Pho John St NYC is a beloved Vietnamese noodle soup known for its deeply aromatic broth, tender slices of beef, and fresh herb garnishes. This recipe recreates that iconic bowl at home, using a slow-simmered broth infused with charred onion, ginger, and warm spices like star anise and cinnamon. It’s a project, but the layered flavors are well worth the time, and the results are genuinely restaurant-quality.
Ingredients
- 2 large yellow onions, unpeeled, halved
- 1 (4-inch / 10 cm) piece fresh ginger, unpeeled, halved lengthwise
- 3 lb (1.4 kg) beef bones (knuckle, marrow, or oxtail), preferably with some meat attached
- 1 lb (450 g) beef chuck or brisket, sliced thin against the grain (for serving)
- 2 oz (57 g) rock sugar (or 2 tbsp / 30 g granulated sugar)
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1 tbsp (15 ml) vegetable oil
- 5 star anise
- 1 cinnamon stick (about 3 inches / 8 cm)
- 4 whole cloves
- 1 black cardamom pod (optional, but traditional)
- 1 (2-inch / 5 cm) piece of dried tangerine peel (optional)
- 1 lb (450 g) flat rice noodles (bánh phở), dried
- 1/2 lb (225 g) beef sirloin or eye round, frozen slightly, sliced paper-thin (for raw topping)
- 1/2 cup (20 g) fresh cilantro, chopped
- 1/2 cup (20 g) Thai basil leaves
- 1/2 cup (20 g) fresh mint leaves
- 1 cup (120 g) bean sprouts
- 2 limes, cut into wedges
- 2 fresh Thai bird chilies, sliced (optional)
- 1 small yellow onion, sliced paper-thin (for garnish)
- 2 scallions, sliced thinly
Instructions
- Char the aromatics: Place the halved onions and ginger on a baking sheet, cut side up. Broil on high for 10-15 minutes, until the surfaces are deeply charred and fragrant. Alternatively, use tongs to hold them directly over a gas flame for 5-7 minutes. Set aside.
- Blanch the bones: Place the beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat, then let boil for 5 minutes. Drain the bones in a colander and rinse thoroughly under cold running water. This removes impurities and ensures a clear broth.
- Toast the spices: In a dry skillet over medium heat, toast the star anise, cinnamon, cloves, cardamom (if using), and tangerine peel for 1-2 minutes, shaking the pan constantly, until fragrant. Be careful not to burn them. Place the toasted spices in a muslin bag or cheesecloth bundle.
- Simmer the broth: Return the blanched bones to the clean stockpot. Add the charred onions and ginger, the spice bundle, and 4 quarts (3.8 L) of cold water. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the surface for the first 15 minutes. Add the rock sugar and fish sauce. Simmer uncovered for at least 4 hours, ideally 5-6 hours. The broth should be deeply fragrant and slightly reduced.
- Cook the chuck (optional): If using chuck or brisket for a more substantial bowl, add it to the broth during the last 1 hour of simmering. Remove it, let it cool, then slice it thinly and set aside.
- Strain and season: After simmering, carefully remove the bones, aromatics, and spice bag. Strain the broth through a fine-mesh sieve lined with cheesecloth into another pot. Discard the solids. Skim off excess fat. Taste and adjust seasoning with additional fish sauce or a pinch of salt. The broth should be savory, slightly sweet, and deeply beefy.
- Prepare the noodles: Cook the rice noodles according to package directions until just tender but still chewy (al dente). Drain and rinse briefly with cold water to stop cooking, then set aside.
- Assemble the bowls: Divide the noodles among 6 large bowls. Top with the cooked chuck (if using) and the raw, paper-thin sirloin slices. The hot broth will cook the raw beef instantly. Place a handful of bean sprouts and a few slices of raw onion on top.
- Ladle the broth: Bring the strained broth back to a rolling boil. Ladle the boiling broth directly over the raw beef and noodles, ensuring the beef is submerged. The broth should be hot enough to cook the beef to medium-rare (145°F / 63°C). If you prefer more well-done, let the beef sit in the broth for a minute or two.
- Garnish and serve: Top each bowl with cilantro, Thai basil, mint, sliced scallions, and optional chilies. Serve immediately with lime wedges on the side, allowing each person to squeeze lime and add extra herbs to taste.
Tips
- Char the aromatics well: The charred onion and ginger are essential for the signature smoky, sweet depth of pho broth. Don’t skip this step—it adds a layer of flavor that cannot be replicated.
- Skim the broth patiently: The first 15-20 minutes of simmering will bring up impurities. Skimming them off is what gives you a clear, clean-tasting broth. It’s tedious but vital.
- Slice beef thinly: For the raw beef topping, freeze the sirloin for 30-45 minutes before slicing. This makes it easy to cut into paper-thin slices that will cook perfectly in the hot broth.
- Use good fish sauce: The fish sauce is a key seasoning. Use a high-quality brand (like Red Boat or Three Crabs) for the best flavor. If you’re sensitive to fish sauce, start with less and add to taste.
Serving Suggestions
Serve pho as a complete meal in itself. Offer a platter of fresh herbs (Thai basil, cilantro, mint), bean sprouts, lime wedges, and sliced chilies so everyone can customize their bowl. A side of crispy fried shallots or a drizzle of hoisin sauce and sriracha (mixed into the broth or used as a dip for the beef) are classic additions. For a heartier meal, serve with a plate of Vietnamese spring rolls (chả giò) on the side.
Variations
- Chicken Pho (Phở Gà ): Replace beef bones with a whole chicken or chicken carcasses. Use the same aromatics and spices, but reduce simmering time to 1.5 hours. Shred the chicken meat and serve instead of beef.
- Vegetarian Pho: Use vegetable broth and add charred mushrooms (like portobello) for umami. Simmer with the same spices and aromatics for 30 minutes. Serve with tofu or mushrooms as the protein.
- Spicier Broth: Add a few dried Thai chilies or a teaspoon of sambal oelek to the broth during the last 30 minutes of simmering for a gentle heat.
- Rare Beef Only: If you prefer a leaner bowl, skip the chuck and just use the raw sirloin slices. The broth will still be rich from the bones.
Storage and Reheating
Store the strained broth separately from the noodles and herbs. The broth will keep in the refrigerator for up to 4 days in an airtight container. The cooked noodles will keep for 2-3 days, but they will soften; it’s best to store them dry and separately. To reheat, bring the broth to a rolling boil on the stovetop. Cook fresh noodles (or reheat the stored ones briefly in hot water) and assemble the bowl as directed. Leftover cooked beef can be stored with the broth and reheated gently. The broth also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes, you can speed up the broth. After charring and blanching, place all broth ingredients in the pressure cooker with 4 quarts of water. Cook on high pressure for 90 minutes, then natural release. The broth will be slightly less clear but still very flavorful.
What if I can’t find rock sugar? Use regular granulated sugar as a substitute. Rock sugar gives a cleaner sweetness, but granulated sugar works fine. Start with 1.5 tablespoons and adjust to taste.
Why is my broth cloudy? Cloudiness usually comes from boiling too vigorously or not skimming enough. Keep the broth at a gentle simmer, not a rolling boil, and skim diligently during the first 15 minutes. Also, make sure to blanch the bones properly.
Can I use pre-sliced beef from the store? Yes, look for thinly sliced beef labeled for hot pot or shabu-shabu. If unavailable, ask your butcher to slice it thin, or freeze and slice at home.
Is it okay to skip the charring step? You can, but the broth will lack the smoky depth that defines pho. If you’re short on time, you can roast the onion and ginger in a 400°F (204°C) oven for 20 minutes, but charring over a flame or under a broiler is best.
How do I know when the beef is cooked? The raw sirloin slices will turn opaque when cooked. For food safety, ensure the broth is at a rolling boil (212°F / 100°C) when you pour it over the beef. The beef is safe to eat once it reaches 145°F (63°C) for whole cuts, which happens almost instantly with boiling broth. If you have any doubt, let it sit for a minute.
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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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