Kimchi Pho Recipe

blanch bones

Place beef bones and any shank/oxtail in a large stockpot and cover with cold water. Bring to a vigorous boil for 10 minutes to remove impurities. Drain bones and discard the blanching liquid. Rinse bones and pot under hot water.

char aromatics

While bones blanch, char the halved onion and ginger directly over a gas flame or under a broiler until edges are blackened, about 6–8 minutes total, turning occasionally. Rinse briefly and set aside.

toast spices

In a dry skillet over medium heat, toast star anise, cardamom, cloves, cinnamon sticks, and peppercorns until fragrant, about 2–3 minutes. Place toasted spices in a piece of cheesecloth or a small spice sachet and tie closed.

simmer broth

Return cleaned bones to the stockpot and add 6 liters (or enough to cover) of fresh water. Add charred onion, ginger, spice sachet, rock sugar, and smashed garlic. Bring to a gentle simmer (not a rolling boil) and skim any scum from the surface during the first 20–30 minutes. Reduce heat to maintain a very gentle simmer and cook 4–6 hours (6 hours for deeper flavor), occasionally skimming fat and foam.

season broth

During the last 30 minutes of simmering, add fish sauce, salt, kimchi (1.5 cups) and 2 tablespoons kimchi juice. Taste and adjust seasoning: add more fish sauce or salt as needed. If you used oxtail/shank and want shredded beef, remove that meat after 2–3 hours, shred and reserve for serving.

strain

Remove bones, spice sachet, onion and ginger. Strain broth through a fine-mesh sieve into a clean pot. If desired, skim excess fat or refrigerate until fat solidifies and remove. Keep broth hot until serving.

Prepare rice noodles according to package instructions: typically, soak dried flat rice noodles in warm water 20–30 minutes until pliable (or cook briefly in boiling water 30–60 seconds if package calls for it). Drain and portion into serving bowls. If using fresh rice noodles, separate and briefly blanch in boiling water until warmed, then drain.

Arrange very thinly sliced raw beef on a plate and keep chilled. If using shredded cooked beef, warm briefly in reserved hot broth before adding to bowls.

Bring strained broth to a very gentle boil to ensure it's piping hot. Taste once more and add up to 1 tsp additional salt or extra fish sauce if needed. Stir in optional 1 tsp sesame oil + 1 tsp neutral oil for a glossy finish, if using.

Divide noodles among 4 large bowls (serves 4). Place a portion of thin raw beef on top of the noodles (about 3 oz per bowl). If using shredded cooked beef, add 2 oz per bowl and keep raw beef optional for those who like it).

Ladle the simmering hot broth (about 3 cups per bowl) directly over the raw beef and noodles—heat will gently cook the thin slices of beef. Ensure kimchi pieces are distributed among bowls so each gets some; you may add a little extra kimchi on top if desired.

Garnish each bowl with bean sprouts, sliced scallion greens, fresh basil, cilantro, jalapeño or chiles, and lime wedges on the side. Serve hoisin and sriracha at the table so diners can adjust sweetness/spiciness to taste.

Serve immediately while broth is very hot. Encourage diners to squeeze lime, add herbs and sprouts, and stir in sauces to their preference.