Step 1: Prep

Step 2: Roast the Bones


  • Roast the bones at 450 F for 45 min until Golden


Step 3: Prepare the Vegetables for the Stock


  • Cut onion in half

  • Cut Ginger in half

  • Heavily Char both over open flame – directly on flame – 2-5 Minutes – Flipping once


Step 4: Create the Spice Blend


  • Create spice Blend

    • 1 large piece of ginger

    • 5 cloves

    • 5 star anise

    • 3 black cardamom pods

    • 20g coriander seeds

    • 1 cinnamon stick



  • Toast over hot pan dry – 2 Minutes till golden and aromatic


Step 5: Sear the Chuck


  • Salt and sear the chuck roast – go for a thicker sear, take your time on all sides.


Step 6: Submerge in Water, Add Chuck, Bring to Boil


  • Submerge in Water (6L), Add Chuck, Bring to Boil


Step 7


  • 100 ML Fish Sauce

  • 5g sea salt

  • 30 grams brown sugar

  • Add Toasted Spices

  • After 2 Hours Remove Chuck

  • Continue Boil for 1.5 Hours


Step 8


  • Rice Noodles


Step 9


  • Finish with

    • White onion

    • Thai basil

    • Coriander

    • 2 limes for the broth and 2 limes for serving

    • 1 packet of bean sprouts