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 & Bones
Noodles & Beef
Garnishes & Herbs
Finishing & Optional
Method
Broth & Bones
Prepare and char aromatics
Place halved onion and halved ginger directly over an open flame or under a high broiler. Char until skins are blackened (5–10 minutes), turning to char evenly. Remove and set aside.
Blanch bones
Place beef bones 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. Skim scum, then drain bones and rinse bones and pot to remove residue.
Toast spices
In a dry skillet over medium heat, toast star anise, coriander seeds, cloves, cinnamon stick, and cardamom pods for 2–3 minutes until fragrant, shaking the pan to avoid burning. Transfer spices to a spice bag or wrap in cheesecloth and tie.
Simmer broth
Return cleaned bones to the stockpot and add 5 liters (about 20 cups) fresh cold water. Add charred onion, charred ginger, toasted spice bundle, rock sugar, and 2 tsp salt. Bring to a gentle boil, then immediately reduce to a low simmer. Simmer uncovered for 3–4 hours, occasionally skimming any foam and fat from the surface for a clearer broth.
Finish seasoning
After simmering, remove bones and large solids. Strain broth through a fine-mesh sieve or cheesecloth into a clean pot. Stir in fish sauce (3 tbsp) and taste; adjust seasoning with up to 1 tsp more salt or a little extra fish sauce if needed. Keep broth hot over very low heat.
Noodles & Beef
Prepare noodles
Soak dried rice noodles in warm water (not boiling) for 20–30 minutes until pliable but slightly firm (al dente). If using fresh noodles, separate and briefly blanch in boiling water 10–20 seconds just before serving. Drain and set aside in a colander.
Thinly slice eye round
For the raw eye round to slice very thinly, place steak in the freezer for 20–30 minutes until firm but not frozen solid. Using a sharp knife, slice across the grain into paper-thin slices about 1/8" thick. Keep sliced beef chilled on a plate covered with plastic until ready to serve.
Prepare optional cooked beef
If using brisket or flank, simmer separately until tender (1.5–2 hours) in salted water, then thinly slice and keep warm.
Assemble bowls and cook beef with hot broth
Bring the strained broth to a rolling simmer. Meanwhile, divide drained noodles among 4 bowls (about 3 oz noodles per bowl). Arrange a generous portion of raw eye round slices on top of the noodles (they will cook in the hot broth). If using cooked brisket, add slices to bowls.
Ladle broth
Using a ladle, pour very hot (just off boiling) broth directly over the meat and noodles in each bowl, submerging the raw beef completely so it cooks instantly (about 30–45 seconds for thin slices). Taste one bowl and adjust with additional fish sauce or a pinch of salt if necessary.
Garnishes & Serving
Prepare garnishes
Rinse and drain bean sprouts. Rinse herbs and trim basil stems. Slice limes into wedges. Thinly slice chilies and green onions on the bias.
Serve
Top each bowl with bean sprouts, Thai basil, a sprinkle of cilantro (if using), and sliced green onions. Provide lime wedges, sliced chilies, hoisin, and sriracha at the table so diners can customize. Optionally drizzle a tiny drop of sesame oil and a light dusting of white pepper over the soup.
Notes
For a clearer broth, refrigerate the strained broth overnight and skim hardened fat from the surface before reheating. Broth can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.