Vietnamese Beef Pho Recipe

blanch bones

Place beef bones (and oxtail/short rib if using) in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil 8–10 minutes. Skim and discard scum, then drain bones and rinse briefly under hot water. Clean the pot.

char aromatics

While bones blanch, char ginger and halved onion directly over a gas flame or under a broiler until deeply browned and lightly blackened at the edges, about 8–10 minutes total, turning once. Set aside.

toast spices

In a dry skillet over medium heat, toast star anise, cinnamon sticks, cardamom, cloves, coriander seeds and fennel seeds until fragrant, about 2–3 minutes. Smash lightly in a mortar or with the back of a pan and place in a spice sachet or tie in cheesecloth.

build broth

Return the cleaned bones to the stockpot. Add 6 quarts of fresh water, charred ginger and onion, toasted spice sachet, rock sugar and 1 tablespoon salt. Bring to a gentle simmer over medium heat. Skim foam and fat in the first 20–30 minutes, then reduce heat to low so the broth barely simmers. Simmer uncovered for 3–4 hours for a clear, flavorful broth.

finish seasoning

After simmering, remove bones, strain broth through a fine mesh sieve into a clean pot. Add fish sauce (6 tbsp) and adjust salt to taste. Keep broth hot on low heat until serving. If desired, remove excess fat with a ladle or refrigerate and skim.

sear and aromatics

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add minced garlic and minced shallot and sauté 30–45 seconds until fragrant but not browned.

brown beef

Add beef chuck cubes to the skillet and sear on all sides until browned, 4–6 minutes. Add light soy sauce and dark soy/caramelized sugar and stir to coat.

braise

Add 1 cup water, five-spice powder and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low, cover partially and simmer gently until beef is tender, 45–60 minutes. If mixture dries, add a few tablespoons of water as needed. When done, set aside and keep warm.

prepare tripe

If using raw tripe, rinse well, then place in boiling water and simmer 15–20 minutes until just tender. Remove, cool slightly, and slice thinly against the grain. If pre-cleaned and pre-cooked, warm in simmering broth 2–3 minutes. Season lightly with 1/2 teaspoon salt.

heat beef balls

Halve large beef balls if needed. Warm beef balls in simmering broth for 2–4 minutes to heat through, then remove and keep ready for assembly.

prepare noodles

Soak dried rice noodles according to package directions (typically 30 minutes in warm water) until flexible but slightly firm. Bring a pot of water to a rolling boil and blanch noodles 20–45 seconds until tender but not mushy. Drain well and divide between serving bowls.

assemble bowls

Divide braised beef pieces, warmed beef balls, sliced tripe and a few spoonfuls of reserved thinly sliced scallions/cilantro over the noodles in each bowl.

finish with broth

Bring the strained broth back to a near boil and ladle very hot broth over each bowl, covering the toppings and cooking the meat slightly more. The broth should be boiling or near boiling when ladled to ensure meat heats and noodles are properly cooked.

Serve bowls immediately with platters of bean sprouts, Thai basil, cilantro leaves, sliced chiles and lime wedges alongside. Offer hoisin and Sriracha at the table for individual seasoning. Adjust fish sauce, lime juice and chilies to taste.