Pho Way in Union, NJ, is known for its deeply aromatic, slow-simmered beef pho, a Vietnamese noodle soup that balances rich broth, tender meat, and fresh herbs. This recipe recreates that experience at home, using charred onions and ginger, toasted spices, and a long, gentle simmer to build a broth that is both complex and clean. While it takes time, the hands-on work is minimal, and the result is a bowl that rivals your favorite pho spot.
Ingredients
- 2 large yellow onions (about 1 lb / 450 g), unpeeled
- 1 (4-inch / 10 cm) piece fresh ginger, unpeeled
- 3 lb (1.4 kg) beef bones (knuckle or leg, sawed into 2–3-inch pieces)
- 1 lb (450 g) beef chuck, sliced into 1/2-inch thick steaks
- 1 lb (450 g) flat rice noodles (bánh phở)
- 1 (3-inch / 7.5 cm) cinnamon stick
- 2 whole star anise
- 4 whole cloves
- 1 black cardamom pod (optional)
- 1 tbsp (15 ml) coriander seeds
- 1 tbsp (15 ml) fennel seeds
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tbsp (15 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 2 cups (60 g) bean sprouts
- 1/2 cup (20 g) fresh cilantro leaves
- 1/2 cup (20 g) fresh Thai basil leaves
- 2 limes, cut into wedges
- 2 fresh Thai bird’s eye chilies, thinly sliced (optional)
- 1 small yellow onion, thinly sliced (for garnish)
- 2 green onions, sliced
Instructions
- Char the aromatics: Place the unpeeled onions and ginger directly over a gas flame (or under a broiler) and turn occasionally until the skins are blackened and blistered, about 10 minutes. Let cool, then peel and rinse under cold water. Set aside.
- Blanch the bones: Put the beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat, then boil for 5 minutes. Drain the bones, discard the water, and rinse the bones thoroughly under cold water. This removes impurities and keeps the broth clear.
- Toast the spices: In a dry skillet over medium heat, toast the cinnamon, star anise, cloves, cardamom, coriander, and fennel seeds until fragrant, about 2 minutes. Shake the pan frequently. Transfer to a spice bag or a piece of cheesecloth tied with kitchen twine.
- Simmer the broth: Return the blanched bones to the clean stockpot. Add 4 quarts (3.8 L) of water, the charred onions and ginger, and the spice bag. Bring to a boil, then reduce heat to low and simmer gently, uncovered, for 3 hours. Skim any foam or fat that rises to the surface with a ladle.
- Add the beef chuck: After 3 hours, add the beef chuck slices to the broth. Simmer for 30 minutes, or until the chuck is tender and cooked through. Remove the chuck with tongs, let cool slightly, then slice thinly against the grain. Set aside.
- Season the broth: Remove the bones, aromatics, and spice bag from the broth and discard. Season the broth with fish sauce, sugar, and salt. Taste and adjust, adding more fish sauce or salt as needed. Keep warm over low heat.
- Cook the noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions (usually 6–8 minutes) until tender but still chewy. Drain and rinse briefly under cold water to stop cooking.
- Assemble the bowls: Divide the noodles among 6 large bowls. Top with the sliced beef chuck. Ladle the hot broth over the top. Serve immediately with bean sprouts, cilantro, Thai basil, lime wedges, chilies, sliced onion, and green onions on a separate platter so each person can add their own.
Tips
- Char the aromatics thoroughly: The blackened onion and ginger are essential for that smoky, sweet depth. Don’t skip this step—it’s what makes pho taste like pho.
- Skim the broth: For a clear broth, skim the foam and fat regularly during the first hour. This is the difference between a murky and a clean, elegant soup.
- Use a spice bag: Wrapping the spices keeps the broth clear and makes removal easy. If you don’t have cheesecloth, use a fine-mesh strainer when pouring the broth.
- Adjust seasoning at the end: Fish sauce and salt levels vary by brand. Always taste the broth after simmering and add more gradually—you can always add, but you can’t take away.
Serving Suggestions
Serve pho with a side of hoisin sauce and sriracha for those who like a sweeter or spicier kick. A plate of fresh herbs, bean sprouts, and lime wedges is essential—each person builds their own bowl. For a heartier meal, add extra protein like sliced rare beef, meatballs, or even a soft-boiled egg.
Variations
- Chicken Pho (Phở Gà ): Replace beef bones with a whole chicken (about 4 lb / 1.8 kg) and use chicken broth. Simmer for 1 hour, then remove the chicken, shred the meat, and continue simmering the bones for another hour. Use the same aromatics and spices.
- Vegetarian Pho: Omit the beef and use vegetable broth. Add charred mushrooms (like portobello) and a generous amount of soy sauce or tamari for umami. Simmer for 1 hour.
- Spicy Pho: Add 2–3 tablespoons of sriracha or a few extra chilies to the broth while simmering for a spicy kick.
Storage and Reheating
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. Cooked noodles should be stored separately and will last 2 days refrigerated; they tend to soften and break down if stored in the broth. To reheat, bring the broth to a simmer on the stove, then pour over fresh noodles (or reheat noodles in boiling water for 30 seconds). The beef can be reheated in the broth just until warmed through. Always reheat leftovers to 165°F (74°C) before serving.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes. After charring the aromatics and blanching the bones, place everything in the pressure cooker with 4 quarts of water. Cook on high pressure for 45 minutes, then natural release for 15 minutes. Add the beef chuck and cook for an additional 10 minutes on high pressure, then quick release. The broth will be slightly less clear but still delicious.
What cut of beef is best for the broth? Beef knuckle or leg bones are ideal because they are rich in collagen, which gives the broth body. If you can’t find them, oxtail or beef shank work well. Avoid marrow bones alone—they can make the broth greasy.
Can I make this gluten-free? Yes, pho is naturally gluten-free as long as you use a gluten-free fish sauce (most are) and check that your rice noodles are 100% rice flour. The spices are also gluten-free.
Why is my broth cloudy? Cloudiness usually comes from boiling too hard or not skimming enough. Keep the broth at a gentle simmer, not a rolling boil, and skim the surface regularly during the first hour.
Is the broth supposed to be served boiling hot? Yes, the broth should be at a rolling boil when ladled over the noodles. This ensures the sliced beef is cooked through (if using raw) and that the soup stays hot while you eat.
Can I use pre-sliced beef for the topping? Yes, you can use thinly sliced ribeye or sirloin instead of chuck. Add the raw slices to the bowl and pour the boiling broth over them—the residual heat will cook them to medium-rare in seconds.
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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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