Easy Vietnamese Beef Pho at Home

Pho bo is Vietnam's famous beef noodle soup. A clear, fragrant broth is poured over soft rice noodles and thin slices of beef, then topped with fresh herbs, lime and bean sprouts. This Vietnamese beef pho recipe shows you how to make that broth at home, step by step.

Pho takes time, but most of it is hands-off. The broth simmers quietly while you do other things. The secret is three things: clean bones, charred aromatics and toasted spices.

Quick Facts

• Prep time: 30 minutes
• Cook time: about 3½ hours
• Total time: about 4 hours
• Servings: 6 bowls
• Difficulty: Medium

Ingredients

Broth

• 4 lb (1.8 kg) beef bones (a mix of marrow and knuckle bones; add oxtail for extra flavor)
• 1 lb (450 g) beef brisket or chuck, in one piece
• 2 medium onions, halved (skin on)
• 4-inch (10 cm) piece of ginger, halved lengthwise
• 4 quarts (about 4 liters) water
• 3 tablespoons fish sauce, plus more to taste
• 1 tablespoon sugar (rock sugar is traditional)
• 2 teaspoons salt

Spices

• 5 whole star anise
• 1 cinnamon stick
• 5 whole cloves
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 1 black cardamom pod (optional)

Bowls

• 1 lb (450 g) dried flat rice noodles (banh pho)
• 8 oz (225 g) beef sirloin or eye of round, sliced paper-thin
• Thinly sliced onion and green onions
• Fresh cilantro and Thai basil
• Bean sprouts, lime wedges and sliced chilies
• Hoisin sauce and sriracha, to serve

Tip for thin beef: Freeze the steak for 20–30 minutes. It firms up and is much easier to slice very thin.

Step 1: Clean the Bones

Put the bones in a big pot and cover with cold water. Bring to a boil and boil hard for 10 minutes. Lots of gray foam will rise.

Drain, then rinse the bones under running water. Scrub the pot clean. This step makes the broth clear, not cloudy.

Step 2: Char the Onion and Ginger

Place the onion halves and ginger cut side up under a hot broiler for 10–15 minutes, turning once, until blackened in spots. You can also hold them over a gas flame with tongs.

When cool, peel off the burnt outer skin. Charring gives pho its sweet, smoky smell.

Step 3: Toast the Spices

In a dry pan over medium-low heat, toast the star anise, cinnamon, cloves, coriander, fennel and cardamom for 2–3 minutes, shaking the pan, until fragrant. Don't let them burn. Put them in a spice bag or a piece of cheesecloth tied with string, so they're easy to remove later.

Step 4: Simmer the Broth

Put the clean bones, brisket, charred onion and ginger back in the pot. Add the 4 quarts of water. Bring to a boil, then turn the heat down to a gentle simmer, with just a few small bubbles.

• Skim off any foam or fat in the first 30 minutes.
• After 1½ hours, take out the brisket. Put it in cold water for 10 minutes (so it doesn't turn dark), then refrigerate.
• Add the spice bag, fish sauce, sugar and salt.
• Simmer 1½–2 hours more.

Don't boil hard. A rolling boil makes the broth cloudy and greasy.

Step 5: Strain and Season

Remove the spice bag after about 1 hour so the spices don't get too strong. When the broth is done, strain it through a fine sieve. You should have about 3 quarts.

Taste. Add more fish sauce for salt, a little sugar for balance. The broth should taste a little too salty on its own, because the noodles and herbs will mellow it.

For a cleaner broth, chill it overnight and lift off the hard fat.

Step 6: Prepare the Noodles

Cook the rice noodles following the package. Usually, soak them in warm water for 30 minutes, then dip in boiling water for 30–60 seconds until soft. Drain and rinse.

Step 7: Build the Bowls

1. Slice the cooked brisket thin.
2. Put noodles in each bowl, then brisket and raw thin beef on top.
3. Bring the broth to a full rolling boil.
4. Ladle the boiling broth over the beef. The hot broth cooks the thin slices in seconds, turning them pink to brown.
5. Add onion, green onion and cilantro.

Serve with a plate of basil, bean sprouts, lime, chilies, hoisin and sriracha so everyone can add their own.

Food safety note: The broth must be boiling hot to cook the raw beef. For young kids, pregnant people or anyone who should avoid undercooked meat, dip the beef slices in the boiling broth for 30–60 seconds before adding to the bowl.

Instant Pot Option

Do Steps 1–3. Put bones, brisket, onion, ginger and spice bag in the Instant Pot. Add water to the max line. Cook on High Pressure for 90 minutes, then natural release. Season, strain and continue from Step 6.

Tips for the Best Pho

• Parboil the bones. It's the key to a clear broth.
• Simmer gently. Small bubbles only.
• Season at the end. Fish sauce taste changes as it cooks.
• Serve very hot. Warm the bowls with hot water first.

Storage

Broth: Fridge 4 days or freezer 3 months.

Noodles, meat and herbs: Store separately. Assemble fresh bowls when serving.

Nutrition Estimate

Per bowl (with noodles and beef, before hoisin and sriracha):

• Calories: about 450
• Protein: about 30 g
• Carbohydrates: about 60 g
• Fat: about 9 g
• Sodium: high, mainly from fish sauce

FAQs

Why is my pho broth cloudy?

The bones weren't parboiled, or the broth boiled too hard. Parboil first and simmer gently.

What cut of beef is best for pho?

Sirloin or eye of round for the raw slices. Brisket or chuck for the cooked meat.

Can I make pho broth ahead?

Yes. It's even better the next day, and the fat is easy to remove once chilled.

Is pho gluten-free?

Rice noodles are gluten-free. Check your fish sauce and hoisin labels, as some contain wheat.

More Recipes to Try

• Authentic Thai Green Curry Paste From Scratch (coming soon)
• Crockpot Chicken Tortilla Soup (coming soon)
• Classic French Onion Soup (coming soon)
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A Final Note

Clean the bones, char the onion and ginger, toast the spices and simmer gently. Follow those steps and your homemade pho broth will be clear, rich and full of flavor.