Beef Pho Recipe

Blanch bones

Place beef bones (and optional oxtail/short ribs) in a large stockpot and cover with cold water (about 3–4 liters). Bring to a vigorous boil over high heat and boil 8–10 minutes to remove scum. Drain bones and rinse under hot running water; discard blanching water and scrub the pot.

Char onion and ginger

While bones blanch, place halved onions and halved ginger directly over a gas flame or under a broiler until charred and blackened on cut sides (about 6–10 minutes), turning as needed. Alternatively, dry-sauté in a skillet until deeply browned. Rinse lightly to remove loose soot if desired.

Toast spices

In a dry skillet over medium heat, toast star anise, cloves, cardamom pods, cinnamon sticks, coriander seeds and fennel seeds until fragrant (1–2 minutes), shaking the pan so they don't burn. Transfer spices to a piece of cheesecloth or a spice bag and tie closed, or keep loose to strain later.

Simmer broth

Return cleaned bones to the large stockpot. Add charred onion and ginger, the toasted spice bag, rock sugar, salt and 6 liters of fresh cold water. Bring to a gentle boil, then immediately reduce to a low simmer. Skim any scum or fat that rises during the first 30 minutes. Simmer gently, partially covered, for 4–6 hours (6 hours for deeper flavor), occasionally skimming fat and impurities.

Cook brisket in broth

After the broth has been simmering 2–3 hours, add the whole trimmed brisket to the pot and continue simmering until brisket is very tender, 1.5–2 hours depending on thickness. Remove brisket when done and set aside covered to rest; reserve in broth to keep warm.

Finish seasoning

When the broth has developed a deep beef flavor (total simmer time 4–6 hours), remove bones, strain broth through a fine-mesh sieve into a clean pot, pressing to extract liquid. Discard solids and spice bag. Stir in fish sauce and adjust salt and sugar to taste (start with the listed amounts and add more fish sauce or salt if needed). Keep broth hot over low heat.

Prepare brisket and meatballs

Slice the cooked brisket thinly across the grain. Keep slices warm by resting them briefly in some hot strained broth. If your meatballs are raw, poach them in the simmering strained broth for 6–8 minutes until cooked through; if pre-cooked, warm them in the broth for 2–3 minutes.

Prepare raw steak

Freeze the eye of round or sirloin for 20–30 minutes until firm but not rock solid. Using a very sharp knife, slice as thinly as possible across the grain into bite-sized pieces. Return slices to the refrigerator until ready to serve; they will cook instantly in the hot broth.

Soak and cook rice noodles

If using dried rice noodles, soak them in very hot (not boiling) water for 10–15 minutes or until pliable but slightly underdone. If package directs briefly boiling, follow package instructions to just-soften. Drain well. To serve, briefly dip noodles in boiling water (or submerge in 1–2 cups of the boiling broth) for 10–30 seconds to finish cooking, then drain and place in bowls.

Assemble bowls

Place about 100 g (3.5 oz) of cooked rice noodles in each bowl. Arrange a few slices of brisket, a few raw steak slices, and 2–3 meatballs on top of the noodles. Add a small handful of thinly sliced onion if using.

Ladle hot broth

Bring the strained broth to a rolling simmer. Pour the boiling-hot broth over the meat and noodles in each bowl, covering the raw steak so it cooks to rare/medium-rare (adjust timing per preference). Ensure meatballs and brisket are warmed through.

Serve each bowl with plates of garnishes: Thai basil, cilantro (optional), bean sprouts, lime wedges, sliced chilies, hoisin and Sriracha. Encourage diners to add lime juice, fresh herbs, bean sprouts and sauces to taste. Provide extra fish sauce or chili sauce at the table.