Ingredients

2 large onions, halved

150g (5oz) ginger, sliced down the centre

10 star anise

4 cinnamon quills

4 cardamom pods

3 cloves (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)

Beansprouts, handful

Thai basil, 3 – 5 sprigs

Coriander/cilantro, 3 – 5 sprigs (or more basil)

Lime wedges (optional)

Finely sliced red chilli (optional)

Hoisin sauce (optional)

Sriracha (optional, 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. Cook until charred on one side, then turn and char the other side briefly. Remove and set aside.

Step 2: Toast the star anise, cinnamon quills, cardamom pods, cloves, and coriander seeds lightly 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 stock pot, cover with water, and bring to a boil. Boil for 5 minutes, then drain and rinse the bones and brisket again under running water.

Step 4: Wipe out the pot and return it to the stove. Bring 3.5 litres (3.75 quarts) of fresh water to a boil. Add the cleaned bones, brisket, charred onion and ginger, toasted spices, sugar, and salt. The water should just barely cover the ingredients.

Step 5: Cover the pot with a lid and simmer gently for 3 hours. Remove the brisket when it is tender, let it cool, then refrigerate for later use.

Step 6: Continue to simmer the broth uncovered for another 40 minutes to concentrate the flavors.

Step 7: Strain the broth into another pot, discarding the bones and spices. You should have about 2.5 litres (2.65 quarts) of rich broth; if you have more, reduce it further by simmering.

Step 8: Stir in the fish sauce and adjust salt and sugar to taste. The broth should be beefy, aromatic, savory, and slightly sweet.

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

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

Step 11: Ladle about 400ml (14 oz) of hot broth over the beef to cook the raw slices to medium rare.

Step 12: Serve immediately with beansprouts, Thai basil, coriander, lime wedges, sliced chilli, hoisin sauce, and sriracha on the side for guests to garnish as they like.

Tips & Variations

Char the onion and ginger thoroughly to add a smoky depth to the broth.

Use fresh herbs like Thai basil and coriander for authentic flavor and freshness.

Adjust the spiciness by adding more or less sliced red chili or sriracha sauce.

For a vegetarian version, substitute beef with mushroom broth and add tofu and vegetables instead of meat.

If you can’t find marrow bones, use other beef bones with some fat to enrich the broth.

Storage

Store leftover broth and brisket separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove before serving. Cooked beef slices can be reheated briefly in the hot broth. Prepare fresh noodles and toppings when ready to serve for best texture and flavor.

FAQs

Can I use pre-made broth instead of making my own?

While pre-made broth can save time, homemade broth provides a richer, more authentic flavor. If using store-bought broth, enhance it with toasted spices and charred onion and ginger to mimic traditional pho broth.

What type of noodles are best for pho?

Traditional pho uses dried or fresh flat rice noodles often labeled as rice sticks or banh pho. Choose thin or medium widths based on your preference, and always cook them just before serving to avoid sogginess.