Pho

Yes—the broth is even better made 1–2 days ahead and refrigerated. Cool completely, cover, and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently over medium heat until steaming. The flavors meld and deepen beautifully overnight.

Thai basil is authentic and adds an anise-like note that Italian basil doesn't have, but fresh cilantro and mint are always on the table anyway. If truly unavailable, use Italian basil and add an extra basil leaf or two—it won't be the same, but pho will still be delicious.

Freeze the sirloin or ribeye for 1 hour until very firm, then slice against the grain as thinly as possible with a sharp knife. The beef will be thin enough that the hot broth cooks it in seconds—you'll see it turn gray-brown when you pour the broth.

Yes: after blanching and charring, transfer everything to a slow cooker, cook on low for 6–8 hours, then strain and season. The result is slightly different (less clear) but still delicious, though stovetop simmering is traditional.

Pho broth can't be rushed—the long simmer extracts the subtle, complex flavor from the bones that defines it. An hour minimum will give you decent broth, but 1.5 hours is the standard. If you're short on time, use high-quality store-bought beef broth and doctor it with charred ginger, onion, and toasted spices simmered 20 minutes.

You can make phở gà (chicken pho), which is lighter and uses chicken broth, but it's a distinct dish—not 'pho made with chicken.' If you want to use chicken, make chicken pho with whole chicken or chicken backs simmered 1 hour, and garnish more generously with fresh herbs.