Beef Pho (Phở Bò)

Method

1. 01

   Blanch and clean the bones

   Cover the bones with cold water in an 8 L pot. Bring to a full boil and boil 10 minutes. Drain carefully, rinse away attached foam, and wash the pot; discard this first liquid.

   

2. 02

   Start the slow broth

   Return bones to the clean pot with brisket, 4.5 L water, and salt. Bring just to a boil, skim, then leave the lid ajar and simmer at 90–95°C. Plan on 6 hours for the bones; add hot water as needed to keep them submerged.

   

3. 03

   Remove the tender brisket

   After 2½–3 hours, test the brisket: a skewer should enter with little resistance. Lift it into a shallow dish with a little broth. Cool promptly and refrigerate within 2 hours while the bones continue simmering.

   

4. 04

   Char the onion and ginger

   At the 4-hour mark, heat a dry heavy pan over medium-high. Place the onion halves and ginger cut-side down for 8–12 minutes, turning once, until browned in patches and fragrant. Scrape away loose black flakes and add to the broth.

   

5. 05

   Toast and infuse the spices

   Toast star anise, cinnamon, cloves, coriander, and cracked cardamom over medium-low for 2 minutes, stirring until fragrant. Tie in a spice bag and simmer with the broth for the final 2 hours; remove sooner if the spice aroma becomes harsh.

   

6. 06

   Strain and balance the broth

   After 6 hours total simmering, strain without pressing the solids. Skim excess fat but leave a thin sheen. Measure 3 L broth, topping up with hot water if needed; stir in fish sauce and rock sugar and simmer 5 minutes until dissolved.

   

7. 07

   Prepare the noodles and sprouts

   Boil noodles in a separate pot for the package time, usually 4–6 minutes, until pliable without a hard centre. Drain and divide among warm bowls. Blanch sprouts in fresh boiling water for 60 seconds, then drain; keep the broth pot free of noodle starch.

   

8. 08

   Slice the cooked beef

   Slice the chilled brisket 3 mm thick across the grain. Arrange the thin raw sirloin on a separate plate. Wash and dry herbs, slice scallions and the reserved onion, and keep all ready-to-eat garnishes away from the raw-beef board.

   

9. 09

   Cook the thin beef thoroughly

   Bring the seasoned broth to a boil. Reheat brisket in it to 74°C, then poach sirloin in small batches for 30–60 seconds, or longer until fully cooked and 74°C. Transfer meat directly to noodle bowls; do not rely only on hot broth poured over raw beef.

   

10. 10

    Build and serve the bowls

    Add sprouts, sliced onion, scallions, cilantro, basil, and black pepper to the noodles and meat. Ladle about 500 ml boiling broth into each bowl. Serve immediately with lime and optional chile; taste the broth before squeezing in lime.