A proper Vietnamese pho broth takes time — usually four to six hours of simmering — but the ingredient list is shorter than most people expect. The challenge in Minnesota has historically been sourcing the right cuts of beef and the specific aromatics that give pho its distinctive flavor.
Here’s a full recipe, plus exactly where to find every ingredient at Shuang Hur.

Ingredients (Serves 6)

For the Broth

  • 3–4 lbs beef knuckle bones and marrow bones
  • 1 lb oxtail
  • 1 large white onion, halved
  • 4-inch piece of fresh ginger, halved
  • 5 star anise
  • 4 whole cloves
  • 1 cinnamon stick
  • 1 tsp whole coriander seeds
  • 1 tbsp fish sauce (adjust to taste)
  • 1 tsp sugar or rock sugar
  • Salt to taste

For the Bowl

1 lb dried flat rice noodles (bánh phở)
1/2 lb thinly sliced beef eye of round (for rare beef)
1/2 lb beef brisket or tendon, cooked in the broth

For the Table

  • Fresh bean sprouts
  • Thai basil
  • Lime wedges
  • Sliced fresh chilies (bird’s eye or jalapeño)
  • Hoisin sauce and sriracha

Method

1. Blanch the bones. Place bones and oxtail in a large pot, cover with cold water, and bring to a boil. Boil hard for 5 minutes, then drain and rinse bones under cold water. This removes impurities and ensures a clear broth.
2. Char the aromatics. Place the halved onion and ginger cut-side down in a dry skillet over high heat. Char until deeply blackened, about 5–7 minutes. This is non-negotiable for authentic pho flavor.
3. Toast the spices. In the same dry skillet, toast star anise, cloves, cinnamon, and coriander for 1–2 minutes until fragrant. Transfer to a spice bag or wrap in cheesecloth.
4. Simmer the broth. Add blanched bones, charred aromatics, and spice bag to a large pot. Cover with 4 quarts of cold water. Bring to a gentle simmer and cook uncovered for 4–6 hours, skimming any foam from the surface. Do not let it boil.
5. Season the broth. Add fish sauce, sugar, and salt. Taste and adjust — pho broth should be savory, slightly sweet, and very fragrant with spice.
6. Assemble. Cook noodles according to package directions. Place noodles in a bowl with your choice of beef, then ladle boiling hot broth over the top. Serve immediately with table accompaniments.

Where to Buy Everything at Shuang Hur

Shuang Hur stocks knuckle bones, oxtail, and thinly sliced eye of round at the meat counter — ask staff to slice the eye of round to order if it’s not pre-cut. All dried noodles, fish sauce brands, and fresh pho herbs (Thai basil, bean sprouts, chilies) are consistently in stock. Rock sugar is in the baking aisle.