Soups & Stews · Vietnamese
Hanoi-Style Beef Pho with Rare Steak
Beef bones simmer for hours with charred onion, ginger, cinnamon and star anise to create a clear, fragrant broth. Paper-thin raw steak cooks right in the bowl when the boiling broth hits it, surrounded by a garden of fresh herbs.
Test kitchen note: Freeze the steak for 30 minutes before slicing so you can cut it almost translucent; thick slices will not cook in the broth.
Method 6 steps
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Blanch the bones for 10 minutes, drain and scrub clean. Place in a large stockpot with 20 cups fresh water and bring to a gentle simmer.
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Add the brisket, charred onions and ginger, and the toasted star anise, cinnamon and coriander in a spice bag.
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Simmer uncovered, skimming often. Remove the brisket after 1 1/2 hours, let it cool and slice it thin. Keep the bones simmering for 2 1/2 hours more.
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Strain the broth and season with the fish sauce and salt. Bring it to a rolling boil just before serving.
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Cook the noodles, divide among bowls and top with brisket slices, raw sirloin and green onions.
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Ladle the boiling broth directly over the raw beef so it cooks. Serve with bean sprouts, herbs, chilies and lime at the table.
That is the whole pie. Enjoy every slice.
Pairs well with
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