Beef Pho (Phở Bò)

Instructions

1. 1

   Blanch the bones: Place the Beef Bones Knuckle, Neck, Marrow Bones in a large Pot and cover with cold Water. Bring to a boil over high heat and cook for 10 minutes — the water will turn grey and foamy. Drain, then rinse the bones thoroughly under cold running water. Clean the pot. This step removes impurities and is key to a clear, clean broth.

2. 2

   Char the aromatics: Set your Broiler to high. Place the halved Yellow Onion and Ginger cut-side up on a Baking Sheet. Broil 4–5 inches from the heat for 8–10 minutes until deeply charred and fragrant. Set aside.

3. 3

   Toast the spices: In the clean Pot over medium heat, add the Star Anise, Cinnamon Stick, Coriander Seeds, Fennel Seeds (if using), and Cardamom Pods (if using). Toast, stirring frequently, for 2–3 minutes until very fragrant. Watch carefully — they should smell toasty but not burn.

4. 4

   Build the broth: Add the blanched Beef Bones Knuckle, Neck, Marrow Bones, whole Beef Brisket Piece, Unsliced, charred Yellow Onion, and charred Ginger to the Pot with the toasted spices. Pour in 12 cups of @[Water]— the bones should be fully submerged. Bring to a boil over high heat, then immediately reduce to the lowest simmer. You want just a few lazy bubbles breaking the surface.

5. 5

   Simmer low and slow: Simmer uncovered for 2.5 to 3 hours, skimming any foam or fat from the surface with a Skimmer or Ladle every 30 minutes. After about 1.5 hours, check the Beef Brisket Piece, Unsliced — it's done when a chopstick or skewer slides in with little resistance. Remove the brisket, let it cool, then wrap and refrigerate until ready to serve. Continue simmering the bones for the remaining time.

6. 6

   Strain and season: Remove the bones and discard. Pour the broth through a fine mesh Sieve into a large, clean Pot — you should have about 10–11 cups. Season with Fish Sauce, Sugar, and Kosher Salt. Taste and adjust: the broth should be savory, slightly sweet, and deeply fragrant. Add more Fish Sauce for saltiness, more Sugar to balance, or a splash of Water if it's too intense.

7. 7

   Soak and cook the noodles: Place the dried Flat Rice Noodles Banh Pho, Medium Width in a large Mixing Bowl and cover with cold Water. Soak for 20–30 minutes until pliable and white. Just before serving, bring a separate Pot of Water to a boil. Working in batches, cook the soaked noodles for 30–60 seconds until just tender but still slightly firm. Drain and divide among serving bowls.

8. 8

   Slice the proteins: Thinly slice the chilled cooked Beef Brisket Piece, Unsliced against the grain into bite-sized pieces. For the raw sirloin, slice it paper-thin against the grain (freezing it for 30 minutes beforehand makes this much easier). Keep both proteins at the ready.

9. 9

   Assemble the bowls: Bring the finished broth to a rolling boil. Arrange sliced Beef Brisket Piece, Unsliced and raw sirloin over the noodles in each Bowl. Ladle the boiling hot broth directly over the raw beef — the heat of the broth will cook the sirloin to a silky, just-done texture right in the bowl. Use plenty of broth, about 1.5 to 2 cups per bowl.

10. 10

    Serve with garnishes: Top each Bowl with sliced Scallions and Cilantro. Set out a platter of Bean Sprouts, Thai Basil, Jalapenos slices, and Limes wedges so everyone can customize their own bowl. Offer Hoisin Sauce and Sriracha on the side for dipping or swirling into the broth.

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