Vietnamese Pho


For the broth

  • 1 lb short ribs with bone
  • 4 slices ox tail
  • 2 marrow bones
  • 3 scallions , cut in halves
  • 1 whole star anise
  • 1 whole nutmeg
  • 1 stick cinnamon
  • 5 whole cloves
  • 5 pods cardamom
  • ½ lb daikon , julienned

For the toppings

  • 8 oz. rice noodles (ideally bánh phở)
  • Soybean sprouts
  • 10 scallions
  • ½ bunch mint
  • ½ bunch cilantro
  • ½ bunch Thai basil
  • 2 lb round (sirloin, or shank)
  • 3 limes
  • 2 hot peppers


  • Heat a frying pan and roast the spices (star anise, nutmeg, cinnamon, clove, cardamom) for a few minutes to develop their aroma.
  • Place these spices in a tea ball or cheesecloth (tied with kitchen twine).
  • In a large pot, place the scallions, the ribs, the marrow bones, the ox tail slices and the spice tea ball.
  • Add the julienned daikon.
  • Cover with water and bring to a boil. Then, lower the heat. Cover to three quarters (do not close the lid completely) and simmer for 3 hours. If necessary, skim the fat as it is cooking.
  • At the end of cooking, filter the broth. Thinly slice the ribs and the ox tail and set aside.
  • Cook the rice vermicelli in a large volume of boiling salted water for 4 minutes. Drain and rinse with cold water and set aside.
  • Thinly slice the round (sirloin or beef shank) and set aside.
  • Rinse and drain the soybean sprouts. Rinse, dry and then roughly chop the herbs (mint, cilantro, Thai basil).
  • In individual bowls, place the ingredients in this order:
    - rice noodles
    - daikon
    - slices of round (sirloin or shank)
    - slices of short ribs
    - slices of ox tail
    - soybean sprouts
    - herbs and thinly sliced scallions
  • Pour the hot broth into each bowl and serve immediately after adding the juice of half a lime and thinly sliced hot pepper (optional) in each bowl.
  • Mix the food for about thirty seconds using chopsticks and enjoy.


Tip: place the meat in the freezer for 30 minutes before slicing it. The meat is firmer, and it becomes easier to thinly slice.