Vietnamese Beef Pho

A bowl of pho is one of the world's great comfort foods. The broth—infused with charred ginger, onion, and a fragrant spice blend—is the heart of the dish. Take your time with it; the depth of flavor is what separates great pho from merely okay pho.

Ingredients

Instructions

1. 1

   Char the onion and ginger directly over a gas flame, on a hot grill, or under the broiler until blackened in spots. This deepens flavor.

2. 2

   Place bones in a large pot, cover with water, and bring to a boil for 5 minutes. Drain and rinse the bones—this gives you a clean broth.

3. 3

   Return bones to the pot with brisket, charred onion and ginger, and 12 cups fresh water. Bring to a boil, then reduce to a gentle simmer.

4. 4

   Toast the star anise, cinnamon, cloves, coriander, fennel, and cardamom in a dry skillet for 1-2 minutes until fragrant. Tie in cheesecloth or place in a tea infuser and add to the pot.

5. 5

   Simmer the broth for 2½ to 3 hours, skimming foam and fat as needed. Remove brisket after about 90 minutes (when tender), cool, then slice thinly.

6. 6

   Strain the broth through a fine-mesh sieve. Return to the pot and stir in fish sauce, sugar, and salt. Taste and adjust.

7. 7

   Cook the rice noodles according to package directions; drain and divide among warmed bowls.

8. 8

   Top each bowl with slices of brisket and raw eye-of-round. Ladle the very hot broth directly over the raw beef—it cooks it instantly.

9. 9

   Serve immediately with platters of bean sprouts, herbs, lime, chiles, hoisin, and sriracha so each person can build their bowl.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information