World-Class Vietnamese Pho (4-Step Blend Method)

A deeply flavorful, restaurant-quality Vietnamese pho using a 4-step blend method, based on Leighton Rossi's techniques. This recipe focuses on a rich beef bone broth, precise spice infusion, and the secret Vietnamese seasoning (Hat Nem) for unmatched depth and complexity. Includes detailed steps for broth, meat, noodles, and herb salad.

HardVietnameseServes 6

Printable version with shopping checklist

Source Video
3h 5m
Prep
29h 15m
Cook
3h 53m
Cleanup
36h 13m
Total

Cost Breakdown

Total cost:$65.20
Per serving:$10.87

Critical Success Points

  • • Roasting and washing bones for a clean, rich broth
  • • Maintaining a bare simmer for broth clarity
  • • Blooming spices in beef tallow for maximum flavor extraction
  • • Steeping spices and aromatics for exactly 3 hours (peak extraction)
  • • Final seasoning adjustment with fish sauce and sugar
  • • Slicing rare beef very thinly and pouring hot broth over to cook

Safety Warnings

  • • Use caution when handling large volumes of boiling liquid.
  • • Sharp knives required for thin meat slicing; use cut-resistant gloves if inexperienced.
  • • Hot fat can splatter when blooming spices; use a splatter guard.
  • • Cool broth rapidly to avoid bacterial growth.
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