Pho Bo Tai Dac Biet

Warm, Simple, Satisfying and Healthy


1 kg Beef bones or Brisket bones or Ox tail

2 Chicken frame or 1/2 whole free range chicken

500g Beef Brisket

500g thinly slice top side beef or scotch fillet

300g of beef balls

2 White Onions (Whole)

1 White Radish (Chunky)

2 Carrots

2 Thumb size Ginger (roughly crush)

10 Star Anise

2 Cinnamon Stick

2 tablespoon of salt

1/4 cup of fish sauce

1/2 cup yellow rock sugar

1/2 tablespoon of white pepper

1 bag of fresh Pho noodles or soak 1 bag of dry pho in warm water

Sauce & Condiments

1 lime

bunch of basil leaves

bunch of bean shoots

1/2 cup of thinly slice spring onions

1/2 cup chop coriander

1 Spanish onion thinly sliced

Hoisin sauce

Sriracha sauce

Fish sauce

Fresh slice chillies


  1. Bake beef bones, chicken, beef brisket, onions, white radish, carrots, ginger, star anise and cinnamon stick in a tray with salt and pepper until golden brown.
  2. Move all baked ingredients and juice from baking pan into a large stock pot, fill up with water and boil for 2 hours (remove chicken after 1 hour and beef brisket after 2 hours) then simmer for extra 2 hours (Remove the beef bones and chicken frame).  Add the rock sugar, fish sauce and white pepper.  The longer you cook the tastier it is. Remember to skim soup of fat and impurities to keep stock clear.
  3. Preparing Pho sides. Tear up chicken to little piece if you used whole chicken in soup base.  Thinly slice beef brisket. Thinly slice raw beef.  Cut beef balls in half. Slice spanish onions, spring onions, coriander and chillies.
  4. Constructing Pho Dac Biet (Special Pho with a bit of everything).  Boil up a pot of water, big enough to fit a noodle strainer.  Heat up rice noodle and beef balls in strainer (30-40secs) and place in soup bowl. Put a little shredded chicken, slice brisket and raw sliced beef on top of rice noodles.  Ladle boiling stock over raw beef and garnish with slice onions, coriander and bean sprouts.
  5. Add condiments according to your liking.  An Ngon! xx


*** Cut the Pho ingredients down by half and cook Pho in a slow cooker overnight. It taste just as good and less hassle to cook.

*** Ask for Pho Tuoi (Fresh Pho Noodles) in the Asian Groceries. Taste 10 times better and fast to warm up compared to the dry Pho noodles.

*** I cheat sometimes and add a little Dasida beef stock (Korean) and Chicken Essence if I don’t have enough beef bones or chicken pieces to cook up my stock.




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