Vietnamese Pho with Brisket Recipe

Vietnamese · Soup · 210 min total

A deeply aromatic beef noodle soup featuring tender brisket, rich broth, and fresh herbs. This home-cook version simmers the broth for deep flavor without being overly complex.

Ingredients

• 2 lbs beef brisket, trimmed
• 2 large onions, halved
• 4-inch piece ginger, sliced lengthwise
• 6 star anise
• 4 cloves
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 tablespoon salt
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 10 cups water
• 1 lb flat rice noodles (bánh phở)
• Bean sprouts, for serving
• Fresh Thai basil, for serving
• Fresh mint, for serving
• Lime wedges, for serving
• Hoisin sauce, for serving
• Sriracha, for serving

Instructions

1. Char the onions and ginger: Place onion halves and ginger slices on a baking sheet under the broiler, turning occasionally, until charred (about 10 minutes). Alternatively, char directly over a gas flame.
2. Toast spices: In a dry skillet over medium heat, toast star anise, cloves, cinnamon stick, and coriander seeds until fragrant (about 2 minutes). Set aside.
3. Parboil brisket: Place brisket in a large pot and cover with cold water. Bring to a boil and cook for 5 minutes to remove impurities. Drain and rinse brisket under cold water. Clean the pot.
4. Simmer broth: Return brisket to the clean pot. Add charred onions, ginger, toasted spices, salt, fish sauce, sugar, and 10 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, for 2.5 to 3 hours until brisket is tender. Skim any foam or fat occasionally.
5. Remove brisket: When brisket is fork-tender, transfer to a bowl and let cool slightly. Strain the broth through a fine-mesh sieve into another pot; discard solids. Taste and adjust seasoning with more fish sauce or salt if needed. Keep broth hot.
6. Slice brisket: Once brisket is cool enough to handle, slice thinly against the grain.
7. Prepare noodles: Cook rice noodles according to package directions until tender. Drain and divide among serving bowls.
8. Assemble bowls: Top noodles with sliced brisket. Ladle hot broth over the top. Serve immediately with bean sprouts, herbs, lime wedges, hoisin sauce, and sriracha on the side.

Tips

• For a richer broth, simmer beef bones along with the brisket.
• To save time, use a pressure cooker: cook brisket and broth on high pressure for 45 minutes.
• Store leftover broth and brisket separately in the fridge for up to 3 days.

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