Beef Pho Recipe

Blanch bones

Place marrow bones and any beef pieces in a large stockpot. Cover with cold water (about half the total water). Bring to a rolling boil over high heat and boil for 10 minutes to remove impurities. Skim and discard foam and then drain bones and rinse under cold water. Clean the pot.

Char aromatics

While bones blanch, char the halved onion and halved ginger over an open flame or in a dry skillet until edges are blackened and aromatic (about 5–8 minutes). Alternatively broil on high 5–10 minutes, turning once.

Toast spices

In a dry skillet over medium heat, toast the cinnamon sticks, star anise, cardamom, cloves, coriander seeds, and peppercorns for 2–3 minutes until fragrant. Shake or stir constantly to avoid burning.

Simmer broth

Return cleaned bones to the cleaned stockpot. Add the toasted spices (either loose or tied in a cheesecloth/tea infuser), charred onion, charred ginger, and add the full 4000 ml of water. Bring to a gentle simmer over medium-high heat, then reduce to the lowest simmer. Simmer gently, uncovered, for 4–6 hours for deep flavor (6 hours preferred). During the first hour skim any scum that rises and discard. Keep the simmer gentle — avoid boiling to maintain clear broth.

Add brisket (optional)

If using raw brisket to cook in broth for sliced meat, add the 1 lb brisket to the pot at the start of the simmer. Cook until tender (about 2–3 hours depending on cut). Remove brisket when cooked, cool slightly, then refrigerate and slice thinly across the grain. Return bones to continue simmering.

Season broth

With about 30 minutes left of simmering, add fish sauce, kosher salt, and rock sugar. Taste and adjust: more fish sauce for savoriness, more salt or a pinch of sugar if needed.

Strain and chill (optional)

When the broth has simmered to your liking, strain it through a fine-mesh sieve lined with cheesecloth into a clean pot to remove solids and spices. Discard solids. If you have time, chill the strained broth in the refrigerator until fat solidifies on top (1–2 hours), then skim off excess fat for a cleaner presentation; otherwise skim surface fat with a ladle.

Prepare noodles

Soak dried rice noodles in warm water for 20–30 minutes until pliable but slightly chewy. Alternatively follow package instructions. Just before serving, blanch noodles in boiling water for 10–30 seconds until tender but not mushy, then drain well.

Prepare garnishes

Rinse and drain bean sprouts. Wash basil, cilantro, and green onions. Slice limes into wedges and thinly slice chiles. Arrange hoisin and sriracha in small bowls for passing.

Slice raw beef thinly

If using raw very thin beef slices, keep them partially frozen and slice as thin as possible across the grain. Arrange raw slices on a chilled plate.

Bring the strained broth to a rolling simmer or boil. If you refrigerated the brisket earlier, reheat slices briefly in hot broth or place in bowls and pour hot broth over them to warm through.

Divide noodles among 4 large bowls (about 4 oz dried noodles per serving). Top each with sliced cooked brisket and/or a few pieces of raw thin beef if using.

Ladle the boiling-hot strained broth over the noodles and beef (the hot broth will cook the thin raw slices). Add a few scallions and cilantro to each bowl.

Serve immediately with plates of bean sprouts, basil, lime wedges, sliced chiles, hoisin and Sriracha so diners can customize to taste.