Description

A rich and aromatic beef pho recipe that balances deep flavor with a realistic timeline, featuring a homemade smoky chili-garlic oil twist.

Ingredients

2.2 lb beef knuckle bones and marrow bones
1.1 lb beef chuck or brisket
2 large yellow onions, unpeeled and halved
5.3 oz fresh ginger, unpeeled and sliced lengthwise
5 star anise pods
2 cinnamon sticks, approx. 3 inches each
10 whole cloves
2 black cardamom pods
2 tbsp fish sauce
1 tbsp rock sugar or granulated sugar
2 tsp fine sea salt
19 cups water
0.5 cup neutral oil, e.g., canola or grapeseed
2 tbsp minced garlic, approx. 6 cloves
1 tbsp dried chili flakes
1 tsp smoked paprika
0.5 tsp granulated sugar
0.5 tsp fine sea salt
14 oz dried flat rice noodles (Banh Pho)
7 oz fresh bean sprouts
fresh cilantro
fresh Thai basil leaves
2 limes
2 fresh red chilies

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Instructions

Prepare Beef and Bones for Broth: Rinse the beef bones and chuck/brisket thoroughly under cold running water to remove any debris and blood. Place the bones in a large pot, cover with cold water, and bring to a rolling boil for 10 minutes; this blanching step removes impurities. Drain the bones and rinse them thoroughly, along with the pot, to remove all residue before proceeding.
Roast Aromatics and Toast Spices: Preheat a dry pan over medium-high heat. Place the halved onions and ginger slices cut-side down on the hot pan and char for 8-10 minutes, until deeply browned and fragrant. While the aromatics roast, add the star anise, cinnamon sticks, cloves, and black cardamom pods to a separate dry pan and toast over medium heat for 2-3 minutes until fragrant; shake frequently to prevent burning. Transfer the charred aromatics and toasted spices directly to the clean pot with the blanched bones and beef.
Simmer Broth: Add 19 cups fresh cold water to the pot containing the bones, beef, aromatics, and spices. Bring to a boil, then immediately reduce the heat to the lowest possible setting to maintain a gentle simmer; a rolling boil will make the broth cloudy. Skim any foam or fat that rises to the surface during the first hour to ensure a clear broth; partially cover the pot for the rest of the simmer.
Remove Beef and Continue Simmering: After approximately 1.5-2 hours of simmering, carefully remove the beef chuck/brisket from the pot using tongs or a slotted spoon (it should be fork-tender but still hold its shape). Allow the beef to cool completely before wrapping tightly and refrigerating; chilling makes it much easier to slice thinly against the grain for serving later. Continue simmering just the bones for a total of at least 3 hours, or up to 6 hours for maximum flavor extraction.
Strain and Season Broth: Once simmering is complete, strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot; discard all solids. Return the strained broth to medium heat and add the fish sauce, rock sugar, and salt. Stir until the sugar and salt are dissolved, then taste and adjust the seasoning as needed before keeping the broth at a gentle simmer until serving time.
Make Smoky Chili-Garlic Oil: In a small saucepan, combine the neutral oil, minced garlic, dried chili flakes, smoked paprika, sugar, and salt; heat over low heat for 8-10 minutes, stirring occasionally, until the garlic is fragrant and lightly golden (do not let it burn). Remove from heat and let cool slightly to allow the flavors to infuse further.
Assemble and Serve: Just before serving, thinly slice the chilled beef chuck/brisket against the grain. Cook the rice noodles according to package directions until al dente, drain well, and rinse briefly with warm water to prevent sticking. Place cooked noodles in deep bowls, arrange sliced beef on top, and generously ladle hot broth over the beef and noodles; the heat of the broth will gently cook the beef further.
Plating and Garnishing: Place a pile of fresh bean sprouts, a sprig of Thai basil, and chopped cilantro on the side of the beef. Arrange a lime wedge and a few slices of fresh red chili nearby for garnish and customizable additions. Finish by drizzling 1-2 tablespoons (15-30 ml) of the Smoky Chili-Garlic Oil over the center of the broth.

Notes

To ensure a clear broth, blanch the bones thoroughly and maintain a gentle simmer (avoid boiling) during cooking; skim foam and fat during the first hour. Chilling the cooked beef makes it easier to slice thinly against the grain. The broth can be made ahead of time and refrigerated for later use.

Prep Time: 40 minutes
Cook Time: 190 minutes
Category: Main Course
Method: Simmering
Cuisine: Vietnamese

Nutrition

Serving Size: 1 bowl (600 g)
Calories: 570 calories
Sugar: 4 g
Sodium: 1250 mg
Fat: 37 g
Saturated Fat: 9 g
Unsaturated Fat: 28 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 100 mg