This authentic Vietnamese Pho Recipe delivers a fragrant, slow-simmered broth layered with spices, rice noodles, thinly sliced beef (or chicken), and fresh herbs. It’s nourishing, flavorful, and deeply comforting — the perfect blend of savory, spicy, and umami in one soul-soothing bowl.
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 3-4 hours
Why This Recipe Works
✔ Clear, deeply flavored broth with proper skimming techniques
✔ Restaurant-quality results without specialty equipment
✔ Customizable for different cuts of meat
✔ Make-ahead friendly – broth freezes beautifully
Ingredients:
- For the Broth:
- 2-3 lbs beef bones (knuckle, leg, or neck bones)
- 1.5 lbs beef brisket (or chuck roast)
- 1 large yellow onion, quartered
- 4-inch knob of ginger, halved lengthwise
- 4-star anise
- 5-6 whole cloves
- 1 cinnamon stick (about 3 inches)
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 2 tablespoons fish sauce, plus more to taste
- 1 tablespoon granulated sugar, plus more to taste
- Salt to taste
- For the Noodles and Assembly:
- 1 lb dried flat rice noodles (bahn pho)
- 1 lb raw beef sirloin or eye of round, thinly sliced against the grain
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped scallions (green parts only)
- Optional garnishes: bean sprouts, Thai basil, mint, lime wedges, sliced jalapeños, hoisin sauce, sriracha
Equipment:
- Large stockpot
- Large skillet or broiler
- Fine-mesh strainer
- Slotted spoon
Instructions:
Step 1: Prepare the Bones and Meat
- Place the beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat and let it boil vigorously for 5-10 minutes to remove impurities. Skim off any foam and scum that rises to the surface. Remove the bones and rinse them thoroughly under cold running water. Drain the pot and rinse it as well.
Step 2: Char the Aromatics
- Place the quartered onion and halved ginger on a baking sheet or directly under a broiler. Char them until they are fragrant and slightly blackened, about 10-15 minutes, flipping halfway through. Alternatively, you can char them in a dry skillet over medium-high heat until browned. Once charred, rinse the ginger under cold water to remove any loose black bits.
Step 3: Toast the Spices
- In a dry skillet over medium heat, toast the star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds for 2-3 minutes, or until fragrant. Be careful not to burn them. You can also use a spice bag or cheesecloth to tie the spices together for easy removal later.
Step 4: Simmer the Broth
- Return the rinsed beef bones to the cleaned stockpot. Add the charred onion and ginger, toasted spices (either loose or in a spice bag), and the beef brisket. Cover with about 12-16 cups of fresh cold water, ensuring all ingredients are submerged. Bring to a boil, then immediately reduce the heat to the lowest simmer. Skim off any foam that rises to the surface during the first hour.
Step 5: Cook the Brisket and Continue Simmering
- Simmer gently for 2-3 hours, or until the brisket is fork-tender. Remove the brisket from the pot and set it aside to cool slightly. Continue to simmer the broth for at least another hour, or up to 4 hours total, for the best flavor.
Step 6: Strain and Season the Broth
- Once the broth has simmered sufficiently, remove and discard the bones, onion, ginger (if not already disintegrated), and spice bag (if used). Strain the broth through a fine-mesh strainer lined with cheesecloth (if desired) into a clean pot.
Step 7: Season the Broth (continued)
- Taste the broth and season with fish sauce, sugar, and salt to your preference. Start with the measured amounts and add more until the broth has a balanced and savory-sweet flavor. Keep the broth warm over low heat.
Step 8: Prepare the Noodles and Beef
- While the broth is simmering, prepare the rice noodles according to the package instructions. This usually involves soaking them in warm or hot water until softened. Drain well.
- Slice the cooled brisket thinly against the grain.
Step 9: Assemble the Pho
- To assemble each bowl of pho, place a portion of the cooked rice noodles in a bowl. Arrange a few slices of the thinly sliced raw sirloin and cooked brisket over the noodles. Sprinkle with chopped cilantro and scallions.
Step 10: Serve
- Ladle the hot broth generously over the noodles and beef. The hot broth will cook the raw beef slices. Serve immediately with your choice of optional garnishes such as bean sprouts, Thai basil, mint, lime wedges, sliced jalapeños, hoisin sauce, and sriracha.
Pro Tips
✅ Clear broth secret: Maintain a gentle simmer, never boil
✅ Spice trick: Toast spices in dry pan 2 mins before using
✅ Time-saver: Make broth the day before (flavor improves overnight)
📊 Nutrition (Per Serving)
| Calories 450 | Protein 35g | Carbs 50g |
| Fat 12g | Sodium 1500mg | Gluten-Free ✔ |
🍽 Serving Traditions
Breakfast Pho: Lighter broth, served early morning
Northern Style: Simpler, focuses on pure beef flavor
Southern Style: Sweeter with more herbs and condiments
Enjoy your delicious homemade Pho with Pictures
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