Pho Recipe
Vietnamese · Soup · 150 min total
A fragrant Vietnamese beef noodle soup with a rich, spiced broth, tender slices of beef, and fresh herbs. This home-cook version simplifies the traditional process while preserving deep, authentic flavor.
30
min prep
min prep
120
min cook
min cook
6
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 2 large onions, halved
- 4-inch piece ginger, sliced lengthwise
- 5 star anise
- 4 cloves
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 2 pounds beef bones (marrow or knuckle)
- 1 pound beef chuck, sliced into 1/4-inch thick pieces
- 1 tablespoon salt
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 pound flat rice noodles (bánh phở)
- Bean sprouts, Thai basil, lime wedges, hoisin sauce, and sriracha for serving
Instructions
- Char onions and ginger under a broiler or over an open flame until blackened, about 10 minutes. Rinse off charred bits.
- Toast star anise, cloves, cinnamon, and coriander seeds in a dry pan over medium heat until fragrant, about 2 minutes.
- Place beef bones in a large pot, cover with cold water, bring to a boil, and drain. Rinse bones and pot.
- Return bones to pot with 4 quarts water, charred onions and ginger, toasted spices, salt, fish sauce, and sugar. Bring to a boil, then reduce to a simmer. Skim impurities for 10 minutes.
- Simmer broth for 1.5 hours. Add beef chuck and cook until just tender, about 30 minutes. Remove chuck, let cool, then slice thinly against the grain.
- Strain broth through a fine-mesh sieve; discard solids. Keep broth hot.
- Cook rice noodles according to package directions; drain.
- Divide noodles among bowls. Top with raw or cooked beef slices. Ladle boiling broth over beef to cook it.
- Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and sriracha.
Tips
- For deeper flavor, simmer broth up to 3 hours.
- Freeze leftover broth for up to 3 months.
- Adjust fish sauce and sugar to taste.
AI estimate may be inaccurate · Terms