• Beef Bones (preferably femur and knuckle bones because it contains larger amounts of marrow)
  • Yellow Onions
  • Shallots
  • ginger
  • Beef Brisket
  • Rock Candy
  • Salt
  • 5 Spice (cinnamon, star anise, fennel seeds, pepper corn, cloves)
  • Rice Noodles
  • Sliced Beef Eye Round
  • Beef Meat Ball
  • Cilantro
  • Green Onions
  • Thinly Sliced White Onion
  • Lime
  • Sliced Jalapeno
  • Bean Sprouts
  • Hoisin Sauce
  • Sriracha


  1. In a pot of Boiling water blanch the beef bones and brisket for 5 mins
  2. Once done place beef bone and brisket in another pot. Add filtered water and bring to boil then lower heat to low simmering (our process 16-24 hours) remove brisket 5-6 hours. Scoop out all impurities
  3. Once done simmering over night remove bones then add rock candy, and salt
  4. On an open flame, char the ginger, yellow onion, and shallot for about 10 mins
  5. Peel off the burnt layer and add it to the broth
  6. Place star anise, cinnamon sticks, cloves, fennel seeds, pepper corn in pan and toast on medium to low heat. This allows it to release the aroma before adding to the broth
  7. Put all spices in cloth and add it to the broth
  8. Simmer for 2 hours before serving
  9. Boil a small pot of water
  10. Place rice noodles in metal strainer and cook in boiling water for 5 seconds
  11. Place the rice noodles in your bowl, add thinly sliced eye round, beef meat ball, sliced brisket
  12. Add freshly chopped green onions, thinly slices yellow onion, chopped cilantro
  13. Put broth to a boil the add broth to noodles bowl
  14. Garnish your pho bowl to your own preference with fresh thai basil leaves, bean sprouts, lime, sliced jalapeno pepper. Add hoisin sauce for sweetness and flavor, Sriracha for an extra spicy kick and flavor

Recipe courtesy of Blu Basil & Pho Saigon