Pho University in Charlotte, NC, is a local favorite for its fragrant, deeply savory Vietnamese beef noodle soup. This recipe recreates that style at home: a clear, star-anise-and-cinnamon-scented broth, silky rice noodles, and tender slices of beef, finished with fresh herbs and a squeeze of lime. It’s a weekend project that fills your kitchen with incredible aromas and yields a broth far better than any shortcut version.
Ingredients
- 2 large yellow onions, halved (about 1 lb / 450 g)
- 4-inch piece fresh ginger, sliced lengthwise (about 4 oz / 115 g)
- 3 lb (1.4 kg) beef bones (knuckle or marrow bones, or a mix)
- 1 lb (450 g) beef chuck or brisket, in one piece
- 5 quarts (4.7 L) cold water
- 1 whole daikon radish, peeled and cut into 2-inch chunks (optional, for sweetness)
- 1 tbsp (15 g) salt, plus more to taste
- 1/4 cup (60 ml) fish sauce, plus more to taste
- 1 tbsp (15 g) sugar
- 2 cinnamon sticks
- 3 star anise pods
- 4 whole cloves
- 1 black cardamom pod (optional, but traditional)
- 1 lb (450 g) dried flat rice noodles (banh pho), about 1/4-inch wide
- 1/2 lb (225 g) beef sirloin or eye round, very thinly sliced (for serving)
- For serving: bean sprouts, Thai basil, cilantro, lime wedges, sliced jalapeño, hoisin sauce, Sriracha
Instructions
- Char the onions and ginger: Place the onion halves and ginger slices on a baking sheet and broil 4–5 inches from the heat for 5–7 minutes, turning once, until charred in spots. Alternatively, char them directly over a gas flame using tongs. Set aside.
- Blanch the bones: Put the beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 5 minutes. Drain the bones, discard the water, and rinse the bones thoroughly under cold water. This removes impurities and keeps the broth clear.
- Start the broth: Return the blanched bones to the clean stockpot. Add the 5 quarts of water, the charred onions and ginger, the beef chuck (or brisket), and the daikon if using. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises for the first 15 minutes.
- Simmer the broth: Add salt, fish sauce, and sugar. Simmer uncovered over low heat for 3 hours, adding more water as needed to keep the bones covered.
- Toast the spices: While the broth simmers, place the cinnamon, star anise, cloves, and cardamom in a dry skillet over medium heat. Toast for 1–2 minutes until fragrant, shaking the pan often. Wrap the spices in a piece of cheesecloth or a muslin bag and tie it closed.
- Add the spices: After the broth has simmered for 3 hours, add the spice bag and continue simmering for another 1 hour. The broth should be deeply aromatic and a rich amber color.
- Remove the beef chuck: After the total 4 hours of simmering, carefully lift out the beef chuck. Let it cool slightly, then slice thinly. Set aside. (It will be very tender; if it falls apart, that’s fine—just shred it.)
- Strain and season: Strain the broth through a fine-mesh sieve into another large pot. Discard the bones, vegetables, and spices. Season the broth to taste with additional fish sauce, salt, or sugar—it should be savory, slightly sweet, and well-salted.
- Cook the noodles: Bring a large pot of water to a boil. Add the dried rice noodles and cook according to package directions (usually 4–6 minutes) until tender but still chewy. Drain and rinse briefly with cold water to stop cooking.
- Assemble the bowls: Divide the noodles among 6 large bowls. Top with the sliced cooked chuck and a few slices of raw sirloin (the hot broth will cook it). Bring the broth back to a rolling boil and ladle it over the noodles and beef—this cooks the raw beef to medium-rare.
- Serve immediately: Let each diner add bean sprouts, herbs, lime, jalapeño, hoisin, and Sriracha to taste.
Tips
- Char, don’t burn: The char on the onions and ginger is what gives pho its signature smoky depth. Don’t skip this step—it’s not just for looks.
- Skim patiently: Skimming the foam during the first 15 minutes of simmering is the difference between a clear broth and a cloudy one. Use a fine-mesh skimmer or a ladle.
- Freeze the beef for easy slicing: For the raw sirloin, pop it in the freezer for 15–20 minutes before slicing—it will firm up and slice much thinner.
- Substitute the bones: If you can’t find beef knuckle or marrow bones, use 2 lbs (900 g) of beef short ribs or oxtail. The broth will be slightly richer and more gelatinous.
- Don’t boil the spices too long: Adding the spice bag too early or simmering it too long can make the broth bitter. Stick to the 1-hour window.
Serving Suggestions
Serve pho with a platter of fresh garnishes so each person can customize their bowl: crisp bean sprouts, Thai basil leaves, cilantro sprigs, lime wedges, and sliced jalapeño. Offer hoisin sauce and Sriracha on the side for those who like a sweeter or spicier broth. A side of crispy Vietnamese spring rolls (chả giò) or a simple cucumber salad makes a great starter.
Variations
- Chicken Pho (Pho Ga): Swap the beef bones and chuck for 3 lbs (1.4 kg) of chicken (whole or bone-in thighs). Simmer for 1.5–2 hours, and skip the daikon. Use the same spice mix, but reduce the fish sauce to 2 tablespoons. Serve with the same garnishes.
- Vegetarian Pho: Use 2 lbs (900 g) of cremini mushrooms and 1 large onion, charred, plus 1 lb (450 g) of extra-firm tofu, cubed and pan-fried. Simmer the mushrooms and onion in 4 quarts (3.8 L) of water with the spices for 30 minutes. Replace fish sauce with soy sauce or tamari to taste.
- Spicy Pho (Pho Satay): Add 2 tablespoons of sambal oelek or chili-garlic paste to the broth along with the spices. The heat builds as it simmers.
Storage and Reheating
Store the broth, noodles, and beef separately in airtight containers. The broth will keep in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Cooked noodles will last 2–3 days refrigerated, but they soften—best to store them dry if possible. The cooked chuck will keep for 3–4 days. To reheat, bring the broth to a rolling boil on the stovetop (or microwave in 2-minute bursts). Reheat the noodles in boiling water for 30 seconds, or microwave them with a splash of water. Assemble the bowls fresh.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot? Yes. After charring the onions and ginger and blanching the bones, put everything in the Instant Pot with the water, salt, fish sauce, and sugar. Cook on high pressure for 45 minutes, then natural-release for 15 minutes. Add the spice bag and simmer on sauté mode for 15 minutes. The broth will be a little less clear, but still delicious.
Why is my broth cloudy? Cloudiness usually comes from boiling the broth too vigorously or not skimming the foam. Keep the heat low so the surface barely shimmers, and skim diligently for the first 15 minutes. Also, avoid stirring the broth while it simmers.
What if I can’t find star anise or cinnamon sticks? You can use 1 teaspoon of ground star anise and 1 teaspoon of ground cinnamon, but the flavor will be less nuanced. Add them in the last 30 minutes of simmering to avoid a powdery texture. Alternatively, use a pho spice packet from an Asian grocery store.
How do I get the beef really thin for the raw slices? Freeze the sirloin for 20–30 minutes until it’s firm but not frozen solid. Then use a very sharp knife to slice it against the grain as thinly as possible. A mandoline can also work, but a knife is often easier to control.
Is it safe to eat the raw beef that’s cooked by the hot broth? Yes, as long as the broth is at a rolling boil (212°F / 100°C) when you pour it over the beef. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but the thin slices will reach that temperature almost instantly. If you prefer, you can simmer the slices in the broth for 30 seconds before serving.
Can I make the broth ahead of time? Absolutely—it actually improves after a day in the fridge. Let the broth cool completely, then refrigerate for up to 4 days. The fat will solidify on top; skim it off before reheating. You can also freeze the broth in portion-sized containers for up to 3 months.
Related
- Matar Pakora Recipe (Crispy Pea Fritters)
- Millet Khichdi Recipe (Easy One-Pot Comfort Food)
- Khichdi with Milk: A Comforting Indian Classic
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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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