Pho and sticky rice is a beloved Vietnamese pairing that brings together a fragrant, savory beef noodle soup and a subtly sweet, chewy side of coconut-infused sticky rice. This recipe is designed for home cooks who want the deep, complex flavors of restaurant-quality pho without spending days on broth, and it pairs perfectly with a simple, satisfying sticky rice that soaks up the rich broth. The pho broth is built on charred aromatics and warm spices for a deeply aromatic base, while the sticky rice offers a delightful textural contrast that makes the meal feel complete.
Ingredients
- For the pho broth: 3 lb (1.4 kg) beef bones (knuckle or leg), 1 lb (450 g) beef chuck or brisket, sliced thin for serving
- 1 large yellow onion (about 8 oz / 225 g), halved
- 1 (3-inch / 7.5 cm) piece fresh ginger, sliced lengthwise
- 2 cinnamon sticks (about 3 inches / 7.5 cm each)
- 4 star anise pods
- 4 whole cloves
- 1 black cardamom pod (optional, but traditional)
- 1 tablespoon (15 ml) fish sauce, plus more to taste
- 1 tablespoon (15 g) rock sugar or granulated sugar
- 1 teaspoon (5 g) salt, plus more to taste
- 14 oz (400 g) flat rice noodles (banh pho), dried or fresh
- For serving: 1/2 lb (225 g) bean sprouts, 1 bunch Thai basil, 1 bunch cilantro, 2 limes cut into wedges, 2 jalapeños or bird’s eye chilies, sliced (optional)
- For the sticky rice: 2 cups (370 g) glutinous rice (also called sweet rice or sticky rice), rinsed until water runs clear
- 1 can (13.5 oz / 400 ml) coconut milk
- 1/4 cup (50 g) sugar
- 1/2 teaspoon (2.5 g) salt
- 1/4 cup (60 ml) water, plus more for steaming
Instructions
- Char the aromatics: Place the onion halves and ginger slices on a baking sheet. Broil on high for 5–7 minutes, turning once, until charred in spots. Alternatively, hold them with tongs over an open flame for 2–3 minutes per side. Set aside.
- Toast the spices: In a dry skillet over medium heat, toast the cinnamon, star anise, cloves, and cardamom for 1–2 minutes, shaking often, until fragrant. Remove from heat.
- Blanch the bones: Place the beef bones in a large stockpot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain the bones and rinse them under cold water. This removes impurities and ensures a clear broth.
- Simmer the broth: Return the bones to the clean pot. Add 4 quarts (3.8 L) of water, the charred onion and ginger, and the toasted spices. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises for the first 15 minutes. Cover partially and simmer for 3 hours.
- Add the beef: After 3 hours, add the beef chuck or brisket to the broth. Simmer for another 30 minutes, or until the beef is tender and cooked through. Remove the beef, let it cool slightly, then slice it thinly against the grain. Keep warm.
- Season the broth: Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot. Stir in the fish sauce, sugar, and salt. Taste and adjust—it should be savory, slightly sweet, and aromatic. Keep warm over low heat.
- Cook the noodles: Bring a large pot of water to a boil. Cook the rice noodles according to package directions (usually 4–6 minutes for dried, 1–2 minutes for fresh). Drain and rinse briefly with cold water to stop cooking.
- Prepare the sticky rice: While the broth simmers, soak the rinsed glutinous rice in cold water for at least 1 hour (or up to overnight). Drain well.
- Steam the sticky rice: Line a steamer basket with cheesecloth or a clean kitchen towel. Add the soaked rice and set over a pot of boiling water (make sure the water doesn’t touch the rice). Cover and steam for 25–30 minutes, until the rice is translucent and tender. Fluff with a fork.
- Make the coconut sauce: In a small saucepan, combine the coconut milk, sugar, salt, and 1/4 cup (60 ml) water. Heat over medium, stirring, until the sugar dissolves and the mixture is warm. Pour over the steamed rice and toss to coat. Let it sit for 5 minutes to absorb.
- Assemble the bowls: Divide the noodles among 6 bowls. Top with slices of the beef. Ladle the hot broth over the noodles and beef. Serve immediately with bean sprouts, herbs, lime wedges, and chilies on the side.
Tips
- Substitutions: If you can’t find beef bones, use a combination of oxtail and short ribs. For the sticky rice, you must use glutinous rice—regular long-grain rice won’t become sticky. If you don’t have a steamer, you can cook the soaked rice in a rice cooker with 1 cup (240 ml) water.
- Storage: The broth can be made up to 3 days ahead and refrigerated. The sticky rice is best fresh, but you can store leftovers in an airtight container for up to 2 days.
- Common mistake: Don’t skip the blanching step for the bones—it’s what makes the broth clear, not cloudy. Also, don’t boil the broth vigorously after adding the beef; a gentle simmer keeps it clear and tender.
- Make it faster: Use a store-bought beef broth (about 2 quarts / 1.9 L) and simmer with the charred aromatics and spices for 30 minutes, then skip the bones. The flavor won’t be as deep, but it’s a good weeknight shortcut.
Serving Suggestions
Serve the pho with a side of the sticky rice, which can be eaten as a sweet contrast to the savory broth. Add a squeeze of lime, a few basil leaves, and a handful of bean sprouts to each bowl. For a heartier meal, add sliced jalapeños and a drizzle of hoisin or sriracha. The sticky rice can also be served as a dessert with fresh mango slices.
Variations
- Chicken pho: Replace the beef bones and chuck with a whole chicken (about 3 lb / 1.4 kg). Simmer the chicken for 1 hour, then remove, shred the meat, and continue simmering the bones for another hour. Use chicken stock instead of water for a richer broth.
- Vegetarian pho: Skip the beef and use vegetable broth. Add charred mushrooms (like shiitake) and a piece of kombu (kelp) to the broth for umami. Serve with tofu or extra vegetables.
- Sticky rice with black beans: Add 1/2 cup (100 g) cooked black beans to the rice before steaming for a protein boost and a striking color contrast.
- Mango sticky rice: Omit the coconut sauce and instead serve the steamed rice with sliced ripe mango and a drizzle of coconut cream—a classic Thai dessert.
Storage and Reheating
Pho: Store the broth and beef separately from the noodles and herbs. The broth will keep in the refrigerator for up to 4 days, or in the freezer for up to 3 months. The cooked beef can be refrigerated for 3 days. To reheat, bring the broth to a boil, add the beef and noodles, and heat through until the beef is hot (165°F / 74°C if reheating leftovers).
Sticky rice: Refrigerate in an airtight container for up to 2 days. To reheat, sprinkle with a little water and microwave for 1–2 minutes, or steam for 5 minutes. The rice will become hard if refrigerated longer, so it’s best eaten fresh.
Frequently Asked Questions
Can I use a pressure cooker for the broth? Yes, you can. After blanching the bones, place them in a pressure cooker with the aromatics and 3 quarts (2.8 L) of water. Cook on high pressure for 45 minutes, then natural release. Add the beef and cook for another 15 minutes. This cuts the time significantly.
What is the best cut of beef for pho? Chuck or brisket is ideal because it becomes tender when simmered. For rare beef slices, use sirloin or eye of round, which should be sliced paper-thin and cooked by the hot broth when poured over the bowl.
Can I make the sticky rice without a steamer? Yes. After soaking, place the rice in a microwave-safe bowl with 1/2 cup (120 ml) water, cover, and microwave on high for 10 minutes. Let it rest for 5 minutes before fluffing. Or use a rice cooker with the water ratio recommended for sticky rice.
How do I get a clear broth? The key is to blanch the bones first and skim the foam during the initial simmer. Also, avoid stirring the broth while it cooks, and strain it through a fine-mesh sieve at the end.
Is fish sauce necessary? It adds a distinct umami flavor that is hard to replicate. If you don’t have it, you can use soy sauce, but the flavor will be different. For a gluten-free option, use tamari.
Can I freeze the sticky rice? Yes, you can freeze it for up to 1 month. Thaw in the refrigerator overnight, then reheat in the microwave with a damp paper towel over it to add moisture.
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