Classic Vietnamese Food Recipe
from Ha Long Bay, which just reopened in a newly-renovated space.
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Ingredients
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Broth & Base
Proteins & Noodles
Garnishes & Condiments
Finishing & Optional
Method
Broth & Base
- 1
Parboil bones
Place beef bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Drain bones and rinse under warm water, scrubbing away any scum. Rinse the pot.
- 2
- 3
Toast spices
In a dry skillet over medium heat, toast star anise, cinnamon sticks, cardamom pods, and cloves for 2–3 minutes until aromatic and slightly darker; be careful not to burn them. Remove from heat and place in a spice sachet or wrap in cheesecloth to make skimming easier.
- 4
Simmer broth
Return the cleaned bones to the stockpot. Add the charred onion, ginger, toasted spice bundle, rock sugar, and 5 liters of water. Bring to a gentle boil, then immediately reduce to a bare simmer. Simmer uncovered for 3 to 4 hours, occasionally skimming any foam or fat that rises to the surface with a ladle. Do not vigorously boil — maintain small bubbles.
- 5
Season broth
About 30 minutes before finishing, add fish sauce and 2 teaspoons salt. Taste and adjust: add more fish sauce for deeper umami, up to 8 tbs total, or more salt if needed. Continue to simmer gently for the remaining time.
- 6
Strain and rest
When the broth has a rich beef aroma and deep color (3–4 hours), remove bones and solids with a slotted spoon and strain the liquid through a fine mesh sieve or cheesecloth into a clean pot. Discard solids. Keep broth hot on very low heat; do not let it boil.
Proteins & Noodles
- 7
Prepare noodles
Soak dried rice noodles per package instructions (most require 30–45 minutes in warm water) if using thicker pho noodles, or bring a pot of water to a rolling boil and cook the rice noodles briefly (1–3 minutes) until pliable but still slightly chewy. Drain and rinse briefly with cool water to stop cooking. Portion into bowls.
- 8
- 9
Thinly slice raw beef
Freeze the eye of round for 20–30 minutes to firm it for easier slicing. Using a very sharp knife, slice the beef as thinly as possible (paper-thin). Arrange the raw slices on a plate and keep chilled until serving.
- 10
Bring broth to serving temperature
Bring the strained broth back to a near‑boil. To serve, ladle enough boiling hot broth directly over the raw beef slices in each bowl to cook them (the meat will turn pale and tender). If adding brisket, place brisket slices in bowl first, then add raw slices and pour the hot broth over both.
Garnishes & Condiments
- 11
Prepare garnishes
Rinse and drain bean sprouts. Pick leaves from Thai basil stems. Roughly chop cilantro. Thinly slice green onions, separating whites and greens. Slice chilies and cut limes into wedges.
- 12
Assemble bowls
Place drained noodles in a warmed bowl, top with brisket (if using) and arrange raw beef slices on top. Ladle boiling broth over meat and noodles to cook the raw slices. Garnish with bean sprouts, basil leaves, cilantro, sliced green onion greens, and chilies. Serve lime wedges, hoisin, and Sriracha on the side so each person can season to taste.
- 13
Optional finishing touch
Drizzle a small amount (about 1/2 tsp) of scallion oil or sesame oil over the finished bowl for aroma. Grind a little black pepper on top if desired.
