
This homemade beef pho features a deeply savory broth infused with charred onion, ginger, and warm spices. Tender sliced beef, silky rice noodles, and fresh herbs make every bowl rich, fragrant, and restaurant-worthy. It takes time, but the results are absolutely worth it.
Place the beef bones and beef chuck in a large stockpot and add enough water to cover. Bring to a boil over high heat and boil for 5 minutes to release impurities. Drain everything, rinse the bones and meat well, and scrub out the pot so the broth stays clear.
Char the ginger and onions until lightly blackened and fragrant. You can do this directly over a gas flame, on a burner, or under a broiler, turning as needed for even charring. Rinse off any loose blackened skin and set aside.
Return the cleaned bones and beef chuck to the stockpot and pour in 5 quarts of fresh water. Add the charred ginger, charred onions, scallions, fish sauce, and rock sugar. Bring to a gentle boil, then reduce the heat to low and simmer uncovered, skimming off foam and excess fat regularly, until the chuck is tender, about 40 minutes.
Remove one piece of beef chuck and place it in ice water for a few minutes to stop the cooking. Drain, cover, and refrigerate for slicing later. Leave the remaining chuck in the pot so it can continue flavoring the broth.
In a dry skillet over medium-low heat, toast the star anise, cloves, cinnamon stick, black cardamom pod, fennel seeds, and coriander seeds for 2 to 3 minutes, until aromatic. Transfer the spices to a cheesecloth pouch or tea filter and add them to the broth.
Cover and simmer the broth gently for about 4 more hours, skimming as needed. Stir in the salt near the end of cooking, then taste and adjust with additional fish sauce, salt, or a little more sugar if needed. Strain the broth before serving for the cleanest texture.
Cook the pho noodles according to the package directions and divide them among serving bowls. Thinly slice the chilled beef chuck and the raw sirloin, then arrange both over the noodles. Bring the broth back to a rolling boil and ladle it over the beef so the sirloin cooks in the hot broth. Finish with sliced chili, onion, chopped scallions, cilantro, bean sprouts, Thai basil, lime wedges, and hoisin sauce or sriracha, if desired.
For the clearest broth, do not let it boil hard once the stock starts simmering. Freeze the sirloin for 15 to 20 minutes before slicing for thinner pieces. The broth can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.




