Vietnamese Pho

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Char onion and ginger until blackened at the edges.

3. 3

   Blanch and rinse bones, then simmer with brisket and charred aromatics. Keep only small bubbles breaking the surface and begin checking after 90 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

4. 4

   Toast spices, add them in a sachet and simmer gently. Keep only small bubbles breaking the surface and begin checking after 90 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Strain the broth, skim fat and season with fish sauce and salt.

6. 6

   Cook noodles separately; top with beef and pour over boiling broth. Start timing only after the liquid returns to a steady boil; check after 48 minutes and continue only until the stated texture is reached. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.