Pho

A soul-warming Vietnamese beef noodle soup with an intensely aromatic broth infused with star anise, cinnamon, and charred ginger, ladled over silky rice noodles and topped with fresh herbs.

Ingredients

• 3 lbs beef marrow bones
• 1 lb beef chuck or brisket
• 1 large onion, halved
• 4 inch piece fresh ginger, halved lengthwise
• 3 star anise
• 4 whole cloves
• 1 cinnamon stick
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 3 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• 14 oz flat rice noodles (banh pho)
• ½ lb eye of round or sirloin, very thinly sliced (for raw topping)
• 1 cup bean sprouts
• 1 bunch fresh Thai basil
• 1 lime, cut into wedges
• 2 jalapenos, thinly sliced
• ¼ cup fresh cilantro leaves
• 1 tbsp hoisin sauce (optional, for serving)
• 1 tbsp sriracha (optional, for serving)

Method

1. Parboil the bones and chuck in a large pot of water for 10 minutes. Drain, rinse the bones thoroughly under cold water, and clean the pot. This removes impurities for a clear broth.
2. Char the onion and ginger directly over a gas flame or under the broiler for 5-7 minutes until deeply blackened on all sides. This is critical for the broth flavor.
3. Toast the star anise, cloves, cinnamon, coriander, and fennel seeds in a dry pan over medium heat for 2-3 minutes until fragrant. Place in a cheesecloth sachet or tea infuser.
4. Return the cleaned bones and chuck to the pot with 12 cups fresh water, charred onion, charred ginger, and the spice sachet. Bring to a boil, reduce to a bare simmer, and cook for 3 hours, skimming any foam that rises.
5. After about 1.5 hours, remove the beef chuck when it is tender. Let it cool, then slice thinly across the grain. Continue simmering the broth. Remove and discard the spice sachet after 2 hours total.
6. Strain the broth and season with fish sauce, sugar, and salt. The broth should be clear, fragrant, and deeply flavored. You should have about 8 cups.
7. Cook the rice noodles according to package directions. Divide among 4 large bowls. Top with the cooked sliced chuck and the raw sliced sirloin.
8. Bring the broth to a rolling boil and ladle over the bowls. The boiling broth will cook the raw beef instantly. Serve with the platter of fresh herbs, bean sprouts, lime wedges, jalapenos, hoisin, and sriracha.

Chef's note: The key to great pho is a clear, clean broth -- never let it boil vigorously, and always skim impurities. The spice sachet should be removed after 2 hours to prevent bitterness. Ask your butcher to slice the raw topping meat paper-thin, or freeze it briefly before slicing.

Nutrition per serving

More Vietnamese recipes

• Banh Mi
• Fresh Spring Rolls
• Vietnamese Coffee