Authentic Pho Ottawa: A Deeply Flavored Beef Recipe

This Vietnamese-style beef pho pairs a clear, aromatic broth with rice noodles, tender brisket, and fresh herbs. Its long, gentle simmer draws flavor from beef bones, charred onion and ginger, and toasted spices; pho varies across Vietnam and from cook to cook, so this recipe aims for a balanced bowl rather than claiming there is only one authentic version.

Ingredients

4 lb (1.8 kg) beef knuckle or marrow bones, preferably a mix of both
1½ lb (680 g) beef brisket, in one piece
5 qt (4.7 L) cold water, plus a little more if needed to keep the bones covered
1 large yellow onion, about 10 oz (280 g), peeled and halved
4 oz (115 g) fresh ginger, split lengthwise
2 cinnamon sticks, about 3 in (7.5 cm) each or 0.2 oz (6 g)
4 whole star anise, about 0.07 oz (2 g)
1 tbsp (6 g) coriander seeds
1 tsp (2 g) fennel seeds
4 whole cloves, about 0.02 oz (0.5 g)
1 black cardamom pod, lightly cracked; optional, since it adds a smoky, resinous note
2 tbsp (30 ml) fish sauce, plus more to taste
1 tbsp (12 g) yellow rock sugar, crushed, or 2 tsp (8 g) granulated sugar
2 tsp (10 g) fine salt, plus more to taste
14 oz (400 g) dried flat rice noodles, about ¼ in (6 mm) wide
1 medium yellow onion, about 5 oz (150 g), thinly sliced for serving
4 scallions, about 2 oz (55 g), thinly sliced
1 packed cup (15 g) cilantro leaves and tender stems
1 bunch Thai basil, about 1 oz (30 g); regular basil is a workable substitute, with a softer aroma
4 cups (200 g) bean sprouts
2 limes, about 4 oz (120 g), cut into wedges
1 jalapeño or serrano chile, about 1 oz (30 g), thinly sliced; optional
¼ cup (60 ml) hoisin sauce and 2 tbsp (30 ml) sriracha, for serving if desired

Instructions

Blanch and rinse 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; foam and residue will rise to the surface. Drain the bones, rinse them well under cool running water, and wash the pot to remove the scum. This brief blanch helps the finished broth look clearer and taste cleaner. Keep the brisket refrigerated while you prepare the pot.
Char the aromatics and toast the spices. Set a dry skillet over medium-high heat, or use tongs to hold the onion and ginger over a gas flame. Char the cut sides of the onion and the exposed ginger surfaces for about 8–10 minutes, turning as needed; aim for dark patches, not ash throughout. In the same skillet, toast the cinnamon, star anise, coriander, fennel, cloves, and optional cardamom for 1–2 minutes, shaking the pan until fragrant. Put the spices in a spice bag or tie them loosely in cheesecloth so they can be lifted out easily. If you do not have either, add them directly and strain carefully later.
Simmer the broth and cook the brisket. Return the rinsed bones to the clean stockpot. Add the brisket and 5 qt (4.7 L) cold water, or enough to cover the bones by about 1 in (2.5 cm). Bring just to a boil, skim any foam, then lower the heat until the liquid barely simmers. Add the charred onion and ginger and the spice bag. Simmer uncovered for 4 hours, topping up with a little hot water only if bones become exposed. Keep the surface gently quivering rather than bubbling hard; vigorous boiling can make broth cloudy and greasy. Check the brisket after about 2 hours. When it is tender and its thickest part reaches the USDA FSIS safe minimum of 145°F (63°C), measured with a food thermometer, remove it and let it rest for at least 3 minutes. If it is not tender yet, return it to the pot and continue simmering, checking periodically. Let the bones and broth continue cooking for the full 4 hours.
Strain and season. Lift out the bones, aromatics, and spice bag. Strain the broth through a fine-mesh strainer into a clean pot; avoid pressing the solids, which can make the liquid cloudy. Discard the spent aromatics and bones. Stir in the fish sauce, sugar, and salt, then taste. The broth should be savory and fragrant, but not aggressively salty, because diners can add more fish sauce at the table. Skim excess fat from the surface with a spoon if you prefer a lighter bowl; leaving a little gives the broth a rounder feel.
Prepare the noodles and toppings. While the broth finishes, slice the rested brisket thinly across the grain. Prepare the onion, scallions, cilantro, basil, sprouts, lime, and chile. Cook the rice noodles according to the package directions, since soaking and boiling times vary by brand. Drain and briefly rinse them with warm water to remove excess starch and prevent clumping. Divide the noodles among six large bowls and arrange brisket on top. Keep the noodles warm and avoid leaving them sitting in water, where they can turn soft.
Assemble and serve hot. Bring the strained broth back to a full simmer, then ladle it generously over the noodles and brisket. The hot broth warms the thin slices and toppings, but this bowl uses fully cooked brisket rather than relying on hot broth to cook raw meat. Add onion, scallions, cilantro, and basil to each bowl. Offer sprouts, lime wedges, chile, hoisin, and sriracha at the table so everyone can adjust their own serving.

Tips

Choose bones with a mix of collagen and marrow. Knuckle bones contribute body, while marrow bones add richness. A butcher may have soup bones even when they are not displayed; ask for pieces suitable for broth. If you can only find marrow bones, the broth will still work, though it may be richer and less gelatinous.
Use fish sauce for the characteristic savory base. It is a traditional seasoning, not a fishy garnish when used in this quantity. If it is unavailable, use an equal amount of light soy sauce, but expect a different, less distinctly Vietnamese flavor. Do not replace it with dark soy sauce, which can make the broth too dark and sweet.
Keep the simmer low and season at the end. A hard boil emulsifies fat into the liquid, dulling the clear broth. Salt levels also vary among fish sauces, so wait until straining is complete before adjusting salt. The broth should taste slightly more concentrated on its own than you want the finished bowl to taste.
Plan noodle portions at serving time. Cook only the noodles you need for the meal if possible. Rice noodles continue to absorb liquid and soften after they are mixed with broth, so storing them in the soup makes leftovers mushy. Keep broth, noodles, meat, and fresh toppings in separate containers.

Serving Suggestions

Serve pho in wide, warmed bowls so the noodles stay hot as you eat. Put the herb plate and condiments in the center of the table, and let each person add basil, sprouts, lime, or chile to taste. A squeeze of lime brightens the broth, while a small spoonful of hoisin or sriracha adds sweetness or heat; either is optional, and both can overwhelm the careful spice balance if stirred in heavily.

For a simple meal, pho is substantial on its own, especially with brisket and a generous handful of herbs. If you are serving other dishes, keep them light: crisp vegetables, pickled carrots, or a small Vietnamese-style salad can complement the rich broth without competing with it. Provide a spoon for broth and chopsticks for noodles and meat.

Variations

Pho has regional and household variations. Northern-style bowls are often more restrained in their garnishes, while southern-style servings commonly offer a broader plate of herbs and condiments. This recipe leaves the finishing toppings customizable and uses a gently seasoned broth that works with either approach.

For a leaner bowl, use more sliced brisket and skim most of the fat from the strained broth. For a richer version, leave a little more fat on the surface. If brisket is unavailable, beef chuck can be used in a similar piece; cook until tender and check the center with a thermometer for the same safe minimum temperature. Beef tendon is a traditional extra, but it needs a longer simmer than brisket to become tender, so cook it separately or start it earlier rather than expecting it to soften in the final few minutes.

To make the recipe without beef bones, use 5 qt (4.7 L) good-quality beef stock and simmer it with the charred onion, ginger, spices, fish sauce, and sugar for about 45 minutes before straining. The result is quicker and still aromatic, but it will not have the same body as a bone-based broth. For a different bowl altogether, replace the beef broth with a carefully seasoned vegetable stock and use tofu or mushrooms; that is a plant-based variation rather than traditional beef pho.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours. Store broth, brisket, cooked noodles, and fresh garnishes separately in covered containers. The cooked broth and beef keep for 3–4 days in the refrigerator; cooked noodles are best within 2–3 days, since their texture declines sooner. Discard toppings such as cut herbs and sprouts if they have become wilted or slimy.

For longer storage, freeze broth and brisket in meal-sized airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator, not on the counter. Bring broth to a simmer and reheat the beef in it until leftovers reach 165°F (74°C), checked with a food thermometer. Reheat noodles briefly in hot water, drain, and place them in a bowl before adding the hot broth. Do not freeze assembled bowls with noodles and fresh garnishes.

Frequently Asked Questions

Can I make the broth a day ahead?
Yes. Strain it, cool it promptly, and refrigerate it in a covered container. The fat will firm on top as it chills, making it easy to remove some before reheating. Slice the brisket after it has cooled if you want especially neat slices, then store it separately and reheat it in the broth.

Why is my pho broth cloudy?
The most common causes are skipping the blanch-and-rinse step, allowing the pot to boil vigorously, or pressing the cooked solids while straining. Cloudy broth is still usable, but for a clearer result, blanch the bones, rinse the pot, maintain a gentle simmer, and strain without pushing down on the bones or spices.

Do I have to soak the rice noodles first?
Follow the instructions on the package. Some dried rice noodles benefit from soaking before a brief boil, while others go straight into boiling water. Avoid guessing from their appearance alone: overcooked noodles can break or become gummy, and undercooked noodles will not soften enough when the broth is poured over them.

Where can I find the spices or Thai basil in Ottawa?
Look for star anise, cinnamon, and coriander in the spice section of a well-stocked grocery store or an Asian market. Thai basil and fresh rice noodles may be easier to find at an Asian grocery, though availability changes by season and shop. If Thai basil is unavailable, regular basil works; it tastes milder and less anise-like, but still provides a fresh herbal finish.

Can I use only brisket and skip the bones?
You can, but brisket alone will not make the same full-bodied broth. Use the stock-based variation above, or add another suitable beef bone if available. Keep the brisket in a whole piece while it cooks so it stays easier to remove and slice, and do not skip the thermometer check and three-minute rest.

Is hoisin sauce traditional in the bowl?
Hoisin and chile sauce are common optional table condiments, but they are not required in the broth. Some diners dip pieces of meat into sauce; others leave the sauces off to keep the broth’s spice and beef flavors in the foreground. Offer them separately rather than stirring them into the whole pot.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).