Tái Nạm Gân Phở Recipe

Slice and temp the beef

Freeze eye round and flank steaks for 20–30 minutes until firm but not solid; this makes thin slicing easier. Cut across the grain into 1–2 mm (very thin) slices. Place sliced beef in a bowl and sprinkle with kosher salt and coarse black pepper; set in refrigerator.

Tenderize with ice

Pour 1 cup ice water over the seasoned beef slices and let sit in the refrigerator for 10–15 minutes. Drain thoroughly and pat dry just before serving to maintain a clean raw-tasting texture typical for tái (rare) beef in pho.

Prepare tendon

If tendon is not already fully cooked and tender, simmer 400 g tendon in 1.5 l water with a pinch of salt and 1 small onion for 2–3 hours until soft; drain and slice into 2–3 mm slices. If pre-cooked, heat briefly in hot broth when assembling bowls (see assembly steps). Keep warm.

Roast bones: Preheat oven to 450°F (230°C). Spread beef bones on a roasting pan and roast 30–40 minutes until well browned, turning once. This develops deep flavor and color.

Char aromatics: While bones roast, char halved onion and ginger directly over a gas flame or under a broiler until surfaces are blackened, about 6–8 minutes, turning as needed. Rinse off loose soot with a brush or towel and set aside.

Toast spices: In a dry skillet over medium heat, toast star anise, cloves, cardamom, cinnamon, and coriander seeds until fragrant, 2–3 minutes. Transfer to a spice bag or tie in cheesecloth.

Simmer broth: In a large stockpot, combine roasted bones, charred onion and ginger, toasted spices, rock sugar, and 5 liters cold water. Bring to a vigorous simmer over high heat, then immediately lower to maintain a gentle simmer. Do not boil hard (to keep broth clear). Skim scum and foam from the surface during the first 30 minutes.

Long simmer for flavor: Simmer uncovered gently for 5–6 hours. For a richer broth you can simmer up to 8 hours. Occasionally skim surface fat and impurities for clarity.

Finish and season: After simmering, remove bones and strain broth through a fine-mesh strainer or cheesecloth into a clean pot. Add fish sauce and salt to taste (start with the listed amounts, then adjust). Keep hot on low heat. If you prefer clearer broth, chill and remove excess fat before reheating to serve.

Prepare noodles: If using dried rice noodles, soak them in warm water or blanch in boiling water per package instructions until pliable but still slightly chewy. Drain and divide among bowls (about 100 g noodles per serving for 4 servings).

Reheat tendon and warm broth: Ensure broth is at a vigorous simmer. If tendon was refrigerated after cooking, heat slices briefly in the simmering broth for 1–2 minutes to warm through.

Assemble bowls: Arrange a portion of noodles in each bowl. Top with a handful of raw beef slices (eye round and flank) laid flat over the noodles and warm tendon slices. Pour 400–450 ml very hot broth directly over the beef and noodles — the heat will gently cook the thin beef slices to rare (tái) doneness while keeping them tender. If you prefer slightly more done beef, briefly dip slices in broth before placing on noodles.

Garnish and serve: Add thinly sliced white onion if using, bean sprouts, Thai basil, cilantro or culantro, and sliced chili to each bowl. Serve immediately with lime wedges, hoisin and sriracha at the table so each person can adjust seasoning and heat.