When boiling, skim and discard any scum. Reduce heat to a gentle simmer and add shallots, smashed garlic, sliced ginger, white peppercorns, star anise and cinnamon stick.

Simmer gently, uncovered, for 2–3 hours. Add soy sauce (light and dark), fish sauce, palm sugar, and optional beef bouillon in the last 30 minutes. Taste and adjust saltiness — the broth should be savory, slightly sweet and aromatic.

Strain the broth through a fine mesh sieve into a clean pot. Keep hot. If you prefer a clearer broth, strain again through cheesecloth.

Meat & Toppings

Prepare meatballs and coagulated blood (if using): poach meatballs in simmering water or broth until cooked through (about 6–8 minutes). Gently warm the coagulated blood cubes in simmering broth for 1–2 minutes—don’t overcook or they will break apart.

Blanch thinly sliced beef briefly: drop slices into the hot broth for 10–20 seconds until just cooked; remove with a slotted spoon and set aside.

Crisp or reheat fried garlic and fried shallots if needed. Keep available for garnish.

Noodles & Garnishes

Cook rice noodles according to package directions (usually soak in hot water or briefly blanch). Drain and divide into serving bowls (about 2 oz / 55–60 g cooked noodles per serving).

Place a portion of bean sprouts, a few basil leaves, a sprinkle of cilantro and scallions into each bowl on top of the noodles. Add a few meatballs, optional blood cubes, and blanched beef slices.

Prepare the finishing sauce by combining soy sauce, fish sauce, dark soy, ground white pepper and sugar in a small bowl; stir to dissolve. Spoon about 1 tablespoon of this seasoning into each bowl (adjust to taste).

Ladle very hot strained broth over the assembled bowls, covering the ingredients. Garnish with a pinch of chili flakes, a sprinkle of fried garlic and fried shallots, and a lime wedge on the side. Serve with extra chili vinegar if desired.