Recipe: Hello Auntie’s Pho Dac Biet

Eat, Food Recipes, Sydney / 20 April 2020

Looking for an immune-boosting dish that’s perfect for the cooler months? Look no further than this re-imagined Vietnamese classic.

We’re all looking for ways to warm up and stay healthy while in iso. Luckily, the crew from new-school Vietnamese joint Hello Auntie have shared their trade secrets to creating one of their famous dishes: the Pho Dac Biet. This recipe has been modified for home-cooks (based on the original recipes by owner and executive chef Cuong Nguyen). Get ready for a slurp-tastic dining experience!



  • 2g / fennel seed 
  • 5g / cloves 
  • 8g / star anise 
  • 4g / cinnamon bark 
  • 5g / black pepper 
  • 1g / liquorice bark 
  • 1 pod / black cardamom


  • 2kg / marrow bones (femur) 
  • 2.5kg / chicken frames 
  • 150g / rock sugar 
  • 65g / salt 
  • 100g / ginger 
  • 2 / large brown onions 


  • 1-2kg / lean beef mince 
  • For every 500g of beef: 
  • 1 / egg 
  • 2g / salt & pepper 
  • 2g / garlic powder 
  • 2g / onion powder 
  • 1-2kg / brisket or flank


  • Pho rice noodles (fresh or dried) 
    • Note: fresh pho rice noodles can be found in Asian groceries while dried pho rice noodles can be found in most supermarkets. 
  • Thai basil / regular basil  
  • Bean sprouts 
  • Sriracha sauce
  • Hoisin sauce 



  1. Trim excess fat from chicken frames. Rinse both the beef bones and chicken frames thoroughly. 
  2. Char the ginger and onion with a naked flame and rub off any excess burnt skin from the ginger. 
  3. Place bones into a 10L pot, followed by the onion and ginger. Fill the pot with 7L of water, then add salt and sugar. Bring to a boil. 
  4. Remove any grey foam from the surface, then reduce to a gentle simmer for 8 to 12 minutes. 
  5. Add spices, then simmer for 1 to 3 hours depending on the desired strength of the broth. 

NOTE: You need to simmer the broth for minimum of 8 hours. Anything less won’t give you enough depth of flavour.


  1. Mix all meatball ingredients thoroughly in a bowl and roll meatballs into the desired size. 
  2. Cook meatballs in beef broth 4 hours into the broth’s simmering process.
  3. Cook meatballs until firm then remove when done. 
  4. Cook brisket/flank in beef broth until it reaches the desired tenderness. 


  1. Fresh rice noodles: cook fresh rice noodles in boiling water for a minute.
    Dried rice noodles: cook dried rice noodles in boiling water as per instruction on the packet.
  2. Add rice noodles in a bowl, add the soup and meats.
  3. Add your desired amount of basil, bean sprouts, Sriracha and hoisin sauce. 
  4. Enjoy!

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