Pho is a warm and comforting Vietnamese soup filled with fragrant broth, fresh herbs, and delicious noodles. It’s often topped with tasty meat like beef or chicken, making each bowl a treat!
I love slurping the noodles and savoring the herbs. It’s a fun and cozy dish that reminds me to slow down and enjoy each juicy bite. Plus, who can resist a fragrant bowl of soup? 🍜
Key Ingredients & Substitutions
Beef Bones: Leg and knuckle bones add depth to the broth. If you can’t find them, any meaty bones like oxtail or short ribs will work nicely too.
Beef Brisket or Eye of Round: These cuts are great, but if you prefer something leaner, try flank steak or sirloin. Just make sure to slice it thin for quick cooking!
Fish Sauce: Essential for that authentic umami flavor! If you want a vegetarian option, use soy sauce or tamari, but it will change the overall taste.
Rice Noodles: Bánh phở are traditional, but if you’re gluten-free, try rice vermicelli or even zucchini noodles for a fun twist.
Herbs: Fresh basil is ideal! If you can’t find Thai basil, regular sweet basil or even mint works too for a refreshing flavor.
How Do I Make the Perfect Broth?
Making a rich broth is key to a great pho. Start by charring the onions and ginger, as this imparts a nice smoky flavor. Next, toasting the spices before adding them helps release their aromatic oils, enhancing the broth’s complexity.
- Cover beef bones with water and boil for 10 minutes, then discard that water to remove impurities.
- Add 8 cups fresh water and your aromatics, adjusting salt and fish sauce to taste.
- Skim any foam while simmering—it helps keep the broth clear and clean.
Patience is crucial! The longer you simmer, the better the flavor, so let it bubble away for at least 3 hours. A well-made broth is the heart of your pho.
How to Make Vietnamese Pho (Beef Noodle Soup)
Ingredients You’ll Need:
For the Broth:
- 1 lb beef bones (preferably leg and knuckle bones)
- 8 cups water
- 1 large onion, halved
- 1 4-inch piece of ginger, halved lengthwise
- 2 star anise pods
- 4 whole cloves
- 1 cinnamon stick
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp salt
- 1 tbsp sugar
- 2 tbsp fish sauce
For the Noodles and Toppings:
- 1 lb beef brisket or eye of round, thinly sliced
- 8 oz dried flat rice noodles (bánh phở)
- 2 cups bean sprouts, rinsed
- 4 green onions, chopped
- Fresh cilantro leaves, optional, chopped
- Fresh basil leaves (Thai basil if available)
- Lime wedges for serving
- Fresh chili slices (red chili), thinly sliced
- Hoisin sauce and Sriracha (optional, for serving)
How Much Time Will You Need?
This pho recipe involves around 30 minutes of preparation time, plus at least 3 hours for simmering the broth (up to 6 hours for richer flavor). Don’t worry, you can just let it simmer away while you relax! Once everything is ready, assembling the pho takes just a few additional minutes.
Step-by-Step Instructions:
1. Prepare the Broth Base:
Start by charring the onion halves and ginger until they are slightly blackened. You can do this using a grill pan or over an open flame. This step adds a lovely smoky flavor to your broth!
2. Toast the Spices:
In a dry skillet, toast the star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds for about 2-3 minutes until fragrant. For easy removal later, you can place the spices in a cheesecloth or a spice bag.
3. Simmer the Broth:
In a large stockpot, place the beef bones and cover them with 8 cups of water. Bring it to a boil for about 10 minutes. After that, discard the water and rinse the bones to remove any impurities.
4. Add Ingredients to Broth:
Now, add 8 cups of fresh water, charred onion, ginger, toasted spices, salt, sugar, and fish sauce to the pot. Bring everything to a gentle boil, then lower the heat and let it simmer for at least 3 hours (or longer if you want a richer taste!).
5. Skim Off Impurities:
Throughout the simmering process, occasionally skim off any foam or impurities on the surface to keep your broth clear and clean.
6. Add the Beef:
About 30 minutes before you are ready to serve, add the beef brisket to the broth to cook it until tender. This will also infuse the flavor into your broth!
7. Prepare the Noodles:
While the broth is simmering, soak the dried rice noodles in warm water for about 30 minutes until they become pliable. After that, bring a pot of water to a boil and cook the soaked noodles briefly (about 30 seconds) until tender. Drain them and rinse under cold water to prevent sticking.
8. Assemble the Pho:
Now it’s time to put everything together! Divide the cooked noodles among bowls. Thinly slice the raw eye of round beef and place it atop the noodles. The hot broth will cook this beef perfectly when ladled over.
9. Add Broth and Toppings:
Ladle the boiling hot broth over the noodles and beef. Then, garnish with bean sprouts, chopped green onions, cilantro (if using), basil leaves, and fresh chili slices.
10. Serve with Optional Condiments:
Serve immediately with lime wedges, and hoisin sauce, Sriracha, or any other toppings on the side that your guests can use to customize their flavor.
Enjoy your fragrant and delicious homemade Pho, a classic Vietnamese noodle soup perfect for a comforting meal! 🍜
Can I Use Different Types of Meat in Pho?
Absolutely! While traditional pho uses beef, you can also make it with chicken (pho ga) or even tofu for a vegetarian version. Just adjust the cooking times as needed—chicken breast cooks faster than beef and tofu can be added directly to the hot broth.
How Can I Make Pho Ahead of Time?
You can prepare the broth a day in advance! Just let it cool, then refrigerate it. When you’re ready to serve, skim off any fat that solidifies on top, reheat the broth, and assemble with fresh noodles and toppings.
What Is the Best Way to Store Leftovers?
Store any leftover broth in an airtight container in the fridge for up to 3 days. Keep the noodles and toppings separate to prevent them from becoming soggy. Reheat the broth when you’re ready to enjoy it again!
Can I Use Store-Bought Stock for the Broth?
While homemade broth is highly recommended for the best flavor, you can use store-bought stock in a pinch. Just add additional spices, ginger, and onion for a more authentic pho flavor—making sure to taste and adjust the seasoning as needed.