The BEST Vietnamese Pho Recipe

Boil a big pot of water.

Add 2 kilograms of brisket and 2 kilograms of beef bones to the boiling water.

Add 2 beef tendons and 4 kilograms of water to the pot.

Boil for 20 minutes.

Rinse 10 liters of water and add it back to the pot.

Char 3 onions, 1 ginger, and 2 shallots on an open flame until they have a nice char.

Add the charred onions, ginger, and shallots to the pot.

Add 1 cup of dry shrimp to the mix.

Add 1 medium clump of rock sugar to the pot.

Add 1 cup of fish sauce and 2 tablespoons of salt to the pot.

Reduce heat to medium-low and simmer for about 6 hours.

After 2 hours, remove the brisket from the pot.

Skim off any foam that forms on the surface after 30 minutes of boiling.

Toast 1 cup of coriander seeds, 1 stick of cinnamon, 2 black cardamom, 10 star anise, 8 cloves, and 1 tablespoon of fennel seeds in a pan until toasty.

Add the toasted spices to the broth and let them soak for about 20 minutes.

Filter the broth to remove solids and skim off the layer of fat on top.

Slice the brisket thinly after removing it from the pot.

Soak rice noodles in boiling water for about 15 seconds.

Layer the sliced brisket, thinly sliced raw beef, and raw onions on top of the noodles.

Add 3 Vietnamese-style meatballs to the bowl.

Garnish with green onions and cilantro.

Serve with bean sprouts, lime, hoisin sauce, and sriracha.

Equipment Needed

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