Beef Pho (Phở Bò)

Instructions

1. 1

   Blanch bones and oxtail: cover with cold water in a large pot, bring to a rolling boil for 10 minutes. Drain, scrub bones under cold water, scrubbing off scum. Rinse pot.

   10m

   Blanching = clear, gold broth. Skip it and your pho is murky.

2. 2

   Char onions and ginger directly over a gas flame or under broiler until blackened on all sides, 8-10 minutes. Rinse off loose char under water, peel ginger.

   10m

   Char is the soul of pho. The sweetness it creates is irreplaceable.

3. 3

   In a dry skillet, toast star anise, cinnamon, cloves, coriander, fennel, black cardamom 90 seconds until deeply fragrant. Tie in cheesecloth.

   1m 30s
4. 4

   Return bones to clean pot with brisket. Cover with 6 quarts cold water. Add charred onion, ginger, spice sachet, and salt. Bring to a bare simmer (180°F), never a boil.

   Boiling emulsifies fat and clouds broth. Only tiny bubbles.

5. 5

   Simmer 90 minutes, then remove brisket (reserve). Continue simmering bones and oxtail 4-5 hours more, skimming every 30 min.

   300m
6. 6

   Strain broth through cheesecloth-lined sieve. Stir in fish sauce and rock sugar. Taste — adjust salt and fish sauce until broth sings. Should taste deeply savory with sweet background.

   Underseasoned broth is the #1 pho mistake. It should feel complete on a spoon.

7. 7

   Slice cooked brisket thin against the grain. Slice partly-frozen raw eye of round paper-thin.

   Raw beef should be almost see-through. Freeze 30 min, sharp knife.

8. 8

   Cook rice noodles per package (usually 6-8 min in boiling water). Drain, rinse cold to stop cooking, divide among 6 bowls.

   8m
9. 9

   Top noodles with cooked brisket slices and raw beef. Ladle screaming-hot broth over — this cooks the raw beef instantly.

10. 10

    Serve with plates of bean sprouts, Thai basil, lime, chiles, scallions, cilantro. Hoisin and Sriracha on the side — or avoid them (purists don't touch broth with them).