This traditional Vietnamese pho features a deeply aromatic broth simmered for hours with beef bones and warm spices, served with tender rice noodles and fresh herbs for an authentic bowl of comfort.
Recipe Details
Ingredients
- 2kg beef marrow bones and knuckle bones
- 500g beef brisket, whole piece
- 2 large yellow onions, halved
- 100g fresh ginger, halved lengthwise
- 6 pods whole star anise
- 1 stick cinnamon stick (8cm/3 inch)
- 6 pieces whole cloves
- 15g whole black peppercorns
- 10g coriander seeds
- 5g fennel seeds
- 60ml Vietnamese fish sauce (nuoc mam)
- 30g rock sugar or brown sugar
- to taste sea salt
- 400g dried rice noodles (banh pho), medium width
- 300g beef sirloin, sliced paper-thin
- 1 small white onion, thinly sliced
- 4 stalks spring onions, chopped
- 1 bunch fresh cilantro, roughly chopped
- 1 bunch Thai basil leaves
- 200g fresh bean sprouts
- 2 limes lime, cut into wedges
- 2-3 pieces red bird's eye chilies, sliced
- for serving hoisin sauce
- for serving sriracha sauce
Instructions
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Place 2kg beef marrow bones and knuckle bones in a large stockpot and cover with cold water. Bring to a vigorous boil and cook for 10 minutes to remove impurities. Drain and rinse bones thoroughly under cold water.
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Meanwhile, char 2 large yellow onions and 100g fresh ginger directly over an open flame or under the broiler until lightly blackened and fragrant, about 10-15 minutes total. This adds essential smoky depth to the broth.
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In a dry pan, toast 6 pods whole star anise, 1 stick cinnamon stick (8cm/3 inch), 6 pieces whole cloves, 15g whole black peppercorns, 10g coriander seeds, and 5g fennel seeds over medium heat for 2-3 minutes until fragrant. Place spices in a spice bag or wrap in cheesecloth.
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Return cleaned bones to the stockpot along with 500g beef brisket, charred onions and ginger, and the spice bundle. Add 4 liters (16 cups) of water and bring to a gentle simmer.
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Skim any foam that rises to the surface for the first 30 minutes, then reduce heat to low and simmer uncovered for 6-8 hours. The longer you simmer, the richer the broth becomes.
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Remove 500g beef brisket after 3-4 hours when tender. Cool and slice thinly against the grain. Set aside and keep refrigerated.
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Strain the finished broth through a fine-mesh sieve and return to pot. Season with 60ml Vietnamese fish sauce (nuoc mam), 30g rock sugar or brown sugar, and to taste sea salt to taste. The broth should be rich, aromatic, and well-balanced.
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Prepare 400g dried rice noodles (banh pho) according to package instructions. Drain and divide among 6 large bowls.
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Arrange sliced cooked brisket and raw 300g beef sirloin over the noodles in each bowl. Top with 1 small white onion slices and 4 stalks spring onions.
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Bring the seasoned broth to a rolling boil and ladle generously over each bowl. The hot broth will cook the raw beef slices instantly.
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Serve immediately with plates of 1 bunch fresh cilantro, 1 bunch Thai basil leaves, 200g fresh bean sprouts, 2 limes lime, 2-3 pieces red bird's eye chilies, for serving hoisin sauce, and for serving sriracha sauce on the side for customizing each bowl.
Tips
Broth is Everything: The secret to authentic pho is the broth. Don't rush this step - the longer simmer creates deeper, more complex flavors. A good pho broth should be clear, aromatic, and taste like liquid beef essence.
Charring Aromatics: Charring the onions and ginger over an open flame is traditional and adds essential smoky notes. If you don't have a gas stove, use your oven's broiler or a cast iron pan.
Beef Slicing: For the raw beef, freeze it for 30 minutes before slicing to achieve paper-thin pieces. Use a very sharp knife and slice against the grain.
Noodle Texture: Fresh rice noodles are ideal, but dried work perfectly. Don't overcook them as they'll continue to soften in the hot broth.
Assembly Speed: Have all garnishes ready before ladling the broth. The hot broth cooks the raw beef, so serve immediately while steaming hot.
Make-Ahead: The broth can be made 2-3 days ahead and actually improves in flavor. Store in the refrigerator and remove any solidified fat before reheating.
Authentic Touches: Visit an Asian grocery for fish sauce, rock sugar, and proper rice noodles. The quality of these ingredients makes a noticeable difference in the final dish.