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Classic Beef Pho

Classic beef pho recipe starts with a deeply simmered broth made from beef bones, brisket, charred onion, ginger, and toasted spices. Serve it over tender rice noodles with thinly sliced beef and fresh herbs, sprouts, lime, and sauces.
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Prep Time 30 minutes
Cook Time 5 hours
Resting 3 minutes
Total Time 5 hours 33 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vietnamese
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the broth
  • 4 lb beef soup bones such as knuckle and marrow bones
  • 5 qt water cold, for blanching
  • 2 yellow onions medium, halved
  • 1 fresh ginger 4-inch piece, halved lengthwise
  • 2 cinnamon sticks
  • 4 star anise whole
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 6 cloves whole
  • 5 qt water cold, for the broth
  • 1.5 lb beef brisket trimmed
  • 1 tbsp kosher salt
  • 0.25 cup fish sauce
  • 2 tbsp granulated sugar
For the bowls
  • 12 oz dried flat rice noodles about 1/8 inch wide
  • 1 lb beef sirloin trimmed
  • 6 green onions thinly sliced
  • 0.5 cup fresh cilantro leaves
  • 1 cup fresh Thai basil leaves
  • 2 cups bean sprouts
  • 2 limes cut into wedges
  • 1 jalapeño thinly sliced
  • 0.25 cup hoisin sauce
  • 2 tbsp Sriracha

Equipment

  • 1 8-quart stockpot
  • 1 rimmed baking sheet
  • 1 skillet
  • 1 oven-safe dish

Method
 

Make the broth
  1. Place the beef soup bones in an 8-quart stockpot, add 5 qt cold water for blanching, and bring to a boil over high heat; boil for 10 minutes.
  2. Drain and rinse the bones, then wash the pot.
  3. Heat the broiler to high and arrange the halved yellow onions and halved fresh ginger on a foil-lined rimmed baking sheet.
  4. Broil for 8-12 minutes, turning once, until charred in spots.
  5. Toast the cinnamon sticks, whole star anise, coriander seeds, fennel seeds, and whole cloves in a dry skillet over medium heat for 2-3 minutes, until fragrant.
  6. Return the bones to the stockpot and add the remaining 5 qt cold water, trimmed beef brisket, charred onions and ginger, and toasted spices.
  7. Bring to a boil, skim off foam, and reduce to a gentle simmer.
  8. Simmer uncovered for 2 1/2-3 hours, until the brisket is fork-tender.
  9. Transfer the brisket to an oven-safe dish.
  10. Cover tightly with foil and keep warm in a 200°F oven while the bones simmer for another 1 1/2-2 hours.
  11. Strain the broth through a fine-mesh strainer into a clean pot and discard the solids.
  12. Stir in the kosher salt, fish sauce, and granulated sugar, then simmer for 5 minutes.
Prepare the bowls
  1. Cook the dried flat rice noodles according to the package directions until tender.
  2. Drain the noodles and divide them among six large soup bowls.
  3. Slice the warm brisket thinly across the grain and divide it among the bowls.
  4. Slice the trimmed beef sirloin across the grain into 1/4-inch-thick strips.
  5. Bring the broth to a boil, then cook the sirloin in batches at a steady simmer for 1-2 minutes, until the strips reach 145°F.
  6. Transfer each batch to a clean plate and rest for 3 minutes.
  7. Divide the sirloin among the bowls, add the thinly sliced green onions and fresh cilantro leaves, and ladle about 2 cups hot broth into each bowl.
  8. Serve with the fresh Thai basil leaves, bean sprouts, lime wedges, thinly sliced jalapeño, hoisin sauce, and Sriracha.

Notes

For the clearest broth, skim the foam as it forms and slice the sirloin thinly across the grain. Refrigerate broth and toppings separately for up to 3 days; the broth freezes well, but assembled bowls do not. For a gluten-free serving, use certified gluten-free hoisin sauce.