Tái Nạm Gầu Phở Recipe
Eye round steak, flank, and fatty brisket.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef and marinade
Pho broth (clear, aromatic beef broth)
Noodles & garnishes
Method
Beef and marinade
- 1
Trim and slice
Trim any excess connective tissue from the eye round, flank and brisket. Partially freeze the eye round and flank for 20–30 minutes to firm them for thin slicing. Using a sharp knife, slice the eye round across the grain very thinly (1–2 mm) for tái (rare). Slice the flank and fatty brisket thinly across the grain as well. Keep the three cuts separated on chilled plates.
- 2
Season
Lightly season each portion with kosher salt and a little ground black pepper. If you prefer a touch of seasoning, toss each set of slices with 1 tablespoon light soy sauce and 1 tablespoon rice wine (optional) and let rest on the counter for 5–10 minutes. If you plan to serve the eye round raw-rare (tái), place its slices on a chilled plate and keep refrigerated until broth is ready.
- 3
Ice shock (optional for very rare finish)
Prepare an ice bath (ice water). If you want to stop carryover cooking after dipping rare slices in hot broth, briefly dip the rare-sliced steaks in the ice water for 5–10 seconds immediately after serving to cool them slightly. Pat dry and return to plate. (This step is optional and often not used in traditional pho service.)
Pho broth (clear, aromatic beef broth)
- 4
Blanch bones
Place beef bones in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes to remove impurities. Drain bones and rinse under hot water; clean the pot.
- 5
- 6
Toast spices
In a dry skillet over medium heat, toast star anise, cinnamon stick, cardamom pods, cloves and coriander seeds for 2–3 minutes until fragrant—shake frequently to avoid burning. Place toasted spices in a spice bag or tie in cheesecloth.
- 7
Simmer broth
Return cleaned bones to the pot. Add 4 liters fresh water, charred onion and ginger, the spice bag, rock sugar, fish sauce and coarse salt. Bring to a gentle simmer (do not boil vigorously) and skim any scum from the surface during the first 20–30 minutes. Reduce heat to maintain a gentle simmer and cook uncovered for 4–6 hours for a clear, flavorful broth.
- 8
Finish and strain
After simmering, remove bones and solids. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Taste and adjust seasoning with additional fish sauce or salt if needed. Keep broth at a low simmer or hold hot (but not boiling) until serving.
Noodles & garnishes
- 9
Prepare noodles
Soak dried rice noodles in warm water for 20–30 minutes until pliable (follow package if different). Bring a separate pot of water to a rolling boil. Working in batches, briefly blanch the soaked noodles 30–60 seconds until just tender but not mushy. Immediately drain and divide into serving bowls.
- 10
Reheat broth for serving
Bring strained broth to a vigorous simmer for serving. If you expect to cook raw-rare beef slices in the bowl, the broth should be near boiling to cook their exterior quickly while keeping the center rare.
- 11
- 12
Ladle hot broth
Carefully ladle very hot (just-simmering) broth directly over the raw beef slices and noodles. For very thin eye round, the hot broth will cook the exterior to a perfect rare (tái) in about 10–20 seconds; flank and brisket will cook through slightly more quickly or to desired doneness depending on thickness. If you prefer fully cooked beef, blanch slices briefly in a small mesh strainer in the broth before adding to bowls.
- 13
Garnish and serve
Serve immediately with bean sprouts, Thai basil, sawtooth coriander/cilantro, lime wedges, sliced chili, hoisin and sriracha on the side so diners can customize. Add extra fish sauce or lime to taste. Enjoy while broth is hot and noodles are tender.