Pho bo is Vietnam’s beef noodle soup: rice noodles and tender beef served in a clear, fragrant broth with herbs and fresh garnishes. This home-style version builds flavor from beef bones, charred onion and ginger, and toasted spices; pho varies by region and cook, so adjust the herbs and seasonings to suit your table.
Ingredients
- 3 lb (1.36 kg) beef marrow or knuckle bones
- 1¼ lb (570 g) beef brisket, preferably one even piece
- 14 cups (3.3 L) cold water, plus extra for blanching
- 1 large yellow onion, about 10 oz (280 g), peeled and halved
- 5 oz (140 g) fresh ginger, split lengthwise
- 3 whole star anise pods
- 1 cinnamon stick, about 3 in (7.5 cm)
- 4 whole cloves
- 1 tsp (2 g) coriander seeds
- 1 tsp (2 g) fennel seeds
- 1½ tbsp (18 g) yellow rock sugar, or granulated sugar
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 1½ tsp (9 g) fine salt, plus more to taste
- 14 oz (400 g) dried flat rice noodles, medium width
- 3 green onions, about 1½ oz (45 g), thinly sliced
- 1 small bunch cilantro, about 1 oz (30 g), leaves and tender stems picked
- 1 cup (20 g) Thai basil leaves, loosely packed; regular basil is a substitute with a less anise-like aroma
- 2 cups (200 g) mung bean sprouts
- 2 limes, cut into wedges
- 1 red Thai chili, thinly sliced, or ½ jalapeño
- ¼ cup (60 ml) hoisin sauce, for serving if desired
- ¼ cup (60 ml) sriracha, for serving if desired
Instructions
- Prepare the ingredients (35 minutes). Rinse the bones under cold running water. Halve the onion and split the ginger. Measure the spices, sugar, fish sauce, and salt, and set out a large stockpot, a fine-mesh strainer, and a second pot for noodles. Rinse and dry the herbs and sprouts, then prepare the garnishes. If the brisket is very thick at one end, tie it loosely with kitchen twine so it cooks more evenly.
- Blanch the bones (10 minutes). Put the bones in the stockpot and cover with cold water. Bring to a boil and boil for 10 minutes; foam and residue will rise to the surface. Drain the bones, discard this water, and rinse the bones and pot thoroughly. This step removes surface impurities and helps the finished broth look clearer. Do not skip the rinse or pour the blanching water into the soup.
- Char the onion and ginger, then toast the spices (12 minutes). Set the onion and ginger cut-side down in a dry heavy skillet over medium-high heat, turning them as needed, until their surfaces are well browned in spots, about 8 minutes. A few dark marks are useful; do not let them burn to ash. In a small dry pan over medium heat, toast the star anise, cinnamon, cloves, coriander, and fennel for about 4 minutes, shaking the pan often, until fragrant. Put the spices in a spice bag or tie them in a small piece of clean cheesecloth so they are easy to remove.
- Simmer the broth and brisket (3 hours). Return the rinsed bones to the clean stockpot. Add the 14 cups (3.3 L) cold water, charred onion and ginger, spice bag, sugar, fish sauce, and salt. Bring just to a boil, then immediately lower the heat to maintain a gentle simmer. Skim foam from the surface during the first 20 minutes. Add the brisket and keep the broth at a quiet simmer, with only small bubbles breaking the surface; a hard boil can make it cloudy and can toughen the meat. At about 2½ hours, check the brisket for tenderness and temperature. The USDA FSIS safe minimum for a whole cut of beef is 145°F (63°C), followed by a 3-minute rest; check the thickest part with a food thermometer. Continue simmering if it has not reached that temperature. Remove the brisket when tender and safe, and rest it for 10 minutes before slicing thinly across the grain. Let the bones and broth continue simmering until the three-hour broth time is complete.
- Strain and season the broth (8 minutes). Lift out the bones, onion, ginger, and spice bag. Strain the broth through a fine-mesh strainer into a clean pot, taking care with the hot liquid. Taste it. Add fish sauce or salt a little at a time if it tastes flat, or a small splash of water if it is too concentrated. Keep the broth hot at a gentle simmer while you finish the noodles.
- Cook the noodles (8 minutes, or follow the package). Prepare the rice noodles according to their package directions; dried noodles often need a short soak followed by a brief boil, but brands differ. Drain as soon as they are tender but still springy, then rinse briefly with warm water to remove excess starch. Do not leave them soaking in the pot, where they can turn soft and gummy. If your noodle package calls for a longer soak, start it while the broth simmers and follow its timing.
- Build the bowls (8 minutes). Divide the noodles among four large, warmed bowls. Arrange slices of brisket on top, then add green onion and cilantro. Ladle very hot broth over the meat and noodles. Finish with Thai basil, sprouts, lime, and chili at the table. Serve hoisin and sriracha on the side so each person can season their own bowl.
Tips
- Keep the simmer gentle. Pho broth should bubble quietly, not boil vigorously. Skim early foam and avoid stirring the bones once the pot is simmering; both habits help keep the broth clearer without sacrificing its savory flavor.
- Use the spice bag. If you do not have cheesecloth or a spice bag, add whole spices directly and strain carefully. Avoid ground spices, which can make the broth gritty and harder to clarify. Star anise is distinctive; if it is unavailable, leave it out rather than replacing it with a large amount of another spice.
- Adjust salt at the end. Fish sauce brands vary in saltiness, and broth reduces slightly as it simmers. The measured amount is a starting point. Taste after straining, then add fish sauce or salt in small increments instead of trying to correct an over-seasoned pot with guesswork.
- Keep noodles and broth apart. Noodles continue absorbing liquid after they are added to a bowl. Portion them just before serving, and store any extra noodles separately from the soup so both keep a better texture.
Serving Suggestions
Serve pho bo as soon as the hot broth is poured, while the noodles are springy and the herbs are fresh. Put lime wedges, sliced chili, bean sprouts, and basil in shared dishes so everyone can add them in the amount they like. A squeeze of lime brightens the broth; a few chili slices add heat. Hoisin and sriracha are common table condiments, but offer them on the side rather than stirring them into the whole pot, which would change the broth’s balance.
For a fuller meal, pair the soup with a small plate of pickled vegetables or a simple salad dressed with lime and fish sauce. Pho is substantial enough to serve on its own, especially when the bowls are generous. If serving several people, warm the bowls with hot water and drain them before adding noodles; this helps the soup stay hot while it is eaten.
Variations
For a lighter bowl, use less brisket and add extra herbs and sprouts. For a richer broth, use a mixture of marrow and knuckle bones, or include a beef shank bone if available. A shank may leave extra meat in the broth; remove it once tender, slice the meat, and serve it with the brisket. If you cannot find rock sugar, ordinary granulated sugar works in the same quantity, though rock sugar is traditional in some broth recipes and dissolves cleanly.
Thai basil is a classic aromatic garnish, but regular basil or a mix of basil and cilantro is a practical substitute. The flavor will be less peppery and anise-like, but the bowl will still have freshness. For a more vegetable-forward serving, add extra sprouts and herbs. If you prefer a different pho style, change the garnish and seasoning at the table rather than changing the simmering method; northern and southern versions, as well as individual households, differ in sweetness, herbs, and accompaniments.
This recipe uses cooked brisket rather than raw, thin-sliced beef. If you want a bowl with additional beef, cook a separate whole steak to the USDA FSIS safe minimum of 145°F (63°C), measured with a thermometer, and rest it for at least 3 minutes before slicing thinly across the grain. Do not assume that pouring hot broth over raw meat makes it safe; the broth may not heat every slice evenly.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking. Store broth, sliced brisket, and noodles in separate airtight containers; keep the garnishes separate as well. The cooked broth and beef keep for 3–4 days in the refrigerator. Cooked noodles are best within about 2 days because they soften as they sit. Discard any bowl that has been left at room temperature for more than 2 hours rather than saving it.
Reheat only the amount of broth and beef you plan to eat. Bring the broth to a simmer and make sure leftovers reach 165°F (74°C), checking with a food thermometer. Warm noodles separately in hot water for a few seconds, then drain and add them to the bowl; prolonged boiling makes them mushy. Add fresh herbs, sprouts, and lime after reheating, not before. Broth and brisket can also be frozen in meal-size portions for about 2–3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Freeze noodles separately if needed, though their texture may be softer after thawing.
Frequently Asked Questions
Can I make pho broth a day ahead?
Yes. Strain the broth, cool it promptly in shallow containers, and refrigerate it within 2 hours. Store the brisket separately. The fat may solidify on top overnight; lift off some or all of it before reheating, depending on how rich you like the broth. Reheat the soup to 165°F (74°C) before serving.
Why did my broth turn cloudy?
A rolling boil, stirring the bones, or leaving too much residue after blanching can cloud the broth. Keep the pot at a gentle simmer, skim the early foam, and strain through a fine-mesh strainer. Cloudiness does not automatically mean the soup is spoiled; it is mostly a texture and appearance issue.
Can I use fresh rice noodles instead of dried?
Yes. Fresh pho noodles usually cook much faster, so follow the package directions and watch them closely. Rinse or briefly loosen them as directed, then portion them into bowls immediately. Do not use the dried-noodle timing for fresh noodles, as they can become overly soft.
What can I use instead of beef bones?
Beef bones provide body and a rounded, savory flavor that meat alone will not fully reproduce. If you cannot find them, make a smaller pot using a good-quality low-sodium beef stock and simmer it with the charred onion, ginger, and whole spices for about 45 minutes before straining and cooking the brisket separately. The result will be less gelatinous and less layered, but the aromatics still give it a pho-inspired profile.
How do I keep the noodles from getting soggy?
Cook them only until tender, drain them well, and keep them out of the broth until serving. If you are serving in batches, prepare noodles in small portions and keep the broth hot separately. Avoid storing assembled bowls; the noodles keep absorbing liquid and lose their springy texture.
Can I make this without fish sauce?
For a fish-free version, replace the fish sauce with an equal amount of soy sauce, then season carefully with salt. Soy sauce gives the broth a darker color and a different savory taste, so the result will not taste exactly the same. Use a certified gluten-free soy sauce if gluten is a concern, and check the labels on other packaged ingredients.
Related
- Vietnamese Lemongrass Chicken: A Bright, Savory Dinner
- Vietnamese Pho Recipe with Rich Homemade Broth
- Vietnamese Pork Chops: Juicy, Caramelized & Glazed
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).