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Method

Day 1Make-ahead · ~24 h

Make the bone broth: A 1:1 ratio of beef bones to water, gently simmered for ~24 hours, losing as little liquid as possible. Parboil the bones to draw out impurities, dump the water, rinse, refill with fresh water, then simmer. Top up to target volume at the end.

Potential pitfall: If you lose more than half your broth over the simmer, the heat is too high — the more you lose, the weaker the base.

Day 2Cook day · ~3 h

Roast the aromatics & brisket: Halve and peel the onions; halve the ginger and garlic. Lightly salt the brisket. Spread the aromatics and brisket on a tray and grill until browned — this builds the broth’s colour.

Stage 1 — bloom: Heat reserved beef fat to ~160°C. Sear the brisket on both sides, shallow-fry the aromatics, then turn off the heat before adding the spices — clove burns easily and a burnt spice ruins the broth.

Potential pitfall: Spices burn easily, especially clove. A scorched spice turns the whole pot bitter — kill the heat before they go in.

Stage 2 — pre-season: Add 2.5 L of bone broth, stir in the pre-seasoning, and bring to a gentle simmer. Taste: deep and slightly salty.

Stage 3 — cook: Gently simmer for 3 hours (the sweet spot for brisket). Keep the heat low — if the volume drops, it’s too hot.

Potential pitfall: Keep it gentle. Any drop in volume across the three hours means the simmer is running too hot.

Stage 4 — final adjustment: Remove the aromatics and spices and strain. Add 500 mL broth (to ~3 L), then rock sugar until slightly sweet, then fish sauce until it’s on the money.

Finish (optional): Add a 15% “curve” and a pinch of MSG to make the broth pop. You’ve done an honest job — this is the final flourish.

Notes Style: a cross between northern (phở bắc) and southern (phở nam) — strong, rich, intense, leaning on the natural sweetness of the bone broth. Yields 6–7 servings (3–3.5 L). Active 3 h, plus 24 h for the broth.

For the meat

  • 5 lb (2.27 kg)beef bones
  • 2 lb (907.18 g)oxtail

For the aromatics

  • 2 largecharred onion
  • 3 in (7.62 cm)charred ginger

For the spices

  • 20 g (0.71 oz)star anise
  • 1cinnamon stick
  • 3cardamom pods
  • 4cloves

For the final adjustment seasoning

  • ¼ cup (59.15 mL)fish sauce
  • 1 oz (28.35 g)rock sugar

For the toppings

  • 2 lb (907.18 g)rice noodles

For the other

  • 4–5 qt (3.79–4.73 L)water

Batch log

Every cook, newest first. The best batch is open — tap any to expand.

Ratings: broth 9 · noodles 9 · meat 9

Bowls: 9

Cost: $74.13 ($8.24/bowl)

Best batch yet. Beef belly way better than brisket. The cheesecloth knocked out the cloudiness. Fed 8. Keepers: beef belly + cheesecloth. Next time: back to one onion (too sweet) and a second pot to make more.

What I changed this batch

  • beef belly instead of brisket — added raw at serving, tái style
  • cheesecloth-strained the broth for clarity
  • halved the sugar
  • two onions (1 charred, 1 raw)
  • no garlic, no MSG
  • 28-hour low boil

For the other

  • 16 lb (7.26 kg)beef marrow bones
  • 2 lb (907.18 g)beef belly (short plate)
  • 2 (1 charred, 1 raw)onion
  • ½ of usualrock sugar
  • 35 g (1.23 oz)salt
  • 20 g (0.71 oz)mushroom seasoning (hạt nêm)
  • 3 tbsp (44.36 mL)fish sauce
  • 22.5 g (0.79 oz)cinnamon
  • 30 g (1.06 oz)cardamom
  • 22.5 g (0.79 oz)star anise
  • 4.5 g (0.16 oz)clove
  • 5 lb (2.27 kg)rice noodles

Make the bone broth: A 1:1 ratio of beef bones to water, gently simmered for ~24 hours, losing as little liquid as possible. Parboil the bones to draw out impurities, dump the water, rinse, refill with fresh water, then simmer. Top up to target volume at the end.

Potential pitfall: If you lose more than half your broth over the simmer, the heat is too high — the more you lose, the weaker the base.

Roast the aromatics & brisket: Halve and peel the onions; halve the ginger and garlic. Lightly salt the brisket. Spread the aromatics and brisket on a tray and grill until browned — this builds the broth’s colour.

Stage 1 — bloom: Heat reserved beef fat to ~160°C. Sear the brisket on both sides, shallow-fry the aromatics, then turn off the heat before adding the spices — clove burns easily and a burnt spice ruins the broth.

Potential pitfall: Spices burn easily, especially clove. A scorched spice turns the whole pot bitter — kill the heat before they go in.

Stage 2 — pre-season: Add 2.5 L of bone broth, stir in the pre-seasoning, and bring to a gentle simmer. Taste: deep and slightly salty.

Stage 3 — cook: Gently simmer for 3 hours (the sweet spot for brisket). Keep the heat low — if the volume drops, it’s too hot.

Potential pitfall: Keep it gentle. Any drop in volume across the three hours means the simmer is running too hot.

Stage 4 — final adjustment: Remove the aromatics and spices and strain. Add 500 mL broth (to ~3 L), then rock sugar until slightly sweet, then fish sauce until it’s on the money.

Finish (optional): Add a 15% “curve” and a pinch of MSG to make the broth pop. You’ve done an honest job — this is the final flourish.

from this batch

ingredients

meat

beef marrow bonesThe collagen and fat base of the broth. Parboil and rinse before using for a clear stock. May 21: 16 lb.
beef belly (short plate)Added raw at serving, tái-style; the hot broth finishes it. Much more tender than brisket.

aromatics

charred onionHalved and charred over open flame or broiler. Adds sweetness and smokiness.
charred gingerSame charring method as onion. Brightens the broth and adds a gentle heat.

spices

star aniseThe signature pho spice. Toast briefly before adding. More anise = sweeter, more floral.
cinnamon stickVietnamese cinnamon (cassia) preferred — stronger and more savory than Ceylon.
cardamom podsBlack cardamom for smokiness, green for floral. Crack slightly before toasting.
cloveWhole cloves — warm and sweet. A little goes a long way; too much turns medicinal.

pre-seasoning

saltAdded to the broth as it simmers to build the savory base.
mushroom seasoning (hạt nêm)Vietnamese bouillon — rounds out the broth with savory depth while it cooks.

final adjustment seasoning

rock sugarBalances fish sauce and adds body. Chinese yellow rock sugar is the standard.
fish sauceThe main seasoning — use a good Vietnamese brand (Phu Quoc, Three Crabs).
MSG (optional)A pinch at the end deepens the umami. Skip it if you prefer — the mushroom seasoning already covers a lot of this.

toppings

rice noodlesBanh pho — flat, 3–5 mm wide. Fresh from a Vietnamese market is a game changer.
bean sproutsMung bean sprouts, added raw for crunch.
green onionsThinly sliced and scattered over the bowl.
cilantroFresh, roughly chopped.
Thai basilTorn over the bowl — anise-sweet and fragrant.
saw leaf (ngò gai)Culantro — bolder and more pungent than cilantro.
jalapeñosSliced, for fresh green heat.
Thai chiliBird's eye chili — much hotter; add to taste.
hoisinSweet-salty sauce for dipping the meat — not the broth, if you ask a purist.
srirachaChili-garlic heat, on the side.
limeA wedge squeezed in at the table for brightness.

photo book

1 batch · avg $8.24/bowl