The BEST Vietnamese PHO Recipe

Wash the meat, including 2 pieces of tendon and 1 big hunk of brisket.

Add 3 pounds of beef rib bones and 4 pounds of beef bones to a pot.

Boil for 20 minutes, then rinse the pot.

Add 20 liters of water to the pot along with the washed meat.

Add 3 big onions and 1 clump of rock sugar to the pot.

Toast 1/2 cup of coriander and 3 star anise in a frying pan until fragrant.

After boiling, reduce heat to medium-low and let simmer for 12 hours.

After 6-7 hours, remove the brisket and refrigerate it to cool down.

After 12 hours, drain the broth and remove any fat on top.

Thinly slice the brisket after it cools down.

Prepare toppings: raw ribeye, bean sprouts, basil, lime, cilantro, and green onion.

Boil the broth and add meatballs to cook them.

Prepare fresh rice noodles by boiling for 5 seconds.

Assemble the pho with noodles, sliced brisket, meatballs, and toppings.

Equipment Needed

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