Pho Ever is a beloved Vietnamese noodle soup built on a deeply aromatic beef broth, silky rice noodles, and tender slices of beef, finished with fresh herbs and a squeeze of lime. This recipe delivers a rich, complex broth by simmering beef bones with charred onion, ginger, and warm spices like star anise and cinnamon. While pho is traditionally a street food in Vietnam, this home version captures the same depth of flavor with clear, step-by-step instructions that any cook can follow.
Ingredients
- 3 lb (1.4 kg) beef bones (knuckle or marrow bones)
- 1 lb (450 g) beef chuck or brisket, sliced thin (for the broth)
- 1 lb (450 g) beef sirloin or eye of round, sliced paper-thin (for serving)
- 1 large yellow onion, halved
- 1 (4-inch) piece fresh ginger, halved lengthwise
- 2 cinnamon sticks
- 4 star anise pods
- 2 whole cloves
- 1 black cardamom pod (optional)
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 14 oz (400 g) dried flat rice noodles (banh pho)
- For the bowl: 1 lime, cut into wedges
- 2 cups (40 g) fresh bean sprouts
- 1 bunch fresh Thai basil
- 1 bunch fresh cilantro
- 2 fresh jalapeños, sliced
- 1 small red onion, sliced thin (for garnish)
- Hoisin sauce and Sriracha, for serving
Instructions
- Place the beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones thoroughly. This removes impurities and keeps the broth clear.
- While the bones are boiling, char the onion and ginger. Use tongs to hold them over an open flame (gas stove or grill) for about 5 minutes, turning until the skins are blackened. Alternatively, broil them in the oven for 10 minutes. Rinse under cold water to remove the worst of the char, then set aside.
- Return the blanched bones to the clean stockpot. Add 5 quarts (4.7 L) of water, the charred onion and ginger, cinnamon, star anise, cloves, and cardamom (if using). Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
- Add the beef chuck (or brisket) to the pot. Simmer for 3 hours, skimming occasionally, until the broth is deeply flavored and the chuck is tender. Remove the chuck, let it cool, then slice it thin and set aside for serving.
- After 3 hours, remove the bones and spices with a slotted spoon. Season the broth with fish sauce, sugar, and salt. Taste and adjust—it should be savory, slightly sweet, and aromatic.
- While the broth simmers, cook the rice noodles according to package instructions (usually 8–10 minutes in boiling water). Drain, rinse with cold water to stop cooking, and set aside.
- To serve, bring the broth to a rolling boil. Place a portion of noodles in a large bowl, top with the sliced chuck and the raw sirloin slices. Ladle the boiling broth over the beef—the heat will cook the sirloin to medium-rare. Serve immediately with lime, bean sprouts, basil, cilantro, jalapeños, red onion, hoisin, and Sriracha on the side.
Tips
- Char the aromatics: Don’t skip charring the onion and ginger—it adds a smoky depth that is essential to pho’s flavor. If you don’t have a gas stove, use a dry cast-iron skillet over high heat.
- Skim the broth: For a clear broth, skim the foam and fat regularly during the first hour of simmering. This is the difference between a cloudy and a clean broth.
- Substitute for fish sauce: If you don’t have fish sauce, use soy sauce with a pinch of anchovy paste or a splash of Worcestershire sauce. The flavor will be less authentic but still savory.
- Freeze the broth: The broth freezes beautifully for up to 3 months. Store in airtight containers, leaving 1 inch of headroom for expansion.
Serving Suggestions
Serve pho as a complete meal with a side of crispy spring rolls or a fresh Vietnamese salad. For a traditional touch, offer a platter of fresh herbs and lime wedges so each person can customize their bowl. Pair with a cold Vietnamese iced coffee (cà phê sữa đá) for a satisfying contrast of hot and cold.
Variations
- Chicken Pho (Pho Ga): Substitute the beef bones and chuck with 1 whole chicken (about 4 lb / 1.8 kg) and use chicken stock instead of water. Simmer for 1 hour, then remove the chicken, shred the meat, and continue simmering the bones for another hour. Cook to 165°F (74°C) safe minimum internal temperature.
- Vegetarian Pho: Omit the beef and use 8 cups (1.9 L) vegetable broth. Add 1 lb (450 g) firm tofu, cubed and pan-fried, and use soy sauce instead of fish sauce. Simmer the aromatics and spices for 30 minutes.
- Spicy Pho: Add 2–3 Thai bird chilies to the broth during the last 15 minutes, or stir in a spoonful of Sriracha at the table.
Storage and Reheating
Store the broth and noodles separately in airtight containers in the refrigerator for up to 4 days. The broth will keep for 4 days; the cooked noodles are best within 2 days as they absorb liquid and become mushy. To reheat, bring the broth to a boil on the stove, then pour over fresh noodles and sliced beef. If using leftover noodles, add them to the bowl and pour boiling broth over them—they will soften quickly. For longer storage, freeze the broth for up to 3 months; thaw overnight in the refrigerator before reheating. Always reheat broth to a rolling boil before serving.
Frequently Asked Questions
Can I use a pressure cooker to make the broth faster? Yes, you can. After blanching the bones, place them in a pressure cooker with the aromatics and 4 quarts (3.8 L) of water. Cook on high pressure for 45 minutes, then natural release. The broth will be slightly less clear but still flavorful.
What is the best cut of beef for the raw slices? Eye of round or sirloin are classic because they are tender and slice thin. Freeze the beef for 30 minutes before slicing to make it easier to cut paper-thin. If you prefer fully cooked beef, add the slices to the broth and simmer for 2 minutes.
Can I make this gluten-free? Yes, use tamari or coconut aminos instead of soy sauce (if substituting for fish sauce), and ensure your rice noodles are labeled gluten-free. Most rice noodles are naturally gluten-free.
Why is my broth cloudy? Cloudiness is usually caused by boiling too vigorously or not skimming enough. Keep the broth at a gentle simmer and skim frequently. Also, don’t stir the broth during cooking.
Can I use pre-made beef broth to save time? You can, but the flavor will be less complex. If using store-bought broth, simmer it with the charred aromatics and spices for at least 30 minutes to infuse flavor. You may need to adjust salt.
How do I know when the beef chuck is done? The chuck should be fork-tender, which usually takes 3 hours at a gentle simmer. If it’s not tender, continue simmering and check every 20 minutes. The broth will still be good.
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- 3 Way Peking Duck: Crispy Skin, Meat & Soup
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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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