A bone-deep beef broth simmered with charred ginger, onion, star anise and cinnamon for at least 10 hours, poured over rice noodles and thinly sliced raw beef. The Parker Road Vietnamese corridor style.

The largest Vietnamese community in Texas settled in the Richardson and Garland corridor after the fall of Saigon in 1975. Parker Road became the spine of a Vietnamese commercial district by the 1980s, eventually housing more Vietnamese restaurants per block than anywhere in the state outside of Houston. The pho served here is closer to the Hanoi northern style, with a cleaner broth, fewer garnishes, and a higher spice-note emphasis than the southern Ho Chi Minh City style.

Where to eat Vietnamese pho (Parker Road style) in Dallas

3 editor picks for Vietnamese pho (Parker Road style) in Dallas, ranked by editorial score. All Dallas signature dishes · Vietnamese pho (Parker Road style) across every city.

  • Parker Road Vietnamese Corridor (Plano)

    Order Banh mi from a strip-mall bakery; com tam (broken rice) with grilled pork; Vietnamese coffee

    The most concentrated Vietnamese grocery, bakery, and restaurant corridor in North Texas, with banh mi shops, pho houses, Vietnamese dessert cafes.

    DetailsDirections

  • Asia Times Square (Plano)

    Order Vietnamese pho from the food court; South Asian curry snacks; fresh-made Chinese bakery items

    Anchor of the DFW Asian food corridor: a massive supermarket and food court with Vietnamese, Chinese, Korean, and South Asian vendors all under one roof.

    DetailsDirections

  • DaLat Vietnamese Restaurant and Bar

    DaLat Vietnamese on Fitzhugh Avenue in East Dallas runs inventive pho, banh mi and cocktails flavoured with Vietnamese fruits until midnight or 2am.

    DetailsDirections

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Make it at home

Serves 412 hrAdvanced

Ingredients

  • 2 kg beef bones (knuckle, marrow, oxtail), blanched
  • 500g beef brisket or eye of round
  • 1 large white onion, halved and charred
  • 80g fresh ginger, halved and charred
  • 3 star anise
  • 1 cinnamon stick
  • 4 cloves
  • 30g rock sugar or palm sugar
  • 45ml fish sauce
  • Salt to taste
  • 400g flat rice noodles (banh pho), cooked per package
  • 200g raw sirloin or eye of round, sliced paper thin
  • Bean sprouts, fresh basil, sliced jalapeño, lime wedges, hoisin and sriracha to serve

Method

  1. Blanch bones in boiling water 10 minutes. Drain, rinse clean.
  2. Char onion and ginger directly over a gas flame or under the broiler until deeply black on the outside. Rinse off the char.
  3. Combine bones, charred aromatics, and all spices in a large stockpot. Cover with 5 litres of cold water. Bring to a gentle simmer. Skim diligently for the first 30 minutes.
  4. After 1 hour, add the brisket piece whole. Continue simmering at the gentlest possible bubble for at least 8 hours, up to 12.
  5. Remove brisket when tender; slice thin and reserve.
  6. Strain broth through a fine-mesh sieve. Discard solids. Season with fish sauce, rock sugar, and salt until the broth is deeply savoury with a subtle sweetness.
  7. To serve: place noodles in bowls. Lay sliced raw beef and sliced brisket on top. Pour boiling broth over; the raw beef cooks in the bowl.

Editor tip. The pho's quality is determined by the broth simmer. A rolling boil makes a cloudy, bitter broth. Maintain the gentlest possible bubble throughout.

Common allergens: Gluten (soy sauce garnish).