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
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Sliced chili peppers (optional)
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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.
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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
