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Vietnamese Pho Soup Recipe Easy Authentic Flavorful Homemade Guide

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This Vietnamese pho soup recipe delivers an authentic, flavorful broth with tender beef and fresh herbs, perfect for cozy nights and approachable for home cooks.

Ingredients

Scale
  • 3 pounds beef marrow and knuckle bones
  • 1 pound brisket or flank steak, thinly sliced
  • 1 large yellow onion, halved and charred
  • 3-inch piece fresh ginger, sliced and charred
  • 4 whole star anise pods
  • 1 large cinnamon stick
  • 3 whole cloves
  • 2 cardamom pods (optional)
  • 4 tablespoons fish sauce (recommend Red Boat)
  • 1 tablespoon rock sugar or brown sugar
  • 12 ounces rice noodles (Bánh Phở), flat and medium width
  • Handful each of fresh Thai basil, cilantro, and mint
  • 1 cup bean sprouts
  • Lime wedges
  • Thinly sliced jalapeño or Thai chili (optional)
  • 3 stalks green onions, thinly sliced

Instructions

  1. Rinse beef bones under cold water. Place in a large stockpot and cover with about 4 quarts (3.8 liters) cold water. Bring to a boil over high heat for 10 minutes to blanch and remove impurities. Skim foam, drain, and rinse bones.
  2. Char the halved onion and sliced ginger over a gas flame, broiler, or dry cast iron pan until blackened spots appear, about 5-7 minutes, turning occasionally.
  3. Toast star anise, cinnamon stick, cloves, and cardamom pods in a dry skillet over medium heat for 2-3 minutes until fragrant, being careful not to burn.
  4. Return cleaned bones to stockpot and add 5 quarts (4.7 liters) fresh water. Add charred onion, ginger, toasted spices, fish sauce, and rock sugar. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 2.5 to 3 hours, skimming foam or fat every 30 minutes.
  5. About 10 minutes before serving, soak rice noodles in warm water until pliable, about 10 minutes, then drain. Freeze or refrigerate brisket or flank steak for 20 minutes to firm up, then slice thinly against the grain.
  6. Strain broth through a fine mesh sieve to remove bones, onion, ginger, and spices. Taste and adjust seasoning with more fish sauce or sugar if needed. Keep broth hot.
  7. Divide noodles into serving bowls. Top with raw beef slices. Ladle hot broth over meat to gently cook it until pale pink. Garnish with bean sprouts, fresh herbs, green onions, lime wedges, and sliced chilies as desired.

Notes

Blanch bones to keep broth clear. Char aromatics for smoky sweetness. Toast spices gently to avoid bitterness. Skim foam and fat regularly. Freeze beef slightly before slicing thin. Pour hot broth over raw meat to cook gently. For gluten-free, verify fish sauce and noodles. Vegetarian version uses dried shiitake mushrooms and vegetable broth.

Nutrition

Keywords: Vietnamese pho, pho soup, beef pho, authentic pho recipe, homemade pho, Vietnamese noodle soup, pho broth, easy pho recipe

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