Vietnamese Pho Broth

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Blanch the beef bones, oxtail, and leg bones in hot water, simmering for 5–10 minutes, then drain and rinse thoroughly with cold water.
   ▶ ≈0:00
2. 2
   Return the cleaned bones to the pot and cover with cold water, then bring to a boil.
   ▶ ≈0:25
3. 3
   While the broth heats, char the onion and ginger over the flame until blackened, then scrape off the charred skin. Lightly crush the ginger to release its aroma.
   ▶ ≈0:32
4. 4
   As the broth comes to a boil, skim off any impurities that rise to the surface. Add salt, then add the charred onion and ginger to the broth.
   ▶ ≈0:38
5. 5
   Toast the coriander and fennel seeds in a pan until fragrant, then remove. Toast the cinnamon sticks, star anise, and black cardamom until aromatic.
   ▶ ≈0:44
6. 6
   Place all the toasted spices in a spice sachet and add to the broth for the last 60–90 minutes of cooking.
   ▶ ≈0:57
7. 7
   After 5–6 hours, remove the marrow bones. Remove the leg bones earlier if needed. Take out the brisket. Strain the broth through fine cheesecloth to clarify.
   ▶ ≈0:57
8. 8
   Cool the brisket overnight, then slice thinly. Prepare raw beef sirloin, sliced thin for serving raw.
   ▶ ≈1:10
9. 9
   Reheat the broth to a boil and season with fish sauce and sugar to taste.
   ▶ ≈1:10
10. 10
    Arrange rice noodles in bowls, top with sliced cooked and raw beef, then pour the boiling broth over everything.
    ▶ ≈1:19
11. 11
    Garnish with scallions, cilantro, lime juice, and pickled garlic with chilies before serving.
    ▶ ≈1:19