← Recipes · Soup · Beef Pho
560 cal42g protein64g carbs13g fat1650mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
From scratch175 min activeShortcut40 min active
+3 · star anise, cinnamon stick, fennel seed
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Beef Pho
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Soup175 minComfortable cook
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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yellow onionhalved through the root, skin on2 medium
fresh gingerhalved lengthwise and smashed3 oz
star anise3 whole
cinnamon sticks1 whole
whole cloves5 count
coriander seeds1 tbsp
fennel seeds1 tsp
beef bonesmarrow and knuckle bones, rinsed2 lb
beef brisketin one piece1 lb
water12 cups
fish sauce3 tbsp
granulated sugar1 tbsp
kosher saltto taste
flat rice noodlesdried, banh pho style12 oz
beef sirloinsliced paper-thin against the grain8 oz
bean sprouts2 cups
fresh thai basilleaves picked1 bunch
fresh cilantroroughly chopped1 bunch
green onionsthinly sliced4 stalks
jalapeño pepperthinly sliced1 medium
limecut into wedges2 whole
hoisin sauce4 tbsp
sriracha2 tbsp
Cook it to
Beef145°F / 63°C
Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.
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SidesMost sides finish faster than the main — start the quick ones last so everything lands hot.
Steps
1Set a dry skillet over high heat. Lay the onion halves cut side down and the smashed ginger in the pan and char without moving them for 6 to 8 minutes, until blackened in spots. Flip and char the other sides for 3 to 4 minutes. Peel off any loose burnt onion skin.
2Set the stockpot over medium heat. Add the star anise, cinnamon stick, cloves, coriander seeds and fennel seeds and toast, stirring, for 1 to 2 minutes until fragrant.
3Add the beef bones, brisket, charred onion and ginger, and all 12 cups of water to the pot. Bring to a full boil and skim off the grey foam that rises for about 10 minutes.
4Drop the heat to the lowest simmer, partly cover, and cook for about 2 hours, skimming now and then, until the brisket is fork-tender. Take the brisket out, rest it in a bowl, then slice it thin against the grain. Keep simmering the broth for another 20 minutes. It will reduce to roughly 8 cups.
5Set a fine-mesh strainer over a clean pot and pour the broth through it. Discard everything left in the strainer: the bones, onion, ginger, star anise, cinnamon stick, cloves, coriander seeds and fennel seeds. None of the spices are eaten.
6Stir the fish sauce and sugar into the strained broth, then season with salt to taste. Keep it at a gentle boil.
7Cook the rice noodles according to the package until just tender, rinse briefly under warm water, and drain well.
8Divide the noodles among four deep bowls. Top with the sliced brisket and the raw sirloin slices. Ladle the boiling broth over the beef so the sirloin cooks in the bowl.
9Serve with bean sprouts, basil, cilantro, green onions, jalapeño and lime wedges on the side, plus hoisin and sriracha for stirring in.