Pho Fresh is a beloved Vietnamese noodle soup spot in Rancho Cordova, known for its fragrant, beefy broth and fresh herbs. This recipe recreates that experience at home, focusing on a deeply savory broth built from roasted bones and aromatics, served with tender rice noodles and a pile of fresh toppings. It’s a weekend project that rewards you with a steaming bowl of comfort that tastes remarkably close to your favorite restaurant.
Ingredients
- 3 lbs (1.4 kg) beef soup bones (knuckle or leg, with marrow)
- 1 lb (450 g) beef chuck or brisket, sliced thin (for topping)
- 1 large yellow onion, halved
- 4-inch piece of ginger, halved lengthwise
- 2 cinnamon sticks
- 2 star anise
- 4 whole cloves
- 1 tbsp (15 ml) coriander seeds
- 1 tbsp (15 ml) fennel seeds
- 1½ tbsp (22 ml) fish sauce, plus more to taste
- 1 tbsp (15 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 1 package (14 oz / 400 g) dried flat rice noodles (banh pho)
- For serving: bean sprouts, fresh Thai basil, cilantro, lime wedges, thinly sliced jalapeño, hoisin sauce, Sriracha
Instructions
- Preheat your oven to 450°F (230°C). Place the beef bones on a baking sheet and roast for 30 minutes, turning once, until deeply browned. Meanwhile, place the onion and ginger on a separate baking sheet and roast for 15 minutes, until charred and softened.
- Transfer the roasted bones to a large stockpot (at least 8 quarts / 7.5 L). Add 5 quarts (4.7 L) of cold water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam or impurities that rise to the surface for the first 15 minutes.
- Add the roasted onion, ginger, cinnamon, star anise, cloves, coriander, and fennel seeds to the pot. Simmer uncovered over low heat for 3 hours, skimming occasionally.
- Remove the bones and aromatics from the broth using a slotted spoon; discard. Strain the broth through a fine-mesh sieve into a clean pot. Stir in the fish sauce, sugar, and salt. Taste and adjust seasoning—it should be savory, slightly sweet, and salty.
- While the broth simmers, cook the rice noodles according to package directions (usually soaking in hot water for 20-30 minutes, then boiling for 1-2 minutes). Drain and rinse with cold water to stop cooking.
- Just before serving, bring the broth to a rolling boil. Place the raw beef slices in a fine-mesh strainer and dip into the boiling broth for 10-15 seconds, until just cooked through. Alternatively, place raw slices in serving bowls and pour boiling broth over them.
- To serve, divide noodles among 6 large bowls. Top with the cooked beef slices. Ladle the hot broth over the noodles and beef. Serve immediately with bean sprouts, basil, cilantro, lime, jalapeño, hoisin, and Sriracha on the side.
Tips
- Char the aromatics well: The onion and ginger should be deeply charred—this adds a smoky depth to the broth. Don’t skip this step.
- Skim the broth: The first 15 minutes of simmering are crucial for a clear broth. Skim off the foam diligently; it will make the final broth cleaner and more refined.
- Slice beef thinly: For the raw beef topping, partially freeze the chuck or brisket for 30 minutes before slicing—this makes it easier to get paper-thin slices that cook quickly in the hot broth.
- Use a spice bag: If you prefer, wrap the spices (cinnamon, star anise, cloves, coriander, fennel) in a cheesecloth bag before adding to the pot. This makes removal much easier.
Serving Suggestions
Serve Pho Fresh-style pho with a side of crispy spring rolls or Vietnamese summer rolls for a fuller meal. Offer a plate of fresh herbs and bean sprouts so each person can customize their bowl. A squeeze of lime and a dab of hoisin and Sriracha are essential for that authentic flavor balance.
Variations
For a chicken pho, replace beef bones with 3 lbs (1.4 kg) of chicken bones and use chicken breast instead of beef; simmer for 2 hours instead of 3. For a vegetarian version, use 3 lbs of mushrooms (shiitake and cremini) and a large onion, and simmer for 1 hour; omit the fish sauce and use soy sauce or tamari instead. You can also add a splash of rice vinegar to brighten the broth.
Storage and Reheating
Store the broth and noodles separately in airtight containers. The broth will keep in the refrigerator for up to 4 days, and the noodles for up to 3 days. For longer storage, freeze the broth for up to 3 months. To reheat, bring the broth to a boil on the stove. Reheat noodles by soaking them in hot water for a minute or two, then drain. Assemble bowls as directed.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes. After roasting the bones and aromatics, add them to the pot with 5 quarts (4.7 L) of water. Pressure cook on high for 45 minutes, then natural release for 20 minutes. Proceed with straining and seasoning.
What is the best cut of beef for the topping? Look for beef that is well-marbled, like chuck or brisket. The thin slices cook quickly in the hot broth and remain tender. Sirloin or ribeye also work well.
Why is my broth cloudy? Cloudiness usually results from boiling the broth too vigorously or not skimming enough. Keep the broth at a gentle simmer and skim the foam regularly. Straining through a fine-mesh sieve also helps.
Can I make the broth ahead of time? Absolutely. In fact, the flavor deepens overnight. Make the broth a day ahead, cool it, and refrigerate. The next day, skim off the solidified fat before reheating.
What if I can’t find star anise? Star anise is key to pho’s flavor, but you can substitute 1 teaspoon of Chinese five-spice powder, which contains star anise. The flavor will be slightly different but still aromatic.
How do I store leftover herbs? Wrap fresh herbs like basil and cilantro in a damp paper towel and place them in a plastic bag in the fridge. They’ll stay fresh for about a week. Use them within a few days for the best flavor.
Related
- Khichdi in English: Meaning, Recipe & Tips
- Khichdi Online Order: How to Get It Right
- Khichdi Recipe: Healthy One-Pot Comfort Food
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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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