Beef Pho

Let's cook

1. 1

   Parboil the bones

   Cover the bones with cold water, bring to a hard boil for 10 minutes, then drain and rinse each bone under running water. Scrub the pot clean before continuing.

   💡

   This step is what makes the broth clear rather than cloudy and scummy. Do not skip it.

2. 2

   Char the aromatics

   Blacken the onion and ginger halves directly over a gas flame or under a hot grill until the cut faces are genuinely charred, about 8 minutes. Scrape off the loose ash.

   💡

   Charring builds the smoky base note that defines pho. Softly browned is not enough.

3. 3

   Toast the spices

   Dry-toast the star anise, cinnamon, cloves, coriander seeds, and cardamom in a pan over medium heat for 2 minutes until fragrant, then tie them in a spice bag or muslin.

4. 4

   Simmer long and low

   Return the bones to the clean pot with the brisket, charred aromatics, and spice bag. Cover with 6 quarts cold water. Bring to a bare simmer and hold it there for 3 hours, skimming the surface regularly.

   💡

   Never let it boil. A rolling boil emulsifies the fat and turns the broth cloudy and greasy.

5. 5

   Season the broth

   Remove the brisket after 90 minutes, cool, and slice thinly. At the 3-hour mark, strain the broth through a fine sieve and season with fish sauce, rock sugar, and salt until it tastes rounded and savoury.

6. 6

   Assemble

   Soak and cook the rice noodles per packet. Divide between bowls, top with sliced brisket and raw sirloin, then ladle over broth at a full rolling boil — it cooks the raw beef in the bowl. Serve with the herb plate.

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