📝 About This Recipe
This recipe honors the historic intersection of French culinary technique and Vietnamese soul, tracing the roots of Pho back to the French 'Pot-au-Feu'. By utilizing the classic French method of clarifying a rich beef marrow broth and infusing it with the charred aromatics of Hanoi, we create a soup that is both rustic and refined. This is a slow-simmered masterpiece featuring silky rice noodles and tender beef, representing the ultimate fusion of East and West.
🥗 Ingredients
The Broth Base
- 4 lbs Beef Marrow and Knuckle Bones (soaked in salt water for 1 hour to remove impurities)
- 1.5 lbs Beef Brisket (whole piece)
- 2 large Yellow Onions (halved, unpeeled)
- 4 inch piece Fresh Ginger (sliced lengthwise)
- 6 quarts Water (cold, filtered)
The Aromatics (Le Bouquet Garni)
- 6 whole Star Anise (toasted)
- 2 sticks Cinnamon Stick (3-inch sticks, toasted)
- 2 pods Black Cardamom (cracked open)
- 4 whole Cloves
- 1 tablespoon Coriander Seeds (toasted)
Seasoning & Assembly
- 1/4 cup Fish Sauce (Nước Mắm) (premium quality)
- 1 ounce Yellow Rock Sugar (or 2 tbsp granulated sugar)
- 1 lb Dried Rice Sticks (Pho Noodles) (medium width)
- 1/2 lb Beef Eye of Round (thinly sliced against the grain while partially frozen)
Fresh Garnishes
- 2 cups Bean Sprouts (fresh and crisp)
- 1 bunch Thai Basil
- 3 stalks Scallions (thinly sliced)
- 2 pieces Lime (cut into wedges)
- 2-3 pieces Bird's Eye Chilies (sliced)
👨🍳 Instructions
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1
Place beef bones in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes to release 'scum' and impurities. Drain the water and scrub the bones clean under cold running water.
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2
Char the onions and ginger. Place them directly over a gas flame or under a broiler until the skins are blackened and the flesh is fragrant and softened. Peel away the burnt skin and rinse slightly.
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3
Return the cleaned bones to the pot along with the brisket. Add 6 quarts of fresh cold water. Bring to a boil, then immediately reduce to a very low simmer.
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4
Skim any foam that rises to the surface frequently for the first hour. This French 'depouillage' technique ensures a crystal-clear broth.
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5
Add the charred onion, ginger, and rock sugar. Simmer gently, uncovered, for 3 hours. Ensure the liquid barely ripples; a hard boil will make the broth cloudy.
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6
Remove the brisket after 3 hours (or when tender). Submerge it in a bowl of cold water for 10 minutes to prevent darkening, then wrap and refrigerate for easier slicing later.
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7
In a dry skillet, toast the star anise, cinnamon, cardamom, cloves, and coriander seeds over medium heat until fragrant (about 3 minutes). Place them in a spice bag or cheesecloth.
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8
Add the spice bag to the broth and continue to simmer for another 3 to 4 hours. The total simmering time should be at least 6-8 hours for deep bone marrow extraction.
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9
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids. Stir in the fish sauce and adjust salt to taste.
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10
Prepare the rice noodles by soaking them in cold water for 30 minutes, then blanching them in boiling water for 10-20 seconds until soft but chewy. Divide into 6 large bowls.
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11
Thinly slice the chilled brisket and the raw eye of round. Arrange the meats over the noodles in each bowl.
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12
Bring the broth back to a rolling boil. Ladle the scorching hot broth over the meat and noodles; the heat of the broth will perfectly cook the raw beef slices instantly.
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13
Top with sliced scallions and serve immediately with the platter of fresh herbs, sprouts, lime, and chilies on the side.
💡 Chef's Tips
For the clearest broth, never let the water reach a rolling boil after the initial cleaning phase; a gentle smile of a simmer is all you need. Freezing your raw beef for 30-45 minutes makes it significantly easier to achieve those paper-thin, professional slices. If the broth tastes flat, add a pinch more rock sugar and fish sauce; the balance of sweet and salty is the hallmark of a great Pho. Always rinse your rice noodles thoroughly after blanching to remove excess starch, which prevents the broth from becoming gummy.
🍽️ Serving Suggestions
Pair with a crisp, off-dry Riesling or a French Gewürztraminer to cut through the richness of the beef marrow. Serve with a side of 'Quay' (Vietnamese fried dough sticks) to dip into the broth, much like dipping bread into a French stew. Offer a small dish of Hoisin mixed with Sriracha for dipping the meat pieces. A hot jasmine tea served after the meal helps cleanse the palate of the aromatic oils.