Vietnamese Pho recipe (2024)

Experience the magic of one of the greatest noodle soups in the world with this easy to follow traditional Vietnamese Pho recipe! Made from scratch with the signature broth that’s light yet at the same time so full of flavour, it’s infused with spices like cinnamon, star anise and cardamom.The soup isutterly addictive and every spoonful leaves you wanting more!

Vietnamese Pho recipe (1)

Vietnamese Pho recipe

This Pho recipe has been in the works for a while now. It’s been quietly made and remade by various RecipeTin family members since our first trip to Vietnam. We’ve compared notes, debated furiously about how the latest iteration compared to the (many) bowls of Pho soup we slurped during our travels, and our favourite Pho restaurants back home here in Sydney.

We take our Pho very seriously. One of the greatest noodle soups in the whole world commands respect!

And I am very pleased to report every member of the RecipeTin family whole heartedly approves of this final recipe!

This homemade Pho recipe is actually quite straightforward – but you do need a very large pot!

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What is Pho?

If you’re wondering “What is Pho?”then you’re probably also wondering “Why is she so bonkers over it???”

I don’t blame you. It looks like a relatively harmless bowl of beef noodle soup.

That is, until you take your first slurp.

The Pho soup broth iseverything.It’s light yet full of flavour,deceptively beefy, savoury, complex, has the tiniest hint of richness and is filled with beautiful spices like cinnamon.

It is, without question, one of The Best Soups in the whole world!

Pho is the firstthing you seek upon landing in Vietnam, always choosing vendors crowded with locals rather than tourists!

Best place to try Pho?

In Vietnam, of course. 🙂 Here’s our Saigon Food Guide, including the best Pho vendor in the city that you will not find in any guide book!

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Pho really is a soup that needs to be made from scratch with a homemade beef broth. Throwing some spices into store bought stock just doesn’t cut it I’m afraid – and I rarely say that!

How to make this Beef Pho

While you’ll need to man handle a considerable mound of bones and beef, I think you might be surprised how straightforward it actually is to make pho. It’s more time than anything – and a very big pot!

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  1. Quick boil – Remove impurities from beef with a 5 minute boil, it’s the path to a beautiful clear soup;

  2. Scum –be amazed at all the icky stuff that comes out;

  3. Wash the bones to get all the icky scum off;

  4. Simmer for 3 hours– bones, beef, water, onion, ginger and spices (cinnamon, cardamom, coriander, star anise);

  5. Remove brisket – some is used for Pho topping, see below recipe for ways to use remainder;

  6. Simmer 40minutes further with just bones;

  7. Strain; then

  8. Ladle into bowls over noodles and pile on Toppings!

Best beef for Pho soup broth

The ONLY way to get enough beef flavour into the broth is to use a combination of meat AND bones.You will NOT get enough flavour into the broth using just bones – trust me, we tried multiple times. And it distresses me to see so many Pho recipes online using just bones!😢

The single most important thing in a pho recipe is using the right combination of beef meat AND bones. Most recipes get it wrong, so the broth lacks flavour.

Here’s the combination of beef and bones I find yields the best Pho soup flavour:

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  • 1.5kg / 3 lb brisket – the beef of choice with pho vendors in Vietnam, for its beefy flavour and it holds up to hours of simmering without fall apart (like chuck and rib). Other slow cooking cuts like chuck and gravy beef are also less “beefy”. See below recipe for amazing ways to use leftover cooked brisket!

  • 1kg / 2 lb meaty bones – bones with decent amount of meat on them, for beef flavour and some richness. Best sub: oxtail bones, more brisket or chuck beef (same amount).Next best sub: any beef bones.

  • 1kg / 2 lb marrow bones– bones like leg, shin and knuckle, with less meat on them but are quite big and are cut to reveal some of the marrow inside so it can leach into the broth. This provides the least flavour but it adds that essential hint of richness in Pho broth.Best sub: more meaty bones – lose a bit of richness but still super good.

None of these are difficult to find nowadays though perhaps not all at your local supermarket. I get everything either from my butchers or from Asian butchers (extremely good value). You’ll find brisket and meaty “soup bones” at large supermarkets. And marrow bones are now widely available at butchers and also the freezer section of Asian stores.

Pho Broth Spices and Other ingredients

Beef aside, the rest of the ingredients in the broth are surprisingly straight forward!

The spices are toasted to bring out the flavour before adding into the pot. And the ginger and onion are charred to add a subtle smokey flavour into the broth – a secret little step that adds that extra something-something to make this pho recipe authentic and traditional!

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How to serve Pho

The classic way to serve Pho is with:

  1. rice noodles – fresh or dry;

  2. thinly sliced raw beef thatcooks to a perfect medium rare when the hot broth is ladled over –see below for more information;

  3. piles of bean sprouts, Thai basil and coriander/cilantro on the side – help yourself as you eat the pho;

  4. lime wedges; and

  5. hoisin sauce and sriracha (or other chilli sauce).

Typically, the bowls come out with just noodles, beef and broth, then everything else is served on the side.

Thinly sliced raw beef for Pho – best cut

I like to use beef tenderloin for the raw beef slices. While that’s a premium cut that is a bit costly, you only need about 30g / 1 oz per serving so a bit goes a long way!

TIP: To thinly slice the beef, just partly freeze the beef then slice. Makes it so much easier to thin super finely!

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↓↓↓The beef is pink because pouring the broth over raw beef slices cooks it to medium rare, which is how it’s traditionally served and how I love it.

But if the thought of pink beef in your soup is off-putting, it’s an easy fix – just dunk the beef into the pot of hot broth first, it will cook in 10 seconds!

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Ways to use leftover brisket

The pho broth calls for a considerable piece of brisket to ensure the broth gets enough flavour. Once slow cooked for hours,it’s fall apart tender and much of the flavour has been sucked out into the broth.

While a few thin slices are used for the Pho topping, I always end up with 500g/1lb leftoverand I’ve shared this Caramelised Vietnamese Shredded Beef recipe which I createdespecially to use up the remaining brisket.Those golden crispy edges are amazing!!!

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More ways to use the leftover Pho brisket

  • Garlic Butter Shredded Beef – shred and pan fry with garlic and butter

  • Use in Egg Foo Young (Chinese Omelette)

  • Shredded Beef Shawarma – toss with shawarma spices used in Chicken Shawarmathen pan fry golden;

  • Use in a stir fry using my All Purpose Stir Fry Sauce, or make a beef noodle stir fry

  • Slice and serve on Chinese Noodle SouporWonton Soup

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Why make homemade Pho?

I say this is a straight forward recipe because there’s no tricky techniques involved. But it does involve handling mounds of meat and bones, a big pot of broth and lots of patience as it simmers away on the stove, working its magic.

So why make Pho at home?

  1. If you love Pho as much as I do but don’t live in reasonable proximity to a (good) Pho restaurant;

  2. If you’re wanting to impress at a gathering with something different. This recipe will serve 6 as a full meal, or 10 to 12 smaller bowls as part of a larger banquet. Add some Vietnamese Rice Paper Rolls, Lemongrass Chicken, Bun Cha (Vietnamese Pork Meatballs) or the famous Vietnamese Caramel Pork!

  3. To save money – you’d pay $60+ for 6 bowls of Pho in the city;

  4. You feel smug with a stash of extra special things in the freezer – this broth keeps for months;or

  5. Your idea of a leisurely Sunday involves pottering around in the kitchen (Pho is agreat Sunday pottering project!)

My situation is mainly #5. Because I am one of those crazy foodies who will drive 1 hour to Vietnamese neighbourhoods for a Pho fix! – Nagi x

PS I’m also #4. Because yes, I’m that immature at heart. 😂

Vietnamese Pho recipe
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Vietnamese Pho recipe (14)

Vietnamese Pho recipe

Author: Nagi

Prep: 20 minutes mins

Cook: 3 hours hrs

Total: 3 hours hrs 20 minutes mins

Mains, Soup

Vietnamese

4.98 from 95 votes

Servings6

Tap or hover to scale

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Recipe video above. Experience the magic of one of the greatest soups in the world with this easy to follow traditional recipe! The depth of flavour in the broth will blow you away - it looks so clear and light but it's packed with flavour!

Ingredients

Aromatics:

  • 2 large onions , halved
  • 150g / 5oz ginger , sliced down the centre

Spices

  • 10 star anise
  • 4 cinnamon quills
  • 4 cardamon pods
  • 3 cloves (the spice cloves!)
  • 1.5 tbsp coriander seeds

Beef bones (Note 1):

  • 1.5kg / 3lb beef brisket
  • 1kg / 2lb meaty beef bones
  • 1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow
  • 3.5 litres / 3.75 quarts water (15 cups)

Seasoning:

  • 2 tbsp white sugar
  • 1 tbsp salt
  • 40 ml / 3 tbsp fish sauce (Note 2)

Noodle Soup - PER BOWL:

  • 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh) (Note 3)
  • 30g / 1 oz beef tenderloin, raw, very thinly sliced (Note 4)
  • 3 - 5 brisket slices (used for broth)

Toppings:

  • Beansprouts, handful
  • Thai basil, 3 - 5 sprigs
  • Coriander/cilantro, 3 - 5 sprigs (or more basil)
  • Lime wedges*
  • Finely sliced red chilli*
  • Hoisin sauce*
  • Sriracha* (for spiciness)

Instructions

Aromatics

  • Heat a heavy based skillet over high heat (no oil) until smoking.

  • Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.

  • Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.

Remove impurities:

  • Rinse bones & brisket then cover with water in large stock pot.

  • Boil for 5 minutes, then drain.

  • Rinse each bone and brisket under tap water.

Broth:

  • Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.

  • Add bones and brisket, onion, ginger, Spices

  • Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.

  • Cover with lid, simmer 3 hours.

  • Remove brisket (should be fall-apart tender), cool then refrigerate for later.

  • Simmer remaining soup UNCOVERED for 40 minutes.

  • Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.

  • Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.

Assemble:

  • Prepare rice noodles per packet, just prior to serving.

  • Place noodles in bowl. Top with raw beef and brisket.

  • Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.

  • Serve with Toppings on the side!

Recipe Notes:

* Optional (the other Toppings are essential, at least 1 herb)

1. Bones & brisket for broth

  • Brisket - don't skip this, adds way more flavour into broth than any bones and other beef cuts like chuck (brisket has intense beef flavour). If omitted, broth is weak. Leftovers not wasted - see in post for easy, really terrific ways to use up. Also FREEZES for months.
  • Brisket sub - boneless beef short ribs
  • Leftover cooked beef - see below recipe card for uses, also this Vietnamese Shredded Beef I shared specifically to use the leftover cooked beef!
  • Marrow bones add richness to the broth but not as much flavour. Use leg bones, knuckle, anything that is cut in a way so you can SEE some of the marrow (so it can leach out).
  • Marrow bones can be subbed with more meaty beef bones but soup may lack richness.
  • Australia - meaty bones used are called "soup bones" at supermarkets. Brisket and marrow bones from butcher.

2. Fish Sauce - can sub with light soy but flavour will be a tiny bit different. Still VERY tasty.

3. Noodles - any flat rice noodles fine here. Use medium size - not super thin like vermicelli or really wide like Pad See Ew.

4. Finely sliced beef - Partially freeze (about 30 minutes), then slice as thinly as possible. Could also buy thinly sliced frozen beef from Asian butchers.

Other tender beef also ok. PS If raw beef is off putting for you, just dunk in soup broth before adding into bowls.

5. Serving - Traditionally, the soup is served with just noodles, broth and beef with all the Toppings listed above on the side. The idea is to help yourself to Toppings as you eat the Pho.

Keywords: beef pho, Pho, Pho recipe

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published April 2019. Updated for housekeeping matters – no change to recipe, I wouldn’t dare!

Vietnamese food favourites

I am so fond of Vietnamese food, I made it my Pilot foodie travel video! I adore the freshness, signature balance of savoury-sweet-sour, the kaleidoscope of colours and textures, and the incredible depth of flavour you get in relatively simple sauces. Here are some of my favourites!

Vietnamese Rice Paper Rolls
Vietnamese Noodles with Lemongrass Chicken
Bun Cha (Vietnamese Meatballs!)
Banh Mi ! (Vietnamese sandwich)
Vietnamese Caramel Pork
Caramelised Vietnamese Shredded Beef
Vietnamese Caramelised Pork Bowls
Vietnamese

Life of Dozer

I have no issues with the way hesprawls across doorways like this. EXCEPT in the middle of the night when I need to go to the bathroom……

You’d think he’d learn. Or that I’d learn.

But no. The trip/curse/yelp routine happens almost every night.

Vietnamese Pho recipe (23)

Vietnamese Pho recipe (2024)

FAQs

What is the secret ingredient in pho? ›

Sa sung—dried peanut worms—have been described as the secret ingredient of great pho.

What makes pho broth so good? ›

Spices: There are 5 important spices in pho broth — star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds. I really recommend using the whole (not ground) spices if possible, which we will briefly toast to bring out extra flavor.

What are the best add ins for pho? ›

Garnishes: these are what make pho soup really shine!
  • Green onions.
  • Fresh jalapeño peppers or red Thai chili peppers.
  • Fresh herbs (cilantro, basil leaves, mint leaves)
  • Fresh bean sprouts (if your grocery store doesn't carry these check your local asian grocery store).
  • Lime wedges.
  • Sriracha hot sauce.
Apr 11, 2020

What bones are best for pho? ›

The best bones for pho are beef bones rich in collagen and marrow, which guarantee rich flavor. Try knuckle, leg, neck, and marrow bones. For the most interesting flavor, use a variety. Onion and fresh ginger: I love the onion and ginger in this broth.

What makes pho smell so good? ›

Star anise, cloves, and cinnamon are the aromatic trinity in traditional pho stock. Try adding a few whole spices to the store-bought stuff, along with fresh ginger and a glug of fish sauce.

What is the brown stuff in pho? ›

Another pho signature spice, star anise, is a brown eight-pointed pod that lends a hint of licorice to the broth.

Are you supposed to drink all the broth in pho? ›

Thirdly, it is important to remember that the broth of pho is the show's star and should be appreciated. Don't rush through your meal – take your time to savor all the flavors and enjoy every sip of the soup. Top it off with the herbs and condiments provided – a good mix of flavors will only enhance your experience.

Is pho broth anti inflammatory? ›

Pho is very nutritious. From its ingredients, it's been shown to reduce inflammation and improve joint health. If you suffer from something like chronic pain or arthritis, you may want to entertain the idea of enjoying more pho. The broth particularly can be very anti-inflammation.

Why is my pho broth slimy? ›

Although it looks kind of weird, you want your pho broth to turn into this gelatin after being refrigerated. It's a sign the broth is of quality and cooked with meat bones. The collagen that's released will gelatinized.

What vegetables are good in pho? ›

Decorating Your Pho Broth

My favorites are broccolini, carrots, bok choy, rice noodles, shiitake mushrooms, baked tofu, cilantro, sliced jalapenos, mint and thai basil. I'm also not one to stand on ceremony here with just traditional options. I'll throw in sliced radishes, kale, spinach, cauliflower, squash, zucchini…

What gives pho its distinct flavor? ›

Broth - the soul of Pho. Beef bones play a crucial role in influencing the quality of the broth. Combined with spices such as ginger, charred onions, star anise, cinnamon, cloves, cardamom, and coriander seeds, the broth gains a distinct aroma.

What are the two sauces that come with pho? ›

Onions (optional): Either sliced green onions or super-thinly-sliced white onions as a garnish. Sauces (optional): It's also traditional to serve pho with hoisin sauce and/or sriracha to use as a garnish if desired.

What meat is best in pho? ›

This is our number-one pick for pho for flavor, texture, and price. Despite being a lean and fibrous cut, flank steak has an intense meaty flavor. For maximum tenderness, be sure to slice flank steak against the grain.

What does pho mean in Vietnamese? ›

Pho is a type of Vietnamese soup that usually consists of bone broth, rice noodles, spices, and thinly sliced meat (usually beef). Though “pho” technically refers to the noodles and not the soup itself, most people consider the dish a singular unit.

Do you cook pho with lid on or off? ›

Add salt and sugar and Vietnamese vegetable powder. Add roasted onion and ginger and boil for about 30 min (no lid) on high until you get a nice boil and then set to a LOW simmer for 3-10 hours (uncovered). (Occasionally remove any scum or impurities from top of broth without stirring too much).

What is the distinct flavor in pho? ›

Outside of the meat, the basic flavors of pho are pretty simple: charred onions and ginger (or a bit of sweetness, smoky depth, and pungency), star anise, cinnamon, cloves, and occasionally other spices (for aroma), fish sauce (for salt and its savory umami qualities), sugar (for sweetness, duh), and a slew of stir-in ...

What is the yellow thing in pho? ›

Bean Sprouts (Giá)

Bean sprouts are young sprouted beans typically made from mung beans. These sprouts are prized for their crisp and crunchy texture, which contrasts wonderfully with the soft noodles and savoury broth of pho.

What makes pho broth different? ›

Pho Broth Spices and Other ingredients

The spices are toasted to bring out the flavour before adding into the pot. And the ginger and onion are charred to add a subtle smokey flavour into the broth – a secret little step that adds that extra something-something to make this pho recipe authentic and traditional!

References

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