Pho is a Vietnamese noodle soup built on a deeply aromatic broth, rice noodles, and thinly sliced beef or chicken, finished with fresh herbs and lime. This recipe gives you a “pho real” menu-style setup at home, with a rich, clear broth that tastes like it simmered all day (but takes about 2 hours), and a customizable toppings bar so everyone can assemble their own bowl. The key is charring the aromatics and skimming the broth for clarity—two steps that make all the difference.
Ingredients
- 2 large yellow onions, halved (about 1 lb / 450 g)
- 4-inch (10 cm) piece fresh ginger, sliced lengthwise
- 2 lb (900 g) beef bones (knuckle or oxtail), plus 1 lb (450 g) beef chuck or sirloin, thinly sliced (see Tips)
- 6 cups (1.4 L) water, plus more as needed
- 1 cinnamon stick (3 inches / 7.5 cm)
- 2 star anise pods
- 4 whole cloves
- 1 black cardamom pod (optional)
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tsp (5 g) salt, plus more to taste
- 1 tbsp (15 g) sugar (palm or brown)
- 1 lb (450 g) dried flat rice noodles (banh pho)
- 1 lb (450 g) beef sirloin or eye of round, very thinly sliced (for serving)
For the toppings bar:
- 1 cup (40 g) fresh Thai basil leaves
- 1 cup (30 g) fresh cilantro leaves
- 2 cups (120 g) bean sprouts
- 2 limes, cut into wedges
- 2 jalapeños or Thai chilies, thinly sliced
- 1 small red onion, thinly sliced (optional)
- Hoisin sauce and sriracha, for serving
Instructions
- Char the aromatics: Place the onion halves and ginger on a baking sheet and broil 4–5 minutes per side, until charred in spots. Alternatively, hold them directly over a gas flame with tongs for 2–3 minutes. Set aside.
- Toast the spices: In a dry skillet over medium heat, toast the cinnamon, star anise, cloves, and cardamom (if using) for 1–2 minutes until fragrant. Shake the pan constantly to avoid burning. Remove from heat.
- Blanch the bones: Place the beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat, then drain the bones in a colander and rinse them under cold water. This removes impurities and keeps the broth clear.
- Simmer the broth: Return the bones to the clean pot. Add the charred onion, ginger, toasted spices, and 6 cups (1.4 L) water. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises for the first 15 minutes. Simmer uncovered for 1 hour 30 minutes.
- Add the chuck (if using): After 1 hour 30 minutes, add the 1 lb (450 g) chuck or sirloin (the one from the ingredient list, not the serving slices) to the broth. Simmer for 30 minutes more, until the meat is tender. Remove the meat, let it cool slightly, then slice it thinly and set aside. Discard the bones and spices (or strain the broth).
- Season the broth: Stir in fish sauce, salt, and sugar. Taste and adjust—the broth should be savory, slightly sweet, and salty. Keep warm over low heat.
- Cook the noodles: Bring a separate pot of water to a boil. Add the rice noodles and cook according to package directions (usually 4–6 minutes) until tender but chewy. Drain and rinse briefly with cold water to stop cooking.
- Assemble the bowls: Divide the noodles among 6 bowls. Top with the sliced chuck (if using) and the raw sirloin slices. Ladle the hot broth over the top—the heat will cook the raw beef to medium-rare. If you prefer well-done, add the raw beef to the broth and simmer for 1 minute before serving.
- Serve with toppings: Let each person add their own herbs, sprouts, lime, chilies, and sauces. Food safety note: If you choose to serve the beef raw in the hot broth, it will cook to medium-rare; for safety, the broth must be at a rolling boil when poured, and the beef should be consumed immediately. For fully cooked beef, simmer the slices in the broth until they reach 145°F (63°C) for whole cuts, or cook ground meat to 160°F (71°C) (USDA FSIS safe minimum).
Tips
- Substitute bones: If you can’t find beef knuckle or oxtail, use any beef bones with marrow. For a chicken version, use 2 lb (900 g) chicken bones and thighs; cook for 1 hour total, and skip the beef-specific steps.
- Get thin slices: Partially freeze the sirloin for 15–20 minutes before slicing—it makes paper-thin slices much easier. If you can’t slice thinly, ask your butcher to do it.
- Clarity: Skim the foam diligently during the first 15 minutes of simmering. This is the secret to a clear broth. Avoid stirring the broth during simmering, as it can cloud the liquid.
- Storage: Store leftover broth and noodles separately. The broth keeps for 4 days in the fridge; the noodles will get mushy if stored with the broth.
Serving Suggestions
Serve pho as a complete meal with the toppings bar—each bowl should have a squeeze of lime, a few basil leaves, and a spoonful of hoisin and sriracha if desired. Add a side of crispy spring rolls or Vietnamese summer rolls for a fuller spread. For a casual dinner, let everyone build their own bowl; for a party, set up a pho station with the broth in a slow cooker.
Variations
- Chicken Pho (Pho Ga): Use 2 lb (900 g) chicken thighs and 1 lb (450 g) chicken bones instead of beef. Simmer for 1 hour, then shred the meat. The broth will be lighter but just as aromatic.
- Vegetarian Pho: Omit the beef bones and use 8 cups (1.9 L) vegetable broth. Add 1 lb (450 g) firm tofu, cubed and pan-fried, and use soy sauce instead of fish sauce. Simmer the broth with the aromatics and spices for 30 minutes.
- Spicy Pho: Add 2 tbsp (30 g) sambal oelek or chili garlic sauce to the broth when seasoning. For extra heat, serve with fresh Thai chilies.
Storage and Reheating
Store the broth in an airtight container in the fridge for up to 4 days. Keep the cooked noodles and sliced beef separately. Reheat the broth in a pot over medium heat until bubbling (165°F / 74°C for leftovers, per USDA FSIS). Reheat noodles in boiling water for 30 seconds, or microwave with a splash of water. The broth also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pre-made pho broth? Yes, you can use store-bought beef broth as a shortcut, but you’ll miss the depth from charred aromatics. To boost flavor, add a cinnamon stick and star anise to the store-bought broth while heating.
What is the best cut of beef for pho? Eye of round or sirloin are classic because they are lean and slice thinly. Chuck is great for the broth because it becomes tender when simmered. Avoid fatty cuts like brisket, which can make the broth greasy.
Why is my broth cloudy? Cloudiness usually comes from not skimming the foam or boiling too vigorously. Always skim the surface during the first 15 minutes, and keep the broth at a gentle simmer, not a rolling boil.
Can I make this in a pressure cooker? Yes, after charring the aromatics and blanching the bones, place everything in a pressure cooker with the water and cook on high for 45 minutes. Natural release for 15 minutes, then strain and season. The broth will be slightly less clear but still delicious.
How do I keep the noodles from sticking together? After draining, toss the noodles with a little oil (sesame or vegetable) to coat. This prevents them from clumping as they sit.
Is it safe to eat raw beef in pho? The boiling broth cooks the thin slices quickly, but it’s not a controlled cooking method. For safety, use beef that has been frozen per FDA guidance if you plan to eat it rare. Pregnant people, young children, older adults, and anyone with a weakened immune system should choose fully cooked beef (simmer until 145°F / 63°C).
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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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