Pho Zone in Vancouver, Washington, is a beloved local spot for Vietnamese noodle soups and classic rice plates. This guide breaks down their most popular dishes, from the aromatic beef pho to the crispy egg rolls, so you can order with confidence or recreate the experience at home. We’ll cover what makes each dish work, key ingredients, and how to customize your bowl just the way you like it.
Ingredients
For the pho broth (makes about 8 cups / 2 liters):
- 2 lb (900 g) beef bones (knuckle or oxtail), sawed into 2-inch pieces
- 1 lb (450 g) beef chuck or brisket, sliced thin for serving
- 1 large yellow onion, halved
- 4-inch (10 cm) piece fresh ginger, halved lengthwise
- 2 cinnamon sticks
- 3 star anise pods
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tbsp sugar
- 1 tbsp fish sauce, plus more to taste
- 1 tsp salt
- 8 cups (2 liters) water
For serving:
- 1 lb (450 g) flat rice noodles (banh pho), dried or fresh
- 1/2 lb (225 g) beef sirloin, raw, sliced paper-thin (for rare beef topping)
- 1 cup (100 g) bean sprouts
- 1/2 cup (20 g) fresh Thai basil leaves
- 1/2 cup (20 g) fresh cilantro sprigs
- 2 limes, cut into wedges
- 2 fresh jalapeños, sliced thin
- Hoisin sauce and sriracha, for the table
Instructions
- Char the aromatics: Place the onion and ginger halves cut-side down on a dry skillet over medium-high heat. Cook until charred in spots, about 5 minutes. This adds a smoky depth to the broth.
- Blanch the bones: Put the beef bones in a large pot and cover with cold water. Bring to a boil, then drain and rinse the bones thoroughly. This removes impurities and keeps the broth clear.
- Simmer the broth: Return the bones to the pot with the charred onion, ginger, cinnamon, star anise, fennel, coriander, sugar, salt, and 8 cups (2 liters) of water. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises for the first 15 minutes. Simmer uncovered for 3 hours, adding water if needed to keep bones submerged.
- Toast the spices (optional): If you prefer a more intense spice flavor, toast the cinnamon, star anise, fennel, and coriander in a dry pan for 1-2 minutes before adding to the broth.
- Season the broth: After 3 hours, remove the bones and aromatics. Add the fish sauce and taste. Adjust with more fish sauce, salt, or sugar to balance salty, sweet, and savory.
- Cook the noodles: While the broth simmers, cook the rice noodles according to package directions (usually 5-8 minutes for dried, 1-2 minutes for fresh). Drain and rinse with cold water to stop cooking.
- Assemble the bowls: Divide the noodles among 4 large bowls. Top with the sliced raw sirloin and the cooked beef chuck (if using). Ladle the hot broth over the meat to cook it gently to rare, about 1 minute.
- Serve with garnishes: Serve immediately with bean sprouts, basil, cilantro, lime wedges, jalapeños, hoisin, and sriracha on the side so each person can customize their bowl.
Tips
- Slice the raw beef very thin: Freeze the sirloin for 30 minutes before slicing to get paper-thin pieces that cook perfectly in the hot broth.
- Skim the broth diligently: The first 15 minutes of simmering will produce foam. Skimming it off is key to a clear, clean-tasting broth.
- Don’t boil the broth hard: A gentle simmer keeps the broth clear and prevents the fat from emulsifying into a cloudy soup.
- Make it ahead: The broth actually tastes better the next day. Cool it completely, refrigerate, and skim off the solidified fat before reheating.
Serving Suggestions
Pho is a complete meal in a bowl, but it’s often enjoyed with a side of crispy Vietnamese egg rolls (cha gio) or spring rolls (goi cuon). At Pho Zone, many diners order a plate of their famous egg rolls to share. For a lighter pairing, a simple cucumber salad or a side of pickled carrots and daikon adds a refreshing crunch.
Variations
- Chicken pho (Pho Ga): Replace the beef bones with 2 lb (900 g) of chicken carcasses or a whole chicken. Simmer for 1.5 hours, then shred the meat and serve with the same broth and garnishes.
- Vegetarian pho: Use vegetable broth and add charred mushrooms (like portobello) for umami. Skip the fish sauce and use soy sauce or tamari instead. Simmer for only 30 minutes.
- Spicy pho: Add 2-3 Thai bird chilies or a tablespoon of sriracha directly to the broth while simmering for a fiery kick.
- Beef meatball pho: Add store-bought or homemade beef meatballs (cooked to 160°F / 71°C) to the bowl along with the sliced beef.
Storage and Reheating
Store the broth and noodles separately in airtight containers. The broth keeps for 4 days in the refrigerator or up to 3 months in the freezer. The cooked noodles will last 2-3 days refrigerated but may become soft; rinse them with hot water before serving. To reheat, bring the broth to a rolling boil (165°F / 74°C for safety) and pour over the noodles and meat. Do not reheat the raw beef slices; instead, add them fresh when serving.
Frequently Asked Questions
Can I use a pressure cooker to make the broth? Yes, you can. After charring the aromatics and blanching the bones, cook everything in a pressure cooker on high for 45 minutes, then quick-release. The broth will be slightly less clear but just as flavorful.
What is the best cut of beef for pho? For the broth, use knuckle or oxtail bones for richness. For the rare topping, sirloin or eye round sliced paper-thin works best. For the cooked beef, brisket or chuck simmered in the broth until tender is ideal.
Is fish sauce essential? Yes, fish sauce provides the savory, umami depth that defines pho. If you’re vegetarian, use soy sauce or tamari, but the flavor will be different. Look for a quality brand like Red Boat or Three Crabs.
Why is my broth cloudy? Cloudiness usually comes from boiling the bones too vigorously or not skimming the foam. Make sure to blanch the bones first and keep the broth at a gentle simmer.
Can I make this gluten-free? Yes, pho is naturally gluten-free as long as you use tamari or coconut aminos instead of soy sauce and check that your fish sauce is gluten-free. Rice noodles are always gluten-free.
How do I get the beef to cook rare without boiling it? The key is to slice the beef very thin and pour the boiling-hot broth directly over it. The residual heat will cook it to medium-rare in about a minute. If you prefer it more cooked, let it sit longer or briefly dip it in the broth.
Related
- Mung Khichdi Recipe (Easy One-Pot Dal Rice)
- Murphys Pakora Bar Recipe: Crispy Indian Fritters
- Lollipop Chicken Drumsticks in Air Fryer
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).