Vietnamese Beef Brisket Pho

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Prep Time 30

Cook Time 10

Total Time 10 30

Servings

Calories 587

Ingredients

3 lbs. beef rib bones
4 lbs. beef bones any
1 beef brisket about 12 lbs.
2 pieces beef tendon
3 oz. rock sugar
20 liters of water
3 Tbsp. salt
1 cinnamon stick
3 star anise
7 cloves
1 dried tangerine peel cut into slices
½ cup coriander seeds
10 g white pepper
3 black cardamom
1 Tbsp. cumin seeds
4 inches of ginger
2 medium onions
Optional: 3 shallots

For the final product:

1 lb. boneless beef steak sirloin steak, round eye, or London broil
1 bunch bean sprouts
1 bunch basil
1 bunch fresh coriander
2 lbs. Pho rice noodles
1 Lime for serving
1 Bird’s eye chili optional
6 Spring onions
Hoisin sauce and sriracha optional

Instructions

In a large pot, boil the beef bones, tendons, and beef brisket in hot water for 20 minutes. Drain and rinse each piece of meat and place it back in the pot.
Bring the bones and the meat to a boil in about 20 liters of water with rock sugar, and salt. Lower the heat to medium-low and let simmer for 3 hours.
Meanwhile, char the ginger, onions, and shallots on the stovetop or bake them in the oven for 15 minutes at 375°F. Then bash the ginger and peel and halve the onions. Add ONLY GINGER to the broth.
After 3 hours, remove the beef brisket from the broth, soak it in cool water for 10 minutes and store it in the fridge, wrapped, for later.
Simmer the broth for another 5 hours.
Toast the spices and place in a tea strainer, then place in the broth. Add spices and charred onion and shallots, and simmer for another 1.5 to 2 hours.
Remove all ingredients from the broth, but save some fat to add later.
Strain the broth to get a clear and smooth texture. Keep it on a low simmer as you prep the bowls for serving.
Thinly slice the raw boneless beef steak and the beef brisket.
Wash and prepare the herbs. Roughly chop the coriander and basil, slice the chili and spring onions, and cut the lime into wedges.
Submerge serving bowls in hot water and place some Pho noodles in each.
Top with thin beef slices (both raw steak and beef brisket) and cover with broth. Finish with basil, coriander, bean sprouts, spring onions, chili, optional sriracha and hoisin sauce, and lime wedges on the side for spritzing.

Nutrition