Pho

Looking for adjustments, hard to make it Peaty without ruining the flavor.

• ⏲️ Prep time: 30 min
• 🍳 Cook time: 10 hours
• 🍽️ Servings: 6-8

Ingredients

Pho Broth

• 5 lb beef bones (joint or marrow bones)
• 2 lb stewing beef (brisket or chuck)
• 2 lb oxtail
• 1 large piece fresh ginger (about 4 inches)
• 1 large onion
• 1 small daikon, peeled and chopped
• 1 Ceylon cinnamon stick
• 5 green cardamom pods
• 2 star anise
• 1 tbsp coriander seeds
• 1 black cardamom pod
• 2 tbsp salt
• 1 tbsp rock sugar (or granulated sugar)
• 1 tbsp beef stock powder (e.g., Dasida, optional)
• 2 tbsp fish sauce

Pho Bowl

• 1 lb dry rice noodles (small or medium, Erawan brand preferred)
• 2 cups bean sprouts
• 1/2 lb raw beef slices (e.g., rib eye or sirloin, thinly sliced)
• Asian-style beef meatballs (optional, frozen or fresh)
• Lime wedges (optional)
• 1/2 white or yellow onion, thinly sliced (soaked in cold water)
• Fresh herbs (green onions, cilantro, Thai basil, or sawtooth coriander, to taste)
• Hoisin sauce and/or sriracha (optional, for serving)

Directions

1. Prepare Broth: Rinse beef bones, stewing beef, and oxtail. Place in a large pot, cover with water, and bring to a boil for 5 minutes to blanch (optional, to remove impurities). Drain, rinse, and return to the pot.
2. Add 20 cups water, ginger (smashed), onion (halved and charred), daikon, cinnamon, green cardamom, star anise, coriander seeds, black cardamom, salt, rock sugar, beef stock powder (if using), and fish sauce.
3. Simmer on low heat for 8-10 hours, skimming foam occasionally, until broth is rich and fragrant. Strain broth, discard solids, and keep warm.
4. Prepare Noodles and Bowl Ingredients: Soak rice noodles in room-temperature water for 20-30 minutes (small) or up to 1 hour (medium) until opaque and pliable. Drain.
5. Thinly slice raw beef (partially frozen for easier slicing) and soak onion slices in cold water to reduce pungency.
6. Assemble Pho: Divide noodles, bean sprouts, raw beef slices, and meatballs (if using) among bowls. Ladle hot broth over to cook beef. Top with herbs, onion, and lime wedges.
7. Serve with hoisin sauce and sriracha on the side (optional).