Learn to Make Phenomenal Pho Bo Soup

Step 1

Gather the ingredients for the bones and brisket. The Spruce / Julia Estrada Place the bones and brisket in a large stock pot. Fill the pot with enough cool water to cover the bones and add the salt and vinegar. The acidity of the vinegar starts the process of drawing nutrients from the bones before you even start cooking. Place in refrigerator, and soak for 1 to 2 hours. The Spruce / Julia Estrada Drain and rinse the meat and bones of the salt and vinegar. Return the bones and brisket to the pot. The Spruce / Julia Estrada Pour enough water to cover the bones and brisket again. Cover, bring to a boil and cook at a rapid simmer for 10 minutes. At this point, a lot of foam and impurities should have risen to the top (if not, cook for another 5 to 10 minutes until it does). The Spruce / Julia Estrada Drain, rinse the bones and brisket, and return them to the pot again. Similar to the previous step, this is done to further remove impurities from the meat and bones to yield a clearer broth. The Spruce / Julia Estrada

Step 2

Gather the ingredients for the broth. The Spruce / Julia Estrada Add 2 gallons of fresh, cool water, rock sugar, and salt to the stockpot with the bones and brisket and bring to a boil over high heat. Immediately, reduce the heat to a very low simmer and leave uncovered. In the beginning, a lot of foam and many impurities will float to the top; skim those out regularly. The Spruce / Julia Estrada Meanwhile, broil the ginger pieces and onions in an oven set to broil, so the skins starts to blacken. (Alternatively, cook over a gas flame until blackened.) The Spruce / Julia Estrada Rinse under running water to cool and peel the black skin off to release their fragrance. Add to the stockpot with the bones and brisket. The Spruce / Julia Estrada After the broth has cooked for 1 hour, check to see if the brisket is fully cooked through. If so, remove it from the stockpot and store it in cool water to keep it moist and prevent it from darkening. The Spruce / Julia Estrada After another hour has passed, heat a sauté pan over high heat. Toast the star anise, cloves, black cardamom, cinnamon stick, coriander seeds, and fennel seeds until just fragrant (1 to 2 minutes). Be careful not to burn them. The Spruce / Julia Estrada Secure them in a sachet or tea bag and add them to the center of the stock pot. The Spruce / Julia Estrada Simmer uncovered for 1 hour. After the broth has cooked for 3 hours total, season it with the fish sauce. Taste the broth and adjust seasoning, as necessary. The Spruce / Julia Estrada Simmer for another hour to let the new seasonings work their way into the broth. After 4 hours of broth making, once the taste is right, bring it up to a boil. The Spruce / Julia Estrada

Step 3

Gather the ingredients for the bowls. The Spruce / Julia Estrada Take the brisket out of its cool water storage and thinly slice against the grain. The Spruce / Julia Estrada Divide the prepared noodles among the four bowls, top with cooked brisket, raw filet mignon, red onion, green onion, and cilantro. The Spruce / Julia Estrada Ladle the boiling stock over each bowl, pouring over the raw meat first so it cooks right away. There should be enough stock to cover the beef in each bowl. The Spruce / Julia Estrada

Step 4

Gather the ingredients for serving. The Spruce / Julia Estrada Place Thai basil, culantro, beansprouts, and chili slices on a large serving plate for everyone to draw from and add to their bowls. Thai basil leaves should be plucked from their stems and torn in half to release their flavor. The Spruce / Julia Estrada Serve everyone a slice of lime to squeeze into their phở and a small bowl of hoisin and chili sauce to dip their meat in. Phở should be eaten immediately after serving before the noodles get a chance to bloat up. The Spruce / Julia Estrada