Wagyu Pho Bo
A 12-hour bone broth with A5 Wagyu, charred ginger, star anise, and fresh rice noodles. Khanh's signature dish that redefined Asian fine dining in Sydney.
The Story
“This dish started as my attempt to honour my grandmother's Sunday pho, but with the finest ingredient I could find. Wagyu fat melting into 12-hour bone broth is the intersection of Asian soul and Japanese precision.”
— Chef Khanh Nguyen
Ingredients
- 2 kg Beef marrow bones
- 500 g A5 Wagyu brisketSubstitutes: High-quality Australian Black Angus brisket
- 100 g Charred ginger
- 2 whole Charred onion
- 6 whole Star anise
- 2 sticks Cassia bark
- 60 ml Fish sauce
- 30 g Rock sugar
- 400 g Fresh pho noodles
- 100 g Bean sprouts
- 1 bunch Thai basil
- 2 whole Lime
Equipment & Parameters
Large Stockpot (20L+)
ParametersSteady low simmer, ~85°C
Troubleshooting- If broth gets cloudy, reduce heat immediately. A rolling boil will emulsify fat into the broth, ruining clarity.
Open Flame / Charcoal Grill
ParametersHigh heat for rapid charring
Safety First- Ensure proper kitchen ventilation when charring aromatics indoors.
Troubleshooting- Do not peel aromatics before charring; the skin protects the flesh from turning to ash.
Blanch bones in boiling water for 10 minutes. Rinse thoroughly.
This removes impurities and ensures a crystal-clear broth.
10m
Char ginger and onion over open flame until blackened on all sides. This is non-negotiable.
The char creates deep sweetness and smokiness in the final broth.
8m
Simmer bones, charred aromatics, star anise and cassia for 12 hours on low. Skim every 30 minutes.
12h
Season broth with fish sauce and rock sugar. Taste obsessively.
The balance of sweet, savoury, and the anise perfume is everything.
Blanch noodles. Slice Wagyu paper-thin. Assemble.
The hot broth will gently cook the raw Wagyu in the bowl.
Chef's Tips
- Never boil the broth — a hard boil clouds the liquid and destroys the clarity.
- Toast spices dry before adding to intensify their oils.
- Wagyu quality is the entire dish. Don't compromise.