Tái Nạm Phở Recipe

Freeze and slice

Place the eye round and flank steaks in the freezer for 20–30 minutes until very firm but not frozen solid. This makes thin slicing easier and safer.

Using a sharp knife, slice both steaks very thinly across the grain (about 1/16–1/8 inch thick). If you prefer, partially freeze and use a mandoline or meat slicer for consistent slices.

Combine 2 tbsp fish sauce, 1 tsp sugar, 1/2 tsp sea salt, 1/4 tsp black pepper and 1/4 cup ice water in a bowl. Stir until sugar and salt dissolve.

Toss the sliced beef lightly in the marinade to coat. Cover and refrigerate for 15–30 minutes while you finish the broth. Do not marinate longer than 1 hour — the ice water and fish sauce are just to season and slightly firm the meat.

Char aromatics

Char the halved onion and ginger: hold them over an open flame (gas burner) or broil on high until blackened on the cut sides, about 5–8 minutes. Rinse off loose char with water and set aside.

Blanch bones (optional but recommended)

Place beef bones in a large stockpot and cover with cold water. Bring to a rapid simmer for 10 minutes, then drain and rinse bones to remove scum. Clean the pot.

Return cleaned bones to the pot, add 10 cups cold water, charred onion and ginger, star anise, cinnamon stick, cardamom, cloves, coriander seeds and rock sugar. Bring to a gentle simmer over medium heat.

Skim any foam that rises during the first 20 minutes. Reduce heat to low and simmer gently, partially covered, for 2–3 hours for a clear, flavorful broth.

About 20 minutes before finishing, add 2 tbsp fish sauce and 1 tsp salt to the broth. Taste and adjust seasoning: more fish sauce for umami, salt or a small pinch of sugar if needed.

Strain the broth through a fine-mesh sieve or cheesecloth-lined strainer into a clean pot. Discard solids. Keep broth at a low simmer until ready to serve.

Prepare noodles

If using dried rice noodles: soak them in warm water for 20–30 minutes until pliable, then blanch in boiling water 8–15 seconds (depending on thickness) until tender but firm. If using fresh noodles: separate and blanch in boiling water 8–15 seconds. Drain well.

Soak onions

If using raw thinly sliced onion, place the slices in cold water for 10 minutes to soften and reduce bite, then drain.

Heat broth and finish

Bring strained broth to a rolling boil for serving. To ensure the raw-style beef (tái) cooks properly in the bowl, the broth must be very hot.

Place a portion of noodles (about 4 oz by weight per serving) into each serving bowl. Arrange a generous handful of the thinly sliced raw beef (mix of eye round and flank) on top of the noodles.

Ladle the boiling-hot broth directly over the beef and noodles, filling the bowl so the heat poaches the thin beef slices to rare-medium-rare (this typically takes 20–40 seconds). For diners who prefer fully cooked meat, briefly dip the sliced beef into the boiling broth until desired doneness is reached before placing on noodles.

Garnish each bowl with bean sprouts, Thai basil, cilantro if using, sliced chiles, a few soaked onion slices and a lime wedge. Serve hoisin and Sriracha at the table for individual seasoning.

Optional: taste and add more fish sauce or salt if needed. Encourage diners to squeeze lime and add sauces to taste.