Step 1

If you use tripes that hasn't been cleaned, you can follow this how to clean beef tripe

Step 2

It is important to blanch the meat and bones to get a clear light broth. Fill a big pot with water, bring it to a boil. Add the bones, brisket, and trips. Let them boil for 5 minutes over medium heat. Skim off any scums that arise. Remove from the heat, discard the water and rinse off the bones, meat, and tripes.

Step 3

If you plan to make this recipe on the stove, place ginger and onions on a lightly oiled baking sheet. Brush some oil on the onion and ginger as well. Turn the broiler on high and broil for 15 minutes. This will char them a bit and that's okay. Alternatively, you can do this on a dry pan or over an open flame on the stove. They get more charred when you do it on open flame so be sure to scrape off those burned part so your broth won't turn dark

Step 4

Next, toast the spices on a dry pan over medium heat for 2-3 minutes until aromatics. Transfer them to a stock mesh bag

Step 5

If you plan to make this with Instant pot, press "saute" on instant pot. When it says "hot", place the cut-side of the onion in the pot without any oil. Add the ginger slices too. Let them char until golden brown. Remove from the pot. Add the spices into the pot and let them toast inside the pot for 2-3 minutes until aromatic. Transfer them to a stock mesh bag

Step 6

Put the bones, meat, tripe, onion, ginger slices, and spice mesh bag back into the inner pot of Instant pot. Pour water until you cover them. Take care not to go over the max line though

Step 7

Add seasonings and roughly stir to mix. Close the lid. Turn the steam release valve to seal. Set the function to "pressure cooker" and make sure it's on "high pressure". Set the timer to 50 minutes. When the timer is done, carefully do a quick release and unlock the cover when the steam valve has collapsed

Step 8

Remove the meat, bones, and tripe to a plate and keep them covered with a foil. Remove the spice mesh bag and strain the broth into another clean large pot. Discard the solid. Have a taste on the broth and adjust the seasoning to your preference

Step 9

Put the bones, meat, onion, ginger slices, and spice mesh bag into a heavy-bottom large pot. Pour water until you cover them. Add seasonings and roughly stir to mix. Bring the water to a boil and then lower the heat to simmer. Partially cover with a lid and let it simmer for 3-4 hours until the meat are tender. 1 hour before the end of cooking, add the tripe and cook for 1 hour until it's tender

Step 10

Remove the meat, bones, and tripe to a plate and keep them covered with a foil. Remove the spice mesh bag and strain the broth into another clean large pot. Discard the solid. Have a taste on the broth and adjust the seasoning to your preference

Step 11

Keep the broth warm if you plan to serve it soon. Add the beef balls to heat them up just before serving. The beef balls are usually already cooked and just need to be heat up

Step 12

Freeze the beef in the fridge for 15 minutes and this will help you to be able to slice them very thinly against the grain with a sharp knife

Step 13

Thinly slice onion and soak in cold ice water. This helps to crisp them up and to get rid of the pungent taste of onion that some people don't like

Step 14

Slice the brisket against the grain with a sharp knife. Cut the tripe on the bias (at an angle). There will be tendon attached to the bone marrow. Simply pull the tendon from the bones and discard the bones. You can serve the tendons with the noodles

Step 15

If using dried pho noodles, cook according to the instruction on the package. If you are using fresh rice noodles, then it takes only 30 seconds or so to heat up. Do not overcook the fresh noodles

Step 16

If you want the beef steak to be rare, then you don't need to cook it. I like them rare or medium-rare. For medium-rare, I will portion out about 2 cups of broth into a saucepan and bring it to a simmer. Add the thinly sliced beef steak and cook for just 4-5 seconds so they are still pink. If you want it well done, just cook until it lose the pink. You don't want to cook this straight in the big pot of broth because it will make your clear broth turns brown because of the blood from the meat

Step 17

Portion noodles, brisket, tendon, tripe, and beef balls into individual serving bowls. Laddle the hot soup over. Add the rare or medium-rare beef steak slices. Garnish with chopped green onion, onion slices

Step 18

Serve with fresh bean sprouts, basil, culantro leaves, lime and jalapeno peppers on the side. You can also eat it with Hoisin sauce and Sriracha chili sauce.

Step 19

I learned from a friend that for Hanoi version of pho noodle soup, it is usually served with only green onion and slices of white parts of the green onion.