Pho Ever Bellevue is a deeply savory Vietnamese beef noodle soup built on a clear, aromatic broth infused with star anise, cinnamon, and charred ginger. What makes this version work is a two-step approach: you simmer the bones low and slow for a clean, beefy base, then finish the broth with a quick blanch of the noodles and raw beef slices that cook gently in the hot bowl. The result is a fragrant, warming bowl that tastes like it came from a dedicated pho shop, with a balance of sweet, salty, and umami that you can adjust to your own palate.
Ingredients
- 3 lb (1.4 kg) beef soup bones (knuckle or leg, with some meat attached)
- 1 lb (450 g) beef chuck or brisket, in one piece
- 1 large yellow onion (about 8 oz / 225 g), unpeeled, halved
- 1 (4-inch / 10 cm) piece fresh ginger, unpeeled, halved lengthwise
- 2 whole star anise
- 1 cinnamon stick (3 inches / 7.5 cm)
- 4 whole cloves
- 1 black cardamom pod (optional, but traditional; substitute 1 more star anise if unavailable)
- 1 tablespoon (15 ml) fish sauce, plus more to taste
- 1 tablespoon (15 g) rock sugar or 2 teaspoons (10 g) granulated sugar
- 1 teaspoon (5 g) fine salt, plus more to taste
- 1 lb (450 g) flat rice noodles (bánh phở), dried or fresh
- 8 oz (225 g) beef sirloin or eye of round, very thinly sliced against the grain
- For serving: 1 cup (40 g) bean sprouts, 1/2 cup (20 g) fresh Thai basil leaves, 1/2 cup (20 g) fresh cilantro sprigs, 2 limes cut into wedges, 2 fresh red or green chilies (such as bird’s eye), sliced, 1 small white onion, very thinly sliced (optional)
Instructions
- Char the aromatics: Place the onion halves and ginger halves cut-side down on a dry skillet or directly over a gas flame on medium-high heat. Cook until the surfaces are blackened in spots and fragrant, about 5–7 minutes. Rinse briefly under cool water to remove excess char, then set aside. This step adds a smoky depth that is essential to pho broth.
- Blanch the bones: Put the beef bones in a large stockpot (at least 8 quarts / 7.5 L) and cover with cold water. Bring to a boil over high heat, then boil for 5 minutes. Drain the bones in a colander and rinse them under cold running water, scrubbing off any gray scum. Rinse the pot clean.
- Start the broth: Return the cleaned bones to the pot and add the chuck or brisket, the charred onion and ginger, star anise, cinnamon, cloves, black cardamom (if using), sugar, and salt. Pour in 4 quarts (3.8 L) of cold water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises for the first 15 minutes.
- Simmer the broth: Keep the pot at a low simmer (small bubbles, not rolling) for 3 hours. After 1 hour, remove the chuck or brisket with tongs and let it cool slightly. Slice it thinly and set aside for serving. Continue simmering the bones for the remaining 2 hours.
- Season the broth: After 3 hours total simmering, remove the bones and aromatics with a slotted spoon (discard them). Add the fish sauce and taste. Adjust with more fish sauce, salt, or a pinch of sugar—the broth should taste slightly salty and savory, as the noodles and toppings will balance it. Keep the broth warm over low heat while you prepare the noodles.
- Cook the noodles: Bring a separate pot of water to a boil. If using dried rice noodles, soak them in warm water for 20 minutes, then drain. Add the noodles to the boiling water and cook according to package directions (usually 30–60 seconds for fresh, 2–3 minutes for dried). Drain and divide among 6 large soup bowls.
- Assemble the bowls: Place a few slices of the cooked brisket on top of the noodles in each bowl. Then lay 3–4 raw sirloin slices over the meat—they will cook in the hot broth. Top with a handful of bean sprouts, a few basil leaves, cilantro sprigs, and thinly sliced white onion if using.
- Ladle the broth: Bring the broth back to a rolling boil. Ladle about 2 cups (480 ml) of boiling broth into each bowl, pouring directly over the raw beef to cook it. The beef should turn from red to pink within seconds. Serve immediately with lime wedges and sliced chilies on the side so each person can add their own.
Tips
- Substitutions: If beef bones are hard to find, use a combination of oxtail and short ribs for a richer broth. For a chicken version, swap the beef bones and meat for a whole chicken (about 4 lb / 1.8 kg) and simmer for 1.5 hours, then shred the meat. The broth will be lighter but still fragrant.
- Storage: The broth can be made up to 3 days ahead and refrigerated. Skim the solidified fat from the top before reheating. The noodles and raw beef should be prepared fresh—do not store assembled bowls.
- Common mistake: Boiling the broth too vigorously makes it cloudy. Keep it at a gentle simmer, and skim foam regularly during the first 30 minutes. Also, do not skip charring the onion and ginger; it adds a subtle smokiness that you cannot get otherwise.
- Thinly sliced beef: For the raw beef to cook properly, it must be very thin—about 1/8 inch (3 mm). If you have trouble slicing, freeze the sirloin for 30 minutes before slicing.
Serving Suggestions
Serve pho with a side plate of extra bean sprouts, Thai basil, lime wedges, and sliced chilies so everyone can customize their bowl. A squeeze of lime and a few basil leaves added at the table brighten the broth. For a heavier meal, add a side of crispy spring rolls or a simple cucumber salad. In Vietnam, pho is often eaten for breakfast, but it is equally satisfying for lunch or dinner.
Variations
- Chicken Pho (Pho Ga): Use a whole chicken instead of beef bones and brisket. Simmer for 1.5 hours, then remove the chicken, shred the meat, and continue simmering the bones for another 30 minutes. Use the same aromatics and seasonings.
- Vegetarian Pho: Skip the beef and use 2 lb (900 g) of mixed mushrooms (shiitake, oyster, cremini) and a large handful of dried shiitake stems. Simmer the mushrooms and aromatics in vegetable broth for 1 hour, then strain. Add a tablespoon of soy sauce and a teaspoon of toasted sesame oil for depth.
- Spicy Pho: Add 1–2 tablespoons of sriracha or a few teaspoons of chili oil to your bowl before ladling the broth. Some cooks also add a teaspoon of ground chili powder to the broth during simmering.
Storage and Reheating
Refrigerate the broth and cooked brisket separately in airtight containers for up to 3–4 days. The broth will develop a layer of fat on top; skim it off before reheating. Reheat the broth in a pot over medium heat until it reaches a rolling boil (about 5–7 minutes). The cooked brisket can be reheated in the broth or in a microwave for 30 seconds. Do not store raw beef slices—they are best cooked fresh. Noodles are best cooked fresh, but if you have leftover cooked noodles, store them separately and blanch them in boiling water for 10 seconds to reheat. Always reheat leftovers to 165°F (74°C) as a safe minimum temperature.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes. After charring and blanching the bones, put everything in the pressure cooker with 4 quarts of water. Cook on high pressure for 45 minutes, then let the pressure release naturally for 20 minutes. The broth will be slightly less clear but just as flavorful.
Why is my broth cloudy? Cloudiness usually comes from boiling too hard or not skimming the foam. Start with cold water, keep the heat low, and skim the surface for the first 30 minutes. Also, blanch the bones first—this removes impurities that cause cloudiness.
Can I use pre-sliced beef from the store? Yes, but look for
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