Pho is Vietnam’s national dish, a fragrant and deeply savory noodle soup.³ The broth is the star, slow-simmered with charred ginger, onions, and classic spices like star anise and cinnamon.

Ingredients

Instructions

1. Prepare the Broth Base: Rinse the beef bones thoroughly. Place them in a large stockpot and cover with cold water. Bring to a boil for 5-10 minutes, then drain and rinse the bones to remove impurities. Return the clean bones to the pot.
2. Char and Toast: Grill or broil the onion halves and ginger slices until the outer edges are charred. Toast the star anise, cinnamon, and cardamom in a dry skillet until fragrant. Add the charred vegetables and toasted spices to the stockpot.
3. Simmer the Broth: Add 12-14 cups of fresh water to the pot. Bring to a simmer, skim any foam, and reduce the heat to low. Add fish sauce and sugar. Simmer, partially covered, for 4-6 hours (the longer, the better).
4. Strain: Strain the broth through a fine-mesh sieve, discarding the solids. Taste and adjust seasoning (add more fish sauce for savory/saltiness or sugar for balance).
5. Assemble: Cook the rice noodles according to package directions and drain. Place a serving of noodles in a bowl. Lay the ultra-thin slices of raw beef over the noodles. Ladle the piping hot broth over the beef (the heat will cook it instantly). Serve immediately with a plate of fresh garnishes.