Pho is a Vietnamese noodle soup built on a deeply aromatic beef broth, rice noodles, and fresh herbs. This recipe brings the flavors of a Jersey City pho shop to your home kitchen, using accessible ingredients and a streamlined method that still delivers a rich, satisfying bowl. It’s designed for a home cook who wants real pho flavor without a 12-hour simmer.
Ingredients
- 2 large yellow onions, halved (about 1 lb / 450 g total)
- 4-inch piece fresh ginger, sliced lengthwise (about 4 oz / 115 g)
- 3 lb (1.4 kg) beef bones (knuckle or marrow bones), preferably with some meat
- 1 lb (450 g) beef chuck or brisket, in one piece
- 5 quarts (4.7 L) cold water
- 2 cinnamon sticks (about 3 inches / 8 cm each)
- 2 whole star anise
- 1 tsp (2 g) whole black peppercorns
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tbsp (15 g) sugar (rock sugar preferred, but granulated works)
- 1 tsp (5 g) salt, plus more to taste
- 1 lb (450 g) flat rice noodles (banh pho), dried or fresh
- 1/2 lb (225 g) thinly sliced raw beef (sirloin or eye round), for serving
- 1/2 small red onion, thinly sliced (for garnish)
- 1/4 cup (10 g) chopped fresh cilantro
- 1/4 cup (10 g) chopped fresh Thai basil
- 2 cups (60 g) bean sprouts
- 2 limes, cut into wedges
- 2 fresh Thai bird’s eye chilies, thinly sliced (optional)
- Hoisin sauce and sriracha, for serving
Instructions
- Char the aromatics: Place the onion halves and ginger slices on a baking sheet. Broil on high for 5–7 minutes, turning once, until charred on the edges. Alternatively, char them directly over a gas flame using tongs. Set aside.
- Blanch the bones: Place the beef bones and the beef chuck/brisket in a large stockpot. Cover with cold water. Bring to a boil over high heat, then boil for 5 minutes. Drain the bones and meat in a colander, rinse them under cold water, and rinse out the pot. This removes impurities and makes the broth clear.
- Simmer the broth: Return the bones and meat to the clean pot. Add the charred onions and ginger, cinnamon sticks, star anise, peppercorns, fish sauce, sugar, and salt. Pour in 5 quarts (4.7 L) of cold water. Bring to a boil, then reduce heat to low and simmer gently, uncovered, for 2 hours. Skim off any foam or impurities that rise to the surface.
- Remove the meat: After 2 hours, use tongs to transfer the chuck/brisket to a plate. Let it cool slightly, then slice it thinly against the grain. Set aside. Continue simmering the broth with the bones for another 1 hour.
- Strain the broth: After 3 hours total simmering, strain the broth through a fine-mesh sieve into another large pot or heatproof bowl. Discard the bones and aromatics. You should have about 3 quarts (2.8 L) of broth. Skim off excess fat with a spoon or a fat separator. Season with additional fish sauce, sugar, or salt to taste – the broth should be savory, slightly sweet, and aromatic.
- Cook the noodles: While the broth simmers, prepare the rice noodles according to package directions (usually soaking in hot water for 10–15 minutes for dried, or boiling for 1–2 minutes for fresh). Drain and rinse with cold water to stop cooking. Divide among 6 large bowls.
- Assemble the bowls: Top the noodles with the sliced cooked chuck/brisket and the raw beef slices. Bring the broth to a rolling boil. Ladle the boiling broth directly over the raw beef – the heat will cook it to medium-rare (about 145°F / 63°C for whole cuts, but here it’s sliced thin and cooked by the broth). If you prefer your beef more well-done, let it sit in the broth for a minute longer.
- Garnish and serve: Top each bowl with red onion, cilantro, Thai basil, bean sprouts, and a squeeze of lime. Serve immediately with hoisin sauce, sriracha, and extra lime wedges on the side.
Tips
- Charring is essential: Don’t skip charring the onions and ginger – it adds a smoky depth that defines pho. If you don’t have a broiler, you can char them in a dry cast-iron skillet over high heat.
- Make it ahead: The broth actually tastes better the next day. Make it up to 3 days ahead, cool it quickly, and refrigerate. Skim the solidified fat from the top before reheating.
- Substitute for fish sauce: If you’re out of fish sauce, you can use soy sauce or a mix of soy sauce and a splash of lime juice, but the flavor will be less authentic. Fish sauce is key to the umami depth.
- Common mistake – cloudy broth: To keep the broth clear, don’t stir it while simmering, and always skim the foam. Also, don’t let it boil vigorously – a gentle simmer is key.
Serving Suggestions
Serve pho with a side plate of fresh herbs (Thai basil, cilantro, mint), bean sprouts, lime wedges, and sliced chilies so everyone can customize their bowl. Offer hoisin sauce and sriracha for those who like a sweeter or spicier kick. A cold Vietnamese iced coffee (cà phê sữa đá) is a classic pairing.
Variations
- Chicken Pho (Pho Ga): Replace the beef bones and meat with a whole chicken (about 4 lb / 1.8 kg). Simmer for 1.5 hours, then remove the chicken, shred the meat, and continue simmering the bones for another hour. Use the same aromatics.
- Vegetarian Pho: Skip the meat and bones. Use 8 cups (1.9 L) vegetable broth and add 8 oz (225 g) sliced mushrooms (shiitake or cremini) and 1 large carrot, sliced. Simmer with the charred aromatics and spices for 30 minutes. Add 1 tbsp (15 ml) soy sauce for umami.
- Spicy Pho: Add 1-2 tablespoons of sriracha or a few sliced chilies directly to the broth while simmering for a spicy kick.
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 (or microwave in a bowl for 2-3 minutes). Reheat noodles in hot water for 30 seconds, then drain. Assemble the bowls as directed. Do not store assembled bowls, as the noodles will become soggy. Leftover cooked beef can be stored in the broth and reheated together.
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 Instant Pot 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 delicious.
What cut of beef is best for the raw slices? Look for sirloin, eye round, or ribeye. Ask your butcher to slice it paper-thin, or partially freeze it at home for 30 minutes and slice it yourself with a sharp knife.
Can I use pre-made pho broth from the store? Yes, but it won’t have the same depth. To enhance it, simmer it with charred onions, ginger, and the spices for 30 minutes, then strain.
Why does my broth taste flat? It likely needs more salt or fish sauce. Season the broth generously – it should taste slightly saltier than you think because the noodles and herbs will dilute it.
Is it safe to cook the raw beef just by pouring hot broth over it? Yes, if the broth is at a rolling boil (212°F / 100°C) and the beef is sliced very thin. The beef will cook to medium-rare in about 30 seconds. For a safer option, you can briefly blanch the beef in the boiling broth for 10 seconds before adding to the bowl.
Can I make this gluten-free? Yes, use gluten-free fish sauce (or tamari) and ensure your rice noodles are 100% rice. Most pho is naturally gluten-free, but check labels.
Related
- Tacos y Baleadas Abigail: Honduran Street Food
- Tofu and Tia Recipe: Easy Filipino Tofu Stew
- Kesari Khichdi Recipe: Sweet South Indian Rice
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).