History

Pho arrived in Sydney with Vietnamese refugees from the late 1970s and 1980s. John Street, Cabramatta, has been the canonical pho address since the 1980s; the Marrickville diaspora extended it into the inner west from the 1990s. Pho Tau Bay's brisket bowl and Pho Pasteur's CBD broth set the benchmark. Sydney pho leans into deep, clear broth with a strong star anise and clove backbone; the classic order is pho dac biet (special beef) with rare, brisket and tendon.

Common allergens: Soy, Gluten (some hoisin)

Make it at home

Yield Serves 4Hands-on 45 minTotal 6 hrDifficulty Intermediate

Ingredients

  • 2kg beef bones (knuckle and marrow), 500g beef brisket
  • 1 large onion and 5cm piece ginger, halved and charred over open flame
  • Spices: 3 star anise, 2 cinnamon sticks, 4 cloves, 1 black cardamom pod, 1 tbsp coriander seeds
  • 3 tbsp fish sauce, 1 tbsp rock sugar, 2 tsp salt
  • 300g rare beef sirloin, sliced paper-thin
  • 400g fresh pho rice noodles
  • Garnish: bean sprouts, Thai basil, lime wedges, sliced chilli, hoisin and sriracha

Method

  1. Boil the bones in water for 10 minutes, then drain and rinse (this removes impurities).
  2. Char the onion and ginger over a flame until blackened on all sides.
  3. Toast the spices in a dry pan until fragrant, then tie in muslin.
  4. Combine the bones, brisket, charred onion and ginger, spice bag, fish sauce, sugar and salt in a large stockpot with 4 litres water. Simmer (do not boil) for 5 hours.
  5. Remove the brisket after 2 hours and reserve.
  6. Strain the broth, return to the pot, taste for seasoning.
  7. Cook the rice noodles per packet, divide between 4 deep bowls.
  8. Slice the rested brisket. Top each bowl with the brisket and the raw sliced sirloin.
  9. Pour the boiling broth into the bowls (the heat cooks the rare beef).
  10. Serve with bean sprouts, Thai basil, lime wedges, sliced chilli, hoisin and sriracha.

Tip from the editors. Never boil the broth hard: a gentle simmer keeps it clear. The toasted, charred aromatics are what give Sydney pho its depth.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat sydney pho

Sydney Pho in Sydney

Pho Tau Bay ★ 4.4

Vietnamese$cabramatta

Long-running Vietnamese pho counter on John Street, Cabramatta, Sydney. The dac biet pho with brisket and tendons is the menu signature, daily 8am-9pm.

Signature: Pho dac biet, Pho ga, Bun bo Hue

Order: Pho dac biet (special beef) or bun bo Hue for the spice.

Tip: Closes by 8pm; take cash for the smoothest queue.

Shop 5, 117 John Street, Cabramatta NSW 2166

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