Vietnamese Beef Pho

Ingredients

• 2 lb beef bones (knuckle and marrow)
• 1 lb beef chuck or brisket
• 1 medium onion, halved
• 3 oz fresh ginger, 3-inch piece, halved lengthwise
• 1 piece cinnamon stick
• 3 pods star anise
• 1 tsp coriander seeds
• 3 whole cloves
• ½ tsp fennel seeds
• 3 tbsp fish sauce
• 1 tbsp rock sugar or white sugar
• 1 tsp salt
• 12 cup water
• 8 oz dried rice noodles (bánh phở)
• ½ lb beef sirloin or ribeye, thinly sliced
• ½ cup fresh Thai basil
• ½ cup fresh cilantro
• ½ cup fresh mint
• 1.5 cup bean sprouts
• 1 whole lime, cut into wedges
• 1 whole jalapeño, sliced
• ½ small white onion, thinly sliced
• 2 stalks scallions, cut into 2-inch pieces

Instructions

1. 1

   Char the onion and ginger halves directly over a gas flame or under the broiler until blackened on the cut sides, about 3-4 minutes per side. This caramelization builds depth and sweetness into the broth—you'll see the exposed surfaces turn dark brown and fragrant.

2. 2

   Blanch the beef bones and chuck in boiling water for 3-5 minutes, then drain and rinse thoroughly under cold water. This removes impurities and fat that cloud the broth, ensuring a clear, clean-tasting soup.

3. 3

   Add the cleaned bones, beef chuck, charred onion, charred ginger, and all spices (cinnamon, star anise, coriander, cloves, fennel) to a large pot with 12 cups of water. Bring to a boil over high heat, then immediately reduce to a gentle simmer and skim any foam from the surface.

4. 4

   Simmer the broth uncovered for 2-2.5 hours until it becomes rich, aromatic, and golden in color. Add fish sauce and sugar after 1.5 hours, tasting and adjusting salt as needed—the final broth should be deeply savory and slightly sweet.

5. 5

   Meanwhile, cook the rice noodles according to package directions (usually 4-7 minutes in boiling water), then drain and divide among four bowls. The noodles should be tender but still hold their shape.

6. 6

   Strain the broth through a fine-mesh sieve, discarding solids and reserving only the clear, aromatic liquid. Return the strained broth to the pot and keep warm over low heat.

7. 7

   Ladle the hot broth into each bowl of noodles, allowing the residual heat to gently cook the sliced raw beef (2 oz per bowl) placed on top. You'll see the pink beef turn opaque as the hot broth washes over it—usually 1-2 minutes.

8. 8

   Garnish each bowl generously with fresh herbs, bean sprouts, white onion, scallions, jalapeño, and cooked beef chuck from the broth (sliced). Serve immediately with lime wedges and additional fish sauce on the side for each diner to adjust seasoning to taste.

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