Experience the enchanting taste of one of the world’s most beloved noodle soups with this easy-to-follow, authentic Vietnamese Pho recipe! Crafted from scratch, this recipe emphasizes the signature broth – light yet intensely flavorful, infused with aromatic spices like cinnamon, star anise, and cardamom. This soup is undeniably addictive, promising a delightful culinary journey with every spoonful!
Vietnamese Food Recipes Pho: Crafting the Perfect Bowl at Home
This Vietnamese Pho recipe has been a labor of love, refined over time by passionate food enthusiasts. Inspired by countless bowls of Pho enjoyed during travels in Vietnam and at favorite Vietnamese restaurants, this recipe represents a quest for authentic flavor.
We deeply respect Pho. As one of the world’s greatest noodle soups, it deserves nothing less than perfection!
We are thrilled to share a homemade Pho recipe that has earned the wholehearted approval of even the most discerning palates.
Making Pho at home is surprisingly straightforward – the main requirement is a large stockpot!
Understanding Vietnamese Pho: What Makes It Special?
If you’re asking, “What is Pho?“, you might also wonder why it garners such fervent admiration.
It may seem like a simple bowl of beef noodle soup at first glance.
However, your first taste will reveal its magic.
The Pho soup broth is the heart of the dish. It’s remarkably light yet profoundly flavorful – subtly beefy, deeply savory, complex, with a delicate richness and infused with beautiful spices like cinnamon.
It is, without a doubt, one of the most exceptional soups globally!
For an authentic experience, seeking out Pho is a priority upon arriving in Vietnam, always choosing vendors buzzing with locals rather than tourists!
Discovering the Best Pho: Where to Find Authentic Flavors
Naturally, Vietnam is the ultimate destination for experiencing authentic Pho. For those planning a culinary trip, our Saigon Food Guide includes recommendations for exceptional Pho vendors favored by locals, hidden gems not typically found in tourist guides.
Pho truly demands a homemade broth made from scratch. Simply adding spices to store-bought stock falls short – a sentiment rarely expressed, but crucial for authentic Pho.
Step-by-Step Guide: How to Make Authentic Beef Pho
While preparing Pho involves handling a substantial quantity of bones and beef, the process is surprisingly simple. It’s more about time and having a large pot than complicated techniques.
- Initial Boil: Start by briefly boiling the beef bones and brisket for 5 minutes to remove impurities, ensuring a clear and pristine broth.
- Skimming Impurities: Witness the removal of surface scum – a crucial step for broth clarity.
- Rinsing: Thoroughly rinse the bones and brisket to eliminate any remaining impurities.
- Simmering Broth: Simmer bones, brisket, water, charred onion and ginger, and aromatic spices (cinnamon, cardamom, coriander seeds, star anise) for 3 hours.
- Brisket Removal: After 3 hours, remove the brisket. Some will be used as a topping, and the rest can be reserved for other delicious dishes (see recipe notes).
- Further Simmering: Continue simmering the broth with just the bones for another 40 minutes.
- Straining: Strain the broth to achieve a smooth, clear liquid.
- Serving: Ladle the flavorful broth over rice noodles, add toppings, and enjoy!
Selecting the Best Beef Cuts for Pho Broth
To achieve a truly rich and flavorful broth, using a combination of beef meat and bones is essential. Relying solely on bones will result in a broth lacking depth – a common mistake in many online Pho recipes.
The secret to an exceptional pho recipe lies in using the correct ratio of beef meat and bones. Many recipes miss this, leading to a broth that lacks robust flavor.
This combination of beef and bones is ideal for achieving the best Pho soup flavor:
- 1.5kg / 3 lb Beef Brisket: Brisket is the preferred beef cut by pho vendors in Vietnam. It’s chosen for its intense beefy flavor and ability to withstand long simmering without becoming dry or falling apart (unlike cuts like chuck or rib). Other slow-cooking cuts such as chuck and gravy beef are also less intensely “beefy.” See below for wonderful ideas on how to use leftover cooked brisket!
- 1kg / 2 lb Meaty Bones: Opt for bones with a good amount of meat attached to enhance beef flavor and add richness. Excellent substitutes: oxtail bones or more brisket or chuck beef (in equal quantity). Good substitute: any beef bones.
- 1kg / 2 lb Marrow Bones: Bones like leg, shin, and knuckle bones, while having less meat, are large and cut to expose the marrow inside. Marrow adds a subtle richness to the Pho broth. Best substitute: more meaty bones – you’ll lose a little richness but the broth will still be delicious.
These beef cuts are generally accessible, although they might not all be available at regular supermarkets. Butchers or Asian markets are excellent sources, often offering great value. Brisket and meaty “soup bones” are usually found at larger supermarkets, and marrow bones are increasingly available at butchers and in the freezer sections of Asian stores.
Pho Broth Spices and Essential Ingredients
Beyond beef, the remaining broth ingredients are surprisingly simple!
Toasting the spices before adding them to the pot intensifies their flavor. Charring the ginger and onion adds a subtle smoky note to the broth – a small but vital step that contributes to the authenticity and traditional taste of this pho recipe.
Serving Suggestions for Pho: Classic Presentation
The classic way to serve Pho includes:
- Rice Noodles: Choose fresh or dried flat rice noodles.
- Thinly Sliced Raw Beef: Raw beef slices cook to a perfect medium-rare when hot broth is poured over them – more details below.
- Fresh Herbs and Vegetables: Generous piles of bean sprouts, Thai basil, and coriander/cilantro served on the side for personal customization.
- Lime Wedges: For a touch of acidity.
- Hoisin and Sriracha: Hoisin sauce and sriracha (or your preferred chili sauce) are essential condiments.
Typically, bowls are served with noodles, beef, and broth, while all other accompaniments are presented separately on the side.
Best Beef Cut for Thinly Sliced Raw Beef in Pho
Beef tenderloin is an excellent choice for raw beef slices. Although it’s a premium cut and can be pricier, you only need about 30g / 1 oz per serving, so a little goes a long way!
Pro Tip: To easily slice beef thinly, partially freeze it before slicing. This makes it much simpler to achieve paper-thin slices!
↓↓↓The beef appears pink because the hot broth gently cooks the raw slices to a medium-rare, the traditional and preferred way to serve Pho.
If the idea of pink beef in your soup is not appealing, simply dunk the beef slices briefly into the hot broth before adding them to your bowl – they will cook in just about 10 seconds!
Creative Ways to Use Leftover Brisket
The Pho broth recipe requires a significant piece of brisket to ensure maximum flavor. After hours of slow cooking, the brisket becomes incredibly tender, although much of its flavor is imparted to the broth.
While a few thin slices are used as a Pho topping, there’s often around 500g/1lb of brisket remaining. Consider using it to make Caramelized Vietnamese Shredded Beef, a recipe specifically created to utilize leftover brisket. The crispy, golden edges are absolutely irresistible!
More Delicious Ideas for Leftover Pho Brisket
Why Make Homemade Pho? The Rewards of Authentic Cooking
This Pho recipe is described as straightforward because it doesn’t involve any complicated culinary techniques. However, it does require handling a fair amount of meat and bones, simmering a large pot of broth, and patience as the flavors develop.
So, why dedicate time to making Pho at home?
- Pho Craving, Limited Access: If you love Pho as much as we do but don’t live near a quality Pho restaurant.
- Impressive Gathering Dish: To impress guests with something unique at a dinner party. This recipe serves 6 generously as a main meal or 10-12 smaller bowls as part of a larger feast. Complement it with Vietnamese Rice Paper Rolls, Lemongrass Chicken, Bun Cha (Vietnamese Pork Meatballs), or Vietnamese Caramel Pork!
- Cost-Effective: Save money – dining out for 6 bowls of Pho can easily cost $60 or more.
- Freezer-Friendly Broth: Enjoy the satisfaction of having homemade, exceptional broth stored in your freezer for months.
- Relaxing Sunday Project: If your ideal Sunday involves leisurely kitchen activities, making Pho is a perfect Sunday project!
For many Pho enthusiasts, it’s a combination of these reasons. And for true food lovers, the pursuit of authentic flavor is always worthwhile! – Nagi x
PS: And yes, having a stash of homemade broth in the freezer is definitely a bonus! 😂
Vietnamese Pho Recipe: Watch the Cooking Process
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Vietnamese Pho Recipe
Author: Nagi
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Category: Mains, Soup
Cuisine: Vietnamese
Rating: 4.99 from 106 votes
Servings: 6
Print Recipe – Share on Facebook – Email Recipe
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 flavor 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 lengthwise
Spices
- 10 star anise
- 4 cinnamon sticks
- 4 cardamom pods
- 3 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 expose marrow
- 3.5 liters / 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 flat rice noodles (or 120g/4oz fresh) (Note 3)
- 30g / 1 oz beef tenderloin, raw, very thinly sliced (Note 4)
- 3 – 5 brisket slices (from broth)
Toppings:
- Bean sprouts, handful
- Thai basil, 3 – 5 sprigs
- Coriander/cilantro, 3 – 5 sprigs (or more basil)
- Lime wedges*
- Finely sliced red chili*
- Hoisin sauce*
- Sriracha* (for spiciness)
Instructions
Aromatics
- Heat a heavy-based skillet over high heat (no oil) until smoking.
- Place onion and ginger cut-side down in the pan. Cook for a few minutes until charred, then turn. Remove and set aside.
- Lightly toast spices in a dry skillet over medium-high heat for 3 minutes to release their aromas.
Remove Impurities:
- Rinse bones & brisket, then place in a large stockpot and cover with cold water.
- Bring to a boil for 5 minutes, then drain and discard water.
- Rinse each bone and brisket piece under tap water to remove scum.
Broth:
- Wipe the stockpot clean, add 3.5 liters / 3.75 quarts of fresh water and bring to a boil.
- Add bones and brisket, charred onion and ginger, and toasted spices to the boiling water.
- Add sugar and salt. Ensure water barely covers all ingredients; add more if needed.
- Cover with a lid, reduce heat to low, and simmer for 3 hours.
- Remove brisket (it should be fall-apart tender). Let it cool, then refrigerate for later use.
- Continue simmering the broth uncovered for 40 minutes.
- Strain broth through a fine-mesh sieve into another pot, discarding bones and spices. You should have about 2.5 liters / 2.65 quarts (10 cups) of broth. If there’s significantly more, reduce it over medium heat.
- Stir in fish sauce. Adjust salt and sugar to taste. The broth should be rich and beefy, fragrant with spices, savory, and subtly sweet.
Assemble:
- Prepare rice noodles according to package instructions just before serving.
- Place cooked noodles in a bowl. Top with raw beef slices and a few slices of cooked brisket.
- Ladle about 400ml / 14 oz of hot broth over the beef – the heat will cook the raw beef to medium-rare.
- Serve immediately with desired Toppings on the side for everyone to customize their pho!
Recipe Notes:
* Optional toppings (the fresh herbs and bean sprouts are essential, include at least one herb).
1. Bones & brisket for broth
- Brisket: Do not skip the brisket; it contributes significantly more flavor to the broth than bones or other beef cuts like chuck. Omission results in a weak broth. Leftover cooked brisket is versatile and can be frozen for months.
- Brisket sub: Boneless beef short ribs are a good substitute.
- Leftover cooked beef: See recipe post for serving suggestions and the Vietnamese Shredded Beef recipe designed specifically for using leftover brisket!
- Marrow bones: Add richness but less flavor. Use leg, knuckle, or shin bones cut to expose the marrow.
- Marrow bone sub: Substitute with more meaty beef bones; the soup might be slightly less rich.
- Availability in Australia: “Soup bones” (meaty bones) are found at supermarkets. Brisket and marrow bones are available from butchers.
2. Fish Sauce: Can be substituted with light soy sauce, but the flavor will be slightly different yet still delicious.
3. Noodles: Any flat rice noodles work well. Use medium-width noodles, not vermicelli (too thin) or Pad See Ew noodles (too wide).
4. Finely sliced beef: Partially freeze beef for about 30 minutes, then slice as thinly as possible. Pre-sliced frozen beef from Asian butchers is also convenient. Other tender beef cuts are acceptable. If you prefer cooked beef, briefly dunk slices in the hot broth before adding to bowls.
5. Serving: Traditionally, pho is served with noodles, broth, and beef, with toppings on the side for diners to add as they eat.
Keywords: beef pho, Pho, Pho recipe, Vietnamese Food Recipes Pho
Did you make this recipe? Share your creations on Instagram and tag us @recipe_tin!
Originally published April 2019. Updated for content improvements and clarity – recipe remains unchanged, still perfect!
Explore More Vietnamese Food Favorites
Vietnamese cuisine is truly captivating, inspiring culinary adventures! The fresh flavors, signature balance of savory-sweet-sour, vibrant colors and textures, and incredible depth of flavor in relatively simple sauces are irresistible. Here are more Vietnamese favorites to explore:
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
Explore More Vietnamese Recipes
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