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!

INGREDIENTS

SPICES 

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

BEEF BROTH 

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

MEAT COMPONENT: BEEF MEATBALLS 

• 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

TO SERVE

• 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 

METHOD

BEEF BROTH

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.

MEAT COMPONENT

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. 

TO SERVE

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!