Name: Vietnamese Pho Bo
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 5 lbs beef bones (knuckle and marrow); 2 lbs beef brisket or chuck; 2 onions, halved and charred; 4 inches ginger, halved and charred; 3 star anise pods; 3 cinnamon sticks; 4 cloves; 1 tbsp coriander seeds; 2 tbsp fish sauce; 1 tbsp rock sugar; Rice noodles (banh pho); Thinly sliced raw beef (sirloin); Bean sprouts, Thai basil, lime, jalapeno, hoisin, sriracha

A crystal-clear beef broth that took 12 hours to make, poured over rice noodles with rare beef and fresh herbs.

The Cultural Story

Pho originated in northern Vietnam in the early 1900s, influenced by both Chinese and French cooking. The French brought beef bones (the Vietnamese did not traditionally eat much beef), and the Chinese brought rice noodles. Pho emerged from street vendors in Hanoi who carried their entire kitchen on shoulder poles. The broth is everything — it should be clear, fragrant with star anise and cinnamon, and rich from hours of simmering.

Ingredients

5 lbs beef bones (knuckle and marrow)
2 lbs beef brisket or chuck
2 onions, halved and charred
4 inches ginger, halved and charred
3 star anise pods
3 cinnamon sticks
4 cloves
1 tbsp coriander seeds
2 tbsp fish sauce
1 tbsp rock sugar
Rice noodles (banh pho)
Thinly sliced raw beef (sirloin)
Bean sprouts, Thai basil, lime, jalapeno, hoisin, sriracha

Instructions

1Blanch beef bones in boiling water for 10 minutes. Drain, scrub, and start with fresh water. This is critical for a clear broth.
2Char onions and ginger over open flame or under broiler until blackened. Add to the pot with bones and brisket.
3Toast star anise, cinnamon, cloves, and coriander in a dry pan until fragrant. Add to broth.
4Simmer for 10-12 hours on the lowest possible heat. Never let it boil — boiling makes it cloudy. Skim fat and impurities frequently.
5Strain broth through cheesecloth. Season with fish sauce and rock sugar. It should be clear and deeply aromatic.
6Cook rice noodles. Place in bowls with sliced brisket and raw beef. Pour boiling broth over — the raw beef will cook instantly. Serve with a plate of herbs, sprouts, lime, and chili.

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