Authentic Phở Tái (Vietnamese Beef Pho)

Name: Authentic Phở Tái (Vietnamese Beef Pho)
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 servings
Ingredients: 2 large onions; 1 large ginger root; 5 star anise; 2 cinnamon sticks; 1 teaspoon whole cloves; 1 teaspoon coriander seeds; 3 pounds beef marrow or knuckle bones; 1 pound beef brisket; 8 oz sirloin or tenderloin; 2 tablespoons rock sugar; 1 tablespoon salt; 3 tablespoons fish sauce; 8 oz dried rice noodles; sliced brisket & raw sirloin; Thai basil, cilantro, bean sprouts, lime wedges, jalapeño, hoisin sauce, sriracha

User Reviews

5.0

162 reviews

Excellent

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings
8 servings
Calories
475 kcal
Course
Main Course, Soup
Cuisine
Vietnamese

Authentic Phở Tái (Vietnamese Beef Pho)

Jessica Castro

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Phở Tái is a comforting Vietnamese beef noodle soup made with a clear, aromatic broth, paper-thin slices of rare beef, and rice noodles. With deeply toasted spices, charred aromatics, and a long simmer, you’ll get rich, restaurant-worthy flavor—right from your own kitchen. It’s the ultimate feel-better, cozy-day soup.

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Ingredients

Servings

Aromatics

2 large onions, halved and peeled
1 large ginger root, sliced lengthwise (no need to peel)

Spices

5 star anise
2 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon coriander seeds

Beef Bones

3 pounds beef marrow or knuckle bones
1 pound beef brisket
8 oz sirloin or tenderloin, (for serving, raw and thinly sliced)

Seasoning

2 tablespoons rock sugar (or granulated sugar)
1 tablespoon salt
3 tablespoons fish sauce

Noodles & Toppings (Per Bowl)

8 oz dried rice noodles
sliced brisket & raw sirloin
Thai basil, cilantro, bean sprouts, lime wedges, jalapeño, hoisin sauce, sriracha (optional)

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Instructions

Parboil the Bones & Brisket: Add bones to a large pot, cover with water, and bring to a boil. Boil for 5 minutes. Add brisket during the last minute. Drain and rinse bones/brisket thoroughly. Clean the pot.
Char the Aromatics: Char onions and ginger over an open flame or under a broiler until blackened, about 5 minutes. Rinse off any burned bits.
Toast the Spices: Toast star anise, cinnamon, cloves, and coriander seeds in a dry pan over low heat until fragrant (3–4 mins). Add coriander seeds during the last minute to prevent burning.
Simmer the Broth: Return bones and brisket to the clean stockpot. Add 6 quarts of water, charred aromatics, salt, sugar, and fish sauce. Bring to a boil, then lower to a gentle simmer. Skim foam frequently. Simmer for 1 hour.
Add Spices & Continue Simmering: Add toasted spices in a spice bag or tea infuser. Simmer uncovered or partially covered for 3 more hours.
Strain the Broth: Remove brisket, spices, onion, and ginger. Strain the broth through a fine-mesh strainer. Adjust seasoning with more salt or fish sauce to taste.
Prepare Noodles & Beef: Cook noodles per package instructions. For fresh: blanch 15–30 seconds. For dried: boil 8–12 minutes. Rinse with cold water. Thinly slice sirloin against the grain (partially freeze for easier slicing).
Assemble & Serve: In a bowl, add noodles, brisket slices, and raw beef. Ladle hot broth over the top to cook the raw beef. Add toppings and serve immediately.

Notes

Use marrow or knuckle bones with a little meat attached—they give the broth a richer flavor and body.
Parboil the bones first to remove impurities and keep your broth clear.
Char the onion and ginger until blistered—don’t skip this step! It adds depth and sweetness.
Toast your spices right before adding them to release the oils and aromas.
Simmer low and slow with the lid partially off and skim often to avoid a cloudy broth.
Slice beef super thin. Partially freezing it makes this way easier.
Cook noodles separately and rinse with cold water to prevent clumping.
Ladle broth directly over raw beef—the heat will cook it to tender perfection in seconds.
Use marrow or knuckle bones with a little meat attached—they give the broth a richer flavor and body.
Parboil the bones first to remove impurities and keep your broth clear.
Char the onion and ginger until blistered—don’t skip this step! It adds depth and sweetness.
Toast your spices right before adding them to release the oils and aromas.
Simmer low and slow with the lid partially off and skim often to avoid a cloudy broth.
Slice beef super thin. Partially freezing it makes this way easier.
Cook noodles separately and rinse with cold water to prevent clumping.
Ladle broth directly over raw beef—the heat will cook it to tender perfection in seconds.

Nutrition Information

Show Details

Calories 475kcal (24%) Carbohydrates 32g (11%) Protein 17g (34%) Fat 31g (48%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.2g Monounsaturated Fat 2g Cholesterol 37mg (12%) Sodium 1517mg (63%) Potassium 317mg (9%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 140IU (3%) Vitamin C 6mg (7%) Calcium 41mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 475 kcal

% Daily Value*

Calories	475kcal	24%
Carbohydrates	32g	11%
Protein	17g	34%
Fat	31g	48%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	2g	10%
Cholesterol	37mg	12%
Sodium	1517mg	63%
Potassium	317mg	7%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	140IU	3%
Vitamin C	6mg	7%
Calcium	41mg	4%
Iron	3mg	17%