Pho is a Vietnamese noodle soup built on a deeply aromatic beef or chicken broth, rice noodles, and fresh herbs, served steaming hot with lime, bean sprouts, and chili on the side. This recipe gives you a rich, restaurant-style broth at home, while the guide below also helps you know what to look for when searching for pho near you. The key is charring the onions and ginger and simmering the spices gently, which creates that signature fragrant, savory broth without needing a 12-hour cook.
Ingredients
- 3 lb (1.4 kg) beef bones (knuckle or marrow bones)
- 1 lb (450 g) beef chuck or brisket, sliced thin for serving
- 1 large yellow onion, peeled and halved
- 3-inch (7.5 cm) piece fresh ginger, sliced in half lengthwise
- 5 star anise pods
- 1 cinnamon stick (3 inches / 7.5 cm)
- 4 whole cloves
- 1 tablespoon (15 ml) fennel seeds
- 1 tablespoon (15 ml) coriander seeds
- 1 tablespoon (15 ml) fish sauce, plus more to taste
- 1 tablespoon (15 ml) sugar (or palm sugar)
- 1 teaspoon (5 ml) salt, plus more to taste
- 1 lb (450 g) flat rice noodles (banh pho), dried or fresh
- 1/2 lb (225 g) beef sirloin or eye of round, very thinly sliced (for rare topping)
- 1/2 cup (20 g) fresh cilantro leaves
- 1/2 cup (20 g) fresh Thai basil leaves
- 2 cups (120 g) bean sprouts
- 2 limes, cut into wedges
- 2-3 Thai bird chilies, sliced (optional)
- 1 small yellow onion, very thinly sliced (for garnish)
Instructions
- Place the beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat, then drain the bones and rinse them under cold water. This removes impurities and keeps the broth clear.
- Rinse the pot, return the bones to it, and add 4 quarts (3.8 L) of water. Bring to a boil, then reduce to a gentle simmer.
- While the broth simmers, char the onion and ginger: place them cut-side down on a baking sheet under a broiler for 5-7 minutes, until blackened in spots. Alternatively, use tongs to hold them directly over a gas flame for 3-4 minutes. This step is essential for the smoky depth in pho.
- Add the charred onion and ginger to the broth. Simmer uncovered for 1 hour, skimming any foam that rises to the surface.
- In a dry skillet over medium heat, toast the star anise, cinnamon, cloves, fennel seeds, and coriander seeds for 2-3 minutes until fragrant, shaking the pan often. Wrap them in a spice bag or cheesecloth and add to the broth.
- Add the fish sauce, sugar, and salt. Simmer gently for another 2 hours, keeping the broth at a low bubble (not a rolling boil).
- While the broth simmers, prepare the beef: place the chuck or brisket in a separate pot, cover with water, and simmer for 1 hour until tender. Remove, let cool, then slice thinly. Refrigerate until serving.
- After the broth has simmered for a total of 3 hours, remove the bones, onion, ginger, and spice bag. Skim excess fat. Taste and adjust with more fish sauce, sugar, or salt.
- Cook the rice noodles according to package directions (fresh noodles need just 30 seconds in boiling water; dried noodles take 5-8 minutes). Drain and rinse with cold water to stop cooking.
- To serve, divide noodles among 6 large bowls. Top with the cooked chuck/brisket slices, then lay the raw sirloin slices on top (they will cook in the hot broth).
- Bring the broth to a rolling boil and ladle it over the noodles and meat, making sure the raw beef is fully submerged. The broth must be at least 165°F (74°C) to cook the thin slices.
- Garnish with cilantro, Thai basil, bean sprouts, onion slices, lime wedges, and chilies. Serve immediately.
Tips
- Char well: Don’t skip charring the onion and ginger—it adds a subtle smoke that defines pho. If you don’t have a broiler or gas flame, you can char them in a dry cast-iron skillet over high heat.
- Substitute spices: If you lack fennel or coriander seeds, just use more star anise and cinnamon. The broth will still be aromatic, though slightly less complex.
- Keep it clear: Simmer gently, never boil hard, and skim foam regularly. Boiling makes the broth cloudy and greasy.
- Freeze extras: The broth freezes beautifully for up to 3 months. Store in airtight containers, leaving 1 inch of headroom for expansion.
Serving Suggestions
Serve pho with a side plate of fresh herbs, lime wedges, and sliced chilies so each person can customize their bowl. Add a drizzle of hoisin sauce or Sriracha on the side if you like a sweeter or spicier broth. A cold Vietnamese iced coffee (cà phê sữa đá) is a classic pairing.
Variations
- Chicken pho (pho ga): Replace beef bones with 1 whole chicken (about 4 lb / 1.8 kg) and use chicken stock. Simmer for 1 hour, then remove the chicken, shred the meat, and continue simmering the bones for another hour. Use the same spice mix.
- Vegetarian pho: Use vegetable broth and add 8 oz (225 g) of sliced mushrooms (shiitake or portobello) and a 4-inch piece of daikon radish for umami. Simmer for 30 minutes, then strain.
- Beef pho with brisket only: Skip the raw sirloin and use only the cooked brisket for a more forgiving version that doesn’t rely on the hot broth to cook raw meat.
Storage and Reheating
Store the broth, cooked meat, and noodles separately in airtight containers. The broth keeps for 3-4 days in the refrigerator, and the cooked beef for 3 days. Noodles are best eaten the same day; if stored, they will soften and break apart. To reheat, bring the broth to a boil on the stovetop, then pour over fresh or reheated noodles (dip noodles in boiling water for 10 seconds to warm). Leftovers should be reheated to 165°F (74°C) before serving. Freeze broth for up to 3 months; thaw overnight in the refrigerator.
Frequently Asked Questions
How do I find pho restaurants near me? Use a maps app and search for “pho” or “Vietnamese restaurant.” Look for places with high ratings and reviews mentioning “broth” and “fresh herbs.” Many pho shops specialize in either beef (pho bo) or chicken (pho ga), so check the menu.
Can I use a pressure cooker to make the broth faster? Yes, you can. After charring the aromatics, place all ingredients (bones, onion, ginger, spices, fish sauce, sugar, salt, and 3 quarts / 2.8 L water) in a pressure cooker. Cook on high pressure for 45 minutes, then natural release for 15 minutes. The broth will be slightly less clear but still very flavorful.
What cut of beef is best for the raw topping? Sirloin or eye of round, sliced paper-thin, is traditional. Ask your butcher to slice it for you, or freeze the meat for 30 minutes and slice it yourself with a sharp knife. The hot broth will cook it to medium-rare in about 30 seconds.
Why is my broth cloudy? Cloudiness usually comes from boiling too vigorously or not skimming the foam. Start with cold water, simmer gently, and skim frequently. Also, avoid stirring the broth while it cooks, as that can disturb the sediment.
Can I make pho without fish sauce? Fish sauce is essential for the savory, umami flavor. If you’re allergic or vegetarian, use soy sauce or tamari, but the flavor will be different. Add a little miso paste for extra depth.
How do I keep the noodles from sticking together? After cooking, rinse them in cold water and toss with a tiny bit of oil (like vegetable or sesame). Keep them at room temperature until serving, and don’t soak them in water or they’ll become mushy.
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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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