This Pho Recipe brings the deep, aromatic beef broth of Vietnam right into your own kitchen, no plane ticket required.
The magic is all in the broth, a slow simmered blend of charred ginger, toasted spices, and beef bones that turns into something rich, clean, and impossible to stop sipping.
Top it with rice noodles, thin slices of beef, and a big handful of fresh herbs, and you have a bowl that tastes like it came straight from a busy street stall in Hanoi.
I know a homemade beef bone broth can feel intimidating the first time, but this recipe breaks the whole process into simple stages so nothing feels overwhelming.
A little patience with the simmer is really all it takes.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 3 hours 30 minutes |
| Total Time | 4 hours |
| Servings | 6 bowls |
| Difficulty Level | Moderate |
Why You’ll Love This Pho Recipe
This recipe walks you through building an authentic Vietnamese broth from scratch, using the same charring and simmering techniques used in traditional pho kitchens.
It leans on the same slow method I use for my homemade beef bone broth, so the payoff in flavor is well worth the wait.
It also comes together in stages you can prep ahead, so a weeknight bowl is just a reheat and assemble away.
Once you taste this broth, you will understand why pho has such a devoted following.
- Rich, clear broth built from real beef bones and warm spices
- Customizable toppings so everyone can build their own bowl
- Freezes beautifully, so a big batch stretches across several meals
- Naturally dairy free and easy to make gluten free with rice noodles
- A comforting, restaurant quality meal for a fraction of the cost
Ingredients
Most of what goes into this Pho Recipe is easy to find at a regular grocery store, though a couple of specialty items are worth sourcing from an Asian market or ordering online for the most authentic flavor.
- 3 pounds beef marrow bones
- 2 pounds oxtail, cut into 1 inch pieces
- 1 1/2 pounds beef chuck roast
- 1 large yellow onion, unpeeled and halved
- 4 ounces fresh ginger, halved lengthwise
- 1/4 cup fish sauce
- 4 whole star anise pods
- 4 whole whole cloves
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 1 ounce rock sugar or 2 tablespoons granulated sugar
- Kosher salt, to taste
- 1 pound thinly sliced eye of round or sirloin beef
- 1 package (8 ounces) dried rice vermicelli noodles
- 1 cup bean sprouts
- 1/2 cup fresh Thai basil leaves
- 1/4 cup fresh cilantro, chopped
- 1/4 cup thinly sliced white onion
- 2 limes, cut into wedges
- Hoisin sauce, for serving
- Sriracha sauce, for serving
Speaking of noodle soups, this broth building method is close cousins with the one I use for a good chicken noodle soup, so if you love this pho, that one is worth trying next.
Kitchen Equipment Needed
You do not need anything exotic for this Pho Recipe, but a couple of good tools make the broth building process much smoother.
- 12 quart stockpot
- Fine mesh strainer
- Cast iron skillet, for charring onion and ginger
- Sharp chef’s knife
- Cutting board
- Ladle
- Large pho soup bowls
Read Also: Beef Noodle Soup Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this Pho Recipe at home, based on years of testing broths like this one.
1. 12 Quart Stainless Steel Stockpot
A tall, heavy bottomed stockpot is essential for a broth that simmers evenly for hours without scorching on the bottom.
I like one with a thick base and sturdy handles, since you will be moving a very full, very hot pot around the kitchen.
2. Fine Mesh Strainer
Straining the broth through a fine mesh strainer is the single biggest thing that separates a cloudy, muddled broth from a clear, restaurant style one.
I run mine through twice for the cleanest result.
3. Red Boat Fish Sauce
Fish sauce quality really shows up in the final broth, and a well made one adds a deep savory backbone without tasting fishy.
This is the brand I reach for every time I make pho.
4. Large Pho Noodle Bowls
Pho is a two handed, slurp everything kind of meal, so oversized bowls with a wide rim make it much easier to fit noodles, broth, beef, and a mountain of herbs.
They also just make the whole meal feel more like an occasion.
For a quick weeknight fix using the same aromatics, my homemade hoisin sauce pairs perfectly with this bowl.
Step-by-Step Instructions: How to Make Pho
1. Char the Onion and Ginger
- Set a cast iron skillet over medium high heat with no oil.
- Place the halved onion and ginger cut side down in the hot skillet.
- Let them char for 4 to 5 minutes per side, until the edges are blackened and fragrant.
- Remove from the skillet and rinse under cool water to remove any loose charred bits.
- Set the charred onion and ginger aside, this step builds the smoky backbone of the broth.
2. Blanch the Beef Bones
- Place the beef marrow bones, oxtail, and beef chuck in your stockpot.
- Cover with cold water and bring to a rolling boil over high heat.
- Boil hard for 10 minutes, this pulls out impurities that would otherwise cloud the broth.
- Drain the bones and meat in a colander and rinse each piece under cold running water.
- Rinse the empty stockpot as well to remove any scum left behind.
3. Toast the Spices
- Set a dry skillet over medium heat.
- Add the star anise, whole cloves, cinnamon stick, and black peppercorns.
- Toast for 2 to 3 minutes, shaking the pan often, until the spices smell warm and toasty.
- Remove from heat immediately to avoid burning them.
4. Build and Simmer the Broth
- Return the blanched bones and beef chuck to the clean stockpot.
- Add the charred onion and ginger along with the toasted spices.
- Pour in 6 quarts of cold water and bring to a boil over high heat.
- Reduce the heat to low so the broth barely simmers, with just a few bubbles breaking the surface.
- Stir in the fish sauce and rock sugar.
- Simmer uncovered for 3 hours, skimming off any foam or fat that rises to the top every 30 minutes or so.
- After 1 hour, check the beef chuck. If it is fork tender, remove it, let it cool, and slice thinly for serving later.
5. Strain the Broth
- Once the broth has simmered for the full 3 hours, remove the pot from the heat.
- Set a fine mesh strainer over a large bowl or second pot.
- Carefully ladle the broth through the strainer, discarding the bones, onion, ginger, and whole spices.
- Taste the strained broth and season with kosher salt as needed.
- Return the clear broth to the stockpot and keep warm over low heat.
6. Cook the Noodles
- Bring a separate pot of water to a boil.
- Add the dried rice vermicelli noodles and cook according to the package instructions, usually 3 to 5 minutes.
- Drain the noodles and rinse briefly under cold water to stop the cooking and prevent sticking.
- Divide the noodles evenly among your serving bowls.
7. Assemble the Bowls
- Arrange a few slices of the reserved cooked beef chuck over the noodles in each bowl.
- Add a small handful of the raw, thinly sliced eye of round beef on top, it will cook gently in the hot broth.
- Ladle the hot strained broth directly over the beef and noodles, filling each bowl.
- Top with sliced white onion, bean sprouts, Thai basil, and cilantro.
- Serve immediately with lime wedges, hoisin sauce, and sriracha on the side so everyone can season their own bowl.
You might also enjoy: Wonton Soup Recipe
Tips for The Best Pho
A few small details make the difference between a good bowl of pho and a great one.
These are the things I always double check before serving.
- Never let the broth boil hard once it reaches a simmer, a gentle simmer keeps it clear
- Skim the broth often in the first hour, this is when the most foam rises
- Slice the raw beef as thin as possible so it cooks through in the hot broth
- Char the onion and ginger fully, a light char will not give you the same smoky depth
- Warm your serving bowls with hot water before ladling in the broth so it stays hotter longer
Toasting whole spices is also a technique I lean on in my miso soup recipe, so it is worth practicing here too.
Serving Suggestions
Pho is a full meal on its own, but a few sides round out the table nicely if you are feeding a crowd.
Fresh herbs and citrus on the side let everyone customize their bowl exactly how they like it.
- A simple side salad with a light vinaigrette
- Crispy spring rolls for dipping in extra hoisin sauce
- Iced Vietnamese coffee for an authentic finish
- Extra lime wedges and fresh chili slices on the table
- A small plate of pickled vegetables for crunch
Another pairing idea worth trying is Thai Green Curry Chicken for the next night’s dinner.
Variations of Pho
Once you have the base broth down, this Pho Recipe is very easy to adapt to different proteins and preferences.
- Chicken pho: swap the beef bones for a whole chicken and simmer for about 90 minutes
- Vegetarian pho: use a mushroom and vegetable broth with charred onion and the same spice blend
- Seafood pho: replace the beef with shrimp and white fish added at the very end
- Spicy pho: add sliced fresh chilies directly into the broth while it simmers
- Meatball pho: add cooked Vietnamese style beef meatballs in place of sliced beef
Read Also: Thai Red Curry Chicken Recipe
Storage and Reheating
This Pho Recipe stores well, which makes it a great option for meal prep.
Keep the broth, noodles, and toppings separate for the best texture when you reheat.
- Store the strained broth in an airtight container in the refrigerator for up to 4 days
- Freeze the broth in portioned containers for up to 3 months
- Keep cooked noodles separate in the fridge for up to 2 days, they soften if left in the broth
- Reheat the broth in a pot over medium heat until it reaches a gentle simmer
- Add fresh noodles and toppings only after the broth is hot, do not reheat the herbs
Another favorite: Crockpot Chicken Noodle Soup
Nutritional Facts
These numbers are estimates for one bowl of this Pho Recipe, made with the beef and noodle quantities listed above.
Actual values will vary depending on your specific toppings and portion sizes.
- Calories: approximately 420 per serving
- Protein: approximately 28 grams
- Carbohydrates: approximately 45 grams
- Fat: approximately 12 grams
- Sodium: approximately 980 milligrams
If you like building your own bowl, my air fryer spring rolls make a great add on side with a similar amount of hands on effort.
Health Benefits of Key Ingredients
Beyond being deeply comforting, this Pho Recipe includes several ingredients that offer real nutritional value.
It is a bowl that tastes indulgent while still being fairly balanced.
- Bone broth: a source of collagen and minerals drawn out during the long simmer
- Ginger: known for supporting digestion and easing nausea
- Star anise and cinnamon: both contain antioxidant compounds
- Fresh herbs: cilantro and Thai basil add vitamins A and K
- Lean beef: a solid source of protein and iron
Read Also: Asian Glazed Chicken Thighs Recipe
FAQs About Pho
1. What does pho actually taste like?
Pho has a savory, slightly sweet broth with warm spice notes from star anise and cinnamon.
Fresh herbs and lime add brightness that balances the richness of the beef.
2. Can I make this Pho Recipe in a slow cooker?
Yes, char the onion and ginger and toast the spices first, then transfer everything to a slow cooker with the bones and water.
Cook on low for 8 to 10 hours for a similarly deep flavor.
3. What cut of beef is best for the raw slices on top?
Eye of round or sirloin work well because they are lean and slice thinly with ease.
The hot broth cooks them through in seconds once ladled over the bowl.
4. Why is my broth cloudy instead of clear?
A cloudy broth almost always means it boiled too hard at some point during the simmer.
Keep the heat low so only a few gentle bubbles break the surface.
5. Can I freeze leftover pho?
The broth freezes beautifully for up to 3 months in an airtight container.
Freeze the noodles separately, since they lose their texture once thawed.
Read Also: Wonton Egg Drop Soup Recipe
Authentic Vietnamese Beef Pho (Pho Bo)
Ingredients
- 3 pounds beef marrow bones about 1.4kg
- 2 pounds oxtail about 900g, cut into 1 inch pieces
- 1 1/2 pounds beef chuck roast about 680g
- 1 large yellow onion unpeeled and halved
- 4 ounces fresh ginger about 113g, halved lengthwise
- 1/4 cup fish sauce 60ml
- 4 whole star anise pods
- 4 whole whole cloves
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 1 ounce rock sugar or 2 tablespoons granulated sugar (about 28g)
- Kosher salt to taste
- 1 pound eye of round beef or sirloin, thinly sliced (about 450g)
- 1 package dried rice vermicelli noodles 8 ounces or 227g
- 1 cup bean sprouts about 120g
- 1/2 cup fresh Thai basil leaves
- 1/4 cup fresh cilantro chopped
- 1/4 cup white onion thinly sliced
- 2 limes cut into wedges
- Hoisin sauce for serving
- Sriracha sauce for serving
Equipment
- 12 quart stockpot Essential for simmering the broth evenly for hours
- Fine-mesh strainer For a clear, restaurant style broth
- Cast iron skillet For charring onion and ginger
- Sharp chef’s knife
- Cutting board
- Ladle
- Large pho soup bowls Wide rim bowls are best for noodles, broth, and toppings
Method
- Char the onion and ginger in a dry cast iron skillet over medium high heat for 4-5 minutes per side until blackened, then rinse.
- Blanch the bones, oxtail, and chuck in boiling water for 10 minutes, then drain and rinse well to remove impurities.
- Toast star anise, cloves, cinnamon, and peppercorns in a dry skillet for 2-3 minutes until fragrant.
- Combine blanched bones, charred onion and ginger, toasted spices, and 6 quarts water in a stockpot. Bring to a boil, then reduce to a gentle simmer for 3 hours, skimming foam regularly.
- Remove the beef chuck after 1 hour if fork tender, let cool, and slice thinly for serving.
- Strain the finished broth through a fine mesh strainer, discarding solids. Season with kosher salt and keep warm.
- Cook rice vermicelli noodles according to package directions, drain, and rinse with cold water.
- Divide noodles among bowls, top with cooked chuck and raw eye of round. Ladle hot broth over, and garnish with onion, bean sprouts, basil, and cilantro.
Nutrition
Notes
- Never let the broth boil hard once it reaches a simmer; a gentle simmer keeps it clear.
- Skim the broth often in the first hour when the most foam rises.
- Slice the raw beef as thin as possible so it cooks through in the hot broth.
- Char the onion and ginger fully; a light char will not give you the same smoky depth.
- Warm your serving bowls with hot water before ladling in the broth so it stays hotter longer.
- For chicken pho, swap the beef bones for a whole chicken and simmer for about 90 minutes.
- For vegetarian pho, use a mushroom and vegetable broth with the same spice blend.
- Store the strained broth in an airtight container in the refrigerator for up to 4 days.
- Freeze the broth in portioned containers for up to 3 months; freeze noodles separately.
- Reheat the broth in a pot over medium heat until it reaches a gentle simmer before adding fresh noodles.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pho Recipe takes a bit of time, but almost none of it is hands on work once the broth is simmering.
The result is a bowl that tastes like it took a lot more effort than it actually did.
I hope this becomes a regular in your kitchen rotation, especially on cold or rainy nights.
Give it a try and let me know in the comments how your bowl turned out, or share a photo if you make it your own with a favorite topping.
Recommended:
- Crockpot Thai Chicken Curry Recipe
- Asian Turkey Meatballs Recipe
- Asian Pasta Salad Recipe
- Thai Chicken Soup Recipe
- Tuna Noodle Casserole
