Chín Nạm Về Dòn Phở Recipe

Trim and score

Trim excess fat and silver skin from the brisket and flank. For the flank steak, score a shallow crosshatch on the surface (about 1–2 mm deep) to help tenderize and allow the finishing dressing to penetrate; set both pieces aside at room temperature for 20 minutes.

Salt and season

Rub both cuts with sea salt, sugar and black pepper. Massage gently so seasoning evenly coats the meat. Let rest 15–20 minutes while you prepare the poaching liquid.

In a large stockpot, add 3 liters of water. Place the halved onion and smashed ginger directly on a medium-high burner and char slightly (optional) for more depth, then add to the pot. Add star anise, cinnamon stick, cardamom pods and cloves. Bring to a vigorous simmer over high heat.

Once simmering, lower heat to maintain a gentle simmer. Add fish sauce and rock sugar; stir to dissolve. Taste the liquid — it should be lightly savory and aromatic but not overwhelmingly salty. Adjust with a pinch of salt if needed.

When the liquid is gently simmering, reduce heat to low so the surface barely moves. Submerge the brisket in the poaching liquid. Keep the pot at a bare simmer (not rolling) and poach the brisket until fork-tender, about 1 hour 20 minutes to 1 hour 40 minutes depending on thickness. Skim any foam that rises to the surface during the first 15–20 minutes.

Check doneness by inserting a skewer or fork; it should slide in with little resistance. Remove the brisket from the liquid and immediately plunge into an ice bath for 10 minutes to stop cooking and firm the meat for clean slicing. Reserve the poaching liquid for serving if desired.

Once cooled, pat the brisket dry and slice thinly across the grain into 2–3 mm slices for pho or slightly thicker for plated service. Keep warm or refrigerate briefly if serving cold.

The flank is treated differently to keep a pleasantly firm/crunchy texture. Bring the poaching liquid back to a gentle simmer and blanch the flank for only 2–3 minutes per side (total 4–6 minutes), just until the surface firms but the interior remains medium-rare to medium. Alternatively, submerge for 4 minutes total with gentle movement.

Remove the flank and immediately transfer to an ice bath for 5 minutes to stop cooking and preserve the texture. Pat dry.

Slice the flank very thinly across the grain (1–2 mm) with a sharp knife. Transfer slices to a bowl.

Make a quick dressing: combine neutral oil (2 tbs), minced garlic (2 cloves), rice vinegar or lime juice (2 tsp), a pinch of sugar (about 1/4 tsp), and a pinch of salt. Whisk briefly.

Pour the dressing over the sliced flank and toss gently to coat. Let rest 5–10 minutes so flavors marry and the acid lightly brightens the meat while still maintaining a crisp bite.

Finish by sprinkling thinly sliced scallions, crushed toasted shallots, cilantro if using, a crack of black pepper and optional black sesame seeds. Serve immediately so texture stays crunchy.

If serving as pho: reheat reserved poaching liquid to near boiling, place cooked pho noodles and brisket slices in bowls, pour hot broth over to warm the brisket, and add flank slices on top (they will remain slightly firmer). Garnish with herbs, bean sprouts and lime wedges.

If serving as a cold platter or salad: arrange sliced brisket and dressed flank on a platter with herbs, scallions and fried shallots. Drizzle a little extra dressing if desired and serve with warm rice or rice vermicelli.

Leftovers: store brisket and flank separately in airtight containers. Brisket keeps well in its broth; flank is best consumed within 24 hours to retain texture.