Vietnamese Pho Recipe
Vietnamese · Soup · 150 min total
A fragrant and comforting beef noodle soup from Vietnam, made with a deeply aromatic broth, tender slices of beef, and fresh herbs. This home-cook version simplifies the process without sacrificing flavor.
30
min prep
min prep
120
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 2 lbs beef bones (marrow or knuckle)
- 1 lb beef sirloin, thinly sliced
- 1 large onion, halved
- 1 (4-inch) piece ginger, halved lengthwise
- 2 cinnamon sticks
- 4 star anise
- 4 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- 8 oz flat rice noodles (bánh phở)
- 4 cups water
- Bean sprouts, for serving
- Fresh Thai basil, for serving
- Fresh mint, for serving
- Lime wedges, for serving
- Hoisin sauce, for serving
- Sriracha, for serving
Instructions
- Char the onion and ginger: Place onion and ginger on a baking sheet and broil 5-7 minutes until charred. Alternatively, char directly over a gas flame.
- Toast spices: In a dry pan over medium heat, toast cinnamon, star anise, cloves, and coriander seeds for 2-3 minutes until fragrant. Set aside.
- Parboil bones: Place beef bones in a large pot, cover with water, and bring to a boil. Boil 5 minutes, then drain and rinse bones to remove impurities.
- Make broth: Return bones to pot. Add charred onion, ginger, toasted spices, fish sauce, salt, sugar, and 4 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5-2 hours, skimming any foam.
- Strain broth: Remove bones and solids. Strain broth through a fine-mesh sieve. Taste and adjust seasoning with more fish sauce, salt, or sugar.
- Cook noodles: Prepare rice noodles according to package directions. Drain and divide among bowls.
- Assemble pho: Place thin slices of raw beef on top of noodles. Ladle hot broth over the beef (the heat will cook it).
- Serve immediately with bean sprouts, basil, mint, lime wedges, hoisin sauce, and sriracha on the side.
Tips
- For a richer broth, roast the bones at 400°F for 30 minutes before simmering.
- Slice beef as thinly as possible; partially freezing the meat makes it easier to slice.
- Store leftover broth and noodles separately in the fridge for up to 3 days.
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