Beef Pho

1. Prepare the Aromatics

Heat a heavy skillet over high heat (no oil). Place the onion and ginger cut side down and sear until the surfaces are charred and fragrant. Turn to char the other sides, then remove and set aside.

In the same skillet, toast the spices — star anise, cinnamon, cardamom, cloves, and coriander seeds — for about 3 minutes until lightly fragrant.

2. Remove Impurities from the Beef

Rinse the beef bones and brisket under cold water, then place them in a large stockpot and cover with fresh water. Bring to a boil and cook for 5 minutes to remove impurities. Drain and rinse the bones and meat under running water.

3. Simmer the Broth

Clean the pot, then fill it with 3.5 liters (about 3.75 quarts) of fresh water. Add the bones, brisket, charred aromatics, and toasted spices. Stir in sugar and salt, ensuring the ingredients are just covered with water.

Cover and simmer gently for 3 hours until the brisket is tender and the broth is deeply flavored. Remove the brisket and set aside to cool, then refrigerate for later use.

4. Finish the Broth

Continue simmering the broth uncovered for about 40 minutes to concentrate the flavors. Strain through a fine mesh sieve, discarding the bones and spices. You should have about 2.5 liters (10 cups) of clear, aromatic broth. Add fish sauce and adjust seasoning to taste — the broth should be savory, lightly sweet, and full-bodied.

5. Assemble the Pho

Cook rice noodles according to the package directions just before serving. Place the noodles in a serving bowl and top with thinly sliced raw beef and slices of cooked brisket.

Ladle about 400 ml (14 oz) of hot broth over the beef — the heat will cook it perfectly to medium rare.

6. Serve

Serve immediately with traditional pho toppings: bean sprouts, Thai basil, cilantro, lime wedges, sliced red chili, hoisin sauce, and Sriracha.