Beef Pho
A fragrant Vietnamese soup featuring a rich beef broth infused with star anise, cinnamon, and other warming spices. Served with rice noodles, thinly sliced beef, and fresh herbs, this comforting dish balances savory, sweet, and aromatic flavors.
Ingredients
- 4 lbs beef bones, marrow or knuckle bones
- 1 lb beef brisket, whole piece
- 2 yellow onions, halved and charred
- 4 inch fresh ginger, sliced and charred
- 5 star anise, whole
- 2 cinnamon sticks
- 5 green cardamom pods, lightly crushed
- 2 tbsp coriander seeds
- 5 whole cloves
- 1 tbsp fennel seeds
- 1/4 cup fish sauce
- 2 oz rock sugar, or yellow rock sugar (đường phèn)
- 2 tsp salt
- 6 quarts water
- 1 lb dried rice noodles, banh pho, 1/4-inch wide
- 1 lb beef sirloin, very thinly sliced against the grain
- 2 cups bean sprouts
- 1 cup Thai basil leaves
- 1/2 cup fresh cilantro, leaves only
- 1/2 cup fresh mint leaves
- 2 lime, cut into wedges
- 2 jalapeño peppers, thinly sliced
- 4 green onions, thinly sliced
- 1/4 cup hoisin sauce, for serving
- 1/4 cup sriracha sauce, for serving
Instructions
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1
**For the broth:**
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2
Place the 4 lbs marrow or knuckle bones beef bones in a large pot and cover with cold water. Bring to a boil and simmer for 5 minutes. This helps remove impurities.
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3
Drain the bones and rinse under cold water. Clean the pot.
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4
Meanwhile, char the halved 2 halved and charred yellow onions and sliced 4 inch sliced and charred fresh ginger over an open flame or under a broiler until blackened in spots, about 5 minutes. This adds depth to the broth.
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5
Return the cleaned bones to the pot along with the 1 lb whole piece beef brisket. Add the 6 quarts water and bring to a boil.
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6
Reduce heat to a gentle simmer and skim off any foam or impurities that rise to the surface.
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7
Add the charred yellow onions, fresh ginger, 5 whole star anise, 2 cinnamon sticks, 5 lightly crushed green cardamom pods, 2 tbsp coriander seeds, 5 whole cloves, and 1 tbsp fennel seeds.
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8
Simmer uncovered for 2-3 hours, occasionally skimming off any additional foam.
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9
Remove the beef brisket after about 1.5 hours when it's tender. Set aside to cool, then thinly slice for serving.
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10
After 2-3 hours, strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.
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11
Return the broth to the pot and add the 1/4 cup fish sauce, 2 oz or yellow rock sugar (đường phèn) rock sugar, and 2 tsp salt. Adjust seasonings to taste, aiming for a balance of savory, sweet, and salty.
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12
Keep the broth hot while preparing the remaining components.
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13
**For serving:**
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14
Cook the 1 lb banh pho, 1/4-inch wide dried rice noodles according to package instructions until just tender. Drain and rinse with cold water.
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15
Arrange serving bowls with cooked noodles, thinly sliced raw 1 lb very thinly sliced against the grain beef sirloin, and sliced cooked beef brisket.
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16
Ladle the hot broth directly over the raw beef slices in each bowl. The heat from the broth will cook the beef to a perfect rare to medium-rare.
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17
Serve immediately with plates of 2 cups bean sprouts, 1 cup Thai basil leaves, 1/2 cup leaves only fresh cilantro, 1/2 cup fresh mint leaves, 2 cut into wedges lime wedges, sliced 2 thinly sliced jalapeño peppers, and 4 thinly sliced green onions so diners can garnish their soup as desired.
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18
Provide 1/4 cup for serving hoisin sauce and 1/4 cup for serving sriracha sauce on the side for additional flavor customization.