Featured on Tastemade: Traditional Beef Pho Bo with Oxtail - Poppa Trinh’s Pho Tai Recipe
Watch the Instagram reel -here-.
There is no such thing as a shortcut or quick pho!
This authentic and traditional style Vietnamese Pho. Every family has their own recipe and this is my dad’s.
Pho Tai is beef pho with thin-cut beef and it’s so comforting and delicious. We like to add oxtail to our soup to create a rich and luxurious stock. Oxtail (aka beef tail) helps intensify that golden and silky color while also adding a more beef-y broth.
A good pho broth requires good quality bones and more importantly a long cook time (3-5 hours minimum, but 6-10 is even better) to release collagen & beneficial nutrients, to create a beautiful golden broth and to create that really complex & aromatic broth. The longer you cook the pho broth, the more flavor will come from the bones.
A couple things that my dad does differently is making his own special dry spice packets, and adding fresh daikon chunks to the broth to add a little natural sweetness to the pho (this also means you can use less to no sugar with these natural sweeteners).
*Brisket: Beef brisket can be a little dry in taste so be sure to keep some of that fat on there and when the meat is done be sure to slice it up and store it in a container with some of that pho broth and fish sauce (see step 7 below: this helps keep the brisket nicely moist and more tender, the fish sauce adds a little salt and flavor factor, just warm it up in a pot with it’s broth before plating all your bowls of pho).
Watch a fuller version of how to cook pho on Youtube!
And, if you still need a little more hand holding, you can watch me and my dad make beef pho on Youtube -here-.
Master Tips for the Perfect Pho Broth
Bone Selection: Use a mix of marrow, knuckle, and optional oxtail bones for a flavorful and collagen-rich broth. Trim excess fat to avoid cloudiness.
Soak Bones for 1-2 Hours Before Cooking:
Soaking beef bones in cold water for 1-2 hours before parboiling helps draw out myoglobin, a protein responsible for the reddish color in raw meat and blood residue. Removing myoglobin through soaking reduces the impurities that could otherwise cloud your broth during cooking. Be sure to change the water as it becomes cloudy to ensure a thorough cleanse. This step is particularly important for achieving a clear, pristine broth with minimal scum formation.
Pre-Boil Bones: Parboil bones with some salt and a little vinegar, then rinse thoroughly and brush bones under running cool water to remove impurities for a clear broth.
Simmer Gently: Keep the broth at a low simmer without covering; never let it boil to maintain clarity and do NOT stir the pot or bones.
Avoid Covering the Pot During Simmering:
Covering the pot traps steam and causes condensation to drip back into the broth, which may carry impurities, fats, and scum back into the liquid. This circulation process can result in a cloudy broth. Simmering with the lid partially ajar helps release steam and ensures the impurities skimmed off stay out of the broth.
Start with Cold Water After Parboiling Bones:
Adding parboiled bones to a pot of cold water allows the gradual release of flavors and proteins, preventing an abrupt release of impurities that can emulsify and cloud the broth. The slower heating process ensures impurities rise to the surface for easy removal, contributing to a clearer and cleaner broth.
Char Aromatics: Char onions, ginger, and optional daikon for deep, smoky flavors.
Toast Spices: Toast spices like star anise, cinnamon, and cloves before adding to release their oils and aroma.
Spice Timing: Add spices in the last 30–60 minutes to keep their aroma fresh. Use a spice bag to avoid residue.
Season Wisely: Add fish sauce near the end to prevent sourness. Cane sugar or rock sugar is preferred for sweetness. Avoid stirring during cooking to keep the broth clear.
Long Cooking Time: Simmer for at least 6 hours, but 12–24 hours is ideal for a rich, golden broth. Skim scum frequently.
Prepare Raw Beef: Freeze beef briefly to make it easier to slice thinly.
Strain the Broth: For extra clarity, strain finished broth through a couple layers of cheesecloth or a fine strainer for a more clear broth.
Enhance Presentation: Add a little reserved beef fat to bowls for richness.
Storage: Refrigerate overnight to remove fat easily and deepen flavors. Freeze leftovers for future use.
If you need any help finding any ingredients for my recipes, you can find links to all my pantry staples / seasonings / kitchen gear as well as photo gear -here-.
BEEF STOCK INGREDIENTS
Broth:
4 lbs beef bones (Mixed beef bones, any mix of: shank bones, marrow bones, beef leg bones, shin, knuckle bones, achilles tendon/foot, and/or femur bones)
2 lbs beef oxtail bones (*optional, if you can’t find it replace it with 2 more lbs of bones)
2 lb beef brisket (cut in 2 large pieces)
Few pieces of tendons / cartilage pieces (optional)
24+ cups water (about 6 quarts of water)
2 tbs sea or kosher salt (not table salt)
2 tbs white sugar (or a couple medium pieces of rock sugar)
2 tbs vegetable powder (this helps round out the flavor but if you can’t find this feel free to leave out. *Note- some veggie powders will cloud your pho broth, so test it before adding to your pho)
2 large white or yellow onions (charred)
2 medium shallot onions (charred)
4 thumb sizes of ginger (charred)
1 large piece of Daikon cut in two or three big chunks
Rare beef topping:
1 1/2 lb Flank steak for ”thit tai” aka rare sliced beef (flank, eye round, tenderloin or sirloin steak)
Fish sauce to taste (we like to add it into individual bowls, if adding it into the broth, add it at the VERY end, right before making your pho bowls)
DRIED SPICE BAG (or buy premade pho spice packets)
2" asian cinnamon stick cracked in quarters or smashed
8 pieces of dried cloves
2 teaspoons coriander seeds
3 whole pieces of star anise
1 tsp fennel seeds
3/4 tbs black peppercorns
PHO
1 bag vermicelli pho rice noodles
GARNISHES
1 bunch green scallions, chopped thinly
1 bunch cilantro (large stems removed, chopped semi-finely)
1 thinly sliced red or white onion (add 1 tbs of vinegar and lightly mix and put in bowl to neutralize the onion some)
2 limes, cut into quarter wedges
Below are optional garnishes:
1 bunch fresh mint
1 handful of thai basil leaves (optional, since these are seasonal and hard to find)
1 bag of bean sprouts (optional)
Red chillies, chopped (served on side, chili seeds removed)
2-3 jalepenos cut into small slices
CONDIMENTS
Hoisin sauce (served on side)
Fish sauce (served on side)
Sriracha hot sauce (served on side)
Vietnamese Beef Pho Recipe with Detailed Instructions
Preparation
Bone Preparation:
Soak Bones: Soak bones with 2 tbs of kosher salt for 1-2 hours.
Trim Fat: While bones are soaking, carefully trim excess fat from bones to ensure a clear broth. Rinse and brush off any bone residue and grit from bones.
Clean Bones: In a large pot, bring water to a rolling boil with 2 tablespoons of salt and 2 tablespoons of white vinegar. Add the bones and tendons, boiling for 5–10 minutes. Strain and discard the water. Rinse bones under running water, scrubbing off grit and clotted blood (Yes, we are scrubbing bones twice). Clean the stock pot thoroughly before reusing.
Roast Spices:
Toast star anise, cinnamon, cloves, coriander seeds, fennel seeds, and cardamom in a dry pan over medium-high heat. Stir occasionally until fragrant. Transfer to a bowl to cool, then place in a spice bag or tea infuser for easy removal.
Char Aromatics:
Peel onions and slice ginger lengthwise. Char both over an open flame or in a dry pan until blackened and fragrant. Alternatively, broil in an oven. Rinse off excess char if needed, but keep most of it for flavor.
Cooking the Broth
Build the Base:
Fill a large stock pot with 2 gallons of COLD water. Add cleaned and parboiled bones to cold water, tendons, briskett and oxtail. Bring to a light boil, then immediately reduce to a low simmer. Skim scum and impurities regularly without stirring the broth and leave lid off or just partially covered.
Add Aromatics:
Add charred onion, ginger, and optional daikon chunks. Simmer uncovered for 3–5 hours, or longer if desired, to develop deep flavors.
Cook Meats:
After 2 hours, check tendons, brisket, and oxtail for doneness. Remove tendons when soft but not falling apart. Once brisket is tender (2–4 hours depending on size, it should be able to be pierced easily with a fork), remove and slice thinly against the grain. Store sliced meats in a small amount of the beef broth with a dash or two of fish sauce to prevent drying out (if you’re afraid of fish sauce you can leave this step out).
Final Touches:
After 3–4 hours, remove aromatics (onions, ginger, daikon) before they start to disintegrate. Add the spice bag in the last 30–60 minutes of cooking. Season the broth with fish sauce, salt, and sugar, tasting and adjusting as needed.
At this time you can also add 1 of the 2 things: MSG or Pho Beef Seasoning for added depth (you can also skip this step as well)
Assembling and Serving
Prepare Toppings:
Freeze rare beef briefly for easier slicing, then cut super thin. Store in the fridge until ready.
Cook rice noodles per package instructions, rinse under cold water, and set aside.
Strain Broth:
For a clear broth, strain through cheesecloth or a fine-mesh sieve to remove residual solids and bones.
Assemble Bowls:
In each bowl, place a serving of cooked noodles (follow package instructions). Arrange sliced brisket, tendons, oxtail, and rare beef on top. Ladle boiling broth over the rare beef to cook it instantly.
Garnish:
Add scallions, cilantro, Thai basil, bean sprouts, and sliced jalapeños. Serve with lime wedges, hoisin sauce, and sriracha on the side.
Storage and Reuse
Refrigerate or Freeze:
Store leftover broth in airtight containers. Skim solidified fat after refrigerating overnight for a lighter broth. Reheat to serve.
Pro Tip: A collagen-rich broth will gel in the fridge—this is normal and melts when reheated.
Featured Knives
Watch full reel -here-.
Featured knives in my Instagram reel are Samurai knives from Kyoku knives.
Known for their exceptional quality, these knives are designed with premium materials like high-carbon VG10 stainless steel and Damascus steel, ensuring durability, sharpness, and precision. Kyoku’s Samurai and Shogun Series knives stand out for their stunning aesthetics, including intricate blade patterns that minimize food sticking, ergonomic handles for comfort, and razor-sharp edges honed to perfection.
For my video, I used Kyoku’s Samurai Series knives, which deliver unparalleled precision and versatility. Their lightweight yet sturdy construction makes them perfect for intricate slicing and chopping tasks, especially for recipes requiring finesse more on Kyoku here at: Kyoku knives.