Vietnamese pho is a beloved and aromatic noodle soup known for its rich, clear beef broth, tender cuts of meat, and delicate rice noodles. Often served with a generous array of fresh herbs, crunchy bean sprouts, and zesty lime, pho is more than just a soup—it’s a cultural icon and a deeply nourishing comfort food. This recipe brings the authentic flavors of Vietnam to your kitchen with a traditional cooking method that honors its roots.
Why You’ll Love This Recipe
- Authentic, deeply flavorful beef broth from roasted spices and slow simmering
- Balanced layers of sweetness, saltiness, and umami with traditional pho ingredients
- Comforting and satisfying, ideal for cold days or when you’re feeling under the weather
- Customizable toppings for a personal pho bowl every time
- A complete, hearty meal that’s both nutritious and delicious
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the broth:
- Beef bones (marrow or knuckle bones)
- Beef brisket or chuck roast
- Onion
- Fresh ginger
- Star anise
- Whole cloves
- Cinnamon stick
- Coriander seeds
- Fish sauce
- Rock sugar or brown sugar
- Water
- Salt
For the pho bowl:
- Rice noodles (banh pho)
- Beef sirloin or flank steak, thinly sliced
- Bean sprouts
- Thai basil
- Cilantro
- Lime wedges
- Sliced chili peppers (optional)
- Hoisin sauce and Sriracha (for serving)
Directions
- Char the onion and ginger over an open flame or under the broiler until slightly blackened. This enhances the broth’s depth.
- In a large stockpot, add beef bones and brisket. Cover with water and bring to a boil. Boil for 10 minutes to remove impurities. Drain, rinse bones and meat, and clean the pot.
- Return bones and brisket to the clean pot with 10 cups of fresh water. Add charred onion, ginger, spices, fish sauce, sugar, and a pinch of salt.
- Simmer uncovered for 3–4 hours, skimming off foam and fat. Remove the brisket after 1.5–2 hours once it’s tender. Let it cool and slice thinly.
- Strain the broth through a fine sieve and discard the solids. Taste and adjust seasoning with salt or additional fish sauce.
- Cook the rice noodles according to package instructions. Drain and rinse under cool water.
- To assemble, divide noodles into bowls. Add sliced brisket and raw beef slices. Ladle hot broth over the top to cook the raw beef.
- Garnish with bean sprouts, Thai basil, cilantro, lime wedges, and chilies. Serve hoisin sauce and Sriracha on the side.
Servings and timing
Servings: 6
Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Calories per Serving: Approximately 420 kcal
Variations
- Chicken Pho (Phở Gà): Use chicken bones and breasts or thighs instead of beef
- Spicy Pho: Add Thai chilies to the broth for more heat or serve with chili oil
- Vegetarian Pho: Use roasted vegetables and mushrooms for broth and tofu as the protein
- Pho with Meatballs: Add Vietnamese-style beef meatballs for a heartier bowl
- Low-Sodium Version: Reduce or omit the fish sauce and salt, and season at the table
Storage/Reheating
Storage:
- Store broth, noodles, and toppings separately for best texture. Broth can be refrigerated for up to 4 days or frozen for 2 months.
- Noodles can be stored in an airtight container for up to 2 days.
Reheating:
- Reheat broth in a saucepan until steaming hot.
- Refresh noodles by briefly dipping in hot water or microwaving for 30 seconds.
- Assemble bowls fresh when ready to serve.
FAQs
What type of beef bones are best for pho?
Marrow bones, knuckle bones, and oxtail provide the most flavor and gelatin, essential for a rich broth.
Can I make the pho broth ahead of time?
Yes, pho broth can be made in advance and even tastes better after resting overnight. Store in the refrigerator or freezer.
Do I need to char the onion and ginger?
Charring adds depth and a slight smokiness that’s traditional to authentic pho. It’s highly recommended.
Can I use pre-sliced beef for pho?
Yes, thinly sliced beef from the butcher works perfectly. Freeze it briefly to slice it even thinner at home.
Is pho gluten-free?
Yes, pho is naturally gluten-free if the fish sauce and other seasonings used are gluten-free certified.
How do I keep the raw beef safe to eat?
The beef is cooked instantly by the hot broth. Ensure the broth is boiling hot before ladling it over the meat.
What’s the best cut of beef for pho?
For toppings: flank steak, sirloin, or eye of round. For the broth: brisket and bones for depth.
Can I use a slow cooker or pressure cooker for the broth?
Yes. Slow cook for 8–10 hours on low or pressure cook for about 90 minutes for similar results.
What herbs are best for topping pho?
Thai basil, cilantro, and sometimes mint are traditional. Always serve with fresh lime and bean sprouts.
What’s the difference between pho and ramen?
Pho features rice noodles and a clear, aromatic broth made from beef bones and spices, while ramen uses wheat noodles and a heavier, often pork-based broth.
Conclusion
Vietnamese pho is a deeply satisfying soup that’s both delicate and bold in flavor. From its carefully crafted broth to the fresh herbs and toppings, each bowl delivers a rich, layered experience that warms and comforts. Whether enjoyed as a weekend cooking project or a special weekday treat, this pho recipe brings the authentic taste of Vietnam into your home with every slurp.
Print
Vietnamese Pho
- Total Time: 4 hours 25 minutes
- Yield: 6 servings
Description
This Vietnamese Pho is a comforting, aromatic noodle soup made with a deeply flavorful beef broth, rice noodles, and thin slices of tender beef. Served with fresh herbs, lime, and chilies, it’s the ultimate bowl of soul-warming, traditional Vietnamese goodness—perfect for cozy nights or wholesome family meals.
Ingredients
For the Broth:
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2 lbs beef bones (marrow or knuckle bones)
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1 lb beef brisket or chuck roast
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1 onion, halved
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1 thumb-sized piece of ginger, halved
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4 star anise
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2 whole cloves
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1 cinnamon stick
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1 tablespoon coriander seeds
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1 tablespoon fish sauce
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1 tablespoon rock sugar or brown sugar
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10 cups water
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Salt, to taste
For the Pho Bowl:
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14 oz rice noodles (banh pho)
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1/2 lb beef sirloin or flank steak, thinly sliced
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Bean sprouts
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Fresh Thai basil
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Cilantro leaves
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Lime wedges
-
Sliced chili peppers (optional)
-
Hoisin sauce and Sriracha (for serving)
Instructions
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Char onion and ginger over an open flame or under a broiler until slightly blackened.
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In a stockpot, add beef bones and brisket. Cover with water and bring to a boil for 10 minutes. Drain and rinse bones and meat. Clean the pot.
-
Return bones and meat to the pot with 10 cups of fresh water. Add charred aromatics, spices, sugar, fish sauce, and salt.
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Simmer uncovered for 3–4 hours, skimming any foam. Remove brisket after 1.5–2 hours when tender, and slice thinly.
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Strain broth, discard solids, and adjust seasoning.
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Cook rice noodles per package instructions. Drain and rinse.
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Assemble bowls: place noodles, sliced brisket, and raw sirloin. Ladle hot broth over top to cook the sirloin.
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Garnish with bean sprouts, herbs, lime wedges, and chilies. Serve with hoisin and Sriracha.
Notes
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For richer flavor, roast the bones and aromatics before boiling.
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Freeze leftover broth for quick future pho cravings.
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Can be made with chicken for pho ga variation.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese
