Pho

Pho is one of Vietnam’s most beloved culinary treasures, a fragrant noodle soup layered with depth and complexity. The broth is rich yet clear, infused with roasted spices, ginger, and garlic, simmered for hours with beef bones to extract every drop of savory goodness. Served with tender rice noodles and fresh herbs like cilantro, bean sprouts, and green onion, pho is a warming and nourishing bowl that brings both comfort and elegance. Perfect for a cozy weekend project, this pho recipe will transport you to the bustling streets of Hanoi with every sip.

Prep Time 30 mins

Cook Time 3 hrs

Total Time 3 hrs 30 mins

Difficulty: Beginner

Servings: 8

Description

This authentic beef pho recipe uses roasted beef bones, charred aromatics, and a bouquet of warm spices to create a rich, clear broth. Served with rice noodles, lime, and fresh herbs, it’s a classic Vietnamese dish perfect for sharing.

For the Broth

10 lbs (4.5 kg)
2 medium yellow onions, quartered
2 whole heads garlic, halved crosswise
4 (2-inch / 5 cm)
6 whole star anise
12 whole cloves
2 cinnamon sticks
2 black cardamom pods
2 tbsp fennel seeds
2 tbsp coriander seeds
2 tbsp salt
2/3 cup (160 ml)
4 tbsp sugar
24 cups (5.7 liters)

For Serving

14 oz (400 g)
Fresh lime wedges
Bean sprouts
Fresh cilantro leaves
Sliced green onion

Instructions

1
Place beef bones in a large stockpot, cover with cold water, and bring to a boil. Blanch for 15–20 minutes to remove impurities. Drain, rinse bones, and clean the pot.
2
In a dry skillet over low heat, toast star anise, cinnamon, cloves, cardamom, coriander, and fennel seeds until fragrant, about 5 minutes.
3
Return bones to the cleaned pot along with onions, garlic, ginger, and toasted spices.
For an even deeper broth, roast the bones and onions in the oven at 425°F (220°C) for 30 minutes before simmering.
4
Add 24 cups of water, fish sauce, sugar, and salt. Bring to a boil, then reduce heat to a very gentle simmer. Skim off any foam or impurities that rise to the surface.
5
Simmer uncovered for about 24 hours, adding water as necessary to keep bones submerged.
6
Strain broth through a fine mesh sieve into a clean pot. Discard solids. Taste and adjust seasoning with more fish sauce or salt if needed.
7
Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
8
To serve, place a portion of noodles in a bowl, top with hot broth, and add slices of beef (if using). Garnish with bean sprouts, cilantro, green onion, basil, and lime wedges. Serve with hoisin sauce and Sriracha on the side.
Adjust toppings to your taste—pho is traditionally served with plenty of fresh herbs and condiments for a customizable experience.

Note

Leftover broth freezes beautifully and makes an excellent base for future soups.

Keywords: pho, beef pho, Vietnamese pho, pho bo, bone broth soup, Vietnamese noodle soup, authentic pho recipe, homemade pho, pho broth, beef noodle soup, Asian comfort food, Vietnamese cuisine, rice noodles, pho soup recipe, slow simmered broth, traditional pho, beef soup