Combination Pho Recipe

parboil bones and clarify

Place beef bones and chicken carcass in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to purge impurities. Drain and thoroughly rinse bones and pot to remove scum. Return bones (and chicken carcass if used) to the clean pot.

char aromatics

While bones are parboiling, char the halved onion and ginger directly over a gas flame, under a broiler, or in a dry skillet until edges are blackened and fragrant (about 6–10 minutes), turning occasionally. Rinse off loose soot with a little water and set aside.

add water and simmer

Add 5 liters of fresh cold water to the pot with the cleaned bones. Bring to a gentle simmer over medium-high heat, then reduce to low so the surface barely moves. Skim any foam during the first 45 minutes, then less frequently. Add the charred onion and ginger to the pot.

add spices

In a dry skillet over medium heat, toast cinnamon, star anise, cardamom, cloves, coriander seeds, and fennel seeds until fragrant (about 2–3 minutes). Transfer spices to a spice bag or cheesecloth and add to the simmering broth. Alternatively add spices loose and strain later.

add brisket and simmer long

Add the whole piece of brisket to the simmering broth. Simmer gently, uncovered, for 3 to 4 hours (3 hours minimum) until the broth is richly flavored and the brisket is tender. Maintain a very gentle simmer to keep the broth clear. Skim fat and impurities occasionally.

season broth

About 30 minutes before finishing, remove the brisket, cool slightly, then thinly slice against the grain; reserve for serving. Stir fish sauce, rock sugar, and salt into the broth. Taste and adjust: add more fish sauce for umami, sugar to balance, or salt as needed.

Strain the broth through a fine mesh sieve (and cheesecloth if necessary) into a clean pot to remove bones, spice bag, and solids. Keep broth hot on the lowest burner setting. If you prefer a clearer broth, refrigerate briefly and skim solidified fat from the surface before reheating.

All spices were toasted and added to the broth in the previous section. If you used loose spices, after the broth has simmered the recommended time, remove the spices by straining through a fine sieve or cheesecloth so no grit remains in the final broth.

prepare noodles

If using dried rice noodles, place them in a large heatproof bowl and cover with boiling water to soak until pliable but still slightly firm (6–8 minutes for medium width) or follow package instructions. Drain and divide into serving bowls just before ladling broth.

prepare meatballs

If using pre-cooked beef meatballs, warm them in simmering broth for 2–3 minutes. If using raw fresh meatballs, poach them in simmering broth until cooked through (6–8 minutes depending on size). Keep warm in the simmering broth until serving.

slice raw beef

Freeze the rare beef and raw flank for 20–30 minutes to firm for thin slicing. With a very sharp knife, slice the sirloin/eye of round and optional flank as thin as possible (sashimi-thin). Arrange on a plate and keep chilled until ready to use.

assemble bowls

Place a portion of drained noodles into each bowl. Top with several slices of the cooked brisket, a few meatballs, and arrange several raw thin beef slices on top (they will cook when hot broth is poured). Garnish with sliced scallions and thin yellow onion if using.

Prepare garnish plates: divide bean sprouts, thai basil, cilantro, sawtooth coriander, lime wedges, and sliced chiles among serving plates or put them on a communal platter so diners can customize.

Heat strained broth until steaming but not violently boiling. For each bowl, ladle a few cups (about 2–3 cups / 500–750 ml) of boiling-hot broth over the noodles and proteins — the hot broth will cook the raw beef slices to a perfect rare medium-rare. The meatballs and brisket will be warmed through.

Serve immediately with hoisin and sriracha on the side so guests can add to taste. Squeeze lime, add sprouts, basil, herbs and chiles to taste.