Vietnamese Pho Recipe

This delicious and aromatic noodle soup has gained popularity worldwide. Vietnamese Pho Recipe combines savory, spiced broth, flat rice noodles, tender meat, and fresh toppings. Whether you’re an experienced cook or just starting with foreign recipes, our guide will help you to bring the comforting taste of Vietnam soups into your own home.

Trying dishes from around the world is something exciting for food lovers. So, if you are looking for extra inspiration, why don’t you try this comforting Coconut Curry Soup with Wontons, Chinese Chicken Noodle Soup or this Easy Chicken Ramen?

Ingredients for Vietnamese Pho Soup

Pho Recipe Instructions

Preheat the oven to 400°F and place the beef bones, chuck roast, onion halves, and ginger on a baking sheet. Roast until they develop a nice charred, toasted surface, about 35-40 minutes. Check the onion and ginger after the 25-minute mark, as they may be ready before the bones and meat.

In a dry skillet over medium heat, toast the star anise, cloves, cinnamon stick, and coriander seeds until fragrant, about 1-2 minutes.

In a large pot, combine the roasted bones, charred onion and ginger, toasted spices, water, salt, and rock sugar. Bring to a boil, then reduce to a simmer and cook for 3-4 hours. Skim off any foam or impurities from the surface regularly.

After one hour, remove the chuck roast. Chop it into thin slices and set it aside while you keep on cooking the beef broth.

Once the broth has simmered, strain it through a fine sieve to remove solids. Add fish sauce and adjust salt as needed.

Cook the flat rice noodles according to package instructions. Drain and set aside.

To serve the bowls, thinly slice the raw beef. Then, divide the cooked noodles among them. Top with sliced raw meat, slices of cooked brisket, green onions, and bean sprouts.

Pour steaming hot broth over the beef and toppings in each bowl. Ensure the broth is very hot to cook the raw beef and soften the onion slices. Garnish with fresh herbs and serve with lime wedges on the side.

What gives Pho its taste?

Beef Pho flavor is the result of a blend of beef bones, beef, and aromatic spices. Each element plays a key role that makes this Vietnamese noodle soup so popular.

What is the reason Vietnamese soup cooking time is so long?

Pho soup requires some time to develop its signature depth of flavor. The broth needs to simmer for several hours, but the hands-on preparation time is minimal.

Recipe Pro Tips!

Tips for the Perfect Vietnamese Pho

• Opt for bones with plenty of marrow for a richer broth.
• Don’t skip charring the aromatics and toasting the spices—these steps enhance the broth’s depth and aroma.
• Add or omit garnishes based on your preferences. Popular options include jalapeño slices, fried shallots, or additional fresh herbs.
• Pho broth can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
• Other vegetables to include are baby bok choy, baby broccoli heads or stems, thinly sliced radish or thinly sliced cabbage or zucchini.

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Pin it HERE!!

Vietnamese Pho Recipe

Tara Noland

Learn to make this flavorful and rich Vietnamese Pho Soup in simple steps. It will be a go-to recipe that you can enjoy at any time of the year.

3 from 2 votes

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Dinner, Lunch

Cuisine Asian

Servings 4 servings

Calories 696 kcal

Ingredients

 

For the Beef Broth

• 2.5 lb beef bones
• 1 lb chuck roast
• 1 onion halved
• 1 large piece of ginger halved lengthwise
• 6 star anise pods
• 4 cloves
• 1 cinnamon stick
• 1 1/2 tbsp coriander seeds
• 1/2 tbsp salt adjust to taste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 3 quarts water

To assembly the bowls

• 14 oz pho noodles flat rice noodles (3mm)
• 0.5 lb thinly sliced beef sirloin
• 1 shallot sliced
• 3 green onions sliced
• 1 handful cilantro and mint
• 1/2 cup bean sprouts
• 1 lime cut into wedges
• 1 red chili thinly sliced

Instructions

 

• Preheat the oven to 400°F and place the beef bones, chuck roast, onion halves, and ginger on a baking sheet. Roast until they develop a nice charred, toasted surface, about 35-40 minutes. Check the onion and ginger after the 25-minute mark, as they may be ready before the bones and meat.
• In a dry skillet over medium heat, toast the star anise, cloves, cinnamon stick, and coriander seeds until fragrant, about 1-2 minutes.
• In a large pot, combine the roasted bones, charred onion and ginger, toasted spices, water, salt, and rock sugar. Bring to a boil, then reduce to a simmer and cook for 3-4 hours. Skim off any foam or impurities from the surface regularly. After one hour, remove the chuck roast. Chop it into thin slices and set it aside while you keep on cooking the beef broth.
• Once the broth is ready, strain it through a fine sieve to remove solids. Add fish sauce and adjust salt as needed.

  Cook the flat rice noodles according to package instructions. Drain and set aside.
• To serve the bowls, thinly slice the raw beef. Then, divide the cooked noodles among them. Top with sliced raw meat, slices of cooked brisket, green onions, and bean sprouts.
• Pour steaming hot broth over the beef and toppings in each bowl. Ensure the broth is very hot to cook the raw beef and soften the onion slices. Garnish with fresh herbs and serve with lime wedges on the side.

Equipment

60 oz Large Soup Bowl, Pho Bowls, Large Ramen Bowl Set of 3

Ceramic Soup Spoon, with Long Handle Easy to Hold

10 Pairs Fiberglass Chopsticks, Reusable

Video

Notes

See the post for additional information, pictures and tips. 

Nutrition

Serving: 1Calories: 696kcalCarbohydrates: 97gProtein: 40gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 109mgSodium: 1928mgPotassium: 850mgFiber: 5gSugar: 7gVitamin A: 300IUVitamin C: 28mgCalcium: 135mgIron: 6mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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