Đặc Biệt Phở Recipe
Combination of eye round steak, brisket, flank, tendon, and tripe.
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Ingredients
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Beef and Offal
Broth & Bones
Noodles & Garnishes
Method
Prepare Bones and Broth
- 1
Blanch and Roast Bones
Place beef bones and optional oxtail in a large stockpot and cover with cold water. Bring to a vigorous boil for 10 minutes to blanch and remove impurities. Drain bones and discard blanch water. Rinse bones and the pot to remove scum. Optional: roast blanched bones in a 425°F (220°C) oven for 20–30 minutes until browned for deeper flavor.
- 2
Char Aromatics
While bones are blanching/roasting, char the halved onions and ginger directly over a gas flame or under a broiler until lightly blackened on the cut sides (6–10 minutes). This adds sweet, smoky notes to the broth.
- 3
Toast and Bundle Spices
In a dry skillet over medium heat, toast the star anise, cloves, coriander seeds, cardamom pods, and cinnamon sticks 2–3 minutes until fragrant. Wrap toasted whole spices and the mace in a piece of cheesecloth and tie into a bundle (or use a spice infuser).
- 4
Simmer Broth
Return cleaned bones and any roasted oxtail to the cleaned stockpot. Add charred onion and ginger, the spice bundle, rock sugar, and 6 quarts (or enough to cover) of fresh cold water. Bring to a gentle boil, then immediately reduce to the lowest simmer (maintain just a few bubbles) and simmer uncovered for 4–6 hours for a clear, flavorful broth. Skim any surface scum and fat during the first hour and periodically after. Do not boil vigorously after you begin simmering—keeps broth clear.
- 5
Season Broth
After 4–6 hours, remove bones, strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard solids. Add fish sauce, 1–2 teaspoons salt (adjust later), and taste. Simmer 10 more minutes. If the broth tastes flat, add more fish sauce or a pinch more rock/palm sugar to balance. Keep broth hot on very low heat until serving.
Prepare Offal and Meats
- 6
Pre-cook Tendon and Tripe
If tendon and tripe are not already tender, simmer them in a separate pot of water (with 1 sliced onion and a piece of ginger) for 2–3 hours until very soft. Once tender, remove from cooking liquid and slice tendon into 1–2 inch pieces and tripe into thin strips. Reserve a little of the cooking liquid if you want extra gelatinous mouthfeel in the final bowl; you can add a ladle to the strained broth.
- 7
Prepare Brisket and Flank
If your brisket and flank are raw and large, simmer them in the prepared broth (or in salted water) for 45–90 minutes until just tender (brisket may require longer). Remove, let rest, and chill slightly to allow easier thin slicing. Using a sharp knife, slice brisket and flank thinly across the grain (about 1/8" thick). If pre-sliced, keep refrigerated until ready to assemble.
- 8
Noodles and Assembly
- 9
Soak/Cook Noodles
If using dried flat rice noodles, soak them in warm water for 20–30 minutes to loosen if they are very dry, then blanch in boiling water 6–30 seconds depending on thickness, until tender but still slightly chewy. Drain and rinse briefly under hot water to remove surface starch and prevent sticking. If using fresh noodles, briefly separate in hot water or blanch 6–10 seconds.
- 10
Reheat and Strain Broth
Bring the strained broth up to a full rolling boil, then reduce heat so it is actively steaming (this ensures it is hot enough to cook the raw eye round). Taste one final time and adjust fish sauce, salt, or sugar.
- 11
Assemble Bowls
Divide prepared noodles among 4 serving bowls (about 4 oz/115 g noodles per bowl). Arrange portions of brisket, flank, tendon, and tripe atop the noodles. Drape several slices of raw eye round over the top. Ladle the very hot broth directly over the bowl in one swift pour—this will cook the thin eye round to rare/medium-rare. Add a few slices of jalapeño if desired and sprinkle with green onions and cilantro.
- 12
Serve with Garnishes
Serve each bowl with a plate of bean sprouts, Thai basil, lime wedges, hoisin and Sriracha on the side so diners can customize. Provide extra fish sauce and chopped chilies if desired.