This Vietnamese-style pho broth is a clear, savory beef stock flavored with charred onion and ginger, fish sauce, and gently toasted spices. Families and regions season pho in different ways; this balanced version makes about 1 gallon, enough for eight generous bowls of noodle soup.
Ingredients
- 5 lb beef marrow or knuckle bones (2.3 kg), preferably a mix with some connective tissue
- 2 lb beef neck bones or oxtail (900 g); choose pieces with some meat for a fuller broth, or use extra knuckle bones
- 5 qt cold water (4.7 L), plus a little boiling water to top up if needed
- 2 large yellow onions (about 1 lb / 450 g), peeled and halved
- One 6 oz piece fresh ginger (170 g), split lengthwise
- 5 whole star anise (about 4 g)
- 1 cinnamon stick, about 3 in (7.5 cm; approximately 7 g)
- 1 tbsp coriander seeds (6 g)
- 1 tsp fennel seeds (2 g)
- 4 whole cloves (about 1 g)
- 1 black cardamom pod (about 2 g), lightly cracked
- 1 tbsp kosher salt (about 15 g), then more to taste
- 1 tbsp rock sugar or granulated sugar (12 g)
- 1/4 cup fish sauce (60 ml), then more to taste
Instructions
- Prepare the bones. Put the bones in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 10 minutes. Drain the pot, rinse the bones under cool running water, and rinse the pot too. This blanching step removes much of the surface scum that can cloud the finished broth. It is not a substitute for simmering; the bones still need hours to release flavor.
- Char the onion and ginger. Set the halved onions and split ginger cut-side down in a dry heavy skillet over medium-high heat. Let them blacken in spots, turning as needed, for about 15 minutes. The goal is deep brown and lightly charred surfaces, not ash all the way through. A few dark patches add the roasted aroma associated with pho; if the aromatics burn completely, scrape off the worst bitter parts before adding them.
- Toast the spices. Put the star anise, cinnamon, coriander, fennel, cloves, and cracked black cardamom in a dry skillet over medium heat. Toast for about 3 minutes, shaking or stirring often, until fragrant. Tip them into a spice bag or tie them loosely in a piece of cheesecloth. If you do not have either, add the spices directly and strain the broth carefully later.
- Start the broth. Return the rinsed bones to the clean stockpot and add 5 qt (4.7 L) fresh cold water. Bring it just to a boil, then immediately lower the heat to maintain a very gentle simmer. Skim off foam that rises during the first 20 to 30 minutes. Add the charred onion, ginger, and spice bag, along with the salt and sugar. Keep the pot uncovered or partly covered so you can monitor the simmer; vigorous boiling can break up fat and leave the stock cloudy.
- Simmer slowly. Simmer for 4 hours 15 minutes, checking occasionally that the liquid is barely bubbling. Add a small amount of boiling water if bones become exposed, but do not dilute the broth more than necessary. If using meaty neck bones or oxtail, check the thickest piece of attached beef with a food thermometer before eating it: USDA FSIS gives 145°F (63°C) as the safe minimum for whole cuts of beef, followed by a 3-minute rest. Lift out any meat and let it rest for those 3 minutes before serving it; the bones can remain in the pot while the broth finishes.
- Strain and season. Remove the spice bag, onions, ginger, and bones with tongs. Strain the broth through a fine-mesh sieve into a heatproof pot, skimming excess fat if you like. Stir in 1/4 cup (60 ml) fish sauce. Taste before adding more salt: fish sauce brings saltiness as well as savory flavor. The strained broth should measure close to 1 gallon (3.8 L); if it has reduced below that, add boiling water a little at a time and adjust the seasoning. The finishing takes about 2 minutes, in addition to the 3-minute rest for any meat you serve.
Tips
- Use a gentle simmer, not a rolling boil. Small, lazy bubbles help keep the broth clearer and make it easier to skim. If the surface is churning, lower the heat. A cloudy broth still tastes good, but hard boiling can emulsify fat into the liquid and make it feel heavier.
- Choose bones for both body and flavor. Knuckle and marrow bones contribute gelatin and richness, while neck bones or oxtail bring more beef flavor. If oxtail is hard to find, use beef neck bones or another meaty beef bone. Avoid replacing all the bones with lean stew meat, which will not give the same body.
- Adjust seasoning after straining. Fish sauce brands and bone mixtures vary in saltiness, so add it gradually if you prefer a less salty broth. If the flavor seems flat, try a little more fish sauce or salt before adding more sugar. Sugar should round out the seasoning, not make the broth taste sweet.
- Keep the spices balanced. Star anise and cinnamon should be noticeable but not dominate the beef. Use the measured amounts the first time, and remove the spice bag after simmering rather than leaving it in a storage container, where it can make the flavor increasingly strong.
Serving Suggestions
For a bowl of pho, place cooked rice noodles in a large bowl and ladle very hot broth over them. Add cooked beef, such as meat removed from the bones or fully cooked sliced brisket, then offer sliced scallions, cilantro, thinly sliced onion, and lime wedges at the table. Fresh Thai basil, bean sprouts, sliced chile, and hoisin or chile sauce are common accompaniments, but diners can choose their own combination. Keep the broth hot as you assemble bowls so the noodles are pleasant to eat, and avoid adding so many garnishes that they hide the broth’s aroma.
This stock is also useful beyond noodle soup. Use it as a base for a small bowl of rice-noodle soup with mushrooms, or add a splash to braised beef or a savory stew when you want a lightly spiced, aromatic background. Because the broth is seasoned, taste a dish before adding extra salt. If serving the rested meat from the bones, slice or pull it into bite-size pieces and divide it among the bowls.
Variations
More aromatic: Increase coriander to 1 1/2 tbsp (9 g), or add one extra star anise. Make one change at a time so the spices do not overwhelm the beef. A small piece of toasted cinnamon can also be added, but too much can make the broth taste like a sweet spice tea.
Black-cardamom alternative: Black cardamom can be difficult to find; it has a smoky, earthy character that is not quite the same as green cardamom. If unavailable, omit it rather than using several green pods. The broth will be a little less smoky but still work well. A small pinch of smoked salt is another option, though it adds salt and a different kind of smokiness.
Less fish sauce: Start with 2 tbsp (30 ml) fish sauce and finish with fine salt to taste. This gives a milder fermented flavor. For a fish-free variation, use 1 tbsp (15 ml) light soy sauce and salt as needed; the broth will be darker and taste less traditionally Vietnamese, so add the soy sauce gradually.
Chicken pho direction: This formula is designed for beef bones and their long simmer. For a chicken version, use a chicken-bone recipe with a shorter cooking time instead of simmering chicken for the full 4 hours 15 minutes. The same charred onion, ginger, and spice profile can inspire the seasoning, but the lighter poultry broth needs a different extraction time.
Storage and Reheating
Strain the broth promptly and divide it into shallow containers so it cools faster. Refrigerate within 2 hours of cooking; do not leave a large stockpot sitting at room temperature while it cools. Once chilled, the fat may form a solid layer on top. You can lift it off for a cleaner broth or stir a little back in for a richer bowl. Refrigerated broth keeps for 3 to 4 days.
For longer storage, freeze the broth in meal-size containers, leaving room for expansion. It keeps its best flavor for about 2 to 3 months in the freezer. Thaw it in the refrigerator overnight or gently in a saucepan; do not thaw it on the counter. Reheat leftover broth to 165°F (74°C), checking with a food thermometer, and bring it to a simmer before serving. Reheat only the amount you plan to use, rather than repeatedly warming and cooling the entire batch.
Frequently Asked Questions
How much broth does this recipe make?
This recipe is designed to yield about 1 gallon (3.8 L) after straining, or roughly eight 2-cup (475 ml) portions. The final amount varies with the width of the pot and how steadily the broth simmers. Top up with boiling water if it reduces below a gallon, then taste and correct the seasoning.
Why blanch the bones before making pho broth?
Blanching briefly boils away blood and surface proteins that can turn into gray foam. Draining and rinsing the bones and pot before starting with fresh water makes skimming easier and helps the finished stock look cleaner. It does not remove all flavor; most of the beefy character comes from the long, gentle simmer that follows.
Can I make the broth in a slow cooker?
Yes, if your slow cooker is large enough to hold the bones and water safely. Blanch and rinse the bones first, and char the onion and ginger and toast the spices separately. Transfer everything to the cooker, add hot water, and cook on low until the broth tastes full, generally 8 to 10 hours. Appliance temperatures vary, so keep the broth hot and check that any meat you plan to eat reaches the USDA FSIS temperature stated in the instructions.
Can I make pho broth without fish sauce?
Yes. Omit it and season with salt, or use a small amount of light soy sauce if a fish-free, savory alternative suits your meal. Soy sauce changes the color and gives the broth a less traditional flavor, so add it in small increments. Taste after straining, since the broth may need a little more salt or sugar to feel balanced.
How can I make the broth less greasy?
Skim fat from the surface while the broth simmers, then chill the strained stock and remove the firm fat layer before reheating. If serving it the same day, let the broth stand briefly and skim the surface with a shallow spoon. Leave some fat in if you prefer a rounder, richer mouthfeel; removing all of it is a matter of preference, not a requirement.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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