Pho is Vietnam’s iconic noodle soup: a deeply fragrant broth built from beef bones, charred onion and ginger, and warm spices like star anise and cinnamon, poured over tender rice noodles and thinly sliced beef. This recipe gives you a rich, clear broth that tastes like it simmered all day (it does, but the hands-on time is modest), and it lets you customize each bowl with fresh herbs, lime, and chile at the table. It’s a weekend project that rewards you with several meals worth of soup, and the broth freezes beautifully.
Ingredients
- 4 lb (1.8 kg) beef bones (knuckle, marrow, or oxtail), cut into 2–3 inch pieces
- 1 lb (450 g) beef chuck or brisket, in one piece
- 1 large yellow onion (about 8 oz / 225 g), unpeeled, halved
- 1 (4-inch / 10 cm) piece fresh ginger, unpeeled, halved lengthwise
- 2 whole star anise
- 1 cinnamon stick (3 inches / 7.5 cm)
- 4 whole cloves
- 1 black cardamom pod (optional, but traditional)
- 1 tablespoon (15 ml) fish sauce, plus more to taste
- 1 tablespoon (15 g) sugar
- 1 teaspoon (5 g) salt, plus more to taste
- 1 lb (450 g) flat rice noodles (bánh phở), dried or fresh
- 8 oz (225 g) sirloin or eye round steak, very thinly sliced (freeze 30 minutes for easier slicing)
- For serving: bean sprouts, Thai basil, cilantro, mint, lime wedges, sliced jalapeño or bird’s eye chile, hoisin sauce, sriracha
Instructions
- Char the aromatics: Place the onion and ginger halves cut-side down on a baking sheet. Broil 6 inches from the heat for 5–8 minutes, until charred in spots. Alternatively, char them directly over a gas flame using tongs. Let cool slightly, then peel off the burnt skin and rinse briefly.
- Blanch the bones: Put the beef bones and the chuck/brisket in a large stockpot (at least 8 quarts / 7.5 L). Cover with cold water by 2 inches. Bring to a boil over high heat, then boil for 5 minutes. Drain the bones and meat, rinse them under cold water, and scrub the pot clean. This removes impurities for a clear broth.
- Simmer the broth: Return the bones and meat to the clean pot. Add 5 quarts (4.7 L) of cold water. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises for the first 15 minutes. Add the charred onion, ginger, star anise, cinnamon, cloves, and cardamom (if using). Simmer uncovered, adjusting heat to maintain a lazy bubble, for 1.5 hours.
- Cook the chuck: After 1.5 hours, remove the chuck/brisket with tongs. It should be tender but not falling apart. Let it cool, then slice thinly against the grain. Refrigerate until serving. Continue simmering the broth with the bones for another 4 hours, adding water as needed to keep the bones covered.
- Season the broth: After 5.5 hours total simmering, strain the broth through a fine-mesh sieve into a clean pot. Discard the bones and spices. Season with fish sauce, sugar, and salt. Taste and adjust—the broth should be savory, slightly sweet, and aromatic. Keep warm over low heat.
- Cook the noodles: Bring a separate pot of water to a boil. Cook the rice noodles according to package directions (usually 3–5 minutes for dried, 1–2 minutes for fresh). Drain and rinse with cold water to stop cooking, then divide among 6 large bowls.
- Assemble the bowls: Top the noodles with the sliced chuck, then lay the raw sirloin slices on top (they will cook in the hot broth). Bring the broth to a rolling boil, then ladle it directly over the beef and noodles—the heat will cook the thin slices in seconds.
- Serve immediately: Let each person add bean sprouts, herbs, lime, chile, hoisin, and sriracha to taste.
Tips
- Char the aromatics well: A deep char on the onion and ginger adds a smoky, caramelized flavor that is essential to pho. Don’t skip this step—it’s not just for color.
- Skim the broth diligently: The first 15 minutes of simmering are crucial. Skim off the gray foam and scum—this is what makes the broth cloudy. If you skip it, your pho will look murky.
- Slice the beef paper-thin: For the raw sirloin to cook in the broth, it must be very thin. Freeze it for 30 minutes (or up to 1 hour) before slicing—it will be much easier to cut into thin ribbons.
- Substitute the bones: If you can’t find beef knuckle, use oxtail or even short ribs. You can also add a couple of beef shank slices for extra richness. If you’re short on time, use 3 quarts (2.8 L) of good-quality low-sodium beef broth and simmer the bones for only 2 hours—the flavor will be less deep, but still good.
Serving Suggestions
Serve pho with a platter of fresh garnishes so everyone can build their own bowl. Classic additions include bean sprouts (raw or lightly blanched), Thai basil, cilantro, mint, lime wedges, and sliced jalapeño or bird’s eye chile. Hoisin sauce and sriracha are offered on the side for those who want a sweeter or spicier broth. Some people also like to add thinly sliced white onion and scallions to the bowl before pouring the broth. Traditionally, pho is eaten with chopsticks in one hand and a spoon in the other—slurping is encouraged.
Variations
- Chicken Pho (Phở Gà ): Replace the beef bones and chuck with a whole 4 lb (1.8 kg) chicken. Simmer the chicken for 1 hour, then remove it, shred the meat, and continue simmering the bones for another 2–3 hours. Use chicken stock or water, and skip the beef-specific spices if you prefer a lighter flavor.
- Vegetarian Pho: Use 3 quarts (2.8 L) vegetable broth and add 1 lb (450 g) of sliced mushrooms (shiitake or cremini) to the broth while simmering. Char the onion and ginger as usual, and add the spices. For protein, add tofu or extra mushrooms. Fish sauce can be replaced with soy sauce or tamari.
- Spicy Pho: Add 2–3 dried Thai chiles to the broth during the last 30 minutes of simmering, or serve with a spoonful of sambal oelek on the side.
Storage and Reheating
Store the broth and the cooked meats separately in airtight containers. The broth will keep in the refrigerator for up to 4 days, and the cooked chuck for up to 3 days. For longer storage, freeze the broth (without noodles) for up to 3 months. Cooked noodles do not freeze well—they become mushy. To reheat, bring the broth to a boil on the stovetop, then add the sliced chuck just to warm through. Cook fresh noodles separately and assemble fresh bowls. If you have leftover assembled bowls, remove the noodles and store them separately, as they will absorb the broth and turn soft.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes. After charring the aromatics and blanching the bones, put everything in the pressure cooker with 4 quarts (3.8 L) of water. Cook on high pressure for 60 minutes, then natural release for 15 minutes. The broth will be flavorful, though slightly less clear than stovetop-simmered.
What is the best cut of beef for pho? For the broth, use bones with some meat and marrow—knuckle, oxtail, or shank. For the bowl, use a tender cut like sirloin or eye round for the raw slices, and chuck or brisket for the cooked meat. The chuck is simmered in the broth and then sliced.
Why is my broth cloudy? Cloudiness usually comes from not blanching the bones properly, or from boiling the broth vigorously instead of simmering. Make sure to boil the bones for 5 minutes, drain, and rinse them. Then keep the broth at a gentle simmer, not a rolling boil, and skim the foam early on.
Can I make pho without fish sauce? Fish sauce is a key flavor in pho, but if you’re allergic or vegetarian, you can substitute soy sauce or tamari. Use about 1 tablespoon (15 ml) of soy sauce to start, and adjust to taste—the broth will be slightly different but still savory.
How do I get the beef slices to cook in the broth? The broth must be at a rolling boil when you pour it over the raw slices. Slice the beef as thin as possible (freeze it first), and don’t overcrowd the bowl—if you add too much beef, the broth temperature will drop and the beef won’t cook properly.
Can I use pre-cooked rice noodles? Yes, you can buy fresh pho noodles in the refrigerated section of Asian markets. They only need a 1–2 minute soak in hot water to warm through. Dried noodles are more common in regular grocery stores and work just as well—just follow the package instructions.
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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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