- 2 large onions, halved
- 150g / 5oz ginger, sliced down the centre
- 10 star anise
- 4 cinnamon quills
- 4 cardamon pods
- 3 cloves (the spice cloves!)
- 1.5 tbsp coriander seeds
- 1.5kg / 3lb beef brisket
- 1kg / 2lb meaty beef bones
- 1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow
- 3.5 litres / 3.75 quarts water (15 cups)
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml / 3 tbsp fish sauce
- 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh)
- 30g / 1 oz beef tenderloin, raw, very thinly sliced
- 3 - 5 brisket slices (used for broth)
- Beansprouts, handful
- Thai basil, 3 - 5 sprigs
- Coriander/cilantro, 3 - 5 sprigs (or more basil)
- Lime wedges*
- Finely sliced red chilli*
- Hoisin sauce*
- Sriracha* (for spiciness)
- Brisket is essential for flavor and richness in the broth; do not substitute with other cuts except boneless beef short ribs. Marrow bones add broth richness but less flavor. Fish sauce can be replaced with light soy sauce with a slight flavor change. Use medium width flat rice noodles, not very thin vermicelli or very wide noodles. For thinly sliced beef tenderloin, partially freeze before slicing. If raw beef is uncomfortable, briefly dip in hot broth before serving. Pho traditionally served with noodles, broth, beef and fresh herbs on the side to customize to taste.
