90 minutes
A comforting and flavorful pho made with beef and chicken, perfect for any occasion.
Star Anise Pods
each
each
teaspoons
Cloves
each
Coriander Seeds
teaspoons
Beef Chuck, cut into rough 1-inch chunks, very cold
0 lb
Chicken Backs Or Wing Tips, roughly chopped into 1-inch pieces, very cold
0 lb
each
Low-Sodium Chicken Broth
quarts
Powdered Gelatin
0 oz
tablespoons
Ginger, split lengthwise
0 oz
Medium Onions, split in half
each
tablespoons
cups
Flank Steak, divided into two pieces
0 lb
Pho Noodles, prepared according to package directions
0 servings
cups
cups
cups
Bean sprouts, trimmed
cups
Scallions, sliced
cups
Onions, thinly sliced
cups
Thai Chilis, thinly sliced
cups
Limes, cut into 4 wedges
each
to taste
to taste
1. Prepare Spice Bundle
Gather the star anise, cinnamon stick, fennel seeds, cloves, and coriander seeds. Place them in a piece of cheesecloth and tie it securely with butcher’s twine.
2. Combine Meat and Egg White
Combine the beef chuck, chicken backs or wing tips, and egg white in a food processor. Pulse until you achieve a rough purée, about 15 pulses.
3. Bloom Gelatin
In a small bowl, sprinkle the gelatin over 2 cups of the chicken broth and set it aside to bloom.
4. Char Ginger and Onions
Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Add the split ginger and onions, and cook until well charred on both sides, about 5 minutes per side.
5. Add Broth and Ingredients
Pour the remaining chicken broth into the pot along with the charred onions and ginger. Add the spice bundle, fish sauce, sugar, the two pieces of flank steak, and the gelatin mixture. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer.
6. Cook and Skim Broth
Whisk the ground beef and chicken mixture into the simmering broth. Allow it to cook for about 30-45 minutes. Remove the cooked beef mixture, onions, ginger, spice packet, and flank steak using a slotted spoon or wire mesh spider. Discard solids and strain the broth through a fine-mesh strainer.
7. Slice Flank Steak
While the broth is finishing, thinly slice both the cooked and raw flank steak against the grain.
8. Assemble Pho Bowls
Place the prepared pho noodles in each bowl. Top with slices of both cooked and raw flank steak. Pour the hot broth over the noodles and beef, and garnish with mixed herbs, bean sprouts, scallions, thinly sliced onions, and Thai chilis. Serve with lime wedges, hoisin sauce, and Sriracha on the side.
Use a combination of vegetables and soy sauce or tamari for the broth.
Try thinly sliced pork, shrimp, or tofu as alternatives to the traditional beef and chicken.
Create a seafood-based broth with fish bones or shrimp shells and add seafood when serving.
Include bok choy, napa cabbage, broccolini, or add sweetness with bell peppers or carrots.
Char onions and ginger before adding them to the broth to deepen their flavors.
Parboil and rinse beef and chicken bones to achieve a clear and aromatic broth.
Gradually add fish sauce, taste as you go, and balance with a touch of sugar.
Simmer low and slow for clear broth and well-extracted flavors; avoid vigorous boiling.
Cook rice noodles al dente and rinse under cold water to prevent clumping.
Gently toasting spices like star anise, cinnamon, cloves, and cardamom to enhance the fragrance and depth of the broth.
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