It should entice the reader and set the tone for the dish. Pho is a fragrant Vietnamese noodle soup that balances a clear, spiced beef broth with silky rice noodles and bright fresh herbs. This pho recipe walks you through building deep, savory stock, preparing tender rare beef slices, and finishing bowls with lime, basil, and bean sprouts — ideal for a warming weeknight or special weekend meal.
Ingredients
– 4 lb beef bones (marrow and knuckle) and 1 lb beef brisket or oxtail
– 1 lb beef eye of round (thinly sliced, raw)
– 1 large onion, halved
– 1 4-inch piece ginger, halved
– 5 star anise
– 4 whole cloves
– 2 cinnamon sticks
– 1 tablespoon coriander seeds
– 1 tablespoon fennel seeds (optional)
– 1 tablespoon rock sugar or 1 tsp granulated sugar
– 1/4 cup fish sauce (adjust to taste)
– 8 quarts water
– 1 lb dried flat rice noodles (pho noodles)
– Salt to taste
– Garnishes: Thai basil, cilantro, scallions, lime wedges, bean sprouts, thinly sliced chili, hoisin sauce, sriracha
Servings and Cooking Time
Servings: 6-8 bowls. Preparation time: 30 minutes active. Cooking time: 4 to 6 hours (long simmer for best flavor). Total time: about 4.5–6.5 hours including resting.
Nutritional Value
The following nutrition is an approximate estimate per serving (1 bowl ≈ 450–550 g). – Serving size: 1 bowl (about 600–700 ml broth + noodles + toppings)
– Calories: 420 kcal
– Protein: 34 g
– Fat: 12 g
– Carbohydrates: 40 g
– Sodium: 980 mg
– Fiber: 2 g
This nutritional information is for one person (one bowl serving).
Step-by-Step Cooking Process
– Blanch bones: cover bones and brisket with cold water, bring to boil 10 minutes, then drain and rinse to remove scum. – Char aromatics: char onion and ginger directly over flame or under broiler until blackened; rinse lightly. – Toast spices: in a dry skillet toast star anise, cloves, cinnamon, coriander and fennel for 2–3 minutes until fragrant. – Simmer stock: return bones and brisket to a large pot, add 8 quarts water, charred aromatics and toasted spices. – Skim often: bring to gentle simmer and skim foam every 15–20 minutes to keep broth clear. – Add seasoning: add rock sugar and fish sauce after 1–2 hours; simmer low for 3–4 hours total. – Remove brisket: after 1.5–2 hours remove brisket, cool and thinly slice against the grain. – Strain broth: strain through fine sieve or cheesecloth into a clean pot; discard solids. – Prepare noodles: soak or cook rice noodles according to package instructions just before serving; drain and rinse with hot water. – Assemble bowls: place noodles, sliced brisket or raw thin eye round, ladle boiling broth over to gently cook raw beef, top with herbs, scallions, bean sprouts and lime. 
Alternative Ingredients
If beef bones are unavailable, use a mix of chicken carcass and beef bones for lighter broth. For a vegetarian pho, substitute mushroom and kombu stock, use soy sauce instead of fish sauce, and add firm tofu and roasted mushrooms.
Serving and Pairings
Serve pho hot in deep bowls with lime wedges, Thai basil, cilantro, bean sprouts, sliced chilies, hoisin and sriracha. Pair with a light Vietnamese iced coffee, jasmine tea, or a crisp lager. Small plates like fresh spring rolls or pickled papaya enhance the meal.
Storage and Reheating
Store broth and solids separately in airtight containers in the refrigerator for up to 3–4 days. Freeze strained broth up to 3 months. Reheat broth to a rolling boil before pouring over noodles; avoid freezing assembled bowls. Noodles are best cooked fresh; if stored, warm briefly in hot water before serving.
Cooking Mistakes
– Do not boil vigorously — it clouds the broth. – Skipping blanching bones leads to greasy, cloudy stock. – Overcrowding the pot with spices makes flavors muddled. – Adding salt too early can oversalt; adjust at the end. – Pouring cold broth over noodles cools the dish quickly. – Slicing beef incorrectly (with the grain) makes it tough. – Using poor-quality rice noodles gives gummy texture.
Helpful Tips
– Use a mix of marrow and knuckle bones for richer gelled broth. – Char ginger and onion for sweeter depth. – Toast spices briefly to release essential oils. – Slice raw beef very thin and freeze slightly to ease slicing. – Keep broth simmering gently for at least 3 hours for clarity. – Taste and adjust fish sauce and sugar near the end. 
FAQs
What cut of beef is best for pho?
Eye of round or sirloin, sliced paper-thin while slightly frozen, gives tender rare slices. Brisket or chuck are great for slow-cooked pieces. Use bones and meaty cuts together for the best broth and texture.
How long should I simmer pho broth?
Simmer gently for at least 3 to 4 hours for a good-flavored broth; some cooks simmer 6–8 hours for deeper richness. Keep heat low and skim regularly to maintain clarity and avoid clouding.
Can I make pho vegetarian?
Yes. Replace beef bones with dried mushrooms, kombu, onions, ginger and toasted spices. Use soy or tamari for umami, add roasted mushrooms or tofu, and finish with the same fresh herbs and garnishes.
How do I keep the broth clear?
Blanch bones first, simmer gently, and skim foam often. Avoid vigorous boiling and strain broth through a fine sieve or cheesecloth to remove any remaining solids for a clear result.
Can pho be prepared ahead of time?
Broth can be made several days in advance and refrigerated or frozen. Cook noodles and assemble just before serving. Store broth and proteins separately to preserve texture and freshness.
Why is my beef tough in pho?
Tough beef is usually due to slicing against the grain incorrectly, cooking lean cuts too long, or not slicing thinly enough. Freeze briefly before slicing and cut thin across the grain for tenderness.
What toppings are essential for authentic pho?
Essential toppings include Thai basil, cilantro, scallions, lime wedges, bean sprouts, and sliced chili. Condiments like hoisin and sriracha are common for personalizing each bowl.
Conclusion
This pho recipe delivers a fragrant, balanced bowl of Vietnamese beef noodle soup with a clear, spiced broth, tender beef and bright garnishes. With a few hours of simmering and simple techniques—blanching bones, toasting spices and assembling fresh toppings—you’ll have a comforting, restaurant-quality pho at home.
Pho Recipe
Ingredients
- 4 lb beef bones marrow and knuckle and 1 lb beef brisket or oxtail
- 1 lb beef eye of round thinly sliced, raw
- 1 large onion halved
- 1 4- inch piece ginger halved
- 5 star anise
- 4 whole cloves
- 2 cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds optional
- 1 tablespoon rock sugar or 1 tsp granulated sugar
- 1/4 cup fish sauce adjust to taste
- 8 quarts water
- 1 lb dried flat rice noodles pho noodles
- Salt to taste
- Garnishes: Thai basil cilantro, scallions, lime wedges, bean sprouts, thinly sliced chili, hoisin, sriracha
Instructions
- Blanch bones: cover bones and brisket with cold water, bring to a boil for 10 minutes, then drain and rinse to remove scum.
- Char aromatics: char onion and ginger over a flame or under the broiler until blackened; rinse lightly.
- Toast spices: in a dry skillet toast star anise, cloves, cinnamon, coriander and fennel for 2–3 minutes until fragrant.
- Simmer stock: return bones and brisket to a large pot, add 8 quarts water, charred aromatics and toasted spices; bring to a gentle simmer.
- Skim often: simmer gently and skim foam every 15–20 minutes to keep the broth clear.
- Add seasoning: add rock sugar and fish sauce after 1–2 hours; continue simmering low for a total of 3–4 hours (longer for deeper flavor).
- Remove brisket: after 1.5–2 hours remove brisket, cool and thinly slice against the grain.
- Strain broth: strain through a fine sieve or cheesecloth into a clean pot, discarding solids.
- Prepare noodles: cook or soak rice noodles according to package instructions just before serving; drain and rinse with hot water.
- Assemble bowls: place noodles and sliced brisket or raw thin eye round in bowls; ladle boiling broth over to gently cook raw beef, then top with herbs, scallions, bean sprouts and lime.
Nutrition
