Choosing the right beef cut for your pho bowl at Pho Hong

Pho is a bowl of contrasts: clear, aromatic broth; slippery rice noodles; and slices of beef that range from meltingly tender to springy and gelatinous. For first-timers and seasoned fans alike, the cut of beef changes everything about the experience. At Pho Hong on Rutland Drive in Austin, the menu leans into this variety, letting diners build a bowl around the texture and flavour they want most.

Walk into the restaurant any day of the week and you'll see the kitchen staffed for the long hours of simmer that good pho demands. The broth is the canvas, but the beef is what most people remember. Whether you're ordering in for a quiet night or settling in for a sit-down meal, the choice of cut is where personal taste takes over.

This guide walks through the cuts you'll find on the menu, what each one brings to the bowl, and how Pho Hong handles them from kitchen to table. If you've ever wondered why some pho arrives with rosy rare slices while other bowls lean toward soft, slow-cooked strands, the answer lies in the cut.

Cut	Texture	Flavour	Cooking style
Eye round	Lean, tender	Mild, clean	Briefly poached in broth
Brisket	Firm, slightly chewy	Deep, beefy	Slow-simmered in broth
Fatty brisket	Soft, rich	Buttery, savoury	Slow-simmered in broth
Tendon	Gelatinous, soft	Subtle, silky	Long simmer until tender
Tripe	Springy, textured	Mild, slightly mineral	Parboiled, then broth-warmed
Rib eye	Tender, marbled	Rich, beefy	Briefly poached in broth

The foundation cuts: eye round and brisket

Eye round is the slice you'll see most often in classic Vietnamese pho. It's lean, takes on the colour of the broth almost instantly, and stays tender without becoming tough. Pho Hong serves it thin, so a quick dip in the hot broth is all it needs to turn from cool pink to warm and juicy. In places like Melbourne's Richmond or Footscray, where Vietnamese eateries line the streets, you'll see eye round treated the same way across countless bowls.

Brisket tells a different story. It's a working cut, full of connective tissue that breaks down only with patience. The kitchen at Pho Hong simmers it in the broth for hours, so by the time it reaches your bowl it's firm enough to hold its shape but yielding under chopsticks. The flavour is deeper than eye round, with that beefy intensity Aussies often compare to a good grass-fed Sunday roast.

The textural additions: tendon and tripe

Tendon and tripe sit in a category of their own. They aren't there for the beefiness — they're there for the mouthfeel. Tendon, after a long simmer, turns soft and almost translucent, dissolving into a silky, gelatinous bite. In Australia, where offal has found a steady following thanks to nose-to-tail dining trends, tendon is a familiar choice for the adventurous.

Tripe brings a different kind of texture: a honeycomb or book-style surface that stays slightly springy even after cooking. Pho Hong prepares it carefully so it loses any harshness, keeping the gentle chew that pho regulars look for. Both cuts soak up the broth's aromatics — star anise, charred ginger, cinnamon — and carry those flavours into every bite.

The richer options: fatty brisket and rib eye

For a heartier bowl, fatty brisket and rib eye are the cuts that turn a simple pho into something closer to a proper meal. Fatty brisket is brisket's indulgent cousin: the same deep flavour, but with marbled fat that melts into the broth as you eat. It's the cut that locals in Cabramatta or Springvale might point to when they want something warming on a chilly arvo.

Rib eye is the choice for diners who want tenderness above all else. Pho Hong slices it thin and lets the hot broth do the work, leaving the meat soft and richly marbled. It pairs especially well with a squeeze of lime and a handful of Thai basil, the classic pho finishing ritual. The fat carries the broth's fragrance in a way leaner cuts simply can't match.

How Pho Hong slices and prepares the beef

Preparation is half the story with pho beef. Cuts destined for quick poaching — eye round and rib eye — are sliced thin against the grain so they cook in seconds. Cuts built for the long haul, like brisket and tendon, go into the pot early in the day and stay there through the lunch and dinner rush.

The kitchen also pays close attention to temperature. Slices go onto the plate cold so they arrive at the table just undercooked, finishing their cook in the bowl as the broth is poured. It's a small detail that separates a forgettable pho from one where the beef feels alive in the broth. Diners who order takeaway notice the difference too: the beef finishes cooking in the container on the way home, arriving tender and warm.

Beyond the bowl: drinks, sides, and finishing touches

A bowl of pho rarely stands alone. At Pho Hong, the menu includes vermicelli bowls, rice plates, and stir-fried noodles for anyone sharing the table. Spring rolls and other appetisers round out the meal without crowding the broth's spotlight.

For drinks, the restaurant offers smoothies alongside the usual options. If you're after something creamy to balance the broth's heat, the bereraaes-smoothie is a popular pick. Before you order, it's worth checking the latest deals on the website, which sometimes feature seasonal savings.

Sides and extras to add to your pho order:

Thai basil, sawtooth herb, and bean sprouts for fresh aroma
Sliced jalapeño and lime wedges for a bright, sharp finish
Hoisin and sriracha for a sweeter, spicier take
A side of spring rolls if you want a bit of crunch

Ways to customise your bowl: