Authentic Vietnamese Beef Pho

Bring the pot to a gentle boil, then immediately lower the heat to a steady simmer. Cover with a lid and simmer for 3 hours, skimming the surface occasionally if needed.

Remove the brisket once it is tender enough to slice easily. Let it cool, then refrigerate until ready to serve.

Continue simmering the broth uncovered for 40 minutes to concentrate the flavor. Strain the broth into a clean pot and discard the bones and spices.

Stir the fish sauce into the strained broth. Taste and adjust with a little more salt or sugar if needed; the broth should taste rich, savory, lightly sweet, and aromatic.

Cook the rice noodles according to the package directions just before serving, then drain well. Slice the chilled brisket thinly.

Divide the cooked noodles among serving bowls. Top each bowl with sliced brisket and a few slices of raw beef tenderloin.

Ladle very hot broth over the beef so the tenderloin cooks gently in the bowl. Serve immediately with bean sprouts, Thai basil, cilantro, lime wedges, sliced red chili, hoisin sauce, and sriracha on the side.