The BEST Vietnamese PHO recipe - MUST WATCH! Step-by-step

Blanch the bones in boiling water for 10-15 minutes to remove impurities.

Char 2 whole yellow onions and 2 pieces of unpeeled ginger over the stove until smoky.

Transfer the blanched bones to a large pot with 1.5 gallons of boiling water.

Add the charred onions and ginger to the pot.

Heat 10 cloves, 2 cardamoms, 1 stick of cinnamon, 2 tablespoons of fennel seeds, and 20 pieces of star anise on low to medium heat, then transfer to a cloth packet.

Slice 1 pound of honeycomb tripe into thin pieces.

Cut 1 daikon into quarter-inch pieces and add to the broth.

Simmer the broth for about 5 hours, adding the seasoning packet after 3 hours.

Pour in 1/4 cup of fish sauce, 2 tablespoons of salt, and 5 tablespoons of sugar to the broth.

Strain the broth after 5 hours of simmering.

Separate the beef bones, neck bones, and beef brisket from the broth.

In a separate pot, cook beef balls and honeycomb tripe in 2 quarts of broth for 15 minutes.

Add 1 pound of deveined shrimp to the broth and cook for 1 minute.

Bring 5 quarts of water to a rolling boil and cook 3 pounds of fresh rice noodles for 10-15 seconds, then strain.

Chop up 1 bunch of fresh cilantro, 1 pound of bean sprouts, 1 bunch of fresh sweet basil, 2 jalapenos, and quarter 2 limes for serving.

Equipment Needed

Allergens