Beef Pho Recipe
Beef broth, brisket, tripe, meatballs, rare flank, noodles, scallion, onions, bean sprouts, lime, Thai basil. Add extra rare flank, meatballs, tripe, or add tofu for an additional cost.
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Ingredients
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Broth
Meat & Toppings
Noodles & Garnish
Method
Prepare the Broth
- 1
- 2
Simmer the Broth
In a large pot, combine the beef bones and water. Add the roasted onion and ginger, star anise, cinnamon stick, cloves, fish sauce, and salt. Bring to a boil, then reduce to a simmer. Cook for at least 3 hours, skimming off any foam.
- 3
Strain the Broth
After simmering, strain the broth through a fine mesh sieve to remove solids. Return the clear broth to the pot and keep warm.
Prepare the Meat
- 4
Cook the Brisket and Tripe
Add brisket and tripe to the simmering broth and cook for 30-40 minutes until tender.
- 5
Prepare the Flank Steak
Slice the rare flank steak into thin pieces and set aside, keeping it raw for serving.
- 6
Cook the Meatballs
Add meatballs to the broth towards the end of the cooking time, allowing them to cook through for about 5-10 minutes.
Prepare the Noodles and Garnishes
- 7
Cook the Noodles
In a separate pot, boil water and cook the rice noodles according to package instructions, typically for about 5-7 minutes. Drain and rinse with cold water.
- 8
Prepare Garnishes
Chop the scallion and onion. Rinse the bean sprouts. Cut the lime into wedges and wash the Thai basil.
Assemble the Pho
- 9
Combine Ingredients
In a large bowl, place a portion of cooked noodles. Top with slices of brisket, tripe, rare flank steak, and meatballs.
- 10
Ladle Broth
Carefully ladle the hot broth over the noodles and meat. The heat will cook the rare flank steak slightly.
- 11
Garnish and Serve
Add scallions, onions, bean sprouts, and a squeeze of lime. Serve with a side of Thai basil. Enjoy your Beef Pho!