Ingredients
For the 24-Hour Bone Broth
- 5 lbs beef bones (a mix of marrow, knuckle, and meaty soup bones)
- 3-4 quarts water
For the Aromatics & Brisket
- 1 lb beef brisket
- 1 large yellow onion, halved
- 1 large shallot, halved
- 2-inch piece of ginger, halved
- 1 head of garlic, halved
For the Pho Broth Infusion
- 3 tablespoons rendered beef fat (from the bone broth)
- 5-6 black cardamom pods
- 3-4 pieces cinnamon (Saigon cinnamon is best)
- 9-10 whole star anise
- 15-16 whole cloves
- 10 cups beef bone broth
- 3 tablespoons table salt
- 1/4 cup rock sugar
- 2 tablespoons fish sauce
For Serving
- 1 lb fresh banh pho noodles
- 1/2 lb eye of round, sliced paper-thin
- A mix of fresh garnishes: Thai basil, cilantro, culantro, mint, bean sprouts, sliced jalapeños, lime wedges
First, Make the 24-Hour Bone Broth (Day 1)
Preheat your oven to 500F. Place the beef bones on a roasting pan and roast for ~20-25 minutes, until they are well-browned.
Wash the roasted bones under running water to remove any scum, being careful not to dislodge the marrow. Place the washed bones in a large stockpot and cover with water.
Bring the pot to a very light simmer over medium heat, then reduce the heat to the lowest possible setting. You want to see only the faintest bubbles. Let the broth simmer for approximately 24 hours.
Strain the broth, let it cool, and then refrigerate it overnight. The next day, scrape the solidified fat from the top and reserve it for the next step.
Next, Roast Aromatics and Infuse the Broth (Day 2)
Preheat your oven to 500F. Season the brisket on all sides with salt. Place the onion, shallot, ginger, garlic, and brisket in a roasting pan and roast for ~20-25 minutes, until the brisket is browned and the aromatics are charred.
In a large pot, heat 3 tablespoons of the reserved beef fat over medium heat. Sear the roasted brisket on all sides. Turn off the heat and add the black cardamom, cinnamon, and star anise, stirring for about 30 seconds until fragrant. Add the cloves and stir for another 30 seconds.
Add the 10 cups of beef bone broth, the charred aromatics, and the seared brisket to the pot. Add the salt and rock sugar. Bring the mixture back to a light simmer, then reduce the heat to low and let the broth infuse for 3 hours.
After 3 hours, remove the brisket and strain the broth, discarding the solids. Stir in the fish sauce. Taste and adjust seasoning if needed.
Finally, Assemble the Pho
When you’re ready to serve, bring the infused pho broth to a rolling simmer.
Cook the fresh pho noodles according to package instructions, which usually only takes about 30-60 seconds. Portion the cooked noodles into warmed bowls.
Thinly slice the cooked brisket and the raw eye of round. Arrange the brisket and raw steak over the noodles in each bowl.
Ladle the piping hot broth directly over the meat; the heat of the broth will cook the rare steak instantly. Serve immediately with a platter of the fresh garnishes for everyone to add as they please.
World-Class Beef Pho
Ingredients
For the 24-Hour Bone Broth
- 5 lbs beef bones a mix of marrow, knuckle, and meaty soup bones
- 3-4 quarts water
For the Aromatics & Brisket
- 1 lb beef brisket
- 1 large yellow onion halved
- 1 large shallot halved
- 2-inch piece of ginger halved
- 1 head garlic halved
For the Pho Broth Infusion
- 3 tablespoons rendered beef fat from the bone broth
- 5-6 black cardamom pods
- 3-4 pieces cinnamon Saigon cinnamon is best
- 9-10 whole star anise
- 15-16 whole cloves
- 10 cups beef bone broth
- 3 tablespoons table salt
- 1/4 cup rock sugar
- 2 tablespoons fish sauce
For Serving
- 1 lb fresh banh pho noodles
- 1/2 lb eye of round sliced paper-thin
- A mix of fresh garnishes: Thai basil cilantro, culantro, mint, bean sprouts, sliced jalapeños, lime wedges
Instructions
- Roast beef bones at 500F for 25 minutes until well-browned.
- Rinse bones, place in stockpot, cover with water and simmer on lowest heat for 24 hours.
- Strain broth, refrigerate overnight, remove and reserve solidified fat.
- Roast brisket, onion, shallot, ginger, and garlic at 500F for 25 minutes until charred.
- Heat reserved beef fat in pot, sear brisket on all sides.
- Add cardamom, cinnamon, star anise, and cloves, stir until fragrant.
- Add bone broth, charred aromatics, brisket, salt, and rock sugar. Simmer on low for 3 hours.
- Remove brisket, strain broth, stir in fish sauce.
- Cook fresh pho noodles 30-60 seconds, divide into bowls.
- Slice brisket and raw eye of round, arrange over noodles.
- Pour hot broth over meat to cook.
- Serve with fresh garnishes.
