Classic Beef Pho (Phở Bò)
The full traditional treatment: charred aromatics, an overnight beef broth, and a bowl assembled with rare eye of round and rich brisket.
Method
- 1
Blanch the bones for 5 minutes in boiling water, then rinse under cold water to remove impurities.
- 2
Char the halved onions and ginger over an open flame (or under a broiler) until blackened on the cut side. This is the key to a clean, aromatic broth.
- 3
Toast star anise, cinnamon, cloves, coriander and fennel in a dry pan for 1–2 minutes until fragrant. Tie in a spice bag.
- 4
Combine bones, brisket, aromatics, spice bag, salt and rock sugar with 6 L of cold water. Bring to a bare simmer — never a rolling boil — skimming aggressively for the first hour.
- 5
Simmer 3 hours, remove the brisket, cool and slice. Return bones and continue simmering 3 more hours.
- 6
Strain the broth, season with fish sauce and additional salt to taste. Keep hot.
- 7
Soak dry rice noodles per package. Blanch each portion 10 seconds before assembling in bowls.
- 8
Top noodles with raw sliced eye of round and cooked brisket. Ladle boiling broth over the top to cook the beef. Serve with herbs, sprouts, lime and chili on the side.