Pho Empire Irving is a rich, aromatic Vietnamese beef noodle soup built on a deeply seasoned broth of charred onions, ginger, star anise, and cinnamon, served with tender rice noodles and thinly sliced beef. This recipe recreates the signature depth of a pho restaurant in your own kitchen, using a slow-simmered broth that develops complex flavor without requiring hard-to-find ingredients. The result is a warming, comforting bowl that is both impressive and achievable for a home cook.
Ingredients
- 3 lbs (1.4 kg) beef bones (knuckle or leg bones, with some meat attached)
- 1 lb (450 g) beef chuck or brisket, in one piece
- 1 large yellow onion, halved
- 1 (4-inch / 10 cm) piece fresh ginger, halved lengthwise
- 5 whole star anise
- 1 cinnamon stick (3 inches / 8 cm)
- 4 whole cloves
- 1 black cardamom pod (optional)
- 1 tablespoon (15 g) salt, plus more to taste
- 1/4 cup (60 ml) fish sauce
- 1 tablespoon (15 g) sugar
- 1 lb (450 g) dried flat rice noodles (banh pho)
- 1/2 lb (225 g) beef sirloin or eye of round, very thinly sliced
- 1/2 white onion, very thinly sliced (for garnish)
- 1/4 cup (10 g) chopped fresh cilantro
- 2 cups (80 g) bean sprouts
- 4-5 sprigs fresh Thai basil
- 2-3 fresh lime wedges
- 2-3 sliced fresh red chilies (like bird’s eye)
- Hoisin sauce and Sriracha, for serving
Instructions
- Char the aromatics: Place the halved onion and ginger cut-side down on a baking sheet. Broil on high for 5-7 minutes until charred and fragrant. Alternatively, char them directly over a gas flame using tongs. Set aside.
- Blanch the bones: Place the beef bones in a large stockpot (at least 8 quarts / 7.5 L) and cover with cold water. Bring to a boil over high heat and let boil for 5 minutes. Drain the bones, discard the water, and rinse the bones thoroughly under cold running water to remove any scum.
- Start the broth: Return the cleaned bones to the pot. Add the beef chuck or brisket, the charred onion and ginger, star anise, cinnamon, cloves, and black cardamom (if using). Add 4 quarts (3.8 L) of cold water. Bring to a boil, then reduce heat to a gentle simmer. Skim off any foam that rises to the surface for the first 15 minutes.
- Simmer the broth: Cover the pot partially and simmer gently for 2 hours. After 2 hours, remove the beef chuck or brisket with tongs and set it aside to cool. Continue simmering the broth with the bones for another 1 hour.
- Season the broth: After the total simmering time (3 hours), remove the bones, onion, ginger, and spices from the pot and discard them. Season the broth with salt, fish sauce, and sugar. Taste and adjust, keeping in mind the broth should be slightly salty and savory. Keep the broth at a low simmer while you prepare the noodles.
- Prepare the beef: Once the chuck or brisket is cool enough to handle, slice it thinly against the grain. Keep the raw sirloin slices chilled until serving.
- Cook the noodles: Cook the dried rice noodles according to package directions (usually soaking in hot water for 8-10 minutes, then a quick boil). Drain and rinse with cold water to stop cooking, then divide the noodles among 6 large bowls.
- Assemble the bowls: Top the noodles with slices of the cooked brisket and the raw sirloin. Arrange the raw sirloin in a single layer so the hot broth can cook it.
- Ladle the broth: Bring the broth to a rolling boil. Ladle the boiling broth directly over the raw beef slices in each bowl. The hot liquid (over 165°F / 74°C) will cook the thin slices of sirloin to medium-rare in seconds. The cooked brisket is already safe to eat.
- Garnish and serve: Immediately top each bowl with thinly sliced white onion, cilantro, and bean sprouts. Serve immediately with Thai basil, lime wedges, sliced chilies, hoisin, and Sriracha on the side so each person can customize their bowl.
Tips
- Freeze the sirloin first: For paper-thin slices of raw beef, freeze the sirloin for 30-45 minutes before slicing. This firms it up and makes slicing much easier and more precise.
- Skim diligently: The first 15 minutes of simmering are crucial. Skimming the foam and impurities regularly will result in a clearer, cleaner-tasting broth that looks beautiful in the bowl.
- Substitute for beef bones: If you can’t find beef knuckle bones, use a combination of beef short ribs and oxtail. They add richness and body, though the broth may be slightly fattier. You can also add a few chicken backs to boost depth.
- Don’t boil the broth hard: A rolling boil will make the broth cloudy and muddy. A gentle, lazy simmer is what extracts flavor while keeping the liquid clear.
Serving Suggestions
Serve the pho immediately while the broth is boiling hot. Each diner should add their own Thai basil leaves (torn from the stem), a squeeze of lime, and a few slices of chili to taste. Hoisin sauce and Sriracha are typically mixed into the broth or used as a dip for the beef. A side of crispy fried shallots or a simple plate of fresh herbs adds a nice textural contrast.
Variations
- Chicken Pho (Pho Ga): Substitute the beef bones and chuck with a whole 4 lb (1.8 kg) chicken. Omit the beef sirloin. Simmer the chicken for 45-60 minutes until cooked through (165°F / 74°C safe minimum internal temperature), then shred the meat and use it in place of the sliced beef.
- Vegetarian Pho: Skip the beef entirely. Use 2 lbs (900 g) of mixed mushrooms (shiitake, cremini) and a large piece of kombu (kelp) to build umami in the broth. Simmer for 45 minutes, then strain. Use the same spice blend and fish sauce substitute (soy sauce or tamari) for a deeply savory vegetarian version.
- Spicier Broth: Add 2-3 whole dried Thai chilies to the simmering broth along with the spices. This infuses a gentle heat throughout, rather than just at the table.
Storage and Reheating
Store the broth, cooked beef, noodles, and garnishes separately in airtight containers in the refrigerator. The broth will keep for 3-4 days, and the cooked brisket for the same period. The raw sirloin should be cooked immediately and not stored raw. The noodles are best eaten fresh, but if you have leftovers, store them separately and refresh them by dipping in hot water for 10 seconds before serving. To reheat the broth, bring it to a rolling boil on the stovetop. Leftover assembled pho (with broth and noodles) can be reheated, but the noodles will be soft and the beef overcooked; it is best to store components separately. Reheat any leftovers to a safe minimum internal temperature of 165°F (74°C) before eating.
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 3 quarts (2.8 L) of water. Cook on high pressure for 45 minutes, then do a natural release. The broth will be flavorful, though it may lack some of the depth of a long stovetop simmer.
What is the best cut of beef for the raw topping? Eye of round or sirloin are ideal because they are very lean and slice thinly. Ribeye also works and is more marbled, but it can make the broth greasy. Whatever you choose, freeze it briefly before slicing.
Why is my broth cloudy? Cloudiness usually comes from boiling too vigorously or not skimming the foam. Ensure you blanch the bones first, skim the surface during the initial simmer, and keep the broth at a gentle simmer, not a rolling boil.
Can I make the broth ahead of time? Absolutely. The broth actually tastes better the next day after the flavors have melded. Cool it completely, refrigerate, and then scrape off the solidified fat on top before reheating. This also gives you a cleaner, more refined broth.
What if I can’t find black cardamom? It’s optional. It adds a smoky, camphor-like note that is traditional in northern Vietnamese pho. You can simply omit it, or add an extra star anise to compensate for the lost complexity.
How do I keep the broth hot while serving? Keep the pot on the stove over low heat, and bring it to a rolling boil just before ladling into each bowl. The bowls themselves should be warmed by rinsing them with hot water before adding the noodles.
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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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