Beef Pho
Silky rice noodles, tender beef, and a clear, deeply spiced broth make this Vietnamese noodle soup a satisfying meal in a bowl. Charred onion and ginger give the stock extra depth, while cinnamon, star anise, and cloves create pho’s distinctive fragrance.
For the clearest broth, simmer gently rather than boiling vigorously and skim regularly. Brisket adds richness, but you can use beef chuck; sirloin, eye of round, or leftover roast beef can be sliced thinly and added raw or cooked to the bowls.
Serve immediately with herbs, bean sprouts, lime, and chili so everyone can customize their bowl. The broth can be made up to three days ahead and refrigerated; reheat it until steaming before assembling the noodles and toppings.
How to Make It
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1
Blanch the beef bones and brisket in a large pot of boiling water for 5 minutes. Drain, rinse well, and clean the pot to remove impurities.
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2
Char the onion and ginger over a gas flame, under a broiler, or in a dry skillet until deeply browned in spots. Rinse off any loose blackened pieces.
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3
Toast the star anise, cinnamon, cloves, coriander seeds, and fennel seeds in the clean pot over medium heat for 2 minutes, until fragrant.
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4
Return the bones and brisket to the pot. Add the charred onion, ginger, water, fish sauce, rock sugar, and salt, then bring to a gentle simmer.
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5
Simmer the broth uncovered for 3 to 4 hours, skimming the surface regularly. Keep the heat low so the broth barely bubbles.
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6
Remove the brisket after about 2 hours, or when tender. Cool it slightly, slice it thinly, and set it aside. Continue simmering the bones and broth.
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7
Strain the broth through a fine-mesh sieve into a clean pot. Taste and adjust the salt, fish sauce, or sugar, then keep the broth piping hot.
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8
Soak or cook the rice noodles according to the package directions. Drain them well and divide them among six bowls.
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9
Slice the sirloin very thinly against the grain. Arrange the raw slices and cooked brisket over the noodles; the hot broth will cook the sirloin in the bowl.
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10
Ladle the boiling broth over the beef and noodles. Top with bean sprouts, Thai basil, cilantro, green onion, lime wedges, and jalapeño, then serve with hoisin sauce and sriracha.