Recipe excerpt from:
The Meathead Method
by Meathead

Pho (pronounced fuh) is a rich, complex Vietnamese broth usually loaded with meat and veggies. This one contains leftover brisket and bone broth from smoked bones. It provides an awesome payoff in an exotic sweetness.

MAKES 6 servings
TAKES About 20 minutes to prep, about 5 hours to make the broth

Smoked Bone Broth

• 4 carrots
• 3 medium onions
• 4 garlic cloves
• 4 cremini or button mushrooms
• 2 celery stalks with leafy tops
• 5 pounds beef femur bones split lengthwise
• 3/4 cup dry white wine
• 4 whole star anise pods
• 2 teaspoons Morton Coarse Kosher Salt
• 2 teaspoons fish sauce

Pho

• 1 1/2 pounds leftover tender beef brisket
• 12 ounces cremini or button mushrooms
• 4 red radishes
• 6 ounces medium rice stick noodles
• 6 ounces greens, such as collards, kale, mustard, or spinach, or a blend
• Sriracha sauce
• OPTIONAL: Thinly sliced scallion greens and small cilantro leaves, for garnish

ABOUT THE MARROW BONES: Marrow bones are beef leg bones, or femurs. They are widely available but are often cut crosswise into 2- to 3-inch lengths. Ask your butcher for 6-inch bones cut in half lengthwise to expose far more of that flavorful marrow so it can be distributed throughout your tasty broth.
ABOUT THE MUSHROOMS: I recommend plain cremini or button mushrooms, but if you want to take it up a notch, go for chanterelles or something more exotic.
ABOUT THE NOODLES: Rice stick noodles vary in size and method of preparation, so consult the package instructions for soaking method. If you can’t find them, you can use ramen, glass noodles, vermicelli, or even soba.

1. PREP: Peel the carrots and cut them into 3-inch chunks. Peel the onion and cut into quarters. Peel and mince or press the garlic. Rinse and cut off the bottom of the mushroom stems. Rough chop the rest of the mushrooms as well as the celery.
2. FIRE UP: Set up your grill or smoker for smoking and aim for 225°F and get some smoke rolling.
3. SMOKE: Smoke the bone pieces marrow- side up for an hour or two.
4. SIMMER: Transfer the bones, veggies, wine, and star anise to a large stockpot
5. and add 11/2 gallons of water or whatever is needed to cover everything. Bring to a boil, then immediately reduce the heat to a gentle simmer. If there is scum, scoop it off. Partly cover the pot and simmer until the liquid has reduced by about half, 4 to 5 hours.
6. STRAIN AND SEASON: Cool the broth slightly then pour through a large sieve or colander into a bowl or another pot. Discard the solids. Let the broth settle for 5 minutes, then using a fat separator or a large flat spoon, skim off and discard most of the fat and any scum (check out the OXO fat separator that is a large measuring cup with a hole in the bottom). Stir in the salt and fish sauce and taste. You can use it now or freeze it.
7. START THE PHO: Cut the leftover brisket into thick slices. Rinse the mushrooms clean, trim the ends, and slice thinly. Scrub and thinly slice the radishes.
8. BRISK IT: Warm the brisket in the microwave or wrap it in foil and warm in a low oven.
9. NOODLING: Soften the rice noodles in water, according to the package directions. Bring the broth to a simmer and add the noodles to the broth. Cook until tender.
10. GO GREEN: Sturdier greens like collards, kale, or mustard greens will need a quick 2-minute blanch in boiling water, while more tender spinach leaves do not. Frozen greens are fine, too, but be sure to thaw completely and squeeze out the excess water.
11. SERVE: Divide the hot noodles, brisket, greens, and mushrooms among six bowls. Ladle the hot broth over all the ingredients. Let the soup stand for 5 minutes to wilt the greens. Scatter the radishes on top and add a few squirts of Sriracha sauce. If desired, garnish with scallion greens and cilantro leaves.

From The Meathead Method by Meathead. Copyright © 2025 by AmazingRibs.com. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.