Dean’s Mailing and List Services Pho is a rich, aromatic Vietnamese beef noodle soup that builds deep flavor from a long-simmered broth infused with charred onion, ginger, and warm spices like star anise and cinnamon. The name comes from a beloved local shop that also serves this comforting bowl, and this recipe recreates that savory, slightly sweet broth with tender slices of beef and chewy rice noodles. It’s a weekend project that fills the house with an incredible fragrance and rewards you with a truly satisfying meal.
Ingredients
- 2 large yellow onions, peeled and halved
- 1 (4-inch) piece fresh ginger, sliced lengthwise
- 3 lb (1.4 kg) beef bones (knuckle or oxtail), preferably with some meat
- 1 lb (450 g) beef chuck or sirloin, sliced very thin against the grain (for serving)
- 6 quarts (5.7 L) cold water
- 1 (3-inch) cinnamon stick
- 5 star anise pods
- 4 whole cloves
- 1 black cardamom pod (optional)
- 1 tablespoon (15 g) whole coriander seeds
- 1 tablespoon (15 g) whole fennel seeds
- 1 tablespoon (15 ml) fish sauce, plus more to taste
- 1 tablespoon (15 g) sugar (palm or brown)
- 1 teaspoon (5 g) salt, plus more to taste
- 1 lb (450 g) dried flat rice noodles (banh pho)
- For serving: bean sprouts, fresh Thai basil, cilantro sprigs, lime wedges, thinly sliced jalapeño, hoisin sauce, Sriracha
Instructions
- Char the onions and ginger: Place the onion halves and ginger slices on a baking sheet and broil for 5–7 minutes, turning once, until charred on the edges. Alternatively, hold them with tongs over an open flame for 2–3 minutes per side. Set aside.
- Blanch the beef bones: Place 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 to remove any impurities. Clean the pot.
- Build the broth: Return the blanched bones to the clean pot. Add the charred onions, ginger, and 6 quarts (5.7 L) cold water. Bring to a boil, then reduce heat to low and simmer gently, skimming off any foam that rises, for 3 hours.
- Toast the spices: While the broth simmers, place the cinnamon, star anise, cloves, cardamom (if using), coriander seeds, and fennel seeds in a dry skillet over medium heat. Toast for 1–2 minutes, shaking the pan, until fragrant. Wrap the spices in a piece of cheesecloth and tie with kitchen twine.
- Add the spices: After the broth has simmered for 3 hours, add the spice bundle, fish sauce, sugar, and salt. Continue to simmer gently for another 1 hour.
- Strain the broth: Remove the bones and spice bundle. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids. Season the broth with additional fish sauce, salt, or sugar to taste—it should be savory, slightly sweet, and well-balanced. Keep the broth hot over low heat.
- Cook the noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions (usually 4–6 minutes) until tender but still chewy. Drain and rinse briefly with cold water to stop cooking.
- Assemble the bowls: Divide the noodles among 6 large bowls. Top with the raw beef slices (they will cook in the hot broth). Bring the broth to a rolling boil, then ladle it over the beef and noodles, ensuring the beef is submerged. The hot broth will cook the beef to medium-rare.
- Serve immediately: Let the soup sit for 1 minute, then serve with the garnishes on a platter so each person can customize their bowl.
Tips
- For a richer broth, use a mix of beef knuckle and oxtail. If you can’t find beef bones, use beef short ribs—they add flavor and can be served alongside.
- Slice the raw beef as thin as possible. Partially freeze the chuck for 30 minutes before slicing to make it easier to cut into paper-thin slices.
- Don’t skip the charring step—it adds a deep, smoky undertone that is essential to pho’s flavor.
- If you prefer a clearer broth, strain it twice through cheesecloth. For a spicier broth, add a few slices of fresh Thai chili during the last 30 minutes of simmering.
Serving Suggestions
Serve the pho with a plate of fresh bean sprouts, Thai basil, cilantro, lime wedges, and sliced jalapeño. Add hoisin sauce and Sriracha to taste at the table. A side of crispy spring rolls or a simple cucumber salad makes a great accompaniment.
Variations
- Chicken Pho (Pho Ga): Replace the beef bones with 1 whole chicken (about 4 lb / 1.8 kg) and use the same spice blend. Simmer for 1.5 hours, then remove the chicken, shred the meat, and return the bones to the broth for another 30 minutes.
- Vegetarian Pho: Use 1 lb (450 g) of sliced mushrooms (shiitake or cremini) and 2 large carrots, and skip the beef bones. Simmer the vegetables and spices in 6 quarts (5.7 L) of water for 1 hour. Add 2 tablespoons (30 ml) soy sauce and 1 tablespoon (15 ml) maple syrup for depth.
- Spicy Pho: Add 2–3 Thai bird chilies, halved, to the broth during the last 30 minutes of simmering. Remove before serving.
Storage and Reheating
Store the broth and noodles separately in airtight containers in the refrigerator for up to 4 days. The broth can also be frozen for up to 3 months. To reheat, bring the broth to a boil on the stovetop, then pour over freshly cooked noodles and raw beef. The noodles are best eaten fresh; if storing, toss them with a little oil to prevent sticking and reheat by dipping in hot water for 30 seconds.
Frequently Asked Questions
Can I use pre-cooked beef instead of raw? Yes, if you prefer well-done beef, you can add the sliced beef to the broth and simmer for 5 minutes before serving. The broth will cook it thoroughly.
What if I can’t find black cardamom? Black cardamom adds a smoky note, but it’s optional. You can omit it or substitute with 1/2 teaspoon of smoked paprika, though the flavor will be slightly different.
Can I make the broth in a pressure cooker? Absolutely. After charring and blanching, pressure-cook the bones, onions, ginger, and water on high for 45 minutes, then release pressure naturally. Add the spices and seasonings, and simmer for 15 minutes more.
How do I get a clear broth? Skim the foam diligently during the first 30 minutes of simmering, and avoid stirring the broth once it’s simmering. Straining through cheesecloth also helps.
Is it safe to eat the raw beef? The raw beef is cooked by the hot broth when poured over it. If you’re concerned, you can briefly simmer the beef slices in the broth for 30 seconds before serving. For maximum safety, ensure the broth is at a rolling boil before pouring.
Can I use other noodles? Yes, you can substitute with rice vermicelli or even udon, but the traditional flat rice noodles are preferred for their texture and ability to hold broth.
Related
- Kadi Pakora Recipe: Punjabi Yogurt Curry
- Kari Pakora Recipe in Urdu: Crispy Chickpea Fritters in Tangy Gravy
- Khichdi Recipe (Indian Rice & Lentil Porridge)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).