📝 About This Recipe
Experience the deep, restorative power of traditional Vietnamese Pho, crafted without a single grain of added sugar. This recipe relies on the natural sweetness of charred onions, ginger, and toasted spices to create a complex, golden broth that warms the soul. By simmering marrow bones for hours, we achieve a rich umami profile that honors the authentic street food of Hanoi while catering to a sugar-conscious lifestyle.
🥗 Ingredients
The Broth Base
- 4 pounds Beef marrow and knuckle bones (rinsed well)
- 1 pound Beef brisket (whole piece)
- 2 large Yellow onions (halved, unpeeled)
- 4 inches Fresh ginger (sliced lengthwise)
- 6 quarts Water (filtered)
Aromatic Spices
- 8 whole Star anise (toasted)
- 2 whole Cinnamon stick (toasted)
- 1 tablespoon Coriander seeds (toasted)
- 2 whole Black cardamom pods (cracked and toasted)
- 4 whole Cloves (toasted)
- 1/2 cup Fish sauce (high quality, check label for no added sugar)
- 2 tablespoons Sea salt (adjust to taste)
Noodles and Beef
- 1 pound Dried rice sticks (Pho noodles) (medium width)
- 1/2 pound Beef eye of round or sirloin (sliced paper-thin against the grain)
Fresh Garnishes
- 1 bunch Thai basil (stems removed)
- 2 cups Bean sprouts (fresh and crunchy)
- 1/2 cup Cilantro (roughly chopped)
- 3 stalks Scallions (thinly sliced)
- 2-3 Bird's eye chilies (sliced into rounds)
- 2 Limes (cut into wedges)
👨🍳 Instructions
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1
Place the beef bones in a large stockpot and cover with cold water. Bring to a rolling boil for 10 minutes to release impurities. Drain the water and scrub the bones clean under cold running water.
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2
While bones boil, char the onions and ginger. Place them cut-side down on a baking sheet under the broiler or directly over a gas flame until the surfaces are blackened and fragrant. Peel off the burnt skin and rinse slightly.
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3
Clean the stockpot and return the blanched bones to it. Add 6 quarts of filtered water, the charred onions, ginger, and the whole brisket. Bring to a gentle simmer.
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4
Skim any foam or fat that rises to the surface during the first hour of simmering to ensure a crystal-clear broth.
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5
In a dry skillet over medium heat, toast the star anise, cinnamon, coriander seeds, cardamom, and cloves for 3-5 minutes until they release their aroma. Place them in a spice bag or cheesecloth.
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6
Add the spice bag to the broth after the first 2 hours of simmering. Also, remove the brisket once it is tender (about 1.5 to 2 hours), submerge it in cold water for 10 minutes to prevent darkening, then refrigerate for easier slicing later.
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7
Continue simmering the bones for at least 4 more hours (6-8 total). The liquid should reduce slightly, concentrating the flavors.
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8
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids. Stir in the fish sauce and sea salt. Taste; it should be slightly saltier than a finished soup as the noodles will dilute it.
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9
Prepare the rice noodles according to package instructions (usually soaking in hot water until soft), then drain and set aside.
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10
Thinly slice the chilled brisket and the raw eye of round. Arrange your garnish platter with basil, sprouts, chilies, and lime.
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11
To serve, divide the noodles among 6 large bowls. Top with slices of cooked brisket and raw beef. Bring the broth to a vigorous, rolling boil.
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12
Ladle the boiling broth over the meat and noodles; the heat of the broth will cook the raw beef instantly. Top with scallions and cilantro, and serve immediately with the garnish platter.
💡 Chef's Tips
For the clearest broth, never let the liquid reach a rolling boil after the initial blanching; a gentle 'smile' (lazy bubbles) is perfect. To slice the raw beef paper-thin, freeze the meat for 30-45 minutes before slicing. Always check your fish sauce label; many commercial brands contain sugar. Red Boat is a great sugar-free option. If you find the broth lacks sweetness without sugar, add one extra charred onion or a few pieces of dried daikon radish during the simmer. Don't skip the bone blanching step, as this is the secret to the professional, non-cloudy appearance of authentic Pho.
🍽️ Serving Suggestions
Serve with a side of hot Sriracha and hoisin sauce (look for sugar-free versions) for dipping the meat. Pair with a crisp, unsweetened iced jasmine tea to cleanse the palate between bites. Provide a small side dish of pickled garlic cloves for an extra acidic punch. A cold Vietnamese-style coffee made with unsweetened condensed milk or heavy cream and stevia makes a great post-meal treat.