Description
Authentic Vietnamese pho is a comforting noodle soup with a rich, spiced beef broth, tender beef slices, and fresh herbs. This homemade pho recipe captures the traditional flavors of Vietnam, perfect for a nourishing and satisfying meal.
Ingredients
For the broth:
- 1 large onion, halved
- 4-inch piece of ginger, sliced lengthwise
- 2 lbs beef bones (preferably marrow bones)
- 1 cinnamon stick
- 4 whole star anise
- 4 cloves
- 1 tablespoon coriander seeds
- 8 cups water
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 1 tablespoon sugar
For the toppings:
- 1 lb beef (eye of round, brisket, or flank), thinly sliced
- 1 package rice noodles (pho noodles)
- 2 cups bean sprouts
- 4 green onions, chopped
- 1/4 cup cilantro, chopped
- Fresh Thai basil leaves
- 1 lime, cut into wedges
- Thinly sliced chili peppers (optional)
- Hoisin sauce and sriracha (optional for serving)
Instructions
- Char the onion and ginger – Place them on an open flame or broil in the oven until slightly blackened. Set aside.
- Prepare the beef bones – In a large pot, boil the bones for 5 minutes to remove impurities. Drain and rinse under cold water.
- Simmer the broth – In the same pot, combine the cleaned bones, charred onion and ginger, cinnamon stick, star anise, cloves, coriander seeds, and water. Bring to a boil, then reduce the heat and let it simmer for 3-4 hours.
- Skim impurities – Remove any foam or fat that rises to the top to keep the broth clear.
- Season the broth – Add fish sauce, salt, and sugar. Adjust seasoning as needed. Strain the broth through a fine sieve and discard solids.
- Cook the noodles – Follow package instructions, then drain and set aside.
- Assemble the bowls – Divide the cooked noodles into serving bowls. Top with thinly sliced raw beef.
- Serve – Ladle the hot broth over the beef and noodles. Garnish with bean sprouts, green onions, cilantro, Thai basil, and chili peppers. Serve with lime wedges and optional sauces.
Notes
- For clear broth, always parboil and rinse the beef bones before simmering, and skim off impurities.
- Freezing beef for 30 minutes before slicing makes it easier to cut thinly.
- Store leftover broth in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
