Authentic Vietnamese Beef Pho with Rice Noodles

Ingredients

For the Broth

• 2 lbs (900g) beef bones (marrow or knuckle bones)
• 1 lb (450g) beef brisket or chuck
• 1 onion, halved
• 1 piece (3-inch) fresh ginger, halved
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 tsp coriander seeds
• 1 tbsp fish sauce (or more to taste)
• 1 tsp salt
• 1 tsp sugar
• 10 cups water

For Serving

• 12 oz (340g) rice noodles (pho noodles)
• 1/2 lb (225g) raw beef sirloin, thinly sliced
• Bean sprouts
• Fresh Thai basil
• Cilantro
• Lime wedges
• Thinly sliced chili (optional)
• Hoisin sauce and Sriracha (optional)

Instructions

1. Char aromatics: Char onion and ginger over open flame or under broiler until slightly blackened. Set aside.

2. Prepare bones and meat: Boil bones and brisket in a large pot for 5 minutes to remove impurities. Drain, rinse, and refill pot with 10 cups fresh water.

3. Simmer broth: Add charred aromatics, spices, fish sauce, salt, and sugar. Simmer uncovered for 2.5–3 hours, skimming fat and scum occasionally. Remove brisket after 1.5–2 hours and set aside. Strain broth and keep hot.

4. Prepare noodles: Soak noodles in warm water for 30 minutes or cook according to package instructions. Drain well.

5. Assemble: Slice cooked brisket thinly. In each serving bowl, place a handful of noodles, slices of brisket, and raw sirloin.

6. Serve: Ladle hot broth over the meat to cook it instantly. Serve with fresh herbs, bean sprouts, lime, and sauces on the side.

Notes

• Freeze broth in portions for future quick pho meals
• Use oxtail for extra richness
• Blanch noodles just before serving to prevent sticking
• Slice raw beef very thinly for optimal doneness in hot broth