Vietnamese beef pho is a classic noodle soup known for its aromatic broth and tender beef slices.
This recipe guides you through making a flavorful, spiced broth and assembling fresh herbs and rice noodles for an authentic experience.
It's a warming dish perfect for any season and showcases the unique flavors of Vietnamese cuisine.
Why You’ll Love This Recipe
- The broth is simmered for hours with spices like star anise and cinnamon to develop deep, complex flavors.
- Thinly sliced raw beef added at the end cooks gently in the hot broth, ensuring tenderness and juiciness.
- Fresh herbs, lime, and bean sprouts served on the side add brightness and texture contrast.
Classic Vietnamese Beef Pho Noodle Soup
This authentic Vietnamese beef pho features a fragrant, spiced broth with thinly sliced beef and tender rice noodles for a comforting, flavorful meal.
- Prep time
- 30 minutes
- Cook time
- 180 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 4 pounds beef bones (marrow and knuckle)
- 1 pound beef brisket or chuck
- 1 large onion, halved
- 1 3-inch piece fresh ginger, halved lengthwise
- 5 star anise pods
- 3 cinnamon sticks
- 4 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon salt
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 pound dried flat rice noodles (banh pho)
- 1/2 pound very thinly sliced raw beef sirloin or eye of round
- 1 cup fresh cilantro leaves
- 1 cup fresh Thai basil leaves
- 1 cup fresh mint leaves
- 3 scallions, thinly sliced
- 2 cups bean sprouts, rinsed
- 2 limes, cut into wedges
- Sliced fresh chili peppers (optional)
Instructions
- Prepare the broth Rinse beef bones and brisket under cold water. Place them in a large stockpot and cover with 5 quarts (4.7 L) cold water. Bring to a rolling boil for 10 minutes, then drain and rinse bones and pot to remove scum.
- Char onion and ginger Char the onion halves and ginger pieces over an open flame or under the broiler until blackened in spots, about 5-7 minutes. Rinse lightly to remove ash.
- Simmer broth with spices Return bones and brisket to the cleaned pot. Add charred onion, ginger, star anise, cinnamon sticks, cloves, coriander seeds, fennel seeds, salt, fish sauce, and sugar. Add 5 quarts fresh water. Bring to a gentle simmer and cook uncovered for 3 hours, skimming foam occasionally.
- Strain and prepare noodles Remove bones and brisket. Slice brisket thinly. Strain broth through a fine sieve or cheesecloth into another pot to remove solids. Keep broth hot but not boiling.
- Cook noodles and assemble pho Briefly soak rice noodles in warm water until pliable, then blanch in boiling water until tender (about 1 minute). Drain. Divide noodles into bowls. Top with sliced brisket and raw beef slices. Ladle hot broth over the beef to gently cook it. Garnish with scallions and cilantro.
- Serve with herbs and garnishes Serve pho with separate plates of Thai basil, mint, bean sprouts, lime wedges, and sliced chili peppers for customization.
Helpful Tips
- Use fresh spices for the best broth flavor; toast them lightly before simmering to enhance aroma.
- To safely cook raw beef slices in the bowl, pour broth at a minimum temperature of 165°F (74°C).
- You can prepare the broth a day in advance and refrigerate it; remove solidified fat before reheating.
- Slice the beef very thinly for quick cooking — freezing it slightly first makes slicing easier.
Storage and Make-Ahead
Store leftover broth separately from noodles and beef in airtight containers in the refrigerator for up to 3 days.
Reheat broth to at least 165°F (74°C) before serving to ensure food safety.
Avoid storing cooked raw beef slices within broth to prevent spoilage; add fresh when serving.
Frequently Asked Questions
Can I make Vietnamese beef pho vegetarian?
Yes, you can substitute the beef bones and brisket with a vegetable broth and add mushrooms or tofu for protein.
What cut of beef is best for pho?
Eye of round or sirloin are best for thinly slicing raw to add to hot broth; brisket is used cooked in the broth.
How do I reheat leftover pho broth?
Heat the broth to a rolling simmer, ensuring it reaches 165°F (74°C) for safe reheating before serving.
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