Traditional Vietnamese Beef Pho

1. Char the Onions and Ginger

If you have a gas burner, place the onion halves and ginger directly on the flame, turning occasionally until they are deeply blackened on all sides, which should take about 10 minutes. Alternatively, you can use a broiler, which will take around 25 minutes.

2. Boil and Clean the Meat

In a large stockpot, bring a generous amount of water to a boil and add the beef shin, oxtail, boneless beef chuck, and brisket. Boil the meat for about 15 minutes, then drain and rinse both the meat and the pot to remove any impurities.

3. Simmer the Broth

After cleaning the meat, refill the pot with about 6 quarts of fresh water. Add the charred onions and ginger, along with the star anise, cinnamon stick, fennel seeds, cloves, and coriander seeds. Stir in 1/4 cup of fish sauce, 2 tablespoons of sugar, and a pinch of kosher salt. Bring the mixture to a gentle simmer. Allow it to simmer gently for 1.5 hours, then remove the brisket and chuck, placing them in a small bowl to chill in the refrigerator. Continue simmering the broth for an additional 4 hours.

4. Strain and Adjust the Broth

Once the broth has finished simmering, strain it through a fine-mesh strainer to remove the solids. Taste and adjust the seasoning with more fish sauce, salt, and sugar if necessary. Keep the broth hot while you prepare the pho noodles according to the package directions.

5. Serve the Pho

To serve, divide the cooked pho noodles among individual bowls. Add slices of the cooked brisket and chuck, along with the thinly sliced raw flank steak. Pour the hot broth over the meat and noodles, which will cook the raw beef instantly. Garnish each bowl with mixed herbs, bean sprouts, sliced scallions, Thai chiles, and a wedge of lime. Serve with hoisin sauce and Sriracha on the side, allowing everyone to customize their bowl to their liking.