Recipe
Auntie’s Beef Pho (Oxtail + Brisket)
Serves: 6–8
Total time: ~6–7 hours (mostly simmering)
Ingredients
Broth:
3 lb mixed beef bones (marrow and joint bones)
2 lb beef oxtail (optional but highly recommended for richness)
1.5 lb beef brisket or chuck (for serving cooked)
1 large yellow onion, halved (leave skin on for charring)
1 large piece ginger (3–4 inches), halved lengthwise
1 medium daikon radish, peeled, cut into large chunks
3–4 star anise pods
1 cinnamon stick
4–5 cardamom pods (black or green, depending on availability)
1–2 tsp coriander seeds
1–2 tsp black peppercorns (optional)
2–3 Tbsp fish sauce, plus more to taste
1–2 Tbsp beef stock powder or bouillon (the “magic” seasoning)
2–3 tsp sugar or rock sugar (optional, adjust to taste)
5–6 qt water total (start with enough to cover bones by a couple inches, top up as needed)
Noodles and meats for serving:
1–1.5 lb dried small rice noodles (banh pho, small size)
0.75–1 lb thinly sliced raw beef (sirloin, eye of round, or similar), sliced very thin across the grain
Cooked brisket/chuck from the broth, sliced
Toppings/garnishes:
Bean sprouts
Thinly sliced onion (soaked briefly in cold water to mellow)
Scallions, thinly sliced
Fresh cilantro
Thai basil (if available)
Lime wedges
Thinly sliced chili or jalapeño
Hoisin sauce and Sriracha (optional, to serve on the side)
Step 1: Prep and toast aromatics
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Char onion and ginger:
Place onion halves and ginger cut-side down in a dry pan over medium-high heat.
Cook until well charred in spots and fragrant, then set aside.
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Toast spices:
In the same or a separate dry pan, gently toast star anise, cinnamon, cardamom, coriander seeds, and peppercorns until aromatic, 1–3 minutes.
Do not burn; remove from heat once fragrant.
Step 2: Start the broth
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Rinse the bones and meat:
Rinse beef bones, oxtail, and brisket/chuck under cold water to remove loose debris.
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Combine in a large stockpot:
Add bones, oxtail, and brisket/chuck to the pot.
Cover with cold water by about 2 inches.
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Bring to a simmer:
Slowly bring to a gentle simmer over medium heat.
Skim off any foam or scum that rises to the top; keep the heat moderate to maintain a gentle simmer, not a rolling boil.
Step 3: Flavor the broth
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Add aromatics and daikon:
Once scum is mostly skimmed, add charred onion, charred ginger, toasted spices, and daikon chunks.
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Simmer low and slow:
Keep at a gentle simmer for 4–6 hours, partially covered.
Skim occasionally and top up with hot water if needed to keep bones mostly submerged.
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Remove brisket/chuck at tenderness:
After about 2–3 hours, check the brisket/chuck; when it is fork-tender, remove it, cool slightly, and refrigerate until slicing.
Leave oxtail and bones in the pot to continue simmering for deeper flavor.
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Cook until oxtail is tender:
Continue simmering until oxtail is also very tender and broth tastes rich and full, usually totaling 4–6 hours from the start.
Step 4: Strain and season the broth
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Strain:
Remove large solids (bones, oxtail, aromatics, daikon, spices).
Strain broth through a fine mesh sieve into a clean pot.
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Separate and save meats:
Pick the oxtail pieces for serving.
Slice the chilled brisket/chuck across the grain into thin slices.
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Season:
Bring strained broth back to a gentle simmer.
Add fish sauce, beef stock powder, and sugar/rock sugar in small increments, tasting and adjusting until the broth is balanced, savory, and slightly sweet.
Adjust salt or more fish sauce as needed.
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Adjust volume:
If broth is too intense, add a bit of water and re-adjust seasoning.
If too mild, simmer a bit longer or add a touch more stock powder/fish sauce.
Step 5: Prepare noodles
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Soak noodles:
Soak dried rice noodles in warm water for 20–30 minutes until pliable but not fully soft.
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Cook to order:
Bring a separate pot of water to a boil.
For each serving, blanch a portion of noodles for 30–60 seconds until just cooked, then drain well.
This helps keep noodles from clumping and overcooking.
Step 6: Assemble each bowl
For each bowl:
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Add noodles:
Place a portion of hot, drained noodles in a pre-warmed bowl.
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Add meats and daikon:
Top with a few slices of cooked brisket/chuck.
Add a small handful of thinly sliced raw beef on top (it will cook in the hot broth).
Add a piece of oxtail and a piece of cooked daikon if you saved some from the broth.
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Add onions and herbs:
Top with a small handful of bean sprouts, sliced onion, scallions, and cilantro.
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Ladle broth:
Bring broth to a rolling boil so it is very hot.
Ladle the boiling broth over the meats and noodles until the bowl is nicely filled; the heat will cook the raw beef just to tender.
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Serve with garnishes:
Serve immediately with lime wedges, extra herbs, sliced chilies, hoisin, and Sriracha on the side so everyone can adjust flavor at the table.
Notes
Oxtail is optional but adds a lot of body and flavor; include it when possible.
Skipping a pre-blanch of bones favors maximum flavor over crystal-clear broth; if clarity is a priority, you can briefly blanch bones in boiling water and rinse before starting the main simmer.
This broth also freezes well; cool completely, portion, and freeze for quick pho nights later.