Basic Pho Recipe

Blanch bones

Place beef bones (and oxtail if using) in a large stockpot and cover with cold water. Bring to a rapid boil for 10 minutes to remove impurities. Skim foam and discard this water. Rinse bones under running water and scrub out the pot to remove remaining scum.

Char aromatics

While bones blanch, char the halved onion and halved ginger over an open flame, under a broiler, or in a dry skillet until blackened on the cut sides (about 5–8 minutes). This adds the characteristic pho aroma.

Make spice sachet

Wrap star anise, cloves, cinnamon sticks, crushed cardamom pods, and coriander seeds in a piece of cheesecloth and tie securely, or place them in a small dry metal tea infuser or spice ball.

Simmer the broth

Return cleaned bones to the stockpot, add 6 quarts (approx) fresh water, charred onion and ginger, spice sachet, rock sugar, and salt. Bring to a gentle boil, then immediately reduce to a low simmer. Simmer very gently, uncovered or partially covered, for 3 to 4 hours. During the first hour skim any scum that rises. Maintain a bare simmer — avoid rolling boil to keep broth clear.

Finish and season

After simmering, remove bones and strain the broth through a fine-mesh sieve or cheesecloth into a clean pot to remove solids. Discard solids. Add fish sauce and additional salt to taste (start with 3 tbsp fish sauce and 2 tsp salt; adjust as needed). Keep broth hot over low heat until serving.

Prepare noodles

Soak dried rice noodles in warm water for 20–30 minutes until pliable but still slightly firm (follow package for exact time). Just before serving, bring a pot of water to a rolling boil. Blanch noodles 15–30 seconds until tender but not mushy, then drain well.

Prepare beef

Place very thinly sliced raw beef on a tray and keep chilled until serving. If using cooked brisket or flank, warm slices briefly in hot broth or slice thinly before plating.

Assemble bowls

Divide drained noodles among 4 serving bowls. Arrange slices of raw beef and cooked brisket (if using) on top of noodles.

Cook beef in broth

Bring strained broth to a very hot but not violently boiling state. Ladle the hot broth directly over the raw beef in each bowl — the heat will poach the thin slices to tender, medium-rare (adjust ladle amount so meat is fully submerged).

Prepare garnishes

Arrange bean sprouts, basil, cilantro (if using), sliced chiles, lime wedges, and soaked onion on a platter or plates so diners can garnish their bowls. Rinse and drain bean sprouts; keep basil leaves whole.

Serve

Offer hoisin and Sriracha at the table. Serve each bowl immediately after pouring hot broth. Diners squeeze lime, add bean sprouts and herbs, and season with sauces and sliced chiles to taste.