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Traditional Vietnamese Beef Pho

A masterclass in deep flavor extraction and aromatic infusion. By utilizing a high-heat roasting phase to trigger the Maillard reaction in beef shanks and root aromatics, this deeply complex, slow-simmered bone broth serves as a flawless, restorative foundation for flat rice noodles and vibrant, fresh garnishes.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course: Main Course, Soup
Ingredients Method

Ingredients
  

The Bone Broth Foundation
  • 4 meaty beef shanks plus any additional beef marrow bones available
  • 2 large white onions halved (skin on)
  • 1 large palm-size piece of fresh ginger cut into thick pieces
  • 1 large palm-size piece of fresh turmeric cut into thick pieces
  • 2 whole heads of garlic halved horizontally
  • 2 tablespoons olive oil
  • 1 quart low-sodium beef broth or homemade beef stock
  • 3 quarts water
The Aromatic Spices
  • 1 whole cinnamon stick
  • 3 whole star anise pods
  • 1 teaspoon whole black peppercorns
  • ½ teaspoon whole cloves
  • ⅓ cup high-quality fish sauce
  • 1 teaspoon kosher salt
The Assembly & Garnish
  • 6 ounces uncooked flat rice noodles
  • Fresh bean sprouts
  • Fresh cilantro chopped
  • 1 jalapeño pepper thinly sliced
  • 1 small red onion thinly sliced
  • Fresh lime wedges
  • Hoisin sauce for serving
  • Dark toasted sesame oil for serving

Method
 

Thermal Extraction
  1. Preheat the oven to 450°F.
  2. Arrange the beef shanks, halved onions, garlic heads, ginger, and turmeric pieces onto a large, heavy baking sheet. (Leave the skins on the vegetables to deepen the broth's color).
  3. Drizzle the proteins and aromatics evenly with the olive oil.
  4. Roast in the hot oven until the beef and vegetables achieve a deep, caramelized char, about 30 minutes.
The Simmering Infusion
  1. Transfer the roasted beef, vegetables, and all rendered pan drippings into a large, heavy-bottomed soup pot.
  2. Pour in the quart of beef broth and the 3 quarts of water.
  3. Submerge the cinnamon stick, star anise pods, black peppercorns, and whole cloves directly into the liquid.
  4. Stir in the fish sauce to establish the umami base.
  5. Bring the liquid to a rolling boil over high heat, then immediately reduce the temperature to low.
  6. Simmer the broth gently for 1 ½ to 2 hours, allowing the liquid to reduce by half and absorb the complex aromatics. (If the broth reduces too rapidly, add a splash of water and lower the heat further).
Broth Clarification & Protein Prep
  1. Set a large colander over a clean holding bowl and carefully pour the contents of the pot through it to strain the broth.
  2. Return the clarified, dark mahogany broth to the soup pot and season with kosher salt to taste.
  3. Retrieve the beef shanks from the strainer; discard the bones, spent vegetables, and spices.
  4. Using two forks, shred the reserved beef into very thin, tender pieces and set aside.
The Architectural Build
  1. Bring the clarified broth back to a boil over high heat.
  2. Cook the flat rice noodles directly in the boiling broth according to the package directions, then carefully remove the noodles with a spider or slotted spoon and divide them among shallow serving bowls.
  3. Reduce the broth heat to a low simmer to keep warm.
  4. Place a portion of the shredded beef over the noodles in each bowl.
  5. Ladle the steaming broth generously over the beef and noodles.
  6. Serve immediately, allowing guests to garnish their bowls heavily with bean sprouts, cilantro, jalapeño slices, red onion, lime juice, hoisin sauce, and a drizzle of dark sesame oil.