices

In a dry skillet over medium heat, toast star anise, cardamom pods, cinnamon sticks, cloves, coriander seeds, and fennel seeds until fragrant (2–3 minutes), shaking the pan so they do not burn. Remove from heat and place spices in a spice sachet or cheesecloth bundle—or keep loose if you will strain well later.

Simmer broth

Return the blanched bones (and oxtail) to the clean stockpot. Add 5 liters of fresh water, charred onion and ginger, the toasted spice bundle, and rock sugar. Bring to a boil, then immediately reduce to a gentle simmer. Skim any scum that forms during the first 30 minutes. Simmer uncovered for 4 to 6 hours for a clear, flavorful broth (6 hours if using tendon in broth cooking).

Season broth

During the last 30–45 minutes of simmering, add fish sauce and 2 teaspoons salt. Taste and adjust seasoning with more fish sauce or a pinch of salt if needed. If you prefer a cleaner broth for thinly sliced raw beef (tai), skim fat from the surface and strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot to remove solids and spices. Keep broth hot (near simmer) until serving.

Prepare tendon

If using pre-cooked tendon: warm the tendon in a small pot of simmering strained broth for 20–30 minutes to heat through and soften further. If using raw tendon, pre-cook in simmering water or broth for 4–6 hours until tender, then add to broth to keep warm.

Slice eye round for tai

Place the eye of round in the freezer for 20–30 minutes to firm (makes very thin slicing easier). Using a sharp knife, slice the steak across the grain into very thin slices (paper-thin, about 1–2 mm). Arrange sliced raw beef on a chilled plate and keep refrigerated until serving. The hot broth will cook the slices quickly when assembled.

Prepare rice noodles

Soak dry rice noodles according to package directions (usually 30–45 minutes in warm water for wide noodles; for medium width, soak until flexible but still slightly chewy). Alternatively, for dried pho noodles, briefly blanch in boiling water 8–12 seconds until just tender. Drain and rinse under warm water to remove excess starch. Portion about 4 oz (115 g) cooked noodles per serving.

Prepare aromatics

Thinly slice scallions and white onion (if using). Chop cilantro. Arrange bean sprouts, Thai basil, lime wedges, chilies, hoisin and Sriracha on a platter for garnish.

Assemble bowls

Divide warmed noodles among 4 bowls (approximately 4 servings). Place a portion of warm tendon into each bowl (about 4 oz per bowl). Lay 3–4 slices of raw eye round on top of the noodles and tendon.

Ladle broth

Bring the strained broth to a near boil and then immediately reduce to a rolling simmer. Using a ladle, pour very hot broth over each bowl — aim to just cover the raw beef slices so they cook in 15–30 seconds (the ultra-hot broth will cook thin tai to medium-rare). Pour enough broth to fill each bowl (about 3 cups per bowl).

Finish & serve

Top each bowl with sliced scallions, chopped cilantro and a few rings of soaked white onion if desired. Serve immediately with a plate of bean sprouts, Thai basil, lime wedges and chilies so diners can customize with lime, hoisin and Sriracha to taste.