Pho is Vietnam’s iconic noodle soup: a deeply aromatic broth built on beef bones, charred onions and ginger, and a constellation of warm spices, poured over rice noodles and thinly sliced beef. What makes pho so compelling is the spice blend—star anise, cinnamon, cloves, cardamom, coriander, and fennel—which perfumes the broth without overwhelming it. This recipe walks you through toasting and steeping those spices for a clear, fragrant, and seriously satisfying bowl that tastes like it simmered all day (because it did).
Ingredients
- 4 lb (1.8 kg) beef bones (knuckle, marrow, or oxtail)
- 1 lb (450 g) beef chuck or brisket, in one piece
- 1 large yellow onion, unpeeled, halved
- 4-inch (10 cm) piece fresh ginger, unpeeled, halved lengthwise
- 3 whole star anise
- 1 cinnamon stick (3-inch / 8 cm)
- 4 whole cloves
- 1 black cardamom pod (optional, or use 2 green cardamom pods)
- 1 tbsp (6 g) coriander seeds
- 1 tsp (2 g) fennel seeds
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tbsp (15 g) rock sugar or granulated sugar
- 1 tsp (5 g) salt, plus more to taste
- 14 oz (400 g) flat rice noodles (bánh phở), dried or fresh
- 8 oz (225 g) sirloin or eye of round, very thinly sliced (see Tips)
- For serving: Thai basil, cilantro, lime wedges, bean sprouts, sliced chili, hoisin sauce, Sriracha
Instructions
- Place the beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 5 minutes. Drain the bones, rinse them under cold water, and scrub the pot clean. This removes impurities and ensures a clear broth.
- Return the bones to the clean pot and add 5 quarts (4.7 L) of cold water. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises for the first 15 minutes.
- While the broth simmers, char the onion and ginger. Place the halved onion and ginger cut-side down on a dry skillet or directly over a gas flame (use tongs). Cook until the cut surfaces are deeply charred, about 5–7 minutes. Rinse briefly under water to remove any loose charred bits.
- Add the charred onion and ginger to the pot. Add the beef chuck or brisket. Simmer uncovered for 1 hour, skimming occasionally.
- Meanwhile, toast the spices: in a small dry pan over medium heat, toast star anise, cinnamon, cloves, cardamom, coriander, and fennel for 1–2 minutes until fragrant, shaking the pan constantly. Do not let them burn. Transfer to a spice bag or a piece of cheesecloth tied with kitchen twine.
- After the broth has simmered for 1 hour, add the spice bag, fish sauce, sugar, and salt. Continue to simmer gently for 2 more hours. The beef chuck should be tender by then; remove it and set aside to cool. Once cool enough to handle, slice it thinly and set aside for serving.
- Continue simmering the broth with the bones and spices for another 1 hour (total simmer time: 4 hours). Taste and adjust seasoning with more fish sauce or salt. The broth should be savory, slightly sweet, and deeply aromatic.
- Remove the bones, spice bag, onion, and ginger. Strain the broth through a fine-mesh sieve into a clean pot. Keep hot over low heat while you prepare the noodles.
- Cook the rice noodles according to package directions (usually soaking in hot water for 8–10 minutes if dried, or 1–2 minutes if fresh). Drain and divide among 6 large bowls.
- Place the raw sirloin slices on a plate. To serve, arrange a few slices of the cooked chuck and a few slices of raw sirloin over the noodles in each bowl. Ladle the boiling-hot broth over the meat—the heat will cook the raw slices. Serve immediately with the fresh herbs, lime, bean sprouts, chili, and sauces on the side.
Tips
- Substitutions: If you can’t find black cardamom, use 2 green cardamom pods. For a chicken version, use 4 lb (1.8 kg) chicken bones and 2 lb (900 g) chicken thighs; simmer for 1.5 hours total. For a vegetarian version, use 4 lb (1.8 kg) of mixed mushrooms (shiitake, oyster) and 1 large onion; simmer for 1 hour and skip the beef.
- Freeze the sirloin: To get paper-thin slices, freeze the sirloin for 30–45 minutes before slicing. Use a sharp knife to cut across the grain.
- Don’t boil the broth after adding the spice bag: A rolling boil can make the broth cloudy and bitter. Keep it at a gentle simmer.
- Skim often: The first 30 minutes of simmering produce the most foam. Skim it off for a clear, clean-tasting broth.
Serving Suggestions
Serve pho with a plate of fresh Thai basil, cilantro sprigs, lime wedges, bean sprouts, and sliced fresh chili (like bird’s eye). Add hoisin sauce and Sriracha to taste—traditionally, hoisin is for dipping the beef, while Sriracha goes into the broth. Eat with a spoon and chopsticks, and don’t be shy about loading up on herbs.
Variations
Pho Ga (Chicken Pho): Use 4 lb (1.8 kg) chicken bones and 2 lb (900 g) chicken thighs. Simmer for 1.5 hours, then shred the chicken and serve. Vegetarian Pho: Use 4 lb (1.8 kg) of mixed mushrooms (shiitake, oyster) and 1 large onion. Simmer for 1 hour, then strain. Add 1 tbsp (15 ml) soy sauce for umami. Spicy Pho: Add 2–3 dried Thai chilies to the broth during the last 30 minutes of simmering, or serve with a side of chili oil.
Storage and Reheating
Refrigerate the broth and cooked beef separately in airtight containers for up to 4 days. The raw sirloin should be cooked immediately or frozen for up to 3 months. Cooked noodles can be stored separately for 2 days, but they will soften. To reheat, bring the broth to a rolling boil, then pour over fresh or reheated noodles and meat. Leftover broth can be frozen for up to 3 months.
Frequently Asked Questions
Can I use a pressure cooker? Yes. After charring the aromatics, add all ingredients (except the raw sirloin and noodles) to a pressure cooker with 4 quarts (3.8 L) of water. Cook on high pressure for 45 minutes, then natural-release for 15 minutes. Strain and proceed.
Why is my broth cloudy? Cloudiness usually comes from boiling too vigorously or not skimming the foam. Keep the heat low and skim diligently. Also, rinsing the bones after the initial blanch helps.
Can I skip the charring step? No—charring the onion and ginger adds a smoky depth that is essential to pho’s flavor. You can use a broiler if you don’t have a gas flame.
What if I can’t find rice noodles? Use any flat rice noodle (pad thai noodles work), or substitute with 8 oz (225 g) of dried linguine for a non-traditional but tasty version.
Is it safe to eat the raw beef? The raw sirloin is cooked by the hot broth when poured over it. For safety, ensure the broth is at a rolling boil when you ladle it over. If you prefer, you can skip the raw beef entirely and use only the cooked chuck.
How do I make it less salty? Start with less fish sauce and salt, then adjust at the end. You can always add more, but you can’t take it out.
Related
- National Pakora Mix: Easy Homemade Recipe
- Chole Bhature Recipe: Delhi’s Famous Street Food
- Murphy’s Pakora Bar Glasgow-Style Pakora Recipe
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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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