Ingredients

2 large onions, halved

150g / 5oz ginger, sliced down the centre

10 star anise

4 cinnamon quills

4 cardamom pods

3 cloves (the spice cloves)

1.5 tbsp coriander seeds

1.5kg / 3lb beef brisket

1kg / 2lb meaty beef bones

1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow

3.5 litres / 3.75 quarts water (15 cups)

2 tbsp white sugar

1 tbsp salt

40 ml / 3 tbsp fish sauce

50g / 1.5 oz dried rice sticks (or 120g/4oz fresh)

30g / 1 oz beef tenderloin, raw, very thinly sliced

3 – 5 brisket slices (used for broth)

Handful of beansprouts

3 – 5 sprigs Thai basil

3 – 5 sprigs coriander/cilantro (or more basil)

Lime wedges

Finely sliced red chilli

Hoisin sauce

Sriracha (for spiciness)

Instructions

Step 1: Heat a heavy-based skillet over high heat without oil until smoking. Place the onion and ginger cut side down in the pan and cook until charred. Turn and char the other side briefly, then remove and set aside.

Step 2: Toast the star anise, cinnamon quills, cardamom pods, cloves, and coriander seeds in a dry skillet over medium-high heat for about 3 minutes until fragrant.

Step 3: Rinse the beef bones and brisket under cold water. Place them in a large stockpot and cover with water. Bring to a boil and boil for 5 minutes to remove impurities. Drain and rinse the bones and brisket again under running water. Wipe the pot clean.

Step 4: Add 3.5 litres of fresh water to the cleaned pot and bring to a boil. Add the cleaned bones and brisket along with the charred onions, ginger, toasted spices, sugar, and salt. The water should just barely cover everything.

Step 5: Cover with a lid and simmer gently for 3 hours until the brisket is fall-apart tender.

Step 6: Remove the brisket, allow it to cool, then refrigerate it for later use. Simmer the broth uncovered for an additional 40 minutes to concentrate flavors.

Step 7: Strain the broth through a fine sieve into another pot, discarding the bones and spices. The broth quantity should be about 2.5 litres. If you have more, reduce it by simmering until concentrated.

Step 8: Add fish sauce to the broth and adjust salt and sugar to taste. The final broth should be rich, fragrant, savory, and slightly sweet.

Step 9: Prepare the rice noodles according to packet instructions just before serving.

Step 10: Place noodles in serving bowls. Top with raw beef tenderloin slices and cooked brisket slices.

Step 11: Ladle about 400ml of hot broth over the beef to cook it to medium rare.

Step 12: Serve immediately with beansprouts, Thai basil, coriander, lime wedges, sliced red chilli, hoisin sauce, and sriracha on the side for guests to customize their bowls.

Tips & Variations

Char the onion and ginger well to deepen the broth’s flavor and add authenticity.

Substitute beef brisket with chuck roast if preferred, but brisket yields the best texture.

Use fresh rice noodles for a softer texture, but dried noodles work well and are easier to store.

Add a star anise or cinnamon stick to your broth while simmering for extra warmth if you like stronger spice notes.

Try adding a boiled egg or sliced mushrooms for added variety.

Storage

Store leftover broth in an airtight container in the refrigerator for up to 3 days. Keep cooked brisket slices separately and reheat gently in the broth before serving. Noodles are best prepared fresh, but dry noodles can be stored in a sealed bag at room temperature for several weeks. Leftover assembled pho is not recommended as noodles tend to soften and beef texture changes upon reheating.

FAQs

Can I make pho broth in advance?

Yes, pho broth can be made a day or two ahead and refrigerated. Flavors actually improve as it rests. Just reheat gently before serving and add fresh noodles and toppings.

How thin should the beef slices be for pho?

Beef slices should be very thin, almost paper-thin, to cook quickly in the hot broth. Freezing the meat slightly before slicing can help achieve thin, even slices.