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Ingredients
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Beef & Tripe
Pho Broth (concentrated for serving)
Noodles & Garnish
Condiments & Finishing
Method
Beef & Tripe Preparation
- 1
Trim and slice eye round
Trim any excess fat or silver skin from the eye round steak. Freeze the steak for 20–30 minutes until slightly firm (this makes slicing easier). Using a sharp knife, slice the steak very thinly against the grain into roughly 1/16–1/8 inch (1–2 mm) slices. Arrange slices on a chilled plate and refrigerate until service.
- 2
Clean and blanch tripe
If your tripe is not pre-cleaned, rinse thoroughly under cold running water, rub with coarse salt and a little vinegar, then rinse again. Cut the tripe into thin strips about the same width as the steak slices (1/8–1/4 inch). Bring a pot of water to a rolling boil, add 1 tablespoon coarse sea salt, then add tripe and blanch for 3 minutes to remove odors and soften slightly. Drain and immediately transfer to an ice bath to stop cooking. Drain again and keep warm or refrigerate briefly if made ahead.
Noodles & Broth
- 3
Cook the rice noodles
Bring a large pot of water to a boil. Remove from heat and add dried rice noodles; soak according to package instructions (usually 5–8 minutes) until pliable but not fully tender. Drain and briefly rinse with warm water to remove surface starch. If noodles are thicker, cook 1–2 minutes in boiling water until al dente, then drain. Portion noodles into serving bowls.
- 4
Heat and season the broth
Bring your prepared pho broth or hot beef stock to a gentle rolling simmer in a saucepan. Add fish sauce, rock sugar, and black pepper, taste and adjust seasoning — broth should be savory with a hint of sweetness and a clean beef flavor. Keep the broth at a near boil so it is hot enough to cook the raw beef slices when poured over.
Assembly & Garnish
- 5
Assemble bowls
Divide the drained noodles among 4 bowls (about 3 oz dried noodles per serving). Arrange several slices of raw eye round on top of the noodles (6–8 slices per bowl depending on thickness). Add a portion of blanched tripe strips (about 2 oz cooked tripe per bowl) and a few slices of raw white onion on top.
- 6
Ladle hot broth to cook beef
Immediately ladle the boiling-hot seasoned broth over the noodles and beef. The hot liquid will quickly cook the thin eye round slices to medium-rare/medium (adjust by slicing thinner for rarer or thicker for more done). Ensure broth fully covers the beef and noodles. Let sit 30–45 seconds to finish cooking the beef to desired doneness.
- 7
Finish and serve
Top each bowl with green onions, cilantro (if using), bean sprouts, Thai basil, and sliced jalapeno. Serve with lime wedges and condiments (hoisin and Sriracha) on the side so diners can adjust. Taste the broth and add extra fish sauce, lime, or chili to preference.