Pho is a warm and tasty noodle soup that originates from Vietnam. It features flavorful broth, rice noodles, and often includes herbs and meat like beef or chicken.
This soup is perfect for cozy days, and I love how the aromas fill the kitchen while it cooks. Plus, adding fresh herbs makes it even better—it’s like a warm hug in a bowl!
Key Ingredients & Substitutions
Beef Bones: Marrow and knuckle bones are perfect for a rich broth. If you can’t find these, any other beef bones like oxtail or short ribs work too.
Beef Brisket/Sirloin: Thin slices are ideal. You can substitute with chicken or tofu for a lighter soup. Just keep in mind that cooking times may vary.
Rice Noodles (Bánh phở): These are essential for pho. If you don’t have them, you can use other rice noodles or even ramen in a pinch. Just adjust your cooking time accordingly.
Fish Sauce: This adds umami to the broth. If you’re vegetarian, you can use soy sauce or a mushroom-based alternative.
Herbs: Fresh Thai basil is a must, but you can swap it out with regular basil or even cilantro if you want a different flavor. Adding fresh mint is a personal favorite for extra freshness!
How Do You Achieve the Best Pho Broth?
Making a rich broth is key to great pho. Start by charring the onion and ginger—it brings out deeper flavors. Boiling the bones and rinsing them helps eliminate impurities, keeping your broth clear and clean. Letting the broth simmer for several hours really develops the taste.
- After cleaning the bones, simmering for about 4-8 hours extracts maximum flavor.
- Don’t skip toasting the spices—this step enhances their fragrance and flavor.
- Add fish sauce and sugar near the end for balanced seasoning; always taste and adjust.
Enjoy the process! A bit of patience goes a long way in making that soothing bowl of pho.
How to Make Vietnamese Beef Pho
Ingredients You’ll Need:
For the Broth:
- 2 lbs beef bones (marrow and knuckle bones)
- 1 large onion, halved
- 4-inch piece of ginger, halved lengthwise
- 5 star anise pods
- 4 whole cloves
- 1 cinnamon stick
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp salt
- 2 tbsp fish sauce
- 1 teaspoon sugar
For the Soup:
- 1 lb beef brisket or sirloin, thinly sliced
- 1 lb flat rice noodles (Bánh phở)
- Fresh bean sprouts
- Fresh Thai basil leaves
- Fresh cilantro, chopped
- Fresh mint leaves (optional)
- 2-3 green onions, chopped
- 1-2 limes, cut into wedges
- Fresh red chili or sliced jalapeños (optional)
- Hoisin sauce (optional)
- Sriracha sauce (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 4-8 hours to cook the broth. While it has a long cooking time, most of it is gentle simmering, allowing the flavors to develop beautifully. Get cozy and enjoy the fantastic aroma filling your kitchen!
Step-by-Step Instructions:
1. Char the Onion and Ginger:
To boost the flavor of your broth, place the halved onion and ginger on a baking tray under a broiler or directly on a gas burner flame until they are slightly blackened. This char adds a delicious depth to the broth.
2. Prepare the Bones:
In a large pot, cover the beef bones with cold water and bring to a boil. Let it boil for 10 minutes, then drain and rinse the bones to remove impurities. This step ensures a clean and clear broth!
3. Make the Broth:
Return the cleaned bones to the pot and add about 5 quarts of water (just enough to cover the bones). Add in the charred onion, halved ginger, and salt. Bring it to a boil again, then reduce the heat to let it simmer.
4. Toast and Add Spices:
In a dry pan, toast the star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds until they become fragrant. After toasting, place the spices in a spice bag or wrap them in cheesecloth and add them to the pot.
5. Simmer the Broth:
Let the broth simmer gently for at least 4 hours, adjusting the simmer time to 6-8 hours for a richer flavor. Remember to skim off any scum or impurities that rise to the top periodically.
6. Add Fish Sauce and Sugar:
About 30 minutes before you’re ready to serve, stir in the fish sauce and sugar into the broth. Taste and adjust seasoning if needed—you want it to be just right!
7. Prepare the Noodles:
Soak the rice noodles in warm water until they’re pliable—this usually takes about 20-30 minutes. When you’re ready to serve, give them a quick boil or dip in hot water according to the package instructions. Drain well.
8. Assemble the Bowls:
Place a serving of the cooked noodles into each bowl. Then, arrange thin slices of raw beef brisket or sirloin on top of the noodles for the ultimate fresh flavor.
9. Pour Hot Broth:
Carefully ladle the piping hot broth over the noodles and beef. The heat will cook the thin beef slices almost instantly!
10. Garnish and Serve:
Top with fresh bean sprouts, chopped green onions, cilantro, and if you like, fresh basil and mint leaves for that aromatic kick. Serve each bowl with lime wedges, sliced chili, hoisin sauce, and sriracha on the side for personal preference. Enjoy your delightful, homemade pho!
With this dish, you’re not just cooking—you’re bringing a little piece of Vietnam to your table. Enjoy every comforting spoonful!
Can I Use Different Types of Meat in Pho?
Absolutely! While this recipe uses beef brisket or sirloin, you can also try chicken, pork, or even tofu for a vegetarian version. Just adjust cooking times as needed, especially for chicken which cooks faster.
How Do I Store Leftover Pho?
Store any leftover broth and noodles separately in airtight containers in the fridge. The broth can last up to 4 days, while the noodles are best used within 2 days. Reheat the broth gently and consider boiling fresh noodles when you’re ready to serve!
Can I Make the Broth Ahead of Time?
Yes! The broth can be made a day or two in advance. Just cool completely, then refrigerate. When you’re ready to serve, gently reheat and add the fresh ingredients just before serving.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute, soy sauce is a good option for a vegetarian broth. For a similar umami flavor, you can use mushroom soy sauce, tamari, or even coconut aminos for a gluten-free option.
