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Ingredients
For the Broth:
- 2 1/2 lbs beef bones (marrow bones, oxtail, or knuckle bones)
- 1 lb beef brisket (optional, for adding meat to the broth)
- 1 onion, peeled and halved
- 1 piece of ginger (about 4-5 inches), unpeeled
- 2 teaspoons coriander seeds
- 1 cinnamon stick
- 1 teaspoon whole cloves
- 1 star anise
- 1 tablespoon fennel seeds (optional)
- 3-4 whole cardamom pods (optional)
- 1/4 cup fish sauce
- 1 tablespoon sugar (preferably rock sugar)
- Salt, to taste
- 12 cups water (about 3 liters)
For the Pho:
- 1 lb rice noodles (bánh phở)
- 1 lb thinly sliced beef (such as sirloin, flank steak, or brisket), frozen slightly for easy slicing
- Fresh herbs:
- Fresh cilantro (chopped)
- Fresh Thai basil (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
- 1 lime (cut into wedges)
- Bean sprouts
- Sliced onion (optional, for garnish)
- Chili peppers (Thai bird’s eye chilies, or other hot peppers, sliced)
- Hoisin sauce (for serving)
- Sriracha (for serving)
Instructions
1. Char the Onion and Ginger
- Begin by charring the onion and ginger to add depth to the broth. Place the onion halves and the piece of ginger (skin on) directly on a gas burner or under a broiler. Char until the onion and ginger are blackened on all sides, about 10 minutes. This will impart a smoky flavor to the broth. Once charred, set them aside.
2. Blanch the Bones
- Place the beef bones (and brisket, if using) in a large stockpot and cover them with cold water (about 12 cups). Bring the water to a boil over high heat. Once it reaches a boil, immediately turn off the heat and drain the water. This process helps remove impurities and blood from the bones to ensure a clear broth.
3. Make the Broth
- Return the bones to the stockpot and cover them with fresh water (about 12 cups).
- Add the charred onion and ginger, as well as the coriander seeds, cinnamon stick, star anise, cloves, fennel seeds (optional), and cardamom (optional). These spices are the foundation of pho’s aromatic broth.
- Bring the broth to a boil over high heat, then immediately reduce the heat to low and let it simmer gently, uncovered, for 3-4 hours. Skim the scum and fat that rises to the top every 30 minutes to keep the broth clear.
- After about 3-4 hours, add the fish sauce, sugar, and salt to taste. Continue simmering the broth for another hour to let the flavors deepen.
4. Strain the Broth
- Once the broth has finished simmering, remove the pot from the heat. Using a fine-mesh strainer or cheesecloth, strain the broth into another large pot or heatproof container. Discard the bones, onion, ginger, and spices. Taste the broth and adjust the seasoning with additional salt, sugar, or fish sauce if needed.
5. Prepare the Rice Noodles
- Cook the rice noodles according to the package instructions. Typically, you’ll need to soak them in hot water for 30-60 minutes (depending on the brand) or boil them for a few minutes until soft. Drain the noodles and set aside.
6. Slice the Meat
- Thinly slice the beef (either sirloin, flank steak, or brisket) against the grain. It helps to freeze the meat for about 15-30 minutes before slicing, as it firms up and is easier to slice paper-thin.
7. Assemble the Pho
- To serve, place a portion of cooked rice noodles into each bowl. Arrange a few slices of raw beef on top of the noodles.
- Pour the hot broth over the noodles and beef. The hot broth will cook the thin slices of beef, making them tender and perfectly cooked.
8. Garnish and Serve
- Garnish the pho with fresh cilantro, Thai basil, mint leaves, bean sprouts, chili peppers, and lime wedges on the side.
- Offer hoisin sauce and sriracha for extra flavor and spice.
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