“Pho Japanese Sushi Tulsa” is best treated as a search for a pho-inspired meal near Tulsa, not a standard dish combining pho and sushi. This home version makes Vietnamese-style beef pho with aromatic broth, rice noodles, thinly sliced beef, and fresh herbs; it is served hot with lime and optional chili on the side.
Ingredients
- 1½ lb (680 g) beef marrow or knuckle bones
- 8 oz (225 g) beef brisket or chuck, cut into 2 or 3 pieces
- 12 cups (2.8 L) cold water, plus more for blanching
- 1 medium yellow onion (about 8 oz / 225 g), halved
- 4 oz (115 g) fresh ginger, split lengthwise
- 3 whole star anise
- 1 cinnamon stick, about 3 in (7.5 cm)
- 4 whole cloves
- 1 tsp (2 g) coriander seeds
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tsp (5 g) fine salt, plus more to taste
- 1 tsp (4 g) granulated sugar
- 12 oz (340 g) dried flat rice noodles
- 12 oz (340 g) beef sirloin or eye of round, very thinly sliced across the grain while cold
- 2 cups (100 g) bean sprouts
- 1½ cups (30 g) Thai basil leaves, or regular basil if unavailable
- 1 cup (25 g) fresh cilantro leaves
- 4 scallions (about 60 g), thinly sliced
- 1 medium lime (about 60 g), cut into wedges
- 1 small jalapeño (about 15 g), thinly sliced, optional
- Hoisin sauce and sriracha, for serving, optional
Instructions
- Put the bones and brisket in a large pot and cover with cold water. Bring to a boil over high heat and boil for 5 minutes. Drain, rinse the bones and meat under cool water, and rinse the pot to remove foam and residue. This blanching step helps the broth taste clean.
- While the bones blanch, heat a dry skillet over medium-high heat. Place the onion and ginger cut-side down in the pan and char for about 5 minutes, turning as needed, until well browned in spots. You can also char them under a broiler, watching closely. Do not burn them to ash.
- Return the rinsed bones and brisket to the clean pot. Add 12 cups (2.8 L) fresh cold water, the charred onion and ginger, star anise, cinnamon, cloves, and coriander seeds. Bring just to a boil, then reduce the heat to maintain a gentle simmer. Skim off foam during the first 15 minutes.
- Simmer uncovered for 1 hour 45 minutes, keeping the liquid at a gentle bubble rather than a rolling boil. Check that the brisket is tender; remove it when ready, usually after about 1½ hours, and set it aside. Continue simmering the bones and broth until the full 1 hour 45 minutes is up. If the broth reduces too much, add a little boiling water.
- Strain the broth through a fine-mesh sieve into a clean pot and discard the solids. Stir in the fish sauce, salt, and sugar. Taste and adjust cautiously: the broth should be savory but not as salty as the finished bowl will be. Keep the broth at a simmer while you prepare the noodles and toppings.
- Slice the cooked brisket thinly across the grain. Prepare the dried rice noodles according to the package directions, usually by soaking and briefly boiling. Drain and rinse briefly with warm water to stop them sticking. Divide the noodles among four large, heat-safe bowls.
- Arrange the raw, thinly sliced sirloin and cooked brisket over the noodles. Bring the broth to a full boil, then ladle it immediately over the beef. The boiling broth is part of the cooking method for the thin beef, but for a measurable safety check, use a food thermometer on a piece of beef: the USDA FSIS safe minimum for beef whole cuts is 145°F (63°C) followed by a 3-minute rest. If a slice has not reached that temperature, return it to the pot and cook it before serving.
- Top each bowl with bean sprouts, basil, cilantro, scallions, and jalapeño if using. Serve right away with lime wedges, hoisin, and sriracha on the side.
Tips
- Ask a butcher to slice the sirloin paper-thin, or chill it in the freezer for 20 to 30 minutes until firm but not frozen, then slice across the grain with a sharp knife. Thin slices cook more evenly in the hot broth.
- Thai basil has a peppery, anise-like flavor. Regular basil is an easy substitute, though it gives the bowl a gentler, less distinctive aroma. Fish sauce is the traditional seasoning; soy sauce can stand in, but makes the broth less characteristically Vietnamese.
- Keep the broth at a simmer while serving, and bring it to a full boil for the raw beef step. A rolling boil for the entire simmer can make the broth cloudy and evaporate too much liquid.
- Rice noodles turn soft if left sitting in hot broth. For make-ahead meals, store broth, noodles, meat, and herbs separately and assemble each bowl just before eating.
Serving Suggestions
Serve pho as a complete main course in wide, deep bowls, with the herbs, sprouts, lime, and sauces set out so everyone can season their own portion. Add lime gradually; a squeeze brightens the broth, while too much can overwhelm its spice and beef flavor. For a larger meal, offer a simple cucumber salad or steamed greens alongside rather than another heavy dish.
Variations
For chicken pho, replace the beef bones and cuts with about 3 lb (1.36 kg) chicken pieces and use a shorter simmer, approximately 60 to 75 minutes, until the broth is flavorful. Cook chicken to the USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a thermometer at the thickest part.
For a quicker bowl, use 8 cups (1.9 L) good-quality low-sodium beef broth, simmer it with the charred onion, ginger, and spices for 30 minutes, then strain and season. The result is less gelatin-rich than a long-simmered bone broth but still captures the aromatic profile. To make the bowl vegetarian, use vegetable broth and mushrooms, and replace fish sauce with soy sauce; it will be a pho-inspired variation rather than traditional beef pho.
Storage and Reheating
Refrigerate broth, cooked brisket, and noodles within 2 hours of cooking, using separate covered containers. The cooked components keep for 3 to 4 days in the refrigerator at 40°F (4°C) or below. Keep raw sliced beef separate and use it promptly according to its package date; do not store it in the broth. Fresh herbs and sprouts are best kept unwashed or dry in the refrigerator and added at serving.
Reheat broth and brisket on the stove until steaming hot, and reheat leftovers to 165°F (74°C), checking with a food thermometer. Warm noodles separately in hot water so they do not overcook in the broth. Discard any pho left at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Freeze broth for up to 2 to 3 months for best quality; thaw it in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Is this a traditional Vietnamese pho recipe?
This is a home-style Vietnamese beef pho recipe with a practical, modest spice blend. Pho has regional and family variations, including differences in broth richness, seasoning, and garnishes; this version is not presented as the only authentic approach.
Does the hot broth safely cook the raw beef?
Very thin beef may cook as boiling broth is poured over it, but the result depends on slice thickness and serving conditions. For the USDA FSIS whole-cut beef minimum, check a piece with a food thermometer for 145°F (63°C), then allow a 3-minute rest. If it does not reach that temperature, simmer it in the pot before serving.
Can I make the broth ahead?
Yes. Strain and cool the broth promptly, refrigerate it within 2 hours, and keep it for 3 to 4 days. Reheat it to 165°F (74°C) before serving and cook the noodles fresh or store them separately.
Why is my broth cloudy?
A hard boil, or skipping the initial blanch and rinse, can leave proteins and residue suspended in the broth. Blanch the bones, rinse them, and maintain a gentle simmer; strain the finished broth carefully.
What noodles should I use?
Use dried flat rice noodles labeled for pho or banh pho. Their width varies, so follow the package directions and avoid overcooking; they should be tender but still hold their shape in the bowl.
Can I make this without fish sauce?
Yes. Use soy sauce instead, starting with the same amount and adjusting to taste. It adds savory saltiness, though the broth will have a different flavor from fish-sauce-seasoned pho.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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