Vietnamese Pho Recipe: Authentic Comfort in a Bowl

Heat a dry heavy skillet over high heat. Place onions and ginger cut-side down and cook until charred. Flip and char the other side. Set aside.

In a dry pan, toast star anise, cinnamon, cardamom, cloves, and coriander seeds over medium-high heat for 3 minutes. Set aside.

Rinse brisket under cold water. Place in a large pot with water. Bring to a boil and cook for 5 minutes. Drain and rinse brisket under cold water.

Wipe the pot clean. Add 15 cups of fresh water. Bring to a boil, then add the brisket, charred aromatics, and toasted spices. Stir in sugar and salt. Reduce heat, cover, and simmer for 3 hours. Remove brisket, let cool, then refrigerate for later use.

Continue simmering the broth uncovered for 40 minutes. Strain through a fine mesh sieve, discarding solids. Return liquid to pot. Stir in fish sauce (or soy sauce). Taste and adjust seasoning as needed. The broth should be savory, spiced, and mildly sweet.

Prepare noodles according to package instructions. Drain well. Place noodles in each bowl. Top with raw beef slices and cooked brisket. Pour approximately 14 oz hot broth over the contents to gently cook the raw beef. Serve immediately with toppings on the side for customization.