Pho King is a playful name for a seriously good Vietnamese beef noodle soup. This recipe builds a deeply aromatic broth from charred onion and ginger, toasted spices, and beef bones, then serves it over rice noodles with thinly sliced steak that cooks in the hot liquid. It recreates the pho you’d get from a great street stall, with a clear, spiced broth that’s both comforting and complex.
Ingredients
- 3 lb (1.4 kg) beef soup bones (knuckle or marrow bones)
- 1 lb (450 g) beef chuck, cut into 2-inch chunks
- 1 large yellow onion, unpeeled, halved
- 1 (4-inch) piece ginger, unpeeled, halved lengthwise
- 2 cinnamon sticks
- 2 star anise
- 4 whole cloves
- 1 black cardamom pod (optional)
- 1 tbsp (15 ml) fennel seeds
- 1 tbsp (15 ml) coriander seeds
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tsp (5 ml) salt, plus more to taste
- 1 lb (450 g) dried flat rice noodles (banh pho)
- 8 oz (225 g) beef sirloin or ribeye, very thinly sliced
- For serving: 1 cup (240 ml) bean sprouts, 1 cup (240 ml) fresh Thai basil leaves, 1 cup (240 ml) fresh cilantro sprigs, 2 limes cut into wedges, 2 jalapeños or Thai chilies, thinly sliced
Instructions
- Place the beef bones and chuck in a large stockpot and cover with cold water. Bring to a boil over high heat, then boil for 5 minutes. Drain the bones and meat, rinse them under cold water, and scrub the pot clean. This removes impurities and ensures a clear broth.
- Return the bones and chuck to the 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 to the surface for the first 30 minutes.
- While the broth simmers, char the onion and ginger. Place the onion and ginger halves cut-side down on a baking sheet and broil for 8–10 minutes, until blackened in spots. Alternatively, hold them with tongs over a gas flame for 5–6 minutes. Rinse off the worst of the char and add them to the pot.
- In a dry skillet over medium heat, toast the cinnamon, star anise, cloves, cardamom (if using), fennel seeds, and coriander seeds for 1–2 minutes, shaking often, until fragrant. Add the spices to the pot.
- Simmer the broth uncovered for 3 hours, topping up with boiling water as needed to keep the bones covered. The broth should be deep amber and fragrant.
- After 3 hours, remove the chuck with a slotted spoon and set it aside. Continue simmering the bones for another 1 hour. Then strain the broth through a fine-mesh sieve, discarding the solids. Season the broth with sugar, fish sauce, and salt. Taste and adjust—it should be savory, slightly sweet, and salty.
- Meanwhile, cook the rice noodles according to package directions until tender but chewy. Drain and rinse with cold water to stop cooking.
- To serve, divide the noodles among 6 large bowls. Slice the cooked chuck thinly and place it on top of the noodles. Arrange 2–3 slices of raw sirloin over the beef. Bring the broth to a rolling boil and ladle it over the meat—the hot liquid will cook the raw beef to medium-rare. Serve immediately with bean sprouts, basil, cilantro, lime wedges, and chilies on a separate plate so each person can add their own.
- If you prefer your beef fully cooked, simmer the sirloin slices in the broth for 1 minute before serving. For the chuck, ensure it reaches a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest before slicing (USDA FSIS).
Tips
- For the most authentic flavor, use beef knuckle bones and marrow bones. If you can’t find them, use oxtail or short ribs—they’ll add richness.
- Charring the onion and ginger is non-negotiable; it gives the broth its signature smoky depth. Don’t skip it.
- Toast the spices just until fragrant—over-toasting makes them bitter.
- Slice the raw beef as thin as possible. Freeze it for 30 minutes before slicing to make it easier.
Serving Suggestions
Serve pho with a side plate of fresh herbs and vegetables. Traditional accompaniments include Thai basil, cilantro, bean sprouts, lime wedges, and sliced chilies. Add a squeeze of hoisin sauce and sriracha to your bowl if you like a sweeter, spicier kick. For a heartier meal, serve with crispy spring rolls or a Vietnamese-style banh mi sandwich on the side.
Variations
- Chicken Pho (Pho Ga): Replace beef bones with 3 lb (1.4 kg) chicken bones and use chicken thighs instead of chuck. Cook for 2 hours total. Add 1 tbsp (15 ml) more fish sauce and serve with shredded chicken.
- Vegetarian Pho: Skip the bones and meat. Sauté 1 sliced onion and 3 sliced carrots in 2 tbsp (30 ml) oil, then add 8 cups (1.9 L) vegetable broth and the charred aromatics and spices. Simmer for 30 minutes. Add 8 oz (225 g) tofu or mushrooms instead of beef.
- Spicy Beef Pho: Add 2 tbsp (30 ml) sriracha and 1 tbsp (15 ml) chili oil to the broth before serving.
Storage and Reheating
Store the broth and noodles separately in airtight containers. The broth keeps for up to 4 days in the refrigerator or 3 months in the freezer. The noodles will become mushy if stored with the broth—keep them separate. To reheat, bring the broth to a boil on the stove or in the microwave. Reheat the noodles by dipping them in boiling water for 30 seconds. Cooked beef can be stored with the broth and reheated gently, but raw beef should be cooked fresh when serving. Always reheat leftovers to an internal temperature of 165°F (74°C) (USDA FSIS).
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes. After charring and blanching, pressure-cook the bones, chuck, aromatics, and spices with 4 quarts (3.8 L) water on high for 45 minutes, then natural release for 20 minutes. Strain and season as directed.
Why is my broth cloudy? Cloudiness comes from boiling too vigorously or not skimming the foam. Keep the broth at a gentle simmer and skim often. If it’s cloudy, it still tastes fine, but for a clearer broth, strain through a cheesecloth-lined sieve.
Can I make pho without beef bones? Absolutely. Use chicken bones or a good-quality store-bought beef broth. You’ll lose some depth, so add an extra teaspoon of fish sauce and a splash of soy sauce to compensate.
How do I get the beef super thin? Freeze the sirloin for 30–45 minutes until firm but not rock-hard, then slice against the grain with a sharp knife. A mandoline can also work if the meat is partially frozen.
What’s the best noodle to use? Dried flat rice noodles (banh pho) are traditional. Fresh rice noodles are even better if you can find them, but they’re more delicate. Avoid spaghetti or other wheat noodles—they won’t have the right texture.
Can I make the broth ahead of time? Yes, the broth actually improves after a day in the fridge. Make it up to 3 days ahead, cool, and refrigerate. Skim the solidified fat before reheating.
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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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