Authentic Vietnamese Pho
Traditional Vietnamese noodle soup with rich beef broth, rice noodles, and fresh herbs.
30 mins
Prep Time
4 hours
Cook Time
4
Servings
Ingredients
- 1 lb beef bones (marrow bones or knuckle bones)
- 1 lb beef brisket or flank steak
- 1 onion, halved
- 1 piece ginger (3 inches), halved
- 3 star anise
- 1 cinnamon stick
- 3 cloves
- 1 cardamom pod
- 1 tbsp coriander seeds
- 1 tbsp salt
- 2 tbsp fish sauce
- 1 tbsp sugar
- 8 oz rice noodles (banh pho)
- Fresh herbs: Thai basil, cilantro, mint
- Bean sprouts
- Lime wedges
- Sliced chili peppers
- Hoisin sauce and Sriracha (optional)
Nutrition Facts
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Instructions
Char the onion and ginger: Place the halved onion and ginger on a baking sheet and broil for 10-15 minutes until slightly blackened. This adds depth to the broth.
Parboil the bones: Rinse the beef bones, then boil for 5 minutes to remove impurities. Drain and rinse thoroughly.
Make the broth: In a large pot, add the cleaned bones, charred onion, ginger, spices (star anise, cinnamon, cloves, cardamom, coriander), salt, and cover with water. Simmer for 3-4 hours.
Add meat and seasonings: After 3 hours, add the brisket or flank steak to the broth. Cook for 30-45 minutes until tender. Remove the meat, slice thinly, and set aside. Add fish sauce and sugar to the broth.
Prepare noodles: Soak rice noodles in warm water for 20-30 minutes until pliable. Drain and set aside.
Assemble the pho: Blanch noodles in boiling water for 10 seconds, then place in bowls. Top with sliced beef, then ladle hot broth over. Serve with fresh herbs, bean sprouts, lime, and chili on the side.
Chef's Tips
- Broth Clarity: Skim off any foam or fat during simmering for a clearer broth.
- Spice Control: Toast the spices lightly before adding to enhance their aroma.
- Meat Options: You can also use rare beef slices (added raw to the hot broth) for variety.
- Noodle Tip: Don't overcook the rice noodles - they should be slightly chewy.
- Leftover Broth: Freeze extra broth for quick pho later.
- Vegetarian Option: Use vegetable broth and mushrooms instead of beef.
