Brisket Pho

Dive into the rich and aromatic world of Vietnamese cuisine with this homemade Brisket Pho recipe, a comforting bowl of flavors perfect for any occasion. Tender slices of slow-simmered beef brisket and a deeply infused broth made from roasted beef bones, charred onion, ginger, and fragrant toasted spices like star anise and cinnamon are the stars of this dish. Paired with silky rice noodles and garnished with fresh herbs, bean sprouts, lime wedges, and sliced jalapeño, every bite bursts with balanced savory, spicy, and tangy flavors. With a simmering time that draws out maximum flavor, this pho is an authentic taste experience worth every step. Perfect for pho lovers seeking a restaurant-quality meal at home, serve it with Hoisin and Sriracha sauces for a fully customizable finish.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:360 mins

Total Time:390 mins

Servings: 6

Ingredients

• 2 pounds beef brisket
• 2 pounds beef bones (marrow and knuckle)
• 1 large onion
• 4 inches ginger
• 3 whole pieces star anise
• 1 6-inch piece cinnamon stick
• 4 whole pieces cloves
• 1 tablespoon coriander seeds
• 0.25 cup fish sauce
• 1 tablespoon sugar
• 1 tablespoon salt
• 14 ounces rice noodles
• 4 pieces scallions
• 0.5 bunch cilantro
• 0.33 cup Thai basil
• 1 cup bean sprouts
• 2 pieces lime
• 1 piece jalapeño
• 0.25 cup Hoisin sauce
• 0.25 cup Sriracha sauce

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil.

Step 2

Place the beef brisket and beef bones in a large pot filled with cold water. Bring to a boil and skim off any foam. Drain and rinse the meat and bones under cold water.

Step 3

Place the blanched bones and brisket on the prepared baking sheet and roast in the oven for 25 minutes until browned.

Step 4

While the bones are roasting, char the onion and ginger: Heat a dry skillet over medium-high heat. Add the unpeeled onion cut in half and the ginger, turning occasionally until charred on all sides, about 10 minutes.

Step 5

In a large stockpot, combine the roasted bones, brisket, charred onion, and ginger. Cover with about 6 quarts (5.7 liters) of water.

Step 6

Toast the star anise, cinnamon stick, cloves, and coriander seeds in a dry pan over medium heat for about 3 minutes until fragrant.

Step 7

Add the toasted spices to the stockpot.

Step 8

Bring the stock to a boil, then reduce heat to low and let simmer uncovered for about 5 hours. Skim off any scum that rises to the surface periodically.

Step 9

After simmering, remove the brisket from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a large pot or bowl, discarding the solids.

Step 10

Add the fish sauce, sugar, and salt to the broth, adjusting seasoning as needed.

Step 11

Slice the cooled brisket against the grain into thin pieces.

Step 12

Cook the rice noodles according to the package instructions. Drain and set aside.

Step 13

To assemble the pho, divide the cooked noodles among serving bowls. Top with slices of brisket and ladle the hot broth over the top.

Step 14

Garnish each bowl with scallions, chopped cilantro, Thai basil leaves, bean sprouts, lime wedges, and thinly sliced jalapeño.

Step 15

Serve with Hoisin and Sriracha sauce on the side for additional flavor.

Nutrition Facts

Serving size	3083.8 grams (3083.8g)

Amount per serving	% Daily Value*
Calories	5419

Total Fat 322.90g	414%
Saturated Fat 133.70g	669%
Polyunsaturated Fat 5.60g
Cholesterol 1762mg	587%
Sodium 19278mg	838%
Total Carbohydrate 230.90g	84%
Dietary Fiber 31.40g	112%
Total Sugars 64.00g
Protein 407.30g	815%

Vitamin D 73IU	363%
Calcium 718mg	55%
Iron 53mg	294%
Potassium 5891mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.2%

Protein: 29.8%

Carbs: 16.9%