Tái Nạm Sách Phở Recipe

Clean and blanch tripe

Rinse tripe thoroughly under cold running water. Place in a pot, cover with water, bring to a boil and blanch for 5 minutes. Remove, rinse under cold water, then slice thinly across the grain into bite-sized strips. Keep refrigerated until assembly.

Slice steaks

Partially freeze the eye round and flank for 30–45 minutes until firm but not solid. Using a sharp knife, slice very thinly across the grain into 2–3 mm slices. Arrange slices flat on a chilled plate and keep refrigerated until ready to serve.

Char aromatics: Place the halved onion and ginger directly on a gas flame or under a broiler and char until blackened on the cut sides (about 5–10 minutes). Rinse lightly to remove loose carbon.

Toast spices: In a dry skillet over medium heat, toast the star anise, cardamom, cinnamon sticks, cloves, and peppercorns 2–3 minutes until fragrant. Transfer spices to a spice bag or wrap in cheesecloth for easier removal.

Blanch bones: Put beef bones in a large stockpot, cover with cold water and bring to a rolling boil for 10 minutes. Drain and discard that water, rinse bones and pot to remove scum. This gives a clearer broth.

Simmer broth: Return cleaned bones to the pot and add 3000 ml fresh cold water, the charred onion and ginger, and the spice bundle. Bring to a boil, then immediately reduce to a gentle simmer. Skim foam/impurities from the surface during the first 30 minutes.

Cook low and slow: Simmer gently, uncovered or partially covered, for 3–4 hours. About 30–45 minutes before finishing, add rock sugar, fish sauce, and salt. Taste and adjust seasoning — add more fish sauce or salt if needed. Continue to simmer until broth is richly flavored.

Strain broth: Remove bones, spices, onion and ginger. Strain broth through a fine-mesh sieve or cheesecloth into a clean pot. Keep hot; hold at a gentle simmer. If making ahead, cool quickly and refrigerate — remove fat later if desired.

Prepare noodles: If using dried rice noodles, soak in warm water for 20–30 minutes until pliable, then briefly blanch in boiling water 10–30 seconds just to heat through. If using fresh noodles, separate and blanch in boiling water for 10–20 seconds. Drain and portion into bowls.

Heat broth to serving temperature: Keep broth at a rolling simmer so it is very hot (this will cook the raw beef slices). Taste once more and adjust seasoning.

Assemble bowls: Divide drained noodles among 4 large bowls. Arrange a mixture of the thinly sliced eye round (about 100 g per bowl), flank (75 g per bowl), and blanched sliced tripe (50 g per bowl) on top of the noodles. Scatter some thinly sliced white onion, scallions, and cilantro as desired.

Ladle hot broth: Immediately ladle very hot broth (about 700–800 ml per bowl) directly over the raw beef and tripe. The heat will quickly poach the thin slices to tender, pinkish doneness (about 15–30 seconds for the eye round; flank may take slightly longer). Ensure tripe is fully heated through.

Serve with garnishes: Serve each bowl with bean sprouts, Thai basil, lime wedges, sliced chilies, hoisin and sriracha on the side for guests to customize.