Beef Pho
A deeply fragrant, clear beef broth built on charred aromatics and warm spices, ladled over silky rice noodles and thinly sliced beef.
Ingredients
- 3 lbbeef bones(knuckle and marrow bones)
- 1 lbbeef brisket
- 1 largeyellow onion(halved, unpeeled)
- 3 piecefresh ginger(3-inch piece, halved lengthwise)
- 5 piecestar anise
- 1 piececinnamon stick(3-inch)
- 4 piecewhole cloves
- 1 tbspcoriander seeds
- 1 tspfennel seeds
- 3 tbspfish sauce(plus more to taste)
- 1 tbspsugar
- 2 tspsalt(plus more to taste)
- 1 lbdried flat rice noodles(banh pho, medium width)
- ½ lbbeef sirloin or eye of round(sliced paper-thin against the grain, partially frozen for easier slicing)
- 4 piecescallions(thinly sliced)
- ½ cupwhite onion(very thinly sliced, soaked in cold water 10 min)
- 1 bunchfresh cilantro(roughly chopped)
- 1 bunchThai basil(for serving)
- 2 piecefresh red chili(thinly sliced, for serving)
- 2 piecelime(cut into wedges, for serving)
- 1 cupbean sprouts(for serving)
Method
- 01
Blanch the 3 lb beef bones and 1 lb brisket: place in a large stockpot, cover with cold water, and bring to a rolling boil over high heat. Boil for 10 minutes, then drain and rinse the bones and brisket under cold water. Scrub the pot clean.
- 02
Char the aromatics directly over a gas flame or under a broiler: place the halved onion and ginger cut-side down and char until deeply blackened in spots, about 5 minutes per side. This step is essential for the broth's color and sweetness.
- 03
Toast the 5 star anise, 1 cinnamon stick, 4 whole cloves, 1 tbsp coriander seeds, and 1 tsp fennel seeds in a dry skillet over medium heat, stirring, until fragrant, about 2 minutes. Tie them in a cheesecloth bundle or place in a spice ball.
- 04
Return the blanched bones and brisket to the clean pot. Add the charred onion and ginger, the spice bundle, and enough cold water to cover by 2 inches (about 4 quarts).
- 05
Bring to a boil over high heat, then immediately reduce to a bare simmer. Skim any foam or fat that rises to the surface during the first 20 minutes.
- 06
Add the 3 tbsp fish sauce, 1 tbsp sugar, and 2 tsp salt. Simmer uncovered for 1.5 hours, or until the brisket is just tender when pierced with a chopstick. Remove the brisket and set aside to cool, then slice thinly across the grain.
- 07
Continue simmering the bones for another 1 hour. Remove and discard the bones and spice bundle. Strain the broth through a fine-mesh sieve into a clean pot. Skim off as much surface fat as possible, or refrigerate and lift the solidified fat cap off the next day.
- 08
Taste the broth and adjust seasoning with additional fish sauce and salt. The broth should be savory, lightly sweet, and deeply aromatic.
- 09
Soak the 1 lb dried rice noodles in cold water for 30 minutes, then cook in a large pot of boiling water for 1–2 minutes until just tender. Drain and divide among 6 bowls.
- 10
Bring the finished broth to a vigorous boil. Arrange the sliced brisket and the paper-thin raw ½ lb beef sirloin over the noodles in each bowl.
- 11
Ladle the boiling broth directly over the raw beef — the heat of the broth will cook the sirloin slices on contact. Use enough broth to fully submerge the noodles.
- 12
Top each bowl with the sliced scallions, drained white onion, and fresh cilantro. Serve immediately with Thai basil, sliced red chili, lime wedges, and bean sprouts on the side for each diner to add.
Adapted from public domain & community sources