Traditional Vietnamese Pho Bo

A great pho bo lives or dies on the broth — long simmered, deeply aromatic, and clean on the palate. The good news: every ingredient you need is on our shelves, and a Sunday afternoon will get you four restaurant-quality bowls.

Ingredients

• 3 lbs beef knuckle and marrow bones
• 1 lb beef brisket (whole)
• 8 oz thinly sliced ribeye — for serving raw on top
• 1 large yellow onion, halved
• 1 (4-inch) piece fresh ginger, halved lengthwise
• 4 star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 1 black cardamom pod (optional but worth it)
• 1 tbsp coriander seeds
• 1 lb Three Ladies banh pho rice noodles
• 3 tbsp Three Crabs fish sauce
• 2 tbsp rock sugar (or 1 tbsp white sugar)
• Salt to taste
• Bean sprouts, Thai basil, sliced jalapeños, lime wedges, hoisin and sriracha — for serving

Method

1. Char the aromatics

Place the onion and ginger halves cut-side-down directly over an open flame (or under the broiler) until charred and fragrant, about 4 minutes per side. This is non-negotiable — it’s where pho gets its signature depth.

2. Parboil and rinse the bones

Bring a large pot of water to a boil and blanch the bones for 5 minutes. Drain, rinse the bones thoroughly under cold water, and scrub off any scum. Wipe out the pot.

3. Build the broth

Return bones and brisket to the clean pot with 6 quarts fresh cold water. Add charred onion and ginger, then toast star anise, cinnamon, cloves, cardamom, and coriander in a dry skillet for 30 seconds and tie them in a piece of cheesecloth. Add to the pot.

Bring to a bare simmer (never boil — you want clear broth), skim diligently for the first 30 minutes. Simmer 2½ hours.

4. Pull the brisket

After 2½ hours, remove the brisket and submerge in cold water for 10 minutes (this stops cooking and tightens the meat). Wrap and refrigerate. Continue simmering the broth another 1½ hours, then strain.

5. Season

Return the strained broth to the pot. Add fish sauce and sugar. Salt to taste — it should taste rounded and savory, never thin.

6. Assemble

Cook noodles according to package directions (about 7 minutes), drain, and divide between bowls. Top with very thinly sliced raw ribeye and slices of cooked brisket. Ladle screaming-hot broth over (it cooks the raw beef on contact). Serve with the herbs, lime, and condiments on the side.

Pro move: Slice the ribeye while it’s half-frozen for paper-thin pieces. Our butcher can also slice it for you in-store — just ask at the counter.