Vietnamese Pho Soup
Pho is a comforting Vietnamese noodle soup made with fragrant broth, tender meat, rice noodles, fresh herbs, and bright toppings. The secret to a delicious bowl of pho is a deeply flavorful broth infused with ginger, onion, cinnamon, star anise, and cloves.
This homemade version takes some time, but the result is a warm, aromatic, restaurant-style bowl of soup that’s perfect for lunch or dinner.
Ingredients
For the Broth
- 2 pounds beef bones
- 1 pound beef chuck or brisket
- 1 large onion, halved
- 4-inch piece fresh ginger, halved lengthwise
- 2 cinnamon sticks
- 3 star anise
- 4 whole cloves
- 1 teaspoon coriander seeds
- 1 tablespoon salt
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 10 cups water
For Serving
- 12 ounces rice noodles
- 8 ounces thinly sliced cooked beef or raw beef slices
- Fresh cilantro
- Fresh Thai basil or regular basil
- Bean sprouts
- Lime wedges
- Thinly sliced green onions
- Thinly sliced jalapeños or chili peppers
- Hoisin sauce, optional
- Chili sauce, optional
Directions
1. Prepare the Bones
Place the beef bones in a large pot and cover them with water.
Bring to a boil and cook for about 10 minutes.
Drain the bones and rinse them thoroughly.
This extra step helps produce a cleaner, clearer broth.
2. Char the Onion and Ginger
Place the onion halves and ginger cut-side down in a dry skillet over medium-high heat.
Cook until they become nicely charred.
This adds a deep smoky flavor to the broth.
3. Toast the Spices
In the same skillet, add the cinnamon sticks, star anise, cloves, and coriander seeds.
Toast for 1–2 minutes, until fragrant.
Be careful not to burn them.
4. Simmer the Broth
Place the cleaned bones in a large stockpot.
Add the beef chuck or brisket, charred onion, ginger, and toasted spices.
Add approximately 10 cups of water.
Bring to a gentle boil, then reduce the heat to low.
Skim off any foam that rises to the surface.
Cover partially and simmer for 3–4 hours.
For an even richer broth, you can simmer it longer.
5. Season the Broth
Remove the beef and set it aside.
Strain the broth through a fine-mesh strainer to remove the bones, spices, onion, and ginger.
Return the clear broth to the pot.
Add the fish sauce, salt, and sugar.
Taste and adjust the seasoning. The broth should be savory, aromatic, and slightly balanced by sweetness.
6. Prepare the Rice Noodles
Cook the rice noodles according to the package instructions.
Usually, they require only a few minutes in hot water.
Drain thoroughly and divide them among serving bowls.
7. Prepare the Beef
Slice the cooked brisket or chuck very thinly.
If using very thin raw beef slices, arrange them directly over the noodles. The boiling-hot broth will cook the thin slices when poured over them.
8. Assemble the Pho
Place the sliced beef over the noodles.
Ladle the piping-hot broth generously into each bowl.
Top with fresh cilantro, basil, bean sprouts, green onions, and sliced chili peppers.
Serve immediately with lime wedges.
Add hoisin sauce or chili sauce according to your taste.
Tips for the Best Pho
Keep the broth at a gentle simmer: A hard boil can make the broth cloudy.
Skim regularly: Removing foam and excess fat helps produce a cleaner broth.
Don’t rush the broth: The longer it gently simmers, the deeper the flavor becomes.
Char the onion and ginger: This gives pho its distinctive roasted aroma.
Use fresh toppings: Fresh herbs, lime, and bean sprouts provide the bright contrast that makes pho special.
Easy Chicken Pho
You can make a simpler version using chicken instead of beef.
Use a whole chicken or chicken pieces with chicken broth, then add ginger, onion, cinnamon, star anise, and cloves. Simmer until the chicken is tender, remove the meat, shred it, and return it to the finished broth.
Recipe at a Glance
Prep Time: 30 minutes
Cook Time: 3–4 hours
Total Time: About 4 hours 30 minutes
Servings: 6
Difficulty: Moderate
Meta Description
Make flavorful Vietnamese Pho Soup with rich aromatic broth, tender beef, rice noodles, fresh herbs, bean sprouts, lime, ginger, cinnamon, and star anise. A comforting homemade classic.