Pho Wheels is a beloved food truck that serves steaming bowls of Vietnamese pho, a fragrant broth with rice noodles, herbs, and your choice of protein. This recipe recreates that street-food magic at home, with a rich, spiced broth that simmers low and slow for deep flavor. It’s perfect for a weekend project, and the payoff is a comforting, customizable bowl that rivals any restaurant.
Ingredients
- 3 lbs (1.4 kg) beef bones (knuckle or oxtail), preferably with some marrow
- 1 lb (450 g) beef chuck or brisket, sliced thin (for serving)
- 1 large yellow onion, halved (about 8 oz / 225 g)
- 1 (3-inch / 7.5 cm) piece fresh ginger, halved lengthwise
- 2 cinnamon sticks (about 3 inches / 7.5 cm each)
- 2 whole star anise
- 4 whole cloves
- 1 black cardamom pod (optional)
- 1 tablespoon (15 ml) fennel seeds
- 1 tablespoon (15 ml) coriander seeds
- 1/4 cup (60 ml) fish sauce, plus more to taste
- 1 tablespoon (15 g) sugar (palm sugar or brown sugar)
- 1 teaspoon (5 g) salt, plus more to taste
- 14 oz (400 g) dried flat rice noodles (banh pho)
- 1/2 lb (225 g) bean sprouts
- 1 bunch fresh Thai basil
- 1 bunch fresh cilantro
- 2 limes, cut into wedges
- 2 fresh jalapeños or bird’s eye chilies, sliced
- 1 small red onion, thinly sliced (optional)
- Hoisin sauce and sriracha, for serving
Instructions
- Place the beef bones 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 rinse them under cold water, scrubbing off any scum. This blanching step ensures a clear broth.
- Rinse the pot, return the bones, and add 4 quarts (3.8 L) of cold water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface with a ladle.
- While the broth simmers, char the onion and ginger: place them cut-side down on a baking sheet under a broiler for 5–7 minutes, or hold them with tongs over an open gas flame until blackened. Set aside.
- Toast the spices (cinnamon, star anise, cloves, cardamom, fennel, and coriander) in a dry skillet over medium heat, shaking frequently, until fragrant (about 1–2 minutes). Place them in a spice bag or a piece of cheesecloth tied with kitchen twine.
- Add the charred onion and ginger and the spice bag to the broth. Simmer uncovered for 3 hours, adding more water as needed to keep the bones covered.
- After 3 hours, remove the spice bag, onion, and ginger. Add the fish sauce, sugar, and salt. Taste and adjust—the broth should be savory, slightly sweet, and salty. Keep warm.
- Cook the rice noodles according to package directions (usually soaking in hot water for 8–10 minutes, then draining). Divide among 6 large bowls.
- If using raw beef (chuck or brisket), cook it separately: in a skillet over high heat, sear the slices for 1–2 minutes per side until browned but still pink inside. (If you prefer fully cooked, simmer in the broth for 2–3 minutes until no longer pink.)
- Ladle the hot broth over the noodles and beef. The broth should be at a rolling boil when you pour it, so it heats the noodles and cooks any raw beef slices placed on top.
- Serve immediately, letting each person add bean sprouts, herbs, lime, chilies, and sauces to taste.
Tips
- Char the aromatics: Don’t skip charring the onion and ginger—it adds a smoky depth that’s essential to pho’s flavor.
- Skim the scum: The first 20 minutes of simmering will produce foam; skim it off for a clean, clear broth.
- Substitute bones: If you can’t find beef knuckle, use a mix of oxtail and short ribs. The marrow adds richness. For a lighter broth, use chicken bones (cook 2 hours).
- Common mistake: Overcooking the noodles makes them mushy. Cook them just until al dente, then rinse with cold water to stop the cooking.
Serving Suggestions
Serve pho with a side of hoisin sauce and sriracha for dipping, and offer extra lime wedges and fresh herbs at the table. For a heartier meal, add a soft-boiled egg (cook 6 minutes, then peel) or a handful of fresh mint leaves. A cold Vietnamese iced coffee or a crisp beer pairs well.
Variations
- Chicken Pho (Pho Ga): Replace beef bones with 3 lbs (1.4 kg) chicken bones and use chicken breast or thighs instead of beef. Simmer for 1.5 hours; the broth will be lighter.
- Vegetarian Pho: Use 8 cups (1.9 L) vegetable broth and add 1 lb (450 g) firm tofu, cubed and pan-fried until golden. Add 2 tablespoons (30 ml) soy sauce instead of fish sauce, and simmer with the spices for 30 minutes.
- Spicy Pho: Add 2–3 Thai bird’s eye chilies to the broth during the last 30 minutes of simmering, or stir in 1 tablespoon (15 ml) sriracha to each bowl.
Storage and Reheating
Store the broth and noodles separately in airtight containers in the refrigerator for up to 4 days. The broth can also be frozen for up to 3 months. Reheat the broth on the stovetop until boiling (165°F / 74°C for leftovers, per USDA FSIS). Cook fresh noodles (or reheat pre-cooked noodles by soaking in hot water for 1 minute) and assemble fresh bowls. Do not refrigerate assembled bowls, as the noodles will become mushy.
Frequently Asked Questions
Can I make this in a pressure cooker or slow cooker? Yes. For a pressure cooker (Instant Pot), pressure-cook the broth with bones and aromatics for 45 minutes, then quick-release. For a slow cooker, cook on low for 8 hours. Both work well; the broth will be slightly less clear but still flavorful.
What if I can’t find fish sauce? Use soy sauce or tamari as a substitute, but note that the flavor will be less complex. Add a splash of lime juice to brighten it.
Is the beef safe to eat if it’s only seared? Yes, if you use whole cuts of beef (like chuck or brisket) and cook them to an internal temperature of 145°F (63°C) with a 3-minute rest, per USDA FSIS. If you prefer, simmer the slices in the broth until fully cooked.
Can I use fresh rice noodles? Yes, fresh noodles (often labeled “pho noodles�) are great. Just blanch them in boiling water for 30 seconds to heat through, then drain.
Why is my broth cloudy? Cloudiness usually comes from not blanching the bones or not skimming the foam. Also, avoid stirring the broth vigorously while simmering.
How do I make the broth richer? Add 1/2 lb (225 g) beef tendon or a beef shank to the pot, or simmer an extra hour. A splash of fish sauce at the end also boosts umami.
Related
- Doughnut SMP Server Address: How to Join
- Marketside Garlic Knots: Easy Reheat & Serve Guide
- Nachos Minocqua WI: A Local Favorite Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).