Create Your Own Pho Recipe

Prepare and blanch bones

Rinse bones under cold water. Place bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Drain the pot and discard the water. Rinse the bones and pot to remove scum.

Char aromatics

While bones are blanching, halve the onions and slice the ginger lengthwise. On a gas burner or in a cast-iron skillet, char onion halves and ginger cut-side down until darkly browned and fragrant (about 5–8 minutes). Alternatively broil on high 6–8 minutes, turning as needed.

Toast spices

In a dry skillet over medium heat, toast star anise, cinnamon sticks, cardamom pods, cloves and coriander seeds for 2–3 minutes until aromatic. Remove from heat and place in a spice bag or wrap in cheesecloth and tie.

Simmer the broth

Return blanched bones to the cleaned stockpot. Add 5 L (about 20 cups) fresh water, charred onions, charred ginger, spice bundle, and rock sugar. Bring to a gentle simmer over medium heat. Reduce heat to low and simmer very gently (small bubbles) uncovered for 4–6 hours for a rich broth. Occasionally skim any foam or fat that rises.

Season and strain

After simmering 4–6 hours, remove bones and solids with tongs. Strain the broth through a fine-mesh sieve lined with cheesecloth into another pot to capture small particles. Discard solids. Add fish sauce (6 tbs) and 2 tsp kosher salt. Taste and adjust: more fish sauce for umami, up to 8 tbs total, or salt to taste. Keep broth hot; if making ahead, cool quickly and refrigerate (fat will solidify on top).

Prepare raw beef for quick-cooking

Freeze the eye of round for 30–60 minutes to firm it, then slice paper-thin against the grain. Keep chilled on a plate covered in the refrigerator until ready to serve; the hot broth will cook these slices in the bowl.

Cook brisket

If using brisket, add a 1–1.5 lb piece of trimmed brisket to the simmering broth during the last 1.5–2 hours of simmering so it becomes tender. Remove and slice thin against the grain before serving.

Prepare chicken or tofu

For shredded chicken, poach chicken breasts or thighs in simmering seasoned water until cooked through (about 12–18 minutes), then shred. For tofu, briefly pan-sear or blanch slices to warm through just before serving.

Cook noodles

Place dried rice noodles in a large heatproof bowl. Pour 4 cups of boiling water over the noodles and let soak for 4–6 minutes until pliable but not mushy (check package directions; thin noodles soak faster). Alternatively, briefly boil noodles 30–60 seconds in rapidly boiling water. Drain and rinse under cold water to stop cooking, then drain well.

Assemble bowls

Divide drained noodles evenly among 6 warmed bowls (about 2.5–3 oz dried noodles per bowl). Arrange chosen proteins atop noodles: raw thin beef slices (laid on top), sliced brisket, shredded chicken or tofu. Add scallions and sliced raw onion to bowls. Bring broth to a rolling simmer and then boil briefly to ensure piping hot (this ensures it will cook raw beef slice).

Finish and serve

Ladle 16–18 oz (about 480–540 ml) of steaming hot broth over each bowl, pouring directly over raw beef slices if used so they cook from the heat. Top with a grind of black pepper.

Serve each bowl with a plate of garnishes: bean sprouts, Thai basil, cilantro, lime wedges, sliced chiles, hoisin and Sriracha. Instruct diners to add bean sprouts and herbs to taste, squeeze lime, and add hoisin or Sriracha as desired. Taste and adjust with additional fish sauce or lime if needed.