Pho Recipe

Prep bones and aromatics

Rinse the bones under cold water. Place bones (and optional oxtail) in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 8–10 minutes to blanch and remove impurities. Drain and discard the blanching water. Rinse bones and pot briefly to remove scum.

Char onion and ginger

While bones blanch, char the halved onion and ginger. Use a dry skillet over medium-high heat, a gas flame, or broiler. Cook until surfaces are blackened and fragrant (about 5–8 minutes), turning as needed. This adds depth and sweetness to the broth.

Assemble broth

Return cleaned bones to the stockpot. Add 5 liters (or enough) of fresh water to cover. Add charred onion and ginger, rock sugar, and 2 tsp salt. Bring to a gentle simmer over medium-high heat, then lower to maintain a bare simmer (small bubbles) — do not boil vigorously (prevents cloudy broth).

Add spice sachet

Place cinnamon sticks, star anise, crushed cardamom, cloves and coriander seeds inside a piece of cheesecloth and tie, or use a spice infuser. Add the sachet to the pot. Simmer gently, uncovered or partially covered, for 3–4 hours for marrow bones (4–6 hours if using oxtail) to extract flavor. Skim any foam occasionally.

Season and finish broth

After simmering, remove bones and strain broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard solids. Add fish sauce and taste; adjust seasoning with additional fish sauce, salt, and a little rock sugar if needed. Keep broth hot on the lowest burner or reheat just before serving.

Prepare noodles

If using dried flat rice noodles, soak or blanch according to package instructions until pliable but still a bit firm (al dente). Typically, pour very hot (nearly boiling) water over noodles and let sit 6–8 minutes, then drain and separate. Alternatively, briefly boil 1–2 minutes if package directs. Rinse with cool water to stop cooking, toss lightly with a little oil to prevent sticking, and portion into serving bowls.

Thinly slice beef

Place the beef flank in the freezer for 15–20 minutes to firm for easier slicing. Using a sharp knife cut across the grain into very thin slices (about 1/8-inch). Arrange raw slices on a plate and keep chilled until serving.

Assemble bowls and cook beef in broth

Bring strained broth to a rolling boil just before serving. Place a portion of noodles in each bowl, top with a few raw beef slices and some thinly sliced yellow onion if using. Pour the boiling broth directly over the beef and noodles — the hot broth will gently cook the thinly sliced beef (for rare/medium-rare finish, pour boiling broth and serve immediately). Add a splash of hot broth to each bowl to ensure beef is cooked to desired doneness.

Prepare garnishes

While the broth simmers, trim and slice scallions on a sharp bias. Pick cilantro leaves from stems. Rinse and drain bean sprouts. Stack basil leaves for easy grabbing. Slice limes into wedges and thinly slice chilies if using. Set hoisin and sriracha on the side for each diner.

Finish and serve

Top each assembled bowl (after pouring hot broth) with scallions and cilantro. Serve plates of Thai basil, bean sprouts, lime wedges, and chilies alongside so diners can customize. Offer extra fish sauce, hoisin and sriracha at the table. Serve immediately while broth is steaming hot.