Combination Beef Pho Recipe

Roast aromatics and prepare bones

Preheat broiler or char on open flame. Place halved onion and halved ginger on a tray, brush lightly with vegetable oil, and char under broiler or directly over flame until the cut surfaces are blackened (about 8–12 minutes), turning once. Meanwhile, place beef bones and optional oxtail/brisket bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to blanch and remove scum.

Clean bones and start simmer

Drain bones and discard blanching water. Rinse bones and pot to remove impurities. Return bones to the pot and add 12 cups fresh cold water. Add charred onion and ginger.

Toast spices

In a dry skillet over medium heat, toast star anise, cloves, coriander seeds, cinnamon sticks, and cardamom pods for 2–3 minutes until fragrant, shaking the pan to avoid burning. Transfer toasted spices to a spice sachet or tied cheesecloth (or add directly to the pot if you plan to strain well later).

Simmer broth

Bring pot to a gentle boil, then immediately reduce heat to maintain a low simmer. Skim any scum from the surface during the first 30–45 minutes. Add toasted spices, rock sugar, and 1 tsp salt. Continue to simmer gently (partially covered) for 3–4 hours for a clear, flavorful broth. If using brisket pieces to cook in the broth, add them at the start so they become tender.

Season and strain

After simmering, remove bones and large solids. Strain broth through a fine-mesh sieve or cheesecloth into a clean pot. Taste and season with 4 tbsp fish sauce and additional salt if needed. Keep broth hot over the lowest flame until serving. If you prepared brisket in the broth, slice thinly now if not already sliced.

Prepare noodles

Place rice noodles in a large bowl and cover with warm water (or follow package instructions) to soften for 20–30 minutes if using dried fresh-style pho noodles. For dried rice noodles that require boiling, bring a separate pot of water to a boil, add 1 tsp salt, and cook noodles until just tender (2–4 minutes depending on thickness). Immediately drain and rinse under cold water to stop cooking. Divide noodles among serving bowls.

Prep meats

If steaks are not paper-thin, place in the freezer for 15–30 minutes to firm, then slice as thinly as possible against the grain. Slice pre-cooked brisket thinly. If meatballs are frozen, warm them in simmering broth briefly or poach in the broth for 2–3 minutes.

Heat and assemble proteins

Bring the strained broth to a rolling simmer. To assemble each bowl: arrange a portion of noodles in the bowl, place a few slices of raw steak on top, add slices of brisket and 2–3 meatballs. Pour 2 1/2 to 3 cups (about 600–700 ml) of boiling broth over the bowl — the hot broth will cook the thin raw steak slices in 30–45 seconds. Make sure meatballs and brisket are heated through.

Garnish and serve

Top each bowl with a handful of bean sprouts, cilantro sprigs, sliced white/yellow onion, and green onions. Serve with plates of Thai basil, lime wedges, sliced jalapeño or Thai chiles, hoisin, and Sriracha so diners can customize. Add sauces to taste — a small drizzle of hoisin and Sriracha on the meat or in the bowl is traditional.

Final notes

Keep extra hot broth on the stove so you can ladle more over bowls as needed. Leftover broth will keep in the refrigerator for 3–4 days or can be frozen for up to 3 months. Reheat gently and adjust seasoning with fish sauce and lime if flavor has mellowed.