World-Class Beef Pho
Making pho broth the right way is a 2-day commitment, but the actual work is maybe an hour total - the rest is just letting bones simmer. The difference between good and great pho is charring the aromatics until they're almost burnt, then infusing them with whole spices for exactly 3 hours.
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.
Notes
Broth can be made ahead and frozen. Use Saigon cinnamon if available. Serve immediately while piping hot.