Brisket Pho
Warm your soul with the bold, comforting flavors of Brisket Pho—a Vietnamese-inspired masterpiece that combines tender beef brisket, aromatic spices, and a rich, slow-simmered broth. This recipe is a symphony of roasted beef bones, charred onion and ginger, toasted star anise, cinnamon, and coriander, creating a deeply flavorful base that will elevate your homemade pho to restaurant-quality. Served over delicate rice noodles and piled high with fresh garnishes like Thai basil, bean sprouts, lime wedges, and jalapeños, this pho is as visually stunning as it is satisfying. Perfect for impressing guests or savoring a weekend cooking project, Brisket Pho is the ultimate comfort food that celebrates tradition while allowing your creativity to shine. Keywords: Brisket Pho recipe, Vietnamese beef noodle soup, homemade pho, slow-simmered broth, comfort food.
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Recipe Information
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
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil.
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.
Place the blanched bones and brisket on the prepared baking sheet and roast in the oven for 25 minutes until browned.
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.
In a large stockpot, combine the roasted bones, brisket, charred onion, and ginger. Cover with about 6 quarts (5.7 liters) of water.
Toast the star anise, cinnamon stick, cloves, and coriander seeds in a dry pan over medium heat for about 3 minutes until fragrant.
Add the toasted spices to the stockpot.
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.
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.
Add the fish sauce, sugar, and salt to the broth, adjusting seasoning as needed.
Slice the cooled brisket against the grain into thin pieces.
Cook the rice noodles according to the package instructions. Drain and set aside.
To assemble the pho, divide the cooked noodles among serving bowls. Top with slices of brisket and ladle the hot broth over the top.
Garnish each bowl with scallions, chopped cilantro, Thai basil leaves, bean sprouts, lime wedges, and thinly sliced jalapeño.
Serve with Hoisin and Sriracha sauce on the side for additional flavor.
Nutrition Facts
Calories |
5350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.2 g | 409% | |
| Saturated Fat | 133.4 g | 667% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1762 mg | 587% | |
| Sodium | 17548 mg | 763% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 58.5 g | ||
| Protein | 406.8 g | 814% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 715 mg | 55% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 5830 mg | 124% | |
*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.
