They say the secret to happiness is a steaming bowl of pho. Add some sriracha, and you’ve got pure joy in a bowl! 🌶️*
The Foundation (Serves 4-5)
The Heart (Broth Base)
– 1kg beef brisket
– 800g beef neck bones
– 500g oxtail
– 2 medium yellow onions, quartered
– 120g ginger root, crushed
– 3L filtered water
The Soul (Spice Blend)
– 8 star anise pods
– 3 cassia bark pieces
– 5 cardamom pods
– 4 whole cloves
– 2 tbsp whole coriander seeds
– 1 black cardamom pod (secret ingredient!)
The Balance
– 1.5 tbsp palm sugar (or brown sugar)
– 2.5 tbsp fish sauce
– 1 tbsp sea salt
Individual Bowls
– 60g flat rice noodles per bowl
– 25g ribeye, sliced paper-thin
– 2-3 brisket slices
– Green onions, finely chopped
Fresh Additions
– Mung bean sprouts
– Thai basil sprigs
– Sawtooth herb (if available)
– Fresh lime wedges
– Bird’s eye chilies, sliced
– Hoisin sauce
– Sriracha (because some like it hot!)
Method:
Phase 1: Preparation (25 mins)
1. Clean bones under cold water
2. Bring large pot of water to boil
3. Blanch bones and brisket for 7 minutes
4. Rinse thoroughly under cold water
5. Clean pot completely before next step
Phase 2: Building Flavours (15 mins)
1. Heat heavy-bottom pan until smoking
2. Char onions and ginger until blackened spots appear
3. Toast spices in dry pan until fragrant
4. Pro tip: Bundle spices in cheesecloth for easy removal
Phase 3: The Magic (4 hours)
1. Fill clean pot with filtered water
2. Add blanched bones, brisket
3. Add charred aromatics and spice bundle
4. Bring to gentle simmer (never full boil!)
5. Skim regularly first 30 minutes
6. Remove brisket at 2.5 hours
7. Continue simmering bones for 1.5 more hours
8. Strain through fine-mesh sieve lined with cheesecloth
Phase 4: The Art of Assembly
1. Prepare rice noodles (slightly underdone)
2. Arrange noodles in deep bowls
3. Layer with raw beef and brisket slices
4. Pour simmering broth over
5. Garnish with green onions
6. Serve with fresh herbs and condiments
Chef’s Notes
– Store-bought broth? We don’t know her.
– Freeze beef for 30 mins before slicing for that perfect thinness
– Black cardamom adds subtle smokiness
– The broth should be crystal clear with a deep amber color
– No rushing perfection – good broth takes time
– Spice level: That’s between you and your sriracha bottle!
The Secret to Great Pho
Like mastering any art, making pho requires patience, quality ingredients, and love. Each bowl tells a story – make yours worth telling! Remember, as we say in the kitchen: “Life is short, but your broth shouldn’t be!”
Pro tip: Use your Oishya knife for perfect paper-thin beef slices – the sharp blade makes all the difference in achieving that restaurant-quality presentation! 😉.
