Pho is Vietnam’s iconic noodle soup: a deeply aromatic beef broth perfumed with star anise, cinnamon, and ginger, poured over tender rice noodles and thinly sliced beef, then finished with fresh herbs and lime. This version builds a rich, clear broth using oxtail and beef bones, and while it takes time, most of it is hands-off simmering. The result is a warming, fragrant bowl that tastes like it came from a busy Hanoi kitchen.
Ingredients
- 4 lb (1.8 kg) beef bones (oxtail, knuckle, or marrow bones)
- 1 lb (450 g) beef chuck or brisket, in one piece
- 1 large yellow onion, halved
- 4-inch (10 cm) piece fresh ginger, halved lengthwise
- 2 cinnamon sticks
- 4 star anise
- 6 whole cloves
- 1 black cardamom pod (optional, but traditional)
- 1 tbsp (15 ml) fennel seeds
- 1 tbsp (15 ml) coriander seeds
- 1 tbsp (15 g) sugar
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tsp (5 g) salt
- 14 oz (400 g) flat rice noodles (bánh phở), dried
- 8 oz (225 g) sirloin or eye round steak, very thinly sliced
- For serving: bean sprouts, Thai basil, cilantro, lime wedges, sliced chili, hoisin sauce, sriracha
Instructions
- Char the onion and ginger: place them cut-side down on a dry skillet over medium-high heat for 5–7 minutes until blackened in spots. This adds a smoky depth to the broth. Set aside.
- Toast the spices (cinnamon, star anise, cloves, cardamom, fennel, coriander) in the same dry skillet over medium heat for 1–2 minutes, shaking often, until fragrant. Transfer to a spice bag or a piece of cheesecloth tied with twine.
- Blanch the beef bones: place them in a large stockpot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain the bones and rinse them under cold water to remove impurities. This is key for a clear broth.
- Rinse the stockpot, return the bones, and add the chuck/brisket, charred onion and ginger, spice bag, sugar, salt, and 5 quarts (4.7 L) of cold 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 3 hours, adding more water as needed to keep the bones submerged. Do not stir the broth; stirring can make it cloudy.
- After 3 hours, remove the chuck/brisket with tongs and let it cool. Once cool enough to handle, slice it thinly and set aside for serving.
- Continue simmering the broth for another 1 hour with just the bones, then strain the broth through a fine-mesh sieve. Discard the solids. Season the broth with fish sauce and additional salt to taste. The broth should be savory, slightly sweet, and aromatic.
- Meanwhile, prepare the noodles: cook the rice noodles according to package directions (usually soaking in hot water for 8–10 minutes, then draining). Rinse with cold water to stop cooking and set aside.
- To serve: place a portion of noodles in each bowl. Top with the sliced cooked chuck/brisket and a few slices of raw sirloin. Ladle the boiling hot broth over the top—the heat will cook the raw beef to medium-rare.
- Serve immediately with bean sprouts, basil, cilantro, lime, and chili on the side. Let each person add their own garnishes and sauces.
Tips
- For the best flavor, use a mix of bones: oxtail adds richness, while knuckle bones add body. If you can’t find oxtail, use extra marrow bones.
- Don’t skip the blanching step—it removes the blood and impurities that would make the broth cloudy and bitter.
- If you prefer a more intense spice flavor, toast the spices for an extra minute, but be careful not to burn them or the broth will taste bitter.
- To slice raw beef paper-thin, freeze it for 30 minutes before slicing with a sharp knife. This makes it easier to cut thinly and will cook perfectly in the hot broth.
Serving Suggestions
Serve pho with a side of fresh lime wedges, Thai basil, cilantro, and sliced bird’s eye chilies. Add a drizzle of hoisin sauce and sriracha to taste—these are common accompaniments in southern Vietnamese style. For a heartier meal, add a side of fresh spring rolls or Vietnamese iced coffee.
Variations
Chicken pho (phở gà ): replace beef bones and chuck with a whole chicken (about 3 lb / 1.4 kg) and use chicken broth instead of water. Simmer for 1 hour, then remove the chicken, shred the meat, and continue simmering the bones for another hour. Season with fish sauce and serve with the same toppings.
Vegetarian pho: use vegetable broth and add charred mushrooms (like portobello) for umami. Replace fish sauce with soy sauce or tamari. Simmer for 45 minutes, then strain and serve with tofu or additional vegetables.
Spicy pho: add a few slices of fresh ginger and a teaspoon of chili paste to the broth during the last 15 minutes of simmering.
Storage and Reheating
Store the broth and noodles separately in airtight containers in the refrigerator. The broth will keep for up to 4 days, and the cooked noodles for up to 2 days. To freeze, store the broth in freezer-safe containers for up to 3 months; thaw overnight in the fridge. Reheat the broth in a pot over medium heat until boiling (165°F / 74°C for leftovers), then assemble the pho fresh. Do not freeze the noodles, as they become mushy.
Frequently Asked Questions
Why is my pho broth cloudy? Cloudiness is usually caused by not blanching the bones or by boiling the broth too vigorously. Always blanch the bones first, and keep the broth at a gentle simmer, not a rolling boil.
Can I use a pressure cooker for pho? Yes, you can make pho in a pressure cooker. After charring the aromatics and blanching the bones, cook everything under high pressure for 45 minutes, then let the pressure release naturally. This saves time but may yield a slightly less complex broth.
What is the best cut of beef for raw topping? Sirloin or eye round are great because they are lean and slice thinly. Freeze the meat for 30 minutes before slicing to make it easier.
Can I make pho without fish sauce? Fish sauce is key to the savory, umami flavor of pho. If you need a substitute, use soy sauce or a vegan fish sauce, but the flavor will be different.
How do I know when the broth is done? The broth should be deeply aromatic, with a rich color and a savory-sweet balance. Taste it—it should be slightly salty and fragrant. If it tastes watery, continue simmering for another 30 minutes.
What are the origins of pho? Pho originated in northern Vietnam in the early 20th century, and its exact origins are disputed. It likely evolved from earlier noodle soups, influenced by French and Chinese culinary traditions. It became popular across Vietnam after the 1954 partition, when northerners migrated south.
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