Authentic Phở Tái (Vietnamese Beef Pho)

Bowl of pho tai with lime wedges, herbs, hoisin sauce, and sriracha.

Authentic Phở Tái (Vietnamese Beef Pho)

Course: Main Course, Soup

Cuisine: Vietnamese

Prep Time: 30

Cook Time: 4

Total Time: 4 30

Servings: servings

Calories: 475kcal

Author: Quynh Nguyen

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

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)

Dried rice noodles
Sliced brisket & raw sirloin
Thai basil, cilantro, bean sprouts, lime wedges, jalapeño
Hoisin sauce, sriracha (optional)

Instructions

Parboil the Bones and Brisket. Place the beef bones in a large stockpot and cover with water. Bring to a rolling boil and cook for 5 minutes to release impurities. Add the brisket during the last minute. Drain everything and rinse the bones and brisket thoroughly under running water. Rinse and clean the pot well before continuing.
Char the Aromatics. Char the onions and ginger over an open flame or under the broiler until blistered and blackened in spots, about 5 minutes. Rinse lightly to remove loose burnt bits and set aside.
Toast the Spices. In a dry pan over low heat, toast the star anise, cinnamon sticks, and cloves until fragrant, about 2–3 minutes. Add the coriander seeds during the last minute so they don’t burn. Remove from heat and transfer to a spice bag or tea infuser.
Simmer the Broth. Return the cleaned bones and brisket to the stockpot. Add 6 quarts of fresh water, charred onions and ginger, rock sugar, salt, and fish sauce. Bring to a boil, then immediately lower to a gentle simmer. Simmer uncovered, skimming foam regularly. After about 1½ hours, remove the brisket and set it aside to cool. Continue simmering the broth with the bones.
Continue Simmering and Add Spices. Continue simmering the broth gently. During the last hour of cooking, add the toasted spices in a spice bag or tea infuser. Simmer uncovered or partially covered until the broth is clear and deeply flavorful.
Total simmer time: about 3½ to 4 hours.
Strain and Season. Remove and discard the bones, aromatics, and spice bag. Strain the broth through a fine-mesh strainer for clarity.
Taste and adjust seasoning with additional salt or fish sauce if needed.
Prepare Noodles and Beef. Cook rice noodles according to package instructions.
Fresh noodles: blanch for 15–30 seconds
Dried noodles: boil for 8–12 minutes
Rinse with cold water and drain well.
Thinly slice the cooled brisket. Slice the raw sirloin or tenderloin paper-thin against the grain (partially freezing helps).
Assemble and Serve. Divide noodles between bowls. Top with sliced brisket and raw beef. Ladle piping-hot broth over the beef to cook it. Add herbs and toppings as desired 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.

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