Good Morning Vietnamese Recipe

Char aromatics

Halve the onion and the ginger lengthwise. In a dry skillet over medium-high heat or directly over a gas flame, char cut sides until darkened and slightly blackened, about 4–6 minutes. This deepens the broth aroma.

Simmer spices

In a large pot, add the charred onion and ginger, broth, and water. Add star anise, cloves, cinnamon stick, and rock sugar. Bring to a gentle simmer over medium heat.

Season broth

Reduce heat to low and simmer uncovered for 20 minutes to allow spices to infuse. Stir in fish sauce and salt, taste and adjust seasoning (add up to 1 tbs more fish sauce if you prefer saltier/umami). Keep broth hot while you assemble the rest.

Prepare noodles

Place dried rice noodles in a large bowl and cover with very hot (nearly boiling) water. Let soak according to package instructions until pliable but still slightly firm (typically 6–8 minutes for flat pho noodles). Drain and rinse briefly under cool water to stop cooking. Divide noodles among 4 large serving bowls.

Poach eggs (soft-cooked)

Bring a small pot of water to a gentle simmer. Crack two eggs into small cups and create a gentle whirlpool in simmering water. Slip eggs in and cook 5–6 minutes for soft-set whites and runny yolks (or 7–8 minutes for firmer yolks). Remove with a slotted spoon and set on a paper towel. Alternatively, soft-boil eggs: cook whole eggs 6–7 minutes, then cool in ice water and peel.

Assemble raw beef

Thinly slice beef if not pre-sliced (place briefly in the freezer 20 minutes to firm for easier slicing). Arrange raw beef slices over the hot noodles in each bowl. The hot broth will cook the thin slices when poured.

Add fresh garnishes

Top each bowl with a small handful of bean sprouts, a sprinkle of sliced green onions, cilantro, and Thai basil leaves. Add a few slices of jalapeño or Thai chilies and a lime wedge per bowl. Place the soft-poached egg on top of each bowl (if using whole soft-boiled eggs, halve them).

Finish with broth

Bring the prepared broth to a rolling simmer and then ladle about 1 3/4 cups (approx. 420 ml) of very hot broth over the noodles and beef in each bowl — the heat should cook the beef slices to medium-rare/medium. Serve immediately with hoisin and Sriracha on the side so diners can add to taste.

Make crispy fried eggs (optional)

If you prefer a crispy-edged egg in addition to or instead of the soft poached egg, heat 2–3 tbs vegetable oil in a nonstick skillet over medium-high heat until shimmering. Crack eggs into the pan and fry until whites are set and edges are deep golden and crisp, 2–3 minutes; spoon hot oil over tops to set whites if needed. Transfer to paper towels and season with a pinch of salt. Place on the noodle bowls as desired.

Garnish & serve

Sprinkle fried shallots and optional pickled carrots/daikon over the bowls for texture and brightness. Offer additional lime wedges, hoisin, and Sriracha at the table. Enjoy immediately.