Beef Pho from Scratch

• 1 ½ kg beef marrow bones
• 1 ½ kg beef neck bones, or oxtail
• 250 g fresh ginger, unpeeled, sliced lengthways in half
• 2 brown onions, unpeeled, halved lengthways
• 2 bags pho spice mix
• 4 L water, for the broth — plus more for parboiling
• 3 tbsp fish sauce, to taste
• 2 tbsp palm sugar, to taste
• 2 tbsp salt, to taste
• 600 g beef eye fillet, or flank, skirt, rump, or sirloin — about 150g per bowl
• 400 g dried rice noodles
• 200 g bean sprouts
• 4 spring onions, thinly sliced
• 1 red onion, thinly sliced
• 1 bunch Vietnamese mint
• 1 lime, cut into wedges

Method

1. 1

   Slice the ginger and onions in half lengthways and char under a hot grill (broiler) until the cut sides are properly blackened — about 8–10 minutes. This is what gives the broth its signature deep, smoky sweetness.

   Tip · Don't shortcut the char. Actual blackening (not just golden) is what makes pho taste like pho.
2. 2

   Empty the pho spice mix into a dry pan and toast over medium heat, shaking often, until deeply fragrant — around 2–3 minutes. Tip the toasted spices back into their little pouches so they stay contained during the long simmer.

3. 3

   Add the beef marrow and neck bones to a large pot, cover with water, and parboil for about 5 minutes to release the impurities. Drain, give the bones a good rinse under cold water, and scrub out the pot too — you want to start the broth completely clean.

4. 4

   Return the rinsed bones to the clean pot along with the charred ginger, onions, and the spice pouches. Pour in around 4 litres of fresh water — enough to cover everything by a few centimetres — bring to the boil, then skim off any scum that rises to the surface.

5. 5

   Turn the heat down to the lowest possible simmer, cover with a lid, and cook for approximately 10 hours, skimming occasionally. This is where the magic happens — the broth transforms into a clear, deeply savoury, silky liquid.

   Tip · Keep the simmer very gentle — a rolling boil clouds the broth. Little bubbles rising slowly is the sweet spot.
6. 6

   Season the broth with the palm sugar, fish sauce, and salt, tasting and adjusting as you go. It should be rich, well-seasoned, and slightly sweet.

7. 7

   Fish the neck bones out of the broth and pull off any tender meat, setting it aside. Slice the raw eye fillet as thinly as you can — a sharp knife and a well-chilled steak (pop it in the freezer for 1–2 hours before slicing) makes this much easier.

8. 8

   Prep your toppings and lay them out in bowls: bean sprouts, sliced spring onions, thinly sliced red onion, Vietnamese mint, and lime wedges. Everyone builds their own bowl at the table.

9. 9

   Cook the rice noodles per the packet instructions, drain, and divide between bowls. Top with the pulled neck-bone meat and the raw sliced eye fillet, then ladle over the boiling-hot broth to cook the raw beef right in the bowl — just like phở tái at the restaurant. Serve with the herb plate and let everyone dress their own.