Vietnamese Beef Pho

Our Vietnamese Beef Pho is a delicious dish made with rice noodles, tender beef, and a flavorful broth. This comforting bowl of noodles is traditionally topped with fresh basil, jalapeno slices, and crisp bean sprouts. The combination of these ingredients adds a refreshing and aromatic touch to the dish you will love any day of the week!

Note: To source the beef bones, go to your local butcher or Asian market

Recipe

  • Heat a cast iron skillet over high heat (no oil) until smoking.

  • Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.

  • Toast spices lightly in a dry skillet over medium high heat for 3 minutes.

  • Rinse bones & brisket then cover with water in large stock pot.

  • Boil for 5 minutes, then drain.

  • Rinse each bone and brisket under tap water (This cleans out the impurities)

  • Wipe pot clean, bring 3.75 quarts water to boil.

  • Add bones and brisket, to pot.

  • Next, add onion, ginger, spices, sugar and salt - water should just barely cover everything.

  • Cover with lid, simmer 3 hours.

  • Remove brisket (should be fall-apart tender), cool then refrigerate for later.

  • Simmer remaining soup UNCOVERED for 40 minutes.

  • Strain broth into another pot, discard bones and spices. Should be about 2.65 quarts (10 cups).

  • Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savory and just a touch of sweetness.

  • Prepare rice noodles per packet, just prior to serving.

  • Place noodles in bowl. Top with raw beef and brisket.

  • Ladle over 14 oz of very hot broth - will cook beef to medium rare.

  • Serve with toppings, on the side.

Ingredients

Broth:

  • 2lb oxtail bones

  • 3lb beef brisket

  • 2lb marrow bones

  • 15 cups of water

  • Charred onion (2) large white onions

  • Charred ginger - 5 oz

  • 10 star anise

  • 4 cinnamon quills

  • 4 cardamon pods

  • 3 cloves (the spice cloves!)

  • 1 - 1/2 tbsp coriander seeds

Seasonings:

  • 2 tbsp white sugar

  • 1 tbsp salt

  • 3 tbsp fish sauce

Noodle Soup - Per Bowl

  • 1.5 oz dried rice noodles (handful measure)

  • 1 oz beef ribeye, raw, very thinly sliced

  • 3 - 5 brisket slices (used from the broth)

  • Beansprouts - handful

  • Thai basil - 5 sprigs

  • Cilantro - 3 sprigs

  • Lime wedges

  • Sliced fresh jalapenos

  • Hoisin sauce

  • Sambal chili paste

Equipment

  • Large heavy stock pot (for making broth)

  • 2nd stock pot (for strained broth)

  • Cast iron pan

  • Mesh strainer (for straining the broth)

  • Cutting board

  • Chef's knife

  • Measuring cups

  • Tbs/Tsp