Pho Win is a beloved Vietnamese beef noodle soup, and this recipe brings the rich, aromatic flavors of a San Antonio pho house right to your kitchen. It works because it layers a deeply savory broth with star anise, cinnamon, and charred ginger, then finishes with tender beef, silky rice noodles, and a pile of fresh herbs. Whether you’re craving a comforting bowl on a cool evening or want to impress friends with a homemade feast, this pho delivers authentic taste and satisfying warmth.
Ingredients
- 2 large yellow onions, halved (about 1 lb / 450 g)
- 1 (4-inch / 10 cm) piece fresh ginger, sliced lengthwise
- 3 lb (1.4 kg) beef bones (knuckle or marrow bones, or a mix)
- 1 lb (450 g) beef chuck or brisket, trimmed of excess fat
- 5 quarts (4.7 L) cold water
- 1 (3-inch / 7.5 cm) cinnamon stick
- 5 star anise pods
- 6 whole cloves
- 1 tablespoon (15 ml) fennel seeds
- 1 tablespoon (15 ml) coriander seeds
- 1 (2-inch / 5 cm) piece of rock sugar (or 1 tablespoon / 15 g granulated sugar)
- 2 tablespoons (30 ml) fish sauce, plus more to taste
- 1 teaspoon (5 g) 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 serving)
- For garnish: 2 cups (40 g) bean sprouts, 1 cup (20 g) fresh Thai basil, 1 cup (20 g) fresh cilantro, 1/2 cup (10 g) fresh mint, 2 limes cut into wedges, 2 jalapeños or Thai chilies, thinly sliced
- Optional: hoisin sauce and sriracha for serving
Instructions
- Preheat your oven’s broiler to high. Place the onion halves and ginger slices on a baking sheet, cut side up. Broil for 10–15 minutes, turning occasionally, until the onions are charred and softened. Alternatively, you can char them directly over a gas flame using tongs. Set aside.
- Place the beef bones and chuck or brisket in a large stockpot (at least 8 quarts / 7.5 L). Cover with cold water and bring to a boil over high heat. Boil for 5 minutes, then drain the bones and meat in a colander and rinse them under cold water. This removes impurities and ensures a clear broth.
- Rinse the stockpot and return the bones and meat to it. Add the charred onions and ginger, and pour in the 5 quarts (4.7 L) of fresh cold water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface for the first 20 minutes.
- While the broth simmers, toast the spices in a dry skillet over medium heat for 2–3 minutes, shaking the pan frequently, until fragrant. Place the toasted spices in a spice bag or a piece of cheesecloth tied with kitchen twine.
- Add the spice bag, rock sugar (or granulated sugar), fish sauce, and salt to the broth. Continue simmering gently, uncovered, for 2 hours. After 1 hour, remove the chuck or brisket and set it aside to cool. Once cool enough to handle, slice it thinly and refrigerate until serving.
- After 2 hours of simmering, remove the spice bag and discard. Continue simmering the bones for another 1 hour to concentrate the flavor. Taste the broth and adjust with additional fish sauce or salt if needed. Keep the broth hot over low heat.
- While the broth finishes, prepare the rice noodles according to package instructions (usually soaking in hot water for 20–30 minutes if dried, or boiling for 1–2 minutes if fresh). Drain and rinse with cold water to stop cooking. Set aside.
- To serve, divide the noodles among 6 large bowls. Top with the sliced cooked brisket and the raw sirloin slices (the hot broth will cook them). Bring the broth back to a rolling boil, then ladle it over the noodles and meat, ensuring the raw beef is fully submerged. The broth should be at least 165°F (74°C) to cook the beef safely.
- Garnish each bowl generously with bean sprouts, basil, cilantro, mint, lime wedges, and sliced chilies. Serve immediately with hoisin sauce and sriracha on the side for dipping the beef.
Tips
- Char the aromatics well: The charred onion and ginger are crucial for the broth’s depth. Don’t skip this step—it adds a smoky sweetness that can’t be replicated with raw aromatics.
- Skim the broth patiently: The first 20 minutes of simmering are key. Skimming off the foam and impurities will result in a crystal-clear broth, which is a hallmark of good pho.
- Substitute for fish sauce: If you don’t have fish sauce, you can use soy sauce, but the flavor will be less authentic and more salty. Add it gradually to taste.
- Don’t overcook the noodles: Rice noodles become mushy if left in hot broth too long. Keep them separate until serving, and don’t boil them more than the package suggests.
Serving Suggestions
Serve pho as a complete meal with a side of extra herbs, lime wedges, and sliced chilies for each person to customize. A squeeze of lime brightens the broth, while hoisin and sriracha are traditionally used as a dipping sauce for the beef, not added to the soup itself. Pair with a cold Vietnamese iced coffee or a light beer for a classic experience.
Variations
- Chicken Pho (Pho Ga): Substitute the beef bones and meat with 3 lb (1.4 kg) of chicken bones and 2 lb (900 g) of bone-in chicken thighs. Simmer for 1.5 hours, then shred the chicken and serve with the same broth and noodles.
- Vegetarian Pho: Omit the beef and use 3 lb (1.4 kg) of mixed mushrooms (shiitake, oyster) and a large daikon radish, halved. Simmer for 1 hour. Use soy sauce instead of fish sauce for a vegan version.
- Spicy Pho: Add 2–3 tablespoons of sriracha or a few Thai chilies to the broth while simmering for a spicy kick.
Storage and Reheating
Store the broth and cooked beef separately from the noodles and herbs. Refrigerate the broth and beef in an airtight container for up to 4 days, and the noodles (tossed with a little oil) for up to 2 days. To reheat, bring the broth to a boil on the stovetop, add the beef, and heat through to at least 165°F (74°C). Cook fresh noodles separately in hot water for 30 seconds, then assemble. You can also freeze the broth (without noodles or herbs) for up to 3 months.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes, you can. After charring the aromatics and blanching the bones, add everything to the pressure cooker with 4 quarts (3.8 L) of water. Cook on high pressure for 45 minutes, then natural release for 15 minutes. The broth will be slightly less clear but still flavorful.
What is the best cut of beef for pho? For the broth, use marrow or knuckle bones for richness. For the meat in the bowl, brisket or chuck is great for simmering, while sirloin or eye of round is ideal for raw slices that cook in the hot broth.
How do I get the beef to slice thinly? Place the raw sirloin in the freezer for 30 minutes before slicing. This firms it up, making it easier to slice paper-thin. A sharp knife is essential.
Can I make pho without fish sauce? Yes, but the flavor will be different. Fish sauce adds a unique umami and saltiness. You can substitute with soy sauce or a mix of soy sauce and a splash of lime juice, but taste as you go.
Why is my broth cloudy? Cloudy broth is usually caused by boiling too vigorously or not skimming the foam thoroughly. Keep the broth at a gentle simmer and skim regularly during the first 20 minutes.
How long can I keep the broth in the fridge? Properly stored in an airtight container, the broth will last 3–4 days in the refrigerator. Always reheat to a rolling boil before serving.
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