Ingredients

For the Soup:

• 8 cups Maui Beef Bone Broth (preferably unseasoned or lightly salted)
• 1 lb beef brisket or chuck (optional for richer texture)
• 1 large yellow onion (halved, skin on)
• 1 large piece of ginger (4–6 inches, halved lengthwise)
• 3–4 star anise
• 1 cinnamon stick
• 4 whole cloves
• 1 black cardamom pod (optional but great if available)
• 1 tbsp coriander seeds
• 1 tbsp fish sauce (adjust to taste)
• 1 tbsp sugar (rock sugar if possible)
• Salt to taste

For Serving:

• Flat rice noodles (banh pho)
• ½ lb thinly sliced raw beef (eye round, sirloin, tenderloin)
• Fresh herbs: Thai basil, cilantro, mint
• Bean sprouts
• Lime wedges
• Hoisin sauce and Sriracha
• Sliced Thai chilies
• White onion (very thinly sliced, soaked in cold water)
• Green onions, chopped

Instructions

1. Char the Aromatics

• Char the onion and ginger by broiling or dry-roasting until blackened (about 10 minutes).
• Set aside.

2. Toast the Spices

• Toast the star anise, cinnamon, cloves, coriander seeds, and cardamom in a dry skillet for 1–2 minutes until fragrant.

3. Infuse the Broth

• In a large pot, combine:
• 8 cups of Maui Beef Bone Broth
• Charred onion and ginger
• Toasted spices
• (Optional) Brisket — simmer ~2.5 hrs then slice
• Bring to a simmer and cook uncovered for 45–60 minutes to allow aromatics to infuse.

4. Strain and Season

• Strain out all solids.
• Season the broth with:
• 1 tbsp fish sauce
• 1 tbsp sugar (preferably rock sugar)
• Salt, to taste

5. Prep the Noodles & Toppings

• Soak noodles per package, then blanch until tender.
• Prepare toppings: slice onions, herbs, chilies, and raw beef thinly.

6. Assemble Your Bowl

• In a large bowl:
• Add noodles
• Top with raw beef slices, optional brisket, white onion
• Pour boiling-hot broth over the top to lightly cook the raw beef.
• Garnish with herbs and serve with lime, hoisin, and sriracha on the side.