Beef Pho
Rice Noodles, Brisket, Beef Meatballs, Onions, Scallions, Cilantro, Bean Sprouts, Thai Basil, Jalapeños, Lime
Restaurateur Quyen Phan of Vinason | Seattle, WA
Adapted by StarChefs | November 2025 | Photo: Alexander Zeren
INGREDIENTS
Pho Broth:
Beef bones
Beef brisket
Charred onions
Charred ginger
Quartered shallots
Vietnamese spice blend
Rock sugar
Granulated sugar
Kosher salt
MSG
To Assemble and Serve:
Rice noodles
Eye of round beef
Beef meatball
Thinly sliced onions
Sliced scallions
Torn cilantro leaves
Bean sprouts
Torn Thai basil leaves
Lime wedges
Sliced jalapeños
METHOD
For the Pho Broth:
In a large stockpot over medium-high heat, combine bones and brisket. Cover with enough water to submerge. Bring to a boil and cook 30 minutes. Strain and discard liquid. Rinse bones and brisket. In a fresh stockpot over medium-high heat, combine bones and brisket. Cover with enough water to submerge. Bring to a boil and cook 45 minutes, skimming impurities from the surface to maintain clarity. Add desired amount charred onions and ginger. Bring to a simmer, then reduce heat and let cook 2 hours. Using a slotted spoon, remove and reserve brisket. Let simmer additional 22 hours. Add shallots and desired amount Vietnamese spice blend. Cook additional 2 hours. Season with sugars, salt, and MSG. Pass through a fine-mesh sieve. Return to clean stockpot over medium-high heat. Add enough water until mixture is approximately 55 gallons. Reduce heat and keep warm.
To Assemble and Serve:
In a pot of boiling water, blanch noodles until tender. Strain and transfer to serving bowls. Add slices of reserved Pho Broth brisket, thinly sliced eye of round beef, and beef meatballs. Ladle warm Pho Broth into serving bows to submerge all noodles and meat. Garnish with onions, scallions, and cilantro. Serve with side of bean sprouts, Thai basil, lime wedges, and jalapeños.
