Beef Brisket Pho / Phở Bò Chín
Pho is a culinary symphony that encapsulates Vietnam's essence. This beef brisket pho recipe represents all of Vietnam's rich history, all in one bowl!
- Prep time
- 1 hr
- Cook time
- 5 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 quart water
- 4 lbs lbs beef bones
- 4 lbs brisket
- 1 yellow onion
- 2 inch knob ginger
- 1 medium daikon
- 4 tbsp fish sauce
- 2 tbsp MSG
- 1 inch nub rock sugar
- 4 dried cloves
- 3 dried star anise
- 1 dried cardamom pod
- 1 dried cinnamon stick
- 1 tbsp dried coriander seeds
- 1 tbsp dried fennel seeds
- Beansprouts
- Green Onions
- Cilantro
- Thai basil
- Jalapeno
- Lime
Instructions
- 1
Prep:
- 2
Parboil beef bones and brisket for 10 minutes. Thoroughly rinse and scrub under cold water
- 3
Char whole onion, a knob of ginger under an open flame, a broiler on high, or a dry pan on the stovetop. Then peel and chop daikon
- 4
Toast pho spices until fragrant, then add to a spice bag
- 5
Thinly slice white onions and submerge them in cold water to remove the bite. Chop up cilantro, green onions, jalapenos, and lime
- 6
Broth:
- 7
To a clean pot of water, add cleaned beef bones and brisket. Add charred aromatics, daikon, and toasted spices
- 8
Bring up to a rolling boil, skim off any impurities, and reduce heat to simmer on low for 1.5-2 hours
- 9
Remove aromatics and daikon and let that simmer for another hour or until the brisket is tender. Remove brisket to cool down before slicing. Let the beef bones simmer for another 2+ hours
- 10
Season broth to taste with rock sugar, MSG, fish sauce, and salt
- 11
Serve:
- 12
Cook rice noodles to the desired doneness
- 13
Assemble the bowl by adding noodles and sliced brisket. Ladle in broth and garnish with green onions, cilantro, and white onions. Serve with beansprouts, Thai basil, jalapenos and limes