Tái Gân Phở Recipe

Slice beef

Freeze the eye round steak for 20–30 minutes until firm but not solid. Using a sharp knife, slice thinly (about 1–2 mm) against the grain. Place slices on a chilled plate and season lightly with 1 tsp kosher salt and 1/2 tsp black pepper; set aside chilled.

Prepare tendon

If tendon is not pre-cooked, simmer cleaned tendon in water with a splash of fish sauce and a piece of charred ginger for 3–4 hours until very tender, then slice into bite-sized pieces. If pre-cooked, reheat briefly in hot broth during final assembly (see Broth step 4).

Bring 2.5 liters of clear beef pho broth to a vigorous simmer in a wide pot. Add the charred ginger piece to boost aroma.

Season the simmering broth with 2 tbsp fish sauce and 1 tsp rock sugar. Taste and adjust — it should be balanced salty/umami with a hint of sweetness. Keep the broth at a rolling simmer (not a full boil) so it stays hot for cooking the beef.

To ensure clarity and remove surface fat, skim any foam or fat that rises with a ladle before serving.

Reheat tendon (if pre-cooked)

Place the sliced, pre-cooked tendon into the hot broth for 60–120 seconds just to warm through and rehydrate. Remove and hold warm in a covered bowl until assembling bowls.

Prepare noodles according to package instructions: bring 2 liters water to a boil, submerge rice noodles and cook until al dente (usually 4–6 minutes for dried medium-width). Stir gently to separate. Drain thoroughly and rinse briefly under warm water to remove surface starch and prevent sticking. Divide noodles among serving bowls (approx. 100 g cooked noodles per person).

Arrange the thinly sliced raw eye round on top of the hot noodles in each bowl. Place warmed tendon pieces on top or to the side of the raw steak slices. Scatter sliced white onion and sliced scallions over the meat.

Bring broth back to a rolling simmer and ladle very hot broth directly over the meat and noodles — about 500–600 ml per serving — pouring to cover the beef so the thin slices cook instantly (this is the 'tái' technique). Ensure the tendon is submerged so it returns to serving temperature.

Top each bowl with bean sprouts, Thai basil, cilantro (if using), and fresh chili slices to taste. Serve with lime wedges and condiments (hoisin and Sriracha) on the side so diners can adjust seasoning.

Provide extra fish sauce, sliced chilis, and lime at the table. Serve immediately while broth is piping hot so the steak remains tender and slightly pink in the center.