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Fullblood Wagyu Beef Pho

Fullblood Wagyu Beef Pho

Prep Time: 1 Hour
Cook Time: 8-12 Hours
Servings: 6-8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 LB Double 8 Cattle Company Fullblood Wagyu Beef Soup Bone
  • 1 HEAD Garlic
  • 1 Yellow Onion (peeled, large diced)
  • 1 Red Onion (keep peel on, large diced)
  • 2 Carrots (large diced)
  • 2 STALK Celery (large diced)
  • 2 STALK Lemongrass (cut in half widthwise)
  • 7 PIECE Fresh Ginger (three inch pieces, sliced lengthwise)
  • 6 PIECE Whole Star Anise
  • 2 Whole Cinnamon Sticks
  • 2 Whole Clove
  • 6 Whole Cardamom Pods (optional ingredient)
  • 2 TSP Coriander Seeds (optional ingredient)
  • 10 Whole Peppercorns
  • 1 TBSP Fish Sauce
  • Jalapeño Pepper (optional ingredient) (sliced)
  • 5 Thai Chiles (optional ingredient) (cut into small pieces)
  • 1 CUP Cilantro (leaves and stems)
  • 1 CUP Thai Basil
  • 2 CUP Bean Sprouts


        • Large Stock Pot
        • Large Soup or Pho Bowls

        FIRST STEP

        Pull the Fullblood Wagyu bottom round steak and Fullblood Wagyu beef soup bones from the freezer, and place them in the refrigerator 24 hours before starting this recipe.


        Place the Fullblood Wagyu beef soup bone in a roasting pan, and roast at 400°F until the bone gets some good caramelization. This usually takes about 45 minutes to an hour.

        In the same roasting pan, add the diced onions, celery, and carrots. Brown for another 20 minutes.

        In a separate dry sauté pan, toast the ginger, star anise, cinnamon sticks, cloves, cardamom pods, coriander seeds, and peppercorns on medium heat. Move the spices around in the pan as they toast. Once it smells toasty, turn off the heat.

        In a large stock pot, place the soup bone, carrots, celery, onions, all of the toasted spices, lemongrass, and garlic.

        Cover with cold water, and bring to a slow simmer.

        Skim off the foam and impurities that are released from the soup bone.

        As soon as it simmers, reduce the heat and simmer for at least 8 to 12 hours.


        One hour before cooking, pull the Fullblood Wagyu bottom round steak from the refrigerator, and let it sit at room temperature.

        Season the steak with kosher salt and freshly ground black pepper.

        Heat a medium sauté pan on medium-high heat. Add 2 tablespoons of grapeseed oil to the pan, and let the oil get hot (should be shimmering).

        Sear the Fullblood Wagyu bottom round steak on both sides for 2 minutes per side, just to get caramelization.

        Let the steak rest for 10 minutes before slicing very, very thin against the grain.

        Dunk the very thin strips of steak in the stock while it’s cooking. Allow the steak to cook in the stock for around 1 minute or until cooked through.

        Remove the cooked steak from the stock, and set aside.


        Prepare the rice noodles per package instructions. The noodles can be prepared in advance.

        If you make them ahead of time, drain off the water and toss them in enough grapeseed oil to prevent the noodles from getting sticky.


        Slice the jalapeño pepper, and cut the Thai chiles into small pieces. Place them each in small bowls.

        Place the cilantro in a small bowl, as well as the Thai basil and bean sprouts.

        These are the fixings/toppings. Those enjoying the Fullblood Wagyu beef pho can pick and choose which toppings they’d like to add to their bowl.


        Strain the stock, and let it cool slightly. Add the fish sauce to the stock.

        In a large soup or pho bowl, place 1/2 cup of rice noodles.

        Pour the warm stock over the noodles, and place the sliced Fullblood Wagyu steak strips in the broth.

        Top with all of the fixings that you’d like.

        Serve, and enjoy!

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