Vietnamese Pho Bo is a traditional noodle soup featuring a deeply fragrant beef broth, chewy rice noodles, and thinly sliced beef that cooks gently in the hot soup.
This recipe captures the essence of authentic Pho with fresh herbs like cilantro and Thai basil, plus crisp bean sprouts and lime wedges for brightness.
It's perfect for a nourishing dinner or impressive meal when you want to enjoy Vietnamese flavors at home without needing grilled or stewed beef preparations.
Why You’ll Love This Recipe
- The broth is simmered for hours with charred onions, ginger, and spices to develop a complex, rich flavor that defines authentic pho.
- Thinly sliced raw beef added to steaming hot soup cooks quickly and remains tender and juicy.
- Fresh herbs, bean sprouts, lime, and chili add bright, fresh contrast to the savory broth, balancing the dish.
- Rice noodles soften perfectly by soaking and then briefly dunking in hot broth, providing ideal texture without becoming mushy.
Authentic Vietnamese Beef Pho Recipe with Fresh Herbs and Rice Noodles
Experience a fragrant Vietnamese beef pho with a rich, spiced broth, tender beef slices, fresh herbs, and soft rice noodles in this easy-to-follow recipe.
- Prep time
- 20 minutes
- Cook time
- 180 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 4 pounds beef marrow bones and knuckle bones
- 1 pound beef brisket or chuck roast
- 1 large onion, halved
- 3-inch piece fresh ginger, halved lengthwise
- 5 star anise pods
- 4 whole cloves
- 2 cinnamon sticks
- 1 teaspoon coriander seeds
- 1 tablespoon salt
- 1 tablespoon sugar
- 8 cups water
- 7 ounces dried flat rice noodles (banh pho)
- 8 ounces beef sirloin or ribeye, very thinly sliced
- 1 cup fresh cilantro leaves
- 1 cup fresh Thai basil leaves
- 1 cup fresh mint leaves
- 2 cups bean sprouts, rinsed
- 2 limes, cut into wedges
- 2 fresh red chilies, sliced (optional)
- Hoisin sauce and Sriracha (optional)
Instructions
- Prepare the broth Preheat oven to 450°F (232°C). Place the bones on a baking sheet and roast for 45 minutes until nicely browned. In a large stockpot, char the onion and ginger over an open flame or under the broiler until blackened slightly, about 5 minutes per side. Add roasted bones, onion, ginger, star anise, cloves, cinnamon, coriander seeds, salt, sugar, and water to the pot. Bring to a boil, then reduce heat and simmer, uncovered, for 3 hours. Skim foam and impurities from the surface occasionally.
- Cook beef brisket Add beef brisket to the simmering broth during the last hour. Remove brisket when tender, about 1 hour, and set aside to cool slightly. Strain the broth through a fine mesh sieve; discard solids. Return broth to pot, keep hot for serving.
- Prepare noodles and herbs Soak rice noodles in warm water for 30 minutes until pliable, then drain. Bring a large pot of water to a boil. Blanch noodles briefly in boiling water for 10–15 seconds to soften. Drain and divide noodles among serving bowls. Arrange fresh herbs, bean sprouts, lime wedges, and sliced chilies on a platter for guests to add as they like.
- Assemble and serve pho Slice cooled beef brisket thinly. Place several slices of brisket and raw beef slices atop noodles in each bowl. Ladle boiling broth over the beef and noodles; the heat will cook the raw beef slices. Serve immediately with hoisin sauce and Sriracha on the side for extra flavor enhancement.
Helpful Tips
- Use a sharp knife or partially freeze sirloin to slice beef paper-thin for easy cooking in hot broth.
- Simmer the broth gently to avoid cloudiness and to extract maximum flavor from bones and spices.
- If making broth ahead, cool it quickly by placing the pot in an ice bath and refrigerate within 2 hours to avoid bacterial growth.
- This recipe contains wheat gluten in hoisin sauce; omit if you need a gluten-free dish, or serve it on the side.
- Always ensure broth reaches a rolling boil before serving to safely cook raw beef slices to at least 145°F (63°C).
Storage and Make-Ahead
Store leftover broth in an airtight container in the refrigerator up to 3 days or freeze for up to 3 months.
Separate noodles and herbs from broth to avoid sogginess during storage.
Reheat broth to a boil before serving to ensure safety.
Do not store raw beef slices with broth; only add them just before eating to cook thoroughly.
Frequently Asked Questions
What cut of beef is best for pho?
Beef brisket, sirloin, or ribeye are commonly used. Brisket cooks in the broth to tender perfection while ribeye or sirloin is sliced thin for cooking quickly in the hot soup.
How do I get clear pho broth?
Roasting the bones and using a gentle simmer with occasional skimming of impurities helps create a clear, flavorful broth.
Can I make pho broth ahead of time?
Yes, pho broth can be made ahead and refrigerated or frozen. Cool it quickly, store properly, and reheat to boiling before serving.
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