Deluxe Pho Recipe

Prepare bones

Place beef bones and oxtail in a large stockpot and cover with cold water. Bring to a rapid boil for 10 minutes to blanch and remove impurities. Drain bones and discard the blanching water. Rinse the bones and the pot to remove scum.

Char aromatics

While bones blanch, char the halved onions and ginger over an open flame, under a broiler, or in a dry skillet until well blackened on the cut side (about 6–8 minutes). This adds depth and color to the broth.

Toast spices

In a dry skillet over medium heat toast star anise, cinnamon sticks, cardamom, cloves, coriander seeds, and black peppercorns for 2–3 minutes until fragrant. Remove and wrap spices in cheesecloth or place in a spice infuser.

Simmer the broth

Return cleaned bones to the cleaned pot. Add 6 liters (or enough to cover bones by 1–2 inches) of fresh water. Add charred onions and ginger plus the wrapped toasted spices. Bring to a gentle simmer (do not boil hard) and skim foam occasionally. Simmer gently for 6–8 hours uncovered or partly covered — longer (8–10 hours) yields deeper flavor. Maintain a very gentle simmer and occasionally skim any fat and scum that rise.

Season and finish broth

In the last 30–45 minutes of simmering add rock sugar, fish sauce, and salt. Taste and adjust seasoning: more fish sauce for umami, a pinch more sugar to balance, or salt as needed. Remove bones and strain the broth through a fine-mesh strainer into a clean pot. If desired, refrigerate overnight and remove hardened fat from surface for a clearer broth.

Prepare tripe

If not pre-cleaned, rinse tripe thoroughly. Blanch in boiling water for 2–3 minutes, then transfer to an ice bath. Slice thinly against the grain into bite-sized strips. If tripe is still tough, simmer gently in the prepared pho broth for 1–2 hours until tender before slicing.

Cook brisket and meatballs

If using raw brisket, simmer in the broth for 1–1.5 hours until tender, then slice thinly. Pre-cooked beef meatballs should be heated in simmering broth for 3–5 minutes until warmed through. Keep all proteins warm in the broth until serving.

Prepare quick-cook raw beef slices

Thinly slice the raw beef across the grain and chill briefly to make slicing easier. Arrange on a plate; the slices will cook when hot broth is poured over them in the bowl at serving.

Prepare rice noodles

Soak dried flat rice noodles in warm water for 20–30 minutes until pliable (follow package if different), then briefly dunk in boiling water for 10–30 seconds to finish, or cook according to package instructions until al dente. Drain and rinse with cool water to stop cooking. Portion approximately 6 oz (by weight) of cooked noodles per serving.

Prepare fresh garnishes

Rinse and drain bean sprouts; wash and pluck basil, cilantro, and mint. Thinly slice chiles and onions. Cut limes into wedges. Arrange garnishes on a platter for self-serve.

Warm bowls and strain broth

Ladle a small amount of very hot broth into each bowl to warm, then discard that warming broth or use for another purpose. Reheat strained broth to a near-boil (do not vigorously boil).

Place a portion of prepared rice noodles into each warmed bowl. Add desired proteins: a few slices of raw beef (the hot broth will cook them), several cooked meatballs, slices of tripe, and brisket if using. Top with thinly sliced raw onion and a few green onions.

Ladle steaming hot broth over the noodles and proteins, ensuring the broth is hot enough to cook the raw beef slices (they should turn pale pink/gray immediately).

Serve immediately with the platter of garnishes: bean sprouts, basil, cilantro, mint, lime wedges, sliced chiles, hoisin, and sriracha. Add fried shallots and a dash of white pepper to taste.