The Best Authentic Beef Pho Recipe (Pho Bo)

Place the beef bones in a large stockpot and cover with cold water. Bring to a vigorous boil and cook for 10-15 minutes. You will see a lot of grey foam and scum rise to the surface. Drain the bones into a colander and rinse each bone thoroughly under cold running water to remove all the scum and impurities. Clean the stockpot as well. This step is essential for a crystal-clear broth.

While the bones are boiling, char your unpeeled onions and ginger. You can do this directly over a gas stove flame using tongs, under a broiler (about 10 minutes, turning occasionally), or on a hot grill. Char until the skins are blackened and blistered and the aromatics are fragrant. Let them cool slightly, then peel off the blackened skin (it's okay if a few charred bits remain) and rinse briefly. Gently smash the ginger with the side of a knife to help it release its flavor.

Place all the spices for the spice pouch (cinnamon, star anise, cloves, coriander, fennel, cardamom) in a dry skillet over medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are highly fragrant. Be careful not to burn them. Transfer the toasted spices to a cheesecloth bag or a large metal tea infuser and tie it securely.

Return the cleaned bones to the clean stockpot. Add the charred onion and ginger, the whole piece of brisket, and 5 quarts of fresh water. Bring the pot to a boil, then immediately reduce the heat to a very low simmer. Do not let the broth come to a rolling boil, as this will emulsify the fat and make your broth cloudy. A few bubbles breaking the surface is perfect. Skim off any foam that rises during the first 30 minutes.

After about 1.5 hours of simmering, carefully remove the brisket. It should be tender. Place it in a bowl of cold water for 10 minutes to prevent it from darkening, then drain and refrigerate until you're ready to serve. Add the spice pouch, rock sugar, fish sauce, and 1 tbsp of kosher salt to the simmering broth.

Let the broth continue to simmer gently, uncovered, for at least another 1.5 to 2 hours (for a total of at least 3 hours, but longer is better). The water level will reduce, concentrating the flavor. Taste the broth periodically in the last hour and adjust seasoning with more fish sauce or salt if needed. It should taste slightly over-seasoned on its own, as the noodles and meat will dilute it.

Remove the spice pouch, bones, and aromatics from the pot using a slotted spoon. Strain the entire pot of broth through a fine-mesh sieve lined with cheesecloth into a clean pot. This final strain ensures a perfectly clear broth. Skim any excess fat from the surface if desired. Keep the finished broth hot over low heat.

While the broth simmers, prepare your noodles according to package directions. Cook until just tender (al dente), then drain and rinse well with cold water to stop the cooking and prevent them from clumping. Prepare your garnish platter. Thinly slice the cooked brisket you reserved earlier.

Divide the cooked noodles among large soup bowls. Top with a few slices of the cooked brisket and a generous amount of the paper-thin raw beef. To serve, bring the broth to a rolling boil and immediately ladle it over the noodles and meat in each bowl. The piping hot broth will cook the raw beef slices instantly. Serve immediately with the platter of fresh garnishes, Hoisin, and Sriracha on the side for everyone to customize their own bowl.