Step 1

Clean the brisket, beef neck bones, and beef tendon under cold running water for 10 minutes.

Step 2

In a large pot, fill it with 12 cups of filtered water. Add 3 tbsp., of Kosher salt

Step 3

Bring the pot to a simmer

Step 4

Add the brisket, beef neck bones, beef tripe, and beef tendon.

Step 5

Bring it back up to simmer and continue to cook for 10 minutes.

Step 6

Skim any foam that surfaces.

Step 7

Take the pot off the heat. Remove the bones and meat.

Step 8

Rinse the bones and meat under cold running water for 5 minutes.

Step 9

Strain the stock from the pot through a fine-mesh strainer.

Step 10

Save the beef stock.

Step 11

Roast the aromatics by setting your oven on broil (low, preheated for 5 minutes).

Step 12

Slice ginger into 1” chunks, do not peel

Step 13

Slice onion into 1 “ chunks do not peel

Step 14

Separate garlic cloves, do not peel

Step 15

Place all aromatics in the oven to broil for 10 minutes.

Step 16

Place all roasted aromatics into a large stockpot

Step 17

Toast the spices in a small saucepan, place the cinnamon stick, star anise, clove, and fennel seeds

Step 18

Heat the saucepan over low heat for 3-4 minutes, continually moving the pan to prevent the spices from burning

Step 19

Add spices into a large stockpot with parboiled beef neck bones, beef brisket, and beef tendons.

Step 20

Add the 12 cups of beef stock along with the parboiled beef neck bones and beef brisket.

Step 21

Add 4 cups of beef bone broth (or water).

Step 22

Add 2 tbsp. of Kosher Salt and 1 tbsp. of Organic Sugar.

Step 23

Once the pot comes to a simmer, bring the heat down to a low-medium.

Step 24

Continue to simmer the pot for 6 hours, skimming frequently (every 15 minutes) to ensure a crystal clear broth; with a minimum of 7 hours total

Step 25

At the [4th hour mark], remove your beef tendons and beef brisket from the broth. Rinse the tendon and brisket under cold running water for 5 minutes. Set aside on a cooling rack to cool for 3 hours

Step 26

As you approach the [6th and last hour], add the beef tripe to the broth; season the pot with 4 tbsp of Son Fish Sauce, 2 tbsp. of Kosher Salt and 2 tbsp. of Organic Sugar; prepare the noodles, and also herbs for the table so you have everything ready.

Step 27

At the [7th hour] Add the beef balls. And remove the beef tripe from the broth. Rinse the beef tripe under cold running water for 5 minutes. Set aside on a cooling rack to cool for 3 hours.

Step 28

Continue to skim the broth to remove any impurities (grey foam and grease) that have surfaced by skimming.

Step 29

Continue to simmer the broth for an additional 30 minutes.

Step 30

Turn the heat to low, to keep the soup hot.

Step 31

Slice the tendons 1/8" thick on its bias, with a sharp knife.

Step 32

Slice the beef tripe 1/8" thick on its bias, with a sharp knife.

Step 33

Slice the beef brisket 1/8" against the grain, with a sharp knife.

Step 34

Slice the beef balls into halves or quarters. (optional)

Step 35

In a medium-size pot filled 75% with water and bring to a boil.

Step 36

Add the fresh pho noodles and blanch for 5-7 seconds in the boiling water.

Step 37

Remove the noodles from the pot with a strainer or colander.

Step 38

Immediately assemble pho noodles into your bowls. The longer the noodle sits, the stickier it will be.

Step 39

In a large soup bowl, first, start with 4 oz. of blanched pho noodles in the bowl

Step 40

Garnish the bowl with sliced beef tendon, brisket, tripe, and beef balls.

Step 41

Ladle hot beef broth (10 oz.) into the bowl

Step 42

Garnish the bowl with sliced yellow onions, scallions, cilantro, and Thai basil.

Step 43

Serve immediately with Tiger Sa Tế, Son Fish Sauce, Hoisin and Sriracha as table condiments.