The Most Comforting Bowl of Phở Tái You’ll Ever Make - Secrets to Making the BEST Pho Broth

Wash your hands.

Par boil 4 lbs of beef knuckles and marrow bones in a big pot of water for 10 to 15 minutes to remove impurities.

Drain the bones and scrub them thoroughly to remove any debris.

Set the beef bones aside and wash the pot.

Char a halved onion and a 2-inch nub of ginger in a dry pan on medium-high heat for 4 to 5 minutes, cut side down, or over an open flame if possible.

Peel and cut a medium-sized daikon (optional) for sweetness in the broth.

Toast 1 dried cinnamon stick, 1 cardamom pod, 3 star anise, 1 tablespoon fennel seeds, 1 tablespoon coriander seeds, and 1/2 teaspoon dried cloves in a different dry pan on medium-high heat for 2 to 3 minutes until fragrant.

Place the toasted spices in a spice bag or stainless steel mesh ball.

To a pot with 8 quarts of water, add the par-boiled beef bones, charred onion and ginger, daikon, and toasted spices.

Bring to a rolling boil and skim off any impurities that rise to the top.

Cover the pot, reduce the heat to low, and let simmer for 1.5 to 2 hours, skimming impurities occasionally.

Remove the charred aromatics and spice bag at the 1.5 hour mark to avoid overpowering the broth.

Let the broth simmer overnight or for at least 6 hours, ensuring it never comes back to a boil.

Thinly slice your beef (eye of round recommended) after partially freezing it for easier slicing.

Prep herbs and veggies: rinse bean sprouts, Thai basil, and cilantro; cut white onion in half and slice thinly against the grain; soak onion in cold water for 5 minutes to reduce bite if desired; chop green onions and cilantro; slice jalapenos on a slight bias; cut limes into wedges.

Plate bean sprouts, Thai basil, cilantro, lime wedges, and jalapenos for serving.

After simmering for about 8 hours, remove everything from the pot, saving the bones and daikon if desired.

Filter the broth through a fine mesh strainer to remove lingering particles.

Season the broth with a nub of rock sugar, 4 tablespoons of fish sauce, and 2 tablespoons of MSG, adjusting to taste.

Cook the rice noodles according to package instructions.

Equipment Needed

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