Equipment
Ingredients
Broth Bones and Meat
- 1500 g beef marrow bones, rinsed
- 1500 g beef knuckle bones, rinsed
- 500 g beef brisket, whole piece
Aromatics and Spices
- 2 yellow onion, halved unpeeled
- 100 g fresh ginger, halved lengthwise unpeeled
- 10 g star anise, whole pods
- 10 g cinnamon stick
- 3 g whole cloves
- 5 g coriander seeds
- 5 g fennel seeds
- 5 g black cardamom, whole pods
Broth Seasoning
- 4000 ml water, filtered cold
- 60 ml fish sauce
- 40 g rock sugar
- 15 g sea salt
Bowls and Garnishes
- 400 g dried flat rice noodles, banh pho style
- 300 g beef sirloin, partially frozen for thin slicing
- 200 g bean sprouts, washed
- 50 g thai basil, leaves only
- 50 g fresh cilantro, roughly chopped
- 2 lime, cut into wedges
- 20 g jalapeno pepper, thinly sliced
Nutrition (per serving)
Method
Place beef marrow bones and knuckle bones in the large stockpot. Cover with cold water and bring to a vigorous boil (100°C/212°F). Boil for 10 minutes to aggressively release impurities. Drain the bones, scrub them clean under running water, and wash the stockpot thoroughly.
Place halved yellow onions and fresh ginger on a baking sheet. Broil on high until deeply charred and fragrant, turning once, about 15 minutes. Remove loosened papery skins and rinse briefly under cold water to remove loose bitter ash.
In a dry pan over medium heat, toast the star anise, cinnamon stick, whole cloves, coriander seeds, fennel seeds, and black cardamom until highly aromatic, about 3 minutes. Transfer the spices to a piece of cheesecloth and tie securely into a pouch.
Return the cleaned bones to the clean stockpot. Add the brisket, charred onions, charred ginger, and 4000ml of fresh cold water. Bring to a very gentle simmer (85°C/185°F). Use a ladle to meticulously skim off any grey scum or foam that rises to the surface during the first 30 minutes.
After 1.5 hours of simmering, carefully extract the brisket using tongs. Plunge the brisket into an ice-water bath to stop the cooking and prevent it from darkening, then cover and refrigerate. Continue simmering the bones for another 4.5 hours.
During the final 1.5 hours of the total simmering time, drop the cheesecloth spice bag into the pot along with the fish sauce, rock sugar, and sea salt. When the cooking time is complete, strain the entire broth through a fine mesh strainer into a clean vessel and discard the solids. Skim excess surface fat to taste.
Cook the dried flat rice noodles in boiling water according to package directions, then drain well. Thinly slice the chilled cooked brisket. Slice the partially frozen raw beef sirloin as thinly as possible against the grain. Wash hands and surfaces thoroughly after handling the raw meat to prevent cross-contamination.
Divide the warm cooked noodles among deep serving bowls. Arrange slices of cooked brisket and raw beef sirloin over the noodles. Bring the strained broth back to a vigorous rolling boil (100°C/212°F). Pour the boiling broth directly over the raw beef to gently poach it in the bowl. For vulnerable populations, ensure the beef reaches an internal temperature of 74°C/165°F by pre-cooking it in the simmering broth before plating.
Serve the bowls immediately alongside a large platter piled high with bean sprouts, Thai basil, fresh cilantro, lime wedges, and sliced jalapeno pepper. Diners should tear herbs into their broth and squeeze lime juice to their individual preference.
Chef's Notes
- Parboiling the bones and aggressively scrubbing them afterward is the most critical step for achieving the signature clear broth of a traditional Pho.
- Charring the ginger and onion creates a natural sweetness and a subtle smoky undertone that elevates the entire dish from a simple beef stock to a complex masterpiece.
- Do not leave the spice bag in the broth for the entire cooking time. Prolonged simmering of star anise and cinnamon can make the broth bitter and overly astringent.
- When serving, the broth must be at an active, rolling boil. If it cools down while you assemble the bowls, it will not properly and safely cook the raw beef slices.
- To effortlessly skim the fat off the finished broth, you can chill the strained broth overnight in the refrigerator. The fat will solidify into a hard disc on top for clean removal.
Storage
Refrigerator: 4 days — Store broth, cooked meat, and noodles in separate airtight containers to prevent noodles from turning mushy.
Freezer: 3 months — Freeze broth only. Leave an inch of space at the top of the container for expansion.
Reheating: Bring broth to a rolling boil before pouring over reheated noodles and freshly cut garnishes.
