If you’ve ever wandered into a Vietnamese eatery and been captivated by the comforting, aromatic allure of a steaming bowl filled with tender beef, fresh herbs, and perfectly cooked noodles, you’re about to fall in love all over again. This Vietnamese Pho Recipe brings the soul-warming flavors of traditional pho right to your kitchen, blending fragrant spices, rich beef broth, and fresh garnishes to create an unforgettable meal. Whether you’re a pho fanatic or a curious newcomer, this recipe promises a deeply satisfying, authentic taste of Vietnam that you can enjoy any day of the week.
Ingredients You’ll Need
Although Vietnamese pho may seem complex at first glance, the ingredients are wonderfully straightforward yet deeply impactful. Each component plays a vital role in building the broth’s signature flavor, the texture of the noodles, or the fresh brightness of the garnishes that elevate the dish.
- 2 large onions (halved): These add a subtle sweetness and slight caramelized depth once charred.
- 150g / 5oz ginger (sliced): Gives that zesty warmth and aromatic punch crucial for authentic pho broth.
- 10 star anise: Imparts the distinctive licorice note characteristic of pho’s fragrant spice profile.
- 4 cinnamon quills: Adds a cozy warmth that deepens the broth’s complexity.
- 4 cardamom pods: Bring a slightly citrusy, floral brightness to the spice mix.
- 3 cloves: These small but mighty spices add an earthy, strong aroma that balances sweetness.
- 1.5 tbsp coriander seeds: Provide a fresh, citrusy undertone that livens up the broth.
- 1.5kg / 3lb beef brisket: Tender and flavorful, this meat simmers into juicy perfection.
- 1kg / 2lb meaty beef bones: Essential for rich, gelatinous broth full of body and flavor.
- 1kg / 2lb marrow bones (leg, knuckle, cut to reveal marrow): Marrow melts into the soup, lending luscious depth and texture.
- 3.5 litres / 3.75 quarts water: The foundation to simmer all those bold flavors together.
- 2 tbsp white sugar: Balances the savory, sour, and spicy elements in the broth harmoniously.
- 1 tbsp salt: Enhances all the flavors, making every sip and bite taste just right.
- 40 ml / 3 tbsp fish sauce: Adds umami richness that’s signature to Vietnamese cuisine.
- 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh): The silky noodles that soak up all that delicious broth beautifully.
- 30g / 1 oz beef tenderloin, raw, very thinly sliced: Added fresh so it cooks gently in the hot broth for melt-in-your-mouth texture.
- 3 – 5 brisket slices: Used for broth making and served on top, ensuring beef’s sweet flavor shines through.
- Beansprouts, handful: Crunchy and fresh, they add lightness and texture contrast.
- Thai basil, 3 – 5 sprigs: Provides an aromatic herbal kick that’s essential for authentic taste.
- Coriander/cilantro, 3 – 5 sprigs: Adds bright, fresh notes that complement the rich broth.
- Lime wedges: A zesty squeeze instantly lifts the entire bowl with invigorating acidity.
- Finely sliced red chilli: For those who want to turn up the heat.
- Hoisin sauce: Sweet and savory sauce perfect for dipping or drizzling.
- Sriracha: Adds a spicy kick for adventurous palates.
How to Make Vietnamese Pho Recipe
Step 1: Char the Onions and Ginger
Start by charring the halved onions and sliced ginger over an open flame or under the broiler just until their skins blacken slightly. This essential step brings smoky complexity to the broth and mellows their sharpness, setting the stage for a deep, layered flavor.
Step 2: Toast the Spices
In a dry pan, toast star anise, cinnamon quills, cardamom pods, cloves, and coriander seeds until fragrant. This releases their essential oils and gives the soup its iconic aromatic base. Tie them in a spice sachet or cheesecloth for easy removal later.
Step 3: Simmer the Broth
Place the beef brisket, meaty bones, and marrow bones in a large stockpot with 3.5 liters of water. Bring to a boil, then reduce to a gentle simmer. Add the charred onions, ginger, toasted spice sachet, sugar, salt, and fish sauce. Simmer gently for about 3 hours, skimming off any foam for a clear, rich broth packed with flavor.
Step 4: Prepare Noodles and Beef
While the broth is nearing completion, soak the dried rice sticks in warm water until soft or cook fresh rice noodles briefly and drain. Just before serving, slice beef tenderloin very thinly so it will gently cook when added to the hot broth. Slice any additional brisket to go into each bowl.
Step 5: Assemble the Pho
Divide the noodles into serving bowls, top with thinly sliced beef tenderloin and brisket slices. Pour the steaming hot broth over the meat and noodles to cook the raw beef instantly, creating that signature tenderness and warmth. Ladle with care and prepare for garnishing.
How to Serve Vietnamese Pho Recipe
Garnishes
The garnishes are where you personalize each bowl to your taste. Add crunchy beansprouts, fresh Thai basil leaves, coriander sprigs, and lime wedges on the side. Don’t forget finely sliced red chili for some heat, and hoisin sauce or sriracha to add layers of flavor and spiciness. Each bite becomes a delightful balance of rich broth, tender beef, refreshing herbs, and the zing of lime.
Side Dishes
Vietnamese pho pairs beautifully with light side dishes like fresh spring rolls or a crisp cucumber salad dressed simply with lime and chili. These fresh accompaniments complement and cut through the richness of the pho, making your meal well-rounded and satisfying.
Creative Ways to Present
For a fun twist, serve pho in individual hot stone bowls to keep the soup piping hot longer, or turn it into a DIY pho bar where guests can customize their own bowls with different meats, herbs, and sauces. It’s a fantastic way to turn this traditional dish into a lively shared experience.
Make Ahead and Storage
Storing Leftovers
You can store leftover broth separately from the noodles and beef in airtight containers in the refrigerator for up to 3 days. Keeping components separate ensures noodles don’t get soggy and beef holds its texture.
Freezing
The broth freezes wonderfully and can be kept for up to 3 months. Freeze in portion-sized containers to thaw easily for quick pho nights. Avoid freezing noodles or fresh herbs as they lose texture upon thawing.
Reheating
Reheat broth gently over low heat until steaming. Cook fresh noodles or soak dried noodles just before serving to restore their perfect texture. Add fresh garnishes and thinly slice beef when serving for that fresh, fragrant experience every time.
FAQs
Can I make Vietnamese pho vegetarian?
Absolutely! Replace the beef bones and brisket with a rich vegetable broth and add charred mushrooms or tofu for texture. Use the same spices to keep the traditional flavor profile intact.
What type of noodles works best for pho?
Rice sticks, both dried and fresh, are traditional for pho. Fresh rice noodles tend to be more tender, while dried are convenient and soak up the broth nicely after softening.
How do I get a clear broth?
To obtain a clear broth, simmer gently and skim off any foam or impurities regularly. Avoid boiling vigorously, which can cloud the broth.
Can I prepare the broth in advance?
Yes, making the broth a day ahead enhances the depth of flavor. Just refrigerate overnight and skim off any solidified fat before reheating.
What’s the best cut of beef for pho?
Brisket is classic for its tenderness and flavor after long cooking, combined with thin slices of raw tenderloin added freshly for tenderness. You can also add oxtail or flank for different textures and richness.
Final Thoughts
There’s something truly magical about crafting your own bowl of pho from scratch, from toasting the spices to sipping the fragrant, nourishing broth. This Vietnamese Pho Recipe brings an authentic slice of Vietnamese comfort food into your home kitchen, promising warmth and joy with every slurp. I invite you to give it a try—once you do, this vibrant, aromatic bowl will no doubt become one of your cherished weeknight staples or weekend indulgences alike.
Print
Vietnamese Pho Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Description
Authentic Vietnamese Pho is a fragrant, hearty beef noodle soup featuring a clear, aromatic broth simmered for hours with spices and beef bones. Served with tender slices of beef, fresh herbs, lime, and chili, this traditional recipe brings the vibrant flavors of Vietnam to your table.
Ingredients
Broth Ingredients
- 2 large onions, halved
- 150g / 5oz ginger, sliced down the centre
- 10 star anise
- 4 cinnamon quills
- 4 cardamom pods
- 3 cloves (spice cloves)
- 1.5 tbsp coriander seeds
- 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)
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml / 3 tbsp fish sauce
Noodle & Meat Garnish
- 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh)
- 30g / 1 oz beef tenderloin, raw, very thinly sliced
- 3 – 5 brisket slices (used for broth)
Herbs & Condiments
- Beansprouts, handful
- Thai basil, 3 – 5 sprigs
- Coriander / cilantro, 3 – 5 sprigs (or more basil)
- Lime wedges
- Finely sliced red chilli
- Hoisin sauce
- Sriracha sauce (for spiciness)
Instructions
- Prepare the Aromatics: Char the halved onions and sliced ginger under a grill or directly over an open flame until they are blackened. This will add depth and smoky flavor to the broth. Set aside.
- Toast the Spices: In a dry skillet over medium heat, toast the star anise, cinnamon quills, cardamom pods, cloves, and coriander seeds until fragrant, about 2-3 minutes. Place the toasted spices in a spice bag or cheesecloth and tie securely.
- Make the Broth: In a large stockpot, add beef brisket, meaty beef bones, marrow bones, charred onions and ginger, and the spice bag. Pour in 3.5 litres (15 cups) of water and bring to a boil. Lower the heat and simmer gently for about 3 hours, skimming off any scum or impurities. Add sugar, salt, and fish sauce toward the end of the cooking to season the broth. Remove the brisket slices and set aside for serving.
- Prepare the Noodles and Serve: Soak dried rice sticks in warm water until soft if using dried, or rinse fresh noodles. Blanch noodles briefly in boiling water. Thinly slice raw beef tenderloin. Assemble bowls with noodles, brisket slices, and raw beef slices. Pour hot broth over the noodles and meat to cook the raw beef slightly. Garnish with beansprouts, Thai basil, coriander, lime wedges, sliced red chili, hoisin sauce, and sriracha according to taste.
Notes
- Char the onions and ginger for a traditional smoky flavor in the broth.
- Use a spice bag or cheesecloth to easily remove spices after simmering.
- Dried rice sticks can be substituted with fresh rice noodles for a smoother texture.
- Thinly slicing the raw beef allows it to cook quickly in the hot broth at serving time.
- Adjust seasoning with fish sauce, sugar, and salt to balance the broth to your preference.
- Serve with plenty of fresh herbs and condiments for an authentic Pho experience.
